Originally Posted by Moose
Bravo, Bucc, Bravo. Really appreciate the attention to detail you put into this.
One thing I wanted to add that might be helpful for people is once all the ingredients are together, instead of slow simmering on the stove, is to put the curry in a cast iron or enameled iron pot and let it slow cook in the oven at about 300-325 for a few hours. First hour so of the cook can be covered, while the last hour should be uncovered to allow the mixture to thicken. We do this all the time with the various chilis we make to crate a nice slow gentle heat that will not burn the spices.
So where's my farking Vindaloo?
I'm trying to decide what to do next, and am considering going wide with a Trinidadian Goat curry or a South East Asian curry.
Both are good choices because they teach another very different style.
I will do a vindaloo for you at some point ...but I feel pretty sure you already have it down, no?