Let be honest guys a forum about curry ,we/i talk about curries at work & home you`d better share out that medical attention curryking in large microwaveable container ahhhh see there i go again  ;D

Oh thats a caps lock !!   i bet if you ate one of my curries you'd have your caps lock on ,shout you would ,sorry guys never did take much notice of  the internet etiquette thing ,anyhow the forum is great you all seem good eggs & you love curries what else does a man need .

MADE SOMETHING LIKE THIS (25 FRESH BIRDS EYE ,2 SCOTCH BONNETS , TABASCO SAUCE & HALF A TUB OF VINDALOO POWDER  ***K !!!!)ALL THOSE CHILLIES GIVE IT A REAL NICE TASTE ,NOT AT ALL BLAND ,DONT WORRY ABOUT NOT BEING ABLE TO EAT IT ALL ,  YOU`LL PASS OUT ANYHOW !!! ;D    :

in my local chinese take-away we had a meal and i asked for some more chilli sauce to add heat to my deep fried crispy beef out she came a small pot in hand "ah chilli sauce" !!!  "no, chilli oil" !!    anybody know anythig about it ? does anyone think it may be a good way to heat up a vindaloo without putting 25 birds eye , 1 scotch bonnet & half a tub of vindaloo powder in to make it hot, as all these extra ingredients will affect the flavour but the chilli oil will just add heat ,good for take-away curry perhaps  ?

HI EVEYONE THIS IS A GREAT SITE .HOPE I CAN BE OF HELP IN THE SEARCH FOR THE GRAVY GRAIL.HAVING USED THE CURRY CLUB INDIAN RESTAURANT COOKBOOK TO MAKE A PHALL I FOUND IT TO BE EXACTLY AS THE TAKE-AWAY.DOWN HERE IN CORNWALL THE PHALL DOES DIFFER FROM THE VINDALOO/TINDALOO ,NOT AS SWEET BUT MORE SAVORY & A SLIGHTLY FLATTER TASTE (BUT THE 8 CLOVES OF GARLIC DO GIVE IT SOME & THEN SOME!!! ) THERE IS A THREAD ABOUT OUR CURRIES TASTING BETTER THE DAY AFTER I AGREE THE SWEETNESS COMES TO BARE THE NEXT DAY.