Hi jerry ive never really noticed the dryness using it but i do only use tiny amounts it could well be the fenugreek which can be very bitter if overdone i will contiue with it as it seems 2 work 4 us

Thanks for the replies, i wont bin it just yet. As i said before i cook curry everyday, not always bir, still searching for perfection if it exists, ive been trying for 30 years! Will it take another 30 lol
Tel

Thanx chewy ill give it up in my bir quest then i cook curry every day bir or staff curry so im always tinkering just a thought though when i make my gravy i normally do 10 litres at a time i do put a good sized chunk of cabbage in it

Thanx 4 reply i totally agree less is definately more ... perhaps i should bin it i wouldnt want 2 seperate it all lol i guess im just looking 4 a missing link 2 the chain however it does seem 2 work well when i make pot curries with lamb on bone i might just rule it out of bir curries thanx 4 ur thoughts though much appreciated

Thanx 4 that i was always told it was only used 4 home cooking by bengalis but since found out they do use it in restaraunt mainly 4 frying pre cooked onions etc

I nearly always use neck cook 4 a couple of hours flavour is second 2 none

Would still like 2 hear anyone elses experiences

Ok many thanx

Panch puran i know very little about this spice mix ive been experimenting with it 4 about a year now it seems 2 work very well with lamb and veg dishes i never hear it mentioned in any recipes can any body help me with this would love 2 hear any advice

Thanks for your reply, I can make my own ive also tried taking the oil off the top of a curry which works well as well.
I've heard of easier ways to make so called seasoned oil just wanted to hear what others did.
Thanks again for replying
Tel