This was from Volume 2 of Mick Crawford

This one is from a while ago and posting to try out the new app I

This is on Julian Voigt's youtube channel.  Tried it today and honestly the best vegetarian curry ever.



Ingredients
1 tsp cumin seeds
Half onion chopped
Tomato chopped
1 tbsp tomato paste mix
Garlic and ginger paste
1 tbsp garam masala
A little chilli powder to taste
2 tsp dried methi leaves
2 courgettes pealed and cut into thin pieces
Lemon juice
Corriander
1 ladle base gravy
Salt to taste
1 tbsp veg oil
Pan of hot oil for deep frying
2 tbsp Pre cooked lentils

Method
Heat pan
Add oil and heat
Once hot add cumin seeds and fry off for a few seconds
Add onion and cook until softened
Add garlic and ginger paste and cook for about thirty seconds
Add methi
Add tomato and tomato paste
Add garam masala, chilli and salt and stir
Allow to cook for a few minutes, adding water to prevent burning if necessary
Meanwhile drop courgette pieces into hot oil and fry for a few mins until soft and slightly browned
Drain courgette pieces and add to pan and mix in carefully
Add base gravy and mix in
Mix in lentils
On high heat cook until reduced, do not stir to allow spices to caramelise on bottom of pan
Add corriander and lemon juice
Cook for further minute

Here's the video of it being cooked in the restaurant in Lanzarote (starts cooking 9:10 into the vid):

http://www.youtube.com/watch?v=n8PrE9vlBD4
Enjoy!

I challenged my friend Barry at work to a sponsored curry off in aid of Martin House Children's Hospice, the more we raised the hotter the curry.  We got to the Dangerous level on my curryometer, raising

Went down to my local Asian grocers today to get some.  They had a small bottle in their medicinal section and laughed when I said I was buying it for cooking as this was a hair tonic, and pointed me in the direction of a huge tin on the stuff that was for cooking.

So, I ended spending loads on the big tin, which is funny because I have bought the other stuff before and cooked with it!

Question is, what's the difference?  Both said they contained only pure mustard oil.

Made Julian Voigts Bindi Masala today.  I quite liked it, although wasn't sure if the Okra should have been cooked more until it was very soft, as I've never had it before!??

I've decided on Thursday to crack off as many curries as possible and freeze them.  The lamb and chicken have been pre cooked, provisions purchased and a big vat of base gravy will be sorted tomorrow (yes, I have a few days off this week!).

Photos and YouTube videos to follow  .  Hopefully a steep learning curve that will take me closer to curry nirvana.

Follow my messy journey as it unfolds...

I've made this a few times now and happy I can achieve a 8-9/10 each time and the family all really like it!

I use Julian Voigts recipe for the chicken tikka maranade and then my own masala recipe using parts from Julian's recipe and technique and parts from The Curry Guys recipe.



Tastes really good, and hopefully even better tomorrow after a night to mature in the fridge.

I always cook for four, as we eat the curries as a family.  I notice most recipes are single portions.  What are the pros and cons of trying to cook a larger batch?

Has anyone ever suggested a bit of a get together along the Manchester curry mile (for those close enough)?  Basically meet up, have a chat about curry over some beers, have a wander along the mile, choose an Indian, chow down, talk about curry, drink some more, talk rubbish, talk curry some more, go home!

I know, meeting people in the flesh is always a scary thought, but it would be awesome, I'm sure.

After about six months into my curry journey I've found this site and decided to join.

I've followed people like Julian Voigt, got his ebook and a couple more from the Curry Guy and Kris Dhillon.  I've melded bits from these and other sources and now producing curries that my wife says are sometimes better than our favourite takeaway, and sometimes a bit rubbish! 

I suppose that's what fascinates me about making curry, it's like alchemy, turning spices into fantastic curries, no one seems to know exactly why or how it works, but when it does, boy do you know it!