the rajah paprika is very good and tastes significantly better than what i had previously bought from the big4 supermarkets.

I made a another batch last night (exactly the same as posted recipe) but with the following modifications

used normal potatoes
added 1 x red capsicum pepper
added 1 x carrot
replaced 25ml paprika with 25ml MDS Kashmiri Mirch
reduced oil from 500ml to 350ml

Followed the recipe cooking times exactly. Results were a thicker gravy. Oil did not separate. Tasted sweeter and creamy than standard recipe. No dominant taste. No bitterness. Much more flavour. Slightly redder colour than standard recipe.

Oil did not separate after the normal cooking time. I assumed this was due to the extra "thickness", so I added another 1 litre of water to thin it down. Returned to boil, reduced to gentle simmer for another 10 minutes during which time the oil started to break at the surface. After resting an hour, there was the normal dark pool of oil covering the surface.

I'm reasonably happy with the results and there is definitely more flavour to the gravy. Next time, I will revert back to waxy type (salad) spuds as I'm now convinced that this does influence the base viscosity which in turn prevents oil separation.

SnS  ;D

I know what you mean Rai - after all it's all going to be mixed up together anyway.
But I do think it's a good indication that

1) the cooking process is complete
2) the gravy is at the correct consistency

Regards
SnS  ;D

Hi Jerry

The extra pepper and carrot produced a sweeter taste.

I'll be keeping the spuds in - for the time being anyway.

SnS  ;D

Jerry

I'm sticking to the salad spuds (personal preference) - for the small quantity used I can't see cost being an issue.

Regards

SnS  ;D