Using fresh garlic and ginger makes a difference to this. I tried it at the weekend , didn't have any mint and it was amazing.

My view is use fresh garlic, ginger, onion in every dish. Mmm

http://store.makro.co.uk/popup.aspx?src=images/PRODUCT/large/316921.jpg

got this stone for ?20 at Makro..excellent and sharpest my knives have been for years.

Chicken and veg pakoras are great.

I would recommend getting standard strength curry first to truly taste all the subtle flavours...I find some of these flavours get lost in the madras .

I suspect you will ignore that advice, but the madras is very nice anyway.

Be interested in your view.

Ps Punjab is great I agree.

Snap .... Love this place...

https://curry-recipes.co.uk/curry/index.php/topic,2291.msg19822.html#msg19822

Made this tonight..I also added pre-cooked chicken ...outstanding recipe...many thanks for sharing Colin. Cheers.

These days, no one even cares about Ben Dover and his long suffering wife Ilene Dover

  ;D

Yamaha SG2000 (showing my age)

Freshman FA250 Acoustic

Just tried this, made 2/3 volume base recipe.

very very oily finished dish.  Similar to some 'run of the mill' takeaways - sorry mate.

I've def tasted similar around here, but this is not near my favorite homemade BIR....

My best is Zaal technique with Zaal or Ashoka base....mmmm

PS. I'm from Glasgow.

Same here, i don't use garlic and ginger mix in the final dish and the curries turn out BIR all the way

Definitely works for me...oil, blast, cook spices for 20secs, pur?e/water mix, 30 sec, meat, 30 secs, ladle of base etc