Last night i made the nicest curry i can remember - ive had a lot worse from a takeaway.  The base was bruce edwards recipe (i added celery seeds instead of ajowan by mistake and the smell comin off it was amazing). The chicken was also cooked bruces way.

for a basic chicken curry i put 3 tbs oil in the pan until very hot, a cooks spoon of sauce - the pan ignited at this stage and i stirred till the flames died.  I almost evaporated the sauce and added about a tsp of spice mix, a pinch or 2 chilli powder, pinch of methi and about a tsp of "all purpose seasoning"(salt mixture from asian wholesalers).  Added another spoon of sauce and reduced, added chicken and cooked for a bit adding sauce as the stuff in the pan thickened.  Chopped and added good bit of corriander and finished with a last spoon of sauce, turned down heat and simmered for a minuit or two.  I could taste everything - the sauce , spice , corriander and chicken without the whole thing being overspiced.  If im not satisfied with a result i normaly eat the chicken and throw the sauce away, but this time i wanted seconds!  Another couple of tsps of chilli powder and i would have done a decent vindaloo.

That one sounds great. What brand is the 'seasoned salt' ?

Anyone else actually tried the base with Ajowan seeds - does it make a difference ?

the seasoned salt is east end if i remember correctly, im not that sure.  it comes in the same packaging as all the other spices.

Anybody else tried this seasoned salt? Is it something new to the Forum?

regards, Dylan

Ive tried bruce's base and it is good, Ive tried arjwain seeds in 2 bases and they added something.

Can you post Bruces, base sauce here so i can copy it then try your method?

Thanks,
Stew

I think means the curry gravy from my post at
https://curry-recipes.co.uk/curry/index.php?topic=108.0

yes, curry house cookery in the downloads section

I think the main ingredient of "all purpose seasoning"(salt mixture from asian wholesalers) is monosodium glutamate.
I saw a packet in a shop today.
I was also looking at the instructions, for using monosodium glutamate.
They were written on the packet
You just add a little, at the end of cooking
I don't understand how the stuff works
How does it enhance a flavour?
Does it enhance all flavours?
Sweet, sour, spicey and salty.
Isn't it supposed to give you cancer?
I thought at one point, the stuff was banned.

Was the stuff you saw a redish colour?  I wasnt aware that the main ingredient was msg, i have a seperate bag of that stuff as well.  This "all purpose seasoning" that i have contains different spices, paprika, cardamom and quite a few others.