Haven't tried that one but I did have a go at a pork vindaloo from a trad curry book (can't remember which one) a few years ago which from memory looked similar to Ms Anands', suffice to say I've not repeated the experience, maybe it's not just for cultural/religious reasons that BIRs don't do pork, the taste was strange to say the least. If you want a go at a trad style vindaloo I think it would be a wise move to stick with lamb or chicken.
Hope this helps.

made my first base today, and i was quite suprised by how mild it was.... I then made the curry at the bottom of the page on page 1. this was really nice but didnt taste overly spicy, im guessing i will just have to experiment with the spicing.. Any tips would be great

Hi ravon. Like you I'm new here too and did the BE base last week and I thought it was quite spicy. Just wondering if you roast and ground the coriander and cumin for the spice mix or if you used the ready ground stuff, the difference is night and day and well worth the effort. Also I used Rajah Hot Madras curry powder that might make a difference.
Regards 
Curry On.

Just to let you know it turned out really well. This is definitely the best base I've ever done (OK its the only base I've done) but even on its own it tasted dead good and the lamb curry from it was easily as good as some I've paid good money for, although obviously not as good as the best so there's plenty still to learn.
Thanks for the advice JerryM will try all those suggestions next time. I followed BE's instructions pretty much to the letter and ended up with about 3.25 litres of base which is only about an inch from the top of my 4 litre stock pot so blending was an interesting experience! Have I got this right and can the base be scaled down as unlike BE we don't have any chickens and there ain't much room in the freezer, either.
Cheers.