I made these a couple of weeks ago and they were quite nice. I did however find them to be a bit salty so the batch I'm making tonight has got 3.5g salt and 10g sugar to see if they are any nicer.

They rose nicely though in the pan and were almost as good as the ones you get at our local BIR.

I cook mine in a stainless steel frying pan with a lid on to keep the moisture in - no oil needed as when it's hot it won't stick. They bubble up beautifully and I finish them off for a couple of minutes in the oven.

Quote from: Cory Ander on May 06, 2007, 05:37 PM
6.  Heat the oil in a deep-fat fryer to 1600C (or use a deep saucepan)

I did this and my pan melted

Having found our favourite BIR in Wellingborough had failed its inspection with 0 out of 5 stars, we had to look around for an alternative for my dads 65 birthday party food.

My wife had a word with one of her friends who recommended the Imli Lounge in Northampton ( http://www.imli-lounge.co.uk/index.html ). We called up and placed an order for 8 people.  They gave us a 10% discount for picking it up and said it would be ready in 45 minutes.

We drove to Northampton to pick it up and it was ready bang on time, we got some extra discount and a free bottle of wine. We also got a couple of other freebies thrown in.

The food was pretty stunning - full of flavour, meat was good - no gristle or nasty bits, naan/onion bahjees were great - in fact I couldn't fault any of it. The whole family really enjoyed their meal and even the toddlers were tucking in to the naan bread and poppadoms.

As a bonus, on the last health inspection it got a full 5 out of 5 stars.

The **only** complaint I've got is the "contact us" and "feedback" on their website doesn't work so I've been unable to let them know how good our meal was.

Dom

Well I've just tried this base gravy with a couple of variations.

I added three carrots - I love carrots but my wife hates them. By putting them in the base sauce and not telling her I feel I've got one over her

Secondly I used powdered spices but a bit less than stated (by accident - I misread the tablespoons as teaspoons) - I added a bit more later with no ill effects.

Lastly I used all 400g of a tin of chopped tomatos.

I made a Chicken Tikka Jalfrezi from this recipe : https://curry-recipes.co.uk/curry/index.php?topic=5429.0

According to the wife and stepson, its my best curry to date (in 10 years of curry cooking) - it looked and tasted authentic and all three plates were cleared

I agree about cooking half the sauce down to a paste - I cooked my veg in it while it was reducing and everything was perfect.