This is the Salmon portion recipe I used. It was from Youtube, but I used the Masala I had made up instead of the one on the video.

https://www.youtube.com/watch?v=esYuj6RC2Tw

Thank you. One for the weekend.
My elemental diet ends after today so I will partake as well,

T63

Thanks for the heads up on Derby Dave.
I received an order of Kolhapuri masala from Ome Made today but will look out for Derby Dave for any future Masala’s that I need. It is always good to spread the love.

T63

I cooked the Dishoom Dhal Makhani tonight, but instead of bubbling for hours on the stove I made it in the slow cooker.
The wife had a generous portion poured over a jacket potato with some petit pois to accompany.
I’m currently on an elemental diet, doctors orders, so could only watch with envy as she savoured every mouthful whilst I drank my prescription “milk shake”.
 
Slow cooker dishoom dhal recipe was from here https://www.happyveggiekitchen.com/dishoom-dal-in-the-slow-cooker/

The recipe seems to have dropped off so I thought I would repost it

Black pepper chicken. Anjum Anand
Serves 6

Ingredients 
1kg chicken joints, skinned, with all visible fat removed and cleaned
3 tbsp vegetable oil
1 small onion, finely chopped
1-2 green chillies, pierced
5cm chunk of peeled ginger, cut into thin shreds
1 tbsp coriander powder
Salt, to taste
200ml water
1 tbsp black peppercorns, coarsely ground or to taste
½ tsp garam masala
2 tsp lemon juice
Two handfuls of fresh coriander, leaves and stalks, chopped

For the marinade
10g fresh ginger, peeled
30g garlic, peeled
1 tsp garam masala
1 chicken stock cube, dissolved in 3 tbsp hot water

Method
1 Make a paste of the ginger and garlic with the garam masala and chicken stock. Coat the chicken and marinate for as long as possible in the fridge – at least an hour.

2 Heat the oil in a non-stick saucepan. Add the onion and saute until brown – about 8 minutes. Add the green chillies, ginger, coriander powder and salt and cook for 30-40 seconds.

3 Add the chicken and sear on all sides, about 3-4 minutes. Add the water and black pepper and bring to a boil. Then lower the heat, cover, and simmer until the chicken is tender, around 20-30 minutes. Stir occasionally, adding splashes of hot water, if necessary.

4 Increase the heat and toss and turn the chicken in the gravy for a good 4-5 minutes to reduce the gravy to just a few tablespoons. Stir in the garam masala, lemon juice and the coriander, and serve.

Bit late for you now Phil, but this is one I have scribbled down but for the life of me I cannot remember how it turned out. It originally came from a London hotel.

Kedgeree

A classic colonial breakfast from the iconic Piccadilly eatery. If it’s a bit too rich before midday for you, it fits the bill for supper, too.
Recipe supplied by Lawrence Keogh, The Wolseley

Serves 4
For the sauce
1 tbsp vegetable oil
75g onions, finely diced
30g ginger, finely chopped
10g garlic, finely chopped
1 tsp mild curry powder
1 tsp cumin seeds
50g madras curry paste
1 litre fish stock
500ml double cream
Salt and black pepper

For the kedgeree
250g basmati rice
1 tsp ground turmeric
500ml kedgeree sauce (above)
400g smoked haddock, poached in milk, then flaked
½ bunch parsley, chopped
Salt and black pepper
4 eggs, gently poached


1 To make the sauce, in a large, heavy-based saucepan, heat the vegetable oil then cook the onions, ginger and garlic for 5 minutes, until soft but not coloured. Add the curry powder and cumin seeds, then cook for 3 more minutes. Stir frequently. Add the curry paste, then cook, still stirring, for 2 more minutes. Add the fish stock and reduce by ¾, then add the double cream and simmer for 10 minutes, until thickened.

Whizz to a smooth sauce in a blender, then season with salt and pepper.
 
2 Cook the rice as per packet instructions in a saucepan with the turmeric. Gently reheat the sauce, then gradually add to the rice pan, stirring, until you have a thick rice pudding consistency. Add the smoked haddock to the pan and gently warm through.
 
3 To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg.

There is always the Felicity Cloake version from the Grauniad. I have used her recipe before which is a lot simpler that the one above ang gave a good result.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree