Curries are my passion and I regularly eat between vindaloo and phal from the best takeaway in town.
However, they only do lamb, chicken or prrawn where I would like to make my own duck or meat (beef) curry.
Those Patak vindaloo sauces found in supermarkets just don't have the kick.
So a recipe and method for a super-strength sauce would be fab if anyone out there can help, thanks.
However, they only do lamb, chicken or prrawn where I would like to make my own duck or meat (beef) curry.
Those Patak vindaloo sauces found in supermarkets just don't have the kick.
So a recipe and method for a super-strength sauce would be fab if anyone out there can help, thanks.