I put some Pataks Hot Mixed Pickle in a curry (and added some creamed coconut).

It tasted just like a BIR curry that I have had somewhere before. I can't remember exactly but it would have been a Pathia, Ceylon or Naga.

Could it be that a BIR Pathia, Ceylon or Naga might have Pataks Mixed Pickle in it?

Get some M&S Creamy Burger Mayo:

http://oi52.tinypic.com/s0whu1.jpg

Use Warburtons white sliced rolls:

http://www.warburtons.co.uk/products/rolls/white/8pk-white-rolls

Heat a non-stick frying pan with no oil in it, place the rolls so that the inside faces down on the pan. Warm them through like that and they are very close to McD rolls.

Quote from: Secret Santa on March 01, 2015, 08:42 PM

Quote from: tommy99 on March 01, 2015, 08:28 PMPollock is good too in a curry and is very cheap.

I've got some frozen pollock as it happens but I'm not sure I wan't to risk it in a curry, especially when it's begging to be coated in crispy batter and sat next to a pile of chippy chips.

It is much better in a curry.

Quote from: Secret Santa on March 01, 2015, 08:16 PM

Quote from: tommy99 on March 01, 2015, 07:54 PMSome frozen haddock (skinless & boneless)

Haddock!

You must be codding.  ;D

Haddock holds together well in a curry. Pollock is good too in a curry and is very cheap.

My wife bought a Quorn Tikka Masala ready-meal and the kids liked it...

I had a look at the sauce ingredients and now I make it much better.

I have made it a number of times and it has always been amazing:

In a large frying pan (I use a 30cm saute pan):

Oil (I use Groundnut)
Onion (finely chopped)
Garlic Puree (I use a block of Taj frozen)
Ginger Puree (I use a block of Taj frozen)

Coriander (I use crushed seeds or powder)
Cumin (I use crushed seeds or powder)
Paprika
Turmeric
Garam Masala (I use Schwartz)
Chilli powder (I use extra hot)
* Black onion seeds (a tiny amount)
* Fenugreek powder (a tiny amount)

Tomatoes (I use a few quartered cherry tomatoes with the seeds removed)
Tomato Puree
* Creamed Coconut block (about an inch)
Splash of water
Plain Yoghurt (I use low fat Greek)
Single Cream

* are my own additions.

To that I add some:

Chopped peppers
A handful of sliced green beans
Some frozen haddock (skinless & boneless)
EDIT: I add some small frozen prawns too

I use La Chinata smoked paprika 'Hot'. It works very well mixed 50/50 with standard paprika. You only need a tiny amount else it can ruin a dish.
http://www.lachinata.com/index.php/smoked-paprika-powder/tin-70-gr-d-o-hot.html

Quote from: Stephen Lindsay on January 12, 2015, 07:52 PM

Quote from: tommy99 on January 12, 2015, 01:21 AM
An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas.  I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.

So not to be recommended?

I really didn't like so much smoked paprika in the Rogan Josh that I had.

However, the BIR is very highly rated (and their prices are higher). I wouldn't be surprised if they do such things to make themselves a little bit different to standard BIRs.

I have found that a Jamie Oliver Rogan Josh paste recipe contains smoked paprika:

http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/

I notice that recipe contains equal amounts of paprika and smoked paprika. That is what I do when cooking paella.

I have been a pescatarian (veg & seafood) for more than 25 years.

The variety of veggie/vegan food is amazing and they tend to be healthier and cheaper than meat. My Mrs is a meat eater (ooohhh er) but she much prefers veggie food.

As well as a variety of dried spices I tend to have stocked for curries:

Cans of chick peas
Bag of split red lentils (for Tarka Dal)
Cans of puy lentils
Frozen spinach
Frozen peas
Frozen sliced green beans
Frozen cauliflower
Frozen sliced peppers
Taj Frozen garlic
Taj Frozen ginger
Frozen green chilli
Carrots
Potatoes
Onions
Block of coconut cream
Cans of tomatoes
Fresh tomatoes
Tomato pur?e
Can of pineapple
Lemons
Limes
Basmati Rice
Fresh coriander

When you use chick peas, beans, or lentils then firstly give them a good rinse under cold water until the water is clear.

For other spicy cuisines try Pad Thai (without fish sauce). Deep fried tofu is amazing in Szechuan sauce. Several meat eaters I know now use veggie mince for chilli-con-carne and spag bol.

An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas.  I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.

Vegetable Biriyani is my favourite curry. BIR sometimes add some sweetcorn, seasonal veg such as Brussels sprouts or bean beans.