Well, this took a long time to cook
About three hours
I shall freeze this, in the hope we get a few recipes to go with it
It smelt fantastic as it cooked
It seemed hard to stop the paste catching, even though it was on the lowest gas
In the end I had to add some extra oil
Anyone else made it?
Is it the right colour?

I bought a carton of curry gravy and some spice mix from a takeaway.
I've seen them make vindaloo many times, and wanted to see if mine turned out the same.
I heated 3 desertspoons of veg oil (not curry gravy oil) and cooked 3 desertspoons of tomato puree.
You need to keep this moving round the pan, with the back of the spoon.
Cook for a couple of minutes until it almost burns.
By this time, the oil is quite red
I added a pinch of fenugreek leaves and a teaspoon of spice mix
I stirred briefly, then added half the carton of curry gravy
You must keep stirring
This needs to get really hot and should be bubbling and spitting
If it's not this hot, you won't get the flavour.
With this heat, if you don't stir, it burns very quickly
After a couple of minutes I added some thawed frozen prawns.
I cooked on high,stirring, for five minutes
I added  the rest of the curry gravy, a desertspoon of spice mix, and a teaspoon of chilli powder.
Bubbled away for five minutes, stirring

That was it, and it was a match to what they cook
I had a bought curry with it, and my curry was in no way inferior
The curry gravy supplied was very soup like with no visible oil