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Thanks for sharing the recipe that looks like one hell of a hot dish would certainly need to tone down the chilli for my taste but another to add to the list.Thanks
Final dish looks lovely and it's right up there with how hot I often like them. Will give this a go at some point.Is the amount of oil correct - 3 chef spoons (12 tbsp)?
Looks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant??? They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.
Hello curryhell, That does look very hot and nice indeed especially like the idea of the twice cooked peppers and onion. I reckon they would be nice dry roasted and charred a bit then added to the dish.Bon dish
Quote from: jb on July 10, 2011, 10:32 AMLooks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant??? They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.Hi Jb. You guessed right mate. It's Spice's dish I'm trying to emulate. My observations after cooking it yesterday, probably clouded by having been exposed to the whole cooking process which kind of blunts the olfactory senses, but not nearly as much as half a dozen bottles of Leffe did though ;D, i need to add additional pre cooked diced onions as well as the slivers of onion. One or two whole chillis would not go a miss either. I may also up the chutney and lemon content a tad as well. Would be good to get a direct comparison from someone who is familiar with dish and any suggestions for future improvement. It is one hell of a tasty dish