lol rubberdingy.  It appears that you joined this forum at 1.09pm today, tried this recipe, made this one post, and all by 1.18pm.  Quite an amazing feat lol You must certainly know your onions lol!

Quote from: qprbob on February 23, 2009, 11:44 AM
A lot of recipes call for Bay Leaves, I know they are the Asian type

I think youre probably being overly presumptious qprbob.  I dont think most people know.  But id use whatever is to hand, though they are completely different.

You may be right achmal but if leodido cant get kasmiri mirch what do you suggest he uses instead then?

Quote from: AchMal on January 29, 2009, 09:32 AM
Not sure about that one.......

What is it that youre unsure of?  Kashmiri mirch is a mild bright red chilli powder.  Paprika is a mild bright red capsicum/pepper powder?  http://www.uni-graz.at/~katzer/engl/Caps_ann.html

So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika.  I think its there mostly for the colour anyway.

Quote from: leodido on January 29, 2009, 09:22 AM
One portion is basically one ladle?

No, one portion is enough to feed one person about 2 ladles or so https://curry-recipes.co.uk/curry/index.php?topic=3263.0

Quote from: leodido on January 29, 2009, 08:20 AM
I noticed that your recipe contains these ingredients:

0.5 tsp kashmiri mirch
some dried methi

I could not find them in the glossary and I don't know what it is. Could you help ?

2.65l will make about 10 single sized portions of curry

kashmiri mirch is just mild brightly red coloured chilli powder.  Paprika is a suitable substitute

dried methi is dried fenugreek leaves https://curry-recipes.co.uk/curry/index.php?topic=2432.0

Quote from: Stephen Lindsay on December 24, 2008, 07:19 PM
Now I have a question for you, can you tell me what the different categories of chef are and how you move through the categories?

https://curry-recipes.co.uk/curry/index.php?topic=2183.0

This has already been covered here https://curry-recipes.co.uk/curry/index.php?topic=1878.0

Yes, that looks like extracts from the book

I think jerry is maybe talking about fenugreek powder rather than dried leaves?