Scorched pepper and onion chunks? Sounds exactly like the disgraceful CTM's they have up here in Canada!

Looks the business. Great job UB 

HI and Welcome!

Is there a particular British Indian Restaurant dish you are trying to emulate?

Generally "loads of peppers" is going to make it quite hot.

I've noticed that before too, but I think I figured it out, and the answer is adriandavidb's response.

I made a batch of Blade1212's tikka yesterday, and accidently poured way too much food colouring into the marinade. Probably just under a teaspoon. I only marinated the chicken for three hours before barbequing, but the end colour result was very deeply pentrated into the chicken. Mystery solved.

Downside is that my hands are STILL orange. 

-- Josh

I live in Canada, so I can't answer this myself.

Are UK TA's willing to "sell" you a carton of base gravy only???

I think there have been enough good demo reports on this site for finished curries, in terms of ingredients and methods, that being able to "deconstruct" a base sample could be invaluable.

Is this what you are trying Haldi?

-- Josh

Wow Jerry, you really go all out on these analyses!

When you say 7 portions, I take it you made the Base per Bruce spec, and then fiddled with the Madras. Right?

After making so many great bases (this one included) and trying so many Madras recipes, I agree I'm still stuck on the 'last 5%' too. I like the BE Madras for its simplicity. Technique/tools has got to be whats missing. One thing that I think has improved my latest curries (thanks to this post) is the idea to have the base gravy preheated. The cooking seemed to 'flow' much nicer, and the aroma from the instant "burn-off" was also something that was missing. Hot base hitting the hot pan and instantly boiling was a definite plus in the end result, and made a more impressive show!

BTW, I agree on the "creamy" comment on the end result on this one. Big plus there in my book. On the Base oil amount, my initial thoughts were that it was too high. However, the Curry recipe specified on 2TBL of oil (which is a reduction from the previous BE Madras), meaning more oil was being relied on from the base. I did not need to skim any oil off, and the oil that did separate during the last minute of cooking the curry was nicely marbled into the gravy, instead of pools of oil, or none at all. I have a naan test to check the oil amount - when I dip a piece of naan into the curry I look to see how much gravy sticks vs. oil. This passed the test well.

Still haven't tried the modified CK CTM with this one yet...

--- Josh

Hi Lol,

"Not good" by whose reckoning? Yours or the Asian couple?

The reason I ask is that the recipes here are primarily (but not exclusively) focused on the British style "BIR" Indian restaurants. Authentic Indian is quite different. I, like many others on this site, would take a British style Indian over an authentic dish any day of the week. Its a unique taste/texture/aroma that we are all trying to achieve!

Which recipe did you try? Welcome aboard.

-- Josh

Yep, the spice mix and chilli should go in before the base is added and fried until aromatic. Garam Masala should be added a few minutes from the end of the total cooking time, and like BB pointed out, a tablespoon is way too much. I usually add a pinch, or 1/2 a teaspoon MAX.

All based on trial and error, and the findings of others on the site.

-- Josh

Hi Roti,

This sort of stuff stumped me earlier on too.

Quote- which curry powder is used in the spice mix?

Any quality commercial one will do. The Rajah Madras Gold seems to get good reviews.

Quote- how much sauce is added to the curry?  Bruce mentions adding "a ladle of sauce" (a ladle being 7 fluid ounces?) and later mentions adding "the rest of the sauce along with the main ingredients"

I saw somewhere that a ladle was 142ml. So thats about half of the 7 fl. oz. Using that, the instruction makes sense.

Quote- when is the salt and dried fenugreek added?

With the spices.

-- Josh

Good try, but hopefully you're open to some advice!

From what it looks like, you cooked the chicken in the base (before blending), removed it, and then blended the base. Probably best to separate base-making, pre-cooking the meat, and finishing the curry.

Besides overspicing the base, in your final Vindaloo, I'm counting 11 Tablespoons  of ground spices. Hope you have a strong colon!

In any case, you're a trooper for assembling your own base, meat method, and Vindaloo - but my God man - try Bobby's suggestion. Once trying that, you can adapt for your own taste.

Appreciate you sharing your Vindaloo adventure, and look forward to seeing your future efforts.

-- Josh