Hi

Nice one Nick!

Looks delicious, and that sauce looks like it has a lovely consistency to me

Keep at it - and don't forget to post more pictures.

All the best

thanks! I actually spiced it up a little with half a Dorset Naga. These are in stock at Tesco at the moment!

Think im gonna make this curry again tonight as have been on a madras , vindaloo or phall curry fad lately, I must say last time I made it it was fantastic , maybe the water adding does singe the spices to give the flavour, all I can say is that if you havent made this curry you really should give it a bash

Tried this curry last week and followed it to the letter. Results were absolutely fantastic and the nearest I've come to resturant standard. I froze the rest of my base and oddly the second batch was not as good. Not sure if the freezing had an effect on the oil in the base or if it was just a variation because of my inexperience. Either way, thanks to everybody on here for all the stuff posted. Theres a lot of info I've used over the past couple of years here. Hopefully in time I might have something to offer back.

BTW I used larger Indonesian tiger prawns which are available from Asda of all places for fun. Results were excellent altho expensive.

Is there no tomato puree used in this?

Hello,

I know this an old post now but just wanted to add that I tried this recently and it was superb. I put three lemon wedges into the curry at around the same time as the base instead of the lime. This was exactly a jalfrezi as I know it.

Thanks for the recipe.