I got the book
A penny shy of 4 pounds and well worth it
The author replies very quickly and is helpfull

I don't want to ruin Abdul's business by revealing precise recipes
If anybody is a real curry fan, they won't think twice, about spending so little money

So without revealing any exact details:-
I made the base and guess what?
No garlic ginger in it but quite a few chillies
Does it suffer from that?
Not at all!!
I double checked the salt quantities with Abdul
It's right
But DON'T add any more when you make the curries

I made two curries Korma and Saag Aloo
I was really surprised that the Korma wasn't at all salty
Just a very good balance of flavours
And my oh my!! you should catch the aroma when it cooked
Absolutely fantastic
I am no big Korma fan, but this was good
A tad sweet perhaps, but worth a repeat performance
Over the years I have seen many Kormas cooked and this is identical to several demos I have had
One of the simplest curries to make
No extra spice, garlic or pepper

The Saag Aloo was was very tasty but lacked that extra BIR flavour
A shame because the texture, ratio of sauce and everything else was brilliant
It looked perfect
Perhaps it will be better today
You know what it's like, after you been cooking curry for hours
So buy the book and it will bring you one small step closer!
Perhaps with his Webcam service, we may get 100%

Quote from: Ramirez on June 26, 2011, 03:28 PM
Nice post Haldi.

That Sag Aloo looks absolutely perfect to my eyes! How did the base compare in taste to others on here? Presumably that was a vegetable Korma you made (judging by the pea and potatoes).

The base tastes a bit salty and slightly chilli hot
It doesn't taste of any ingredient in particular
It's made of onion,carrot,potatoes,green pepper,canned tomatoes,fresh coriander,chillies,spice,turmeric and salt
It tastes fairly bland but when it's heated gives an excellent aroma

It's a crying shame the book gives no madras or vindaloo recipe

They are the recipes most people would like to duplicate
Apparently part 2, of the book,  is coming out next year
One of my kids just had some of the Korma
He said it was the best he'd had, since his favourite takeaway, closed down six years ago
Result!

Quote from: Unclefrank on June 26, 2011, 05:50 PM
What colour did your base turn out like?

Some else mentioned the saltyness of the base
But Abdul confirmed that this was the correct amount of salt
He also told me to make sure I used 4 large onions in the base
I didn't have any at that size, so I used 8 medium ones instead
If you haven't enough onions, then that would increase the saltyness
I cooked with the base on Saturday and was really pleased with the results
I also cooked on Sunday with it, with less satisfaction
I wonder it loses it qualities?
I didn't get anything like the aroma, the second time around

hi guys is there a link to where i can buy this book have tried amazon and ebay?

regards
gary

cheers mick i have just bought it!

regards
gary