Looks good, cartz. Why not re-write the recipe, in your own words, and post it in the appropriate section of the forum? I'm sure other members would love to try it....

Looks good, Damien, and nicely presented. Are you sufficiently happy with it, now, to post your recipe with us, please?

Nice one, Steve, looks good

A good response to this months Curry Club Curry of the Month

Many thanks to those who tried this recipe and reported back with their photos and findings:

1. andrw
2. Greybeard
3. British Indian
4. DamienD
5. stevielaad
6. rdu
7. Qprhoop
8. charliebir

Recipe can be found here

Check out the Chilli Paste/Sauces for alternatives to Mr Naga, aushy. Or make your own (if you do a search of the forum, you'll find some threads where other members have tried to make their own Mr Naga paste). Check the Tamarind section where you'll find some threads on using alternative types of t...

Feel free to post your recipe, in the relevant section of the forum, Dave....

Well done, Lakie. It seems you made it yourself? How did you end up making it? How did it compare with that from your local BIR that you were looking to replicate? Can you post your recipe (in the relevant recipe section) please?

Looks good, rdu. Did you make the naans? Which is the balti? What is an "authentic balti"

Feel free to post your (revised simple vindaloo) and chicken tikka masala recipes, for other members to try, Rusty

Get your spices and pans out, and get cracking then, Buzzman!

pauly, in this case, it's simply that typical (i.e. generally non-Bangladeshi) Aussie Indian Restaurants don't make curries in the same way as typical (i.e. generally Bangladeshi) restaurants do. As witnessed by the methods used here. And, for me, I'm not keen on curries that have been made with min...

Will you be posting a revised recipe, Rusty? Or should members use your existing recipe?

I'm still staggered by how much rent these guys have to pay. And how many curries they need to sell, each week, just to pay the rent. Not to mention their other running costs, staff wages, etc. And then attempt to make a profit. I can't even begin to understand how they manage to even stay in busine...

Is this your normal recipe, Rusty? Or something different? They all look much the same, to me (but, maybe, that's the plates!).

Looks nice and firey, marty, which recipe did you use?

andrw - to be honest, I've had far better vindaloos (and believe any of us would cook a nicer vindaloo). I enjoyed the curries, more so, the last time we visited (about 3 or 4 years ago). I think Sabas may have got a little over-zealous, with the "flaming theatrics", when cooking (and demo...

Well, as usual, an enjoyable time was had by all (or so it seemed, to me). Good food, good beer, and great company 8-) Since it wasn't particularly busy, we had the opportunity to have an extensive chat with Sabas, the owner and head chef of the Madras House restaurant (which specialises in "So...

Check out the Beginner's Guide, Andy, particularly the Frequently Used Terms & Acronyms thread.

Not sure which specific recipes Steve uses, but for appropriate recipes, please see the recipe sections below:

"Mix Powder" recipes
"Base Gravy" recipes

dazk - check out the Chat About Dips/Chutneys/Raithas/Pickles section of the forum.

aushy - check out Lemon Dressing in Chat About General Ingredients.

Also try using the search facility (at the top right hand side of each page).