I don't know that the Garam Masala made a huge difference, but I deliberately cooked it until it was well done.

Well, there is no need to do that Robbo. Rik's paste is just as good and really not difficult considering the yield for effort. You like it so why bother looking elsewhere? I just found the Ashoka in my cupboard, so I tried it.  I won't buy it again.

I had a bowl of chicken vindaloo and rice for lunch yesterday using the 2 different recipe dishes, having rested them for nearly 24 hours.  They are so similar in every way that I doubt most people could tell them apart. I do think this recipe, using the Ashoka paste, has a slightly harsher vinegar taste than Rik's paste, but really there isn't much in it. However, I think that had I used cheap white vinegar in Rik's paste instead of good malt vinegar, they would be the same.

I could not detect the extra sweetness that Mrs L noticed in this one.

Very worthwhile trying this one.  It would work with Rik's Onion Base.  To be completely honest, I would not have been able to pick this from Rik's Vindaloo given a blind taste test.  I'll test them out again today after 24 hours to see if they are different.  Obviously, I did a chicken version and included fried potatoes.

My effort with Rik's Onions.  4 onions totalling about 600 g, oil and Garam Masala.

Acidity. 2 things. For Rik's paste I used Cornwell's Brown Malt Vinegar and I'd imagine the Ashoka paste probably uses generic strong white vinegar (acetic acid). I don't think it's necessary to measure the pH and it was just my initial observation from a quick taste. The Ashoka had more vinegar tang.

After resting the curries for 3 hours and eating them for dinner (side-by-side on the same plate) I couldn't really tell them apart. Mrs Livo said she thought the Ashoka dish was sweeter and that makes sense as gram for gram it does have more sugar in the finished dish.  I couldn't say I tasted it, nor could I discern the sharper vinegar tang any more.

What do I think of Chicken Vindaloo? I really like it and I was pleasantly surprised that it isn't a stupidly hot chilli dish. It was really nicely balanced and Mrs L didn't mention it being too hot.  I didn't tell her it was vindaloo until after she'd eaten it.  I only made a quarter of the amount of Vindaloo paste using 3 de-seeded and rehydrated kashmiri red chillis and 1 large fresh red Cayenne pepper, also de-seeded. The powdered chilli was as per the recipe scale but I did use mild chilli powder, not hot.

The aroma of vindaloo is strong and enticing. Once the kasoori methi hits the pan you really notice it.

Rik's pastes take a bit of doing but once done the cooking of the dish is so easy and there's a few dishes in it.  Masala Mark's recipe with the Ashoka paste with onion paste (mix Sabrini and bunjarra) used whole spices and pre-cooked chicken but again a quick easy cook as you'd expect for a restaurant style recipe.

Done! 2 vindaloos and only very quick tasters of each so far.  I think what I can say straight up is that the store bought paste is more acidic.  It does list acetic acid in the ingredients rather than vinegar.  Same but different.  At this point, I will say that I like them both and I'm pleased that they aren't just chilli hot dishes.

So, this is it then!  I'm halfway there so I'll let you know if I like it or not. So far so good.  Pictures to come. 

I'm glad you found it Robbo.  I know the feeling of cracking an elusive conquest.  That Yorkshireman knows a thing or 2 about curry, as did others who are now sadly not here.

I'm jumping onboard today (hopefully). I have to see what this vindaloo caper is all about.  I've done Rik's roasted onion base before with his Madras which I did enjoy, so I'll be doing that again.

Just out of interest, I'm going to do a side-by-side comparison of 2 vindaloos.  Yesterday, while looking through my Indian pantry, I found a 300g jar of Ashoka Vindaloo Paste and a jar of Sabrini Sauteed Onion Paste.  I must have bought these on one of my visits to Little India in Wentworthville, Sydney, but I don't remember when or why.  I also found I have a jar of Ashoka Madras Paste. 

I cooked a batch of bunjarra for my last curry fest and I've found a recipe that uses Ashoka Vindaloo Paste and fried onion gravy right here on the forum from 2010.  Masala Mark's Aussie IR lessons.  I've done his 3-paste method before and liked it so I'm going to compare Rik's vindaloo to an AIR vindaloo.

Good to hear it worked for you Robbo.