So why the recipe contents ?

No mustard seeds in a vindaloo mate

Very sorry Craig . . . . Been spending far too much time trying to keep a grip on reality, staying well enough to run a full time business, along with many other interests and hobbies, all these just seam to get in the way of producing more . . .LOL

for personal choice It's very easy to add more heat, but then it would not be a Madras !

Well I guess your right , I must be a Cheat then !

I'm sure he makes his own paste, not from a jar.

kzbin.info/www/bejne/m2LciICQitqci9E

I used garum masala. U.K.

@Ultimate If there's only one Vindaloo recipe written on stone by a messenger sent by the curry gods then let me know. Quite frankly I have no interest if Vindaloo is Portuguese in origin or if the 'aloo' part has anything to do with potato. I just care about how it makes me feel when it goes into my mouth, and to a lesser extent when it comes out of my bottom. I like Lee's recipe and his explanation and that's what I've come here for. If you want to put a different recipe on youtube, you do it and I'll come and critique you.

@Ultimate And you should also note he's written "BIR" in the title. If you didn't come here for a so-called British Indian Restaurant style curry, then the responsibility for that mistake is on you.

​@jonathanjames3984 well said mate ...I bet the fuckers mum brings him egg and chips up to his room😂

Funny that.... The shops are full of them as well !

Bedfordshire, England

I'm hoping to retire very soon, and should have more time

Would be difficult to make without any ingredients ?

🤣🤣🤣🤣

I've had that dish, its Goan isn't it? Pork if recall too. I prefer the BIR style!

@@ianthomas1060 yes Goan. It was settled by Portuguese and was a Christian area. I love a BIR vindaloo myself! Being vegetarian, I'm not sure if a Goan vindaloo would be possible

@@steveparadox1 Maybe you could try harder veg like carrot, swede, parsnip, potato, baby corn and or some kidney or other beans as a vegetarian?

It literally translates to vinegar (vin) and garlic (alho)

Agreed!

Many thanks, i will be resuming my videos very soon as like a lot of UK small businesses, times are hard, and i now find myself with more time on my hands, so watch this space !

Clearly you didn't, as you added a comment !, . . . . . . . you could have saved yourself a lot of time by reading the description

@@CurryShed clearly i watched again. 🤣

clearly you must have !@@samgarrod4781

how did you get on ?

your welcome, but i do have a much better BIR Madras, that's just heaps better than this one, as this was just a simple recipe that anyone an do

Opinions vary, and its simple to adjust to you preference !

Instead of using bought curry powder a lot of people will make their own mix of spices (Mix powder). Contents will vary between chefs but it's usually better than buying like a mild madras curry powder.

Thank you for your comment . . .Can i please refer you to my other videos on this channel that explain what these are, unfortunately it would be very cumbersome for regular viewers if i were to repeat everything in all the videos i produce

BASE GRAYVY 4 LBS of Onions 1 Red Pepper 2 Green finger chilli 1 Slice Carot 100 grams of fresh garlic 100Grams of Fresh Ginger 2 Tbls spoons tomator puree 8 Vegtable oil 2 Ounces fresh Corinader

Not sure about the others but I know the Madras Paste he's using is Patak's Madras Paste. In case if you haven't heard of it, it's quite common and used everywhere in the world so it'll be easy to find if you need info about it. Hope this helped

Yes, this is not an "easy" recipe, as he is mixing store-bought curry paste with scratch-made items. Those scratch-made ingredients take time to make, in advance, and that eliminates the "easy" part. An easy recipe involves nothing that a person can't get in a common grocery store and does not require "complex" preparation (beyond chopping, etc.) and cooking of scratch-made add-ins. Also, from what I understand, base gravy is a BIR creation, so to say this is not BIR style in my opinion is simply not true. Base gravy, seasoned oil, and mixed curry powder require lots of additional ingredients (and time) to make. I am sure this is a fantastic dish as he made it, but please don't call it "easy". Maybe easy for him but not for the novice.

Very simple and no complexity what so ever, . . . . go to the shops a buy one straight out of the jar or get a take-away, that's much easier @@mtaylor44

Yes you are correct, well spotted - the recipe calls for methi, i just forgot to add it when recording

Oil is the carrier of the flavours, i lke to use a lot but before serving it is mixed in fully, this creates a richness of flavour and smother texture