Im pretty certain that JivyJ's recipe will be spot on. As I've said earlier I've tried to make this a few times but never quite got the mix right. This looks like the one!  Cheers JivyJ

It pains me to say it but I sometimes use curry sauce out of a jar when Im in a rush or away in our caravan. by far the best ive tasted is the Lloyd Grossman range. Every one is superb. But mine are better! I do sometimes use the LG sauces as a base and add garlic, ginger chili powder, etc too just to justify my skills (to me that is) LOL.

I have made this a couple of times by guessing but I dont have a good recipe.
My main ingredients were Ketchup and vinegar in equal measure pluss a little salt, lemonjuice and sugar to taste. as they say 'it's close but no cigar'

I love the thought of Vindalorma - I'm going to try it!

Dont think I'll go  for kormaLOO though for obvious reasons..... ;D

Hi

Has anyone ever tried adding some serious heat to a Korma?  I made one last night https://curry-recipes.co.uk/curry/index.php?topic=312.0 thanks to George and using Dartphal's base thanks again ant it was a 100% copy IMHO of a good Korma from a TA. But....both my son and myself started takling about whether a Korma would be better with some serious heat added? Im going to give it a go next time but I'm interested whether anyone has tried this before and if there is a good recipe already out there?

I need curry at least three times a week.  I've said to the wife, if ever she has to put me into a home, I'll only go if I can have curry every day! 

I think so too.  Perhaps someone else could have a go at this and either eliminate one or other of the soup or ketchup or perhalps reduce both by half?  Ive still got three portions in the freezer

PS your photo looks superb! my mouth is watering just looking at it.

Great job Stephen, Thats what this forum is all about for me. taking ideas and thoughts and messing around with them.

The next time I was going to make Chasni, I was going to try using base sauce, and youve done the hard work for me right here! Just reading the recipe, I think yours will be even closer to BIR Chasni.

What do you think about using less tomato soup?

Thanks again

Hi ThaiExpat

I am fairly sure that simply halfing the ingredients will mean you only make enough for two people or one for you and the same again for the day after. Id keep the spices to a full teaspoon but otherwise half all of the other ingredient quantities.

Let us know how you get on. 

 

We are blessed in this little town half way between Edinburgh and Glasgow as we have two fantastic curry shops.

For Takeaways we have the house of spice which is as good if not better than any of the Glasgow houses.  The guys have been making curry here for years and a better takeaway I have not tasted. My personal favourite is a tandoori mixed grill with madras sauce. There is a full chicken breast on the bone, plus about another breast and a half of chicken tika, the same amount of lamb tika and a shish kebab with rice salad and a nan, all for about ?12.

The other place is a restaurant 'The Karma' (also does takeaway) and this is the closest I've ever had in an Indian to silver service. Its up market in style and in taste. The food is amazing. I tend to go for the south Indian garlic chili, but it is more famous for its Ruby beef fillet steak (award winning). http://www.karmawhitburn.co.uk/


If ever your passing through you could do a lot worse!.