OK im ready  ;D

 ;D YUM YUM  ;D

really enjoyed this one last night, this is probably closer to the kushi recipe then Stews but all the same its a knockout!. im going to regret those whole chili's today mind! 

OK, Made another one and it turned out just as fab.
This one had a really nutty smell to it which I am sure comes from the whole chili's combined with the squeeze of lime juice.
Again, used ladels of water added to the curry during the cooking stage, these were cooked off to give quite a dry curry.

Pics below, shame about the mess it makes to the entire kitchen...thats curry cooking

I think its the chili, lime and cooking on a medium/high heat for 15 minutes.
Adding water and reducing it down.

Also getting hold of fresh corriander and adding this with the stalks...not the tastless stuff from tesco

Reclaimed oil was used on the first attempt, regular oil was used in the above pictures....worth a go this one.

Stew
ps, the one above has chicken in it not king prawns

i am planning to cook the jalfrezi tomorrow night. i'm going to use green pepper as i feel this more like BIR/TA.

i've made the kushi spice mix which i had/have high hopes for. i need to cook with it to confirm my thoughts.

it's crying out for paprika for me and i miss the small addition of La Chinata smoked paprika that i put in my standard LB spice mix. i'm afraid i reduced the turmeric to 1 tsp (3 tsp).

saying all that - it does taste pretty good. i'm particularly interested what effect the inclusion of garam has - I?d stopped including it at the frying stage a while ago but the qty is quite small overall and may just add that little extra bit of spice without overpowering.