A few of my local takeaways do a hot korma with green chillies now, they call it 'Mirchi Korma'.          Jivyj

Yes found your version looks good will give it a try
Jivyj

I also forgot to mention in my previous post that if you make the pakora dipping sauce and do not add the water you will have a thicker version of the sauce, if you dice an onion, salt it and leave it for ten minutes and then add the thicker pakora sauce to it you have what  they serve in Glasgow restaurants a very popular starter called 'spiced onions' which they serve with poppadums.

Hi Razor never noticed that on the jar before, about not consuming paste if  uncooked, good to know. I looked at the ingredients and could not see anything that looked a bit dicey,  so I looked up Pataks site and it is the very first FAQ,  which explains that their pastes are used from fresh spices and they do not heat treat or irradiate their spices, because it affects the flavour of the spices.  It is because of this they have to put a warning on their jars just in case  people use them mixed with other ingredients ie., mayonnaise for sandwiches for example and they are left at room temperature for  four hours or more there is the chance that bacteria will form.  They suggest that if you consume the uncooked paste alone or  blended with other ingredients shortly after prep you should not suffer any ill effects.  But it is all good to know, also I think that the fact that the spice is mixed with vinegar there is even less chance of bacteria

This is my recipe for pakora sauce:-

4 tblsp Tomato Sauce
2 tblsp Vinegar
1-2 tblsp Water
1 teasp Mint Sauce
1/2 teasp tandoori paste (or kashmiri paste its hotter)
1/2 teasp sugar
sprinkle red food colouring (optional)

I use powdered food colouring.  Another Glasgow variation is to use equal amounts of the above sauce and yoghurt and thin down a bit with a little milk.

I prefer creamy sauces but I also like them hot, in fact I add  chilli to lots of dishes i.e., carbonara etc.  Here is my version of a chicken korma


1 Tblsp oil
2 small green chilli's chopped
Curry Base (I use Ashoka but whatever you prefer)
250ml UHT Single cream
Pre cooked chicken (I use chicken tikka)
2 tblsp Coconut milk powder
1 heaped tblsp ground Almonds



Fry chopped green chilli in oil for a couple of minutes add two ladels of curry base  cooking for a furher two mins then add Single Cream,  pre cooked meat and  coconut milk powder .

KRK is the most popular indian store near to where you are it is in Woodlands Road which runs from Charing Cross to Park Road.  You will get  anything you need for curry making there, spices, meat, bread and equipment.  If you cannot see what you need ask them because they have places nearby which hold a lot of their cooking utensils.

Good for you SL. I can relate to a number of your points, I come from Glasgow and I had tried a number of the bases from this site but I must admit that when Panpot posted his recipes I had found my heaven.  I can see from reading posts that tastes and recipes differ around the country and people will disagree on the components for curries - understandable.  I use Panpots mostly but will still try other new recipes and suggestions when posted.  I have decided to try and get the hang of taking photos and posting them and take a more active part in this brilliant forum.  I had just made Panpots bunjara and karahi bhuna the other day but the damn camera needed recharged so I just couldn't wait just had to eat it.

http://www.eastendfoods.co.uk/nishaan.htm
Fried Red Onion Curry Base"...

I have tried it, useful as a cheats base - but is very similar to Panpan's Ashoka Bunjara (Onion Paste). I bought it from my local Morrisons but they have stopped stocking it now.

I have tried a number of times to buy mustard oil but any bottles I have seen were for hair use, which put me off buying. what's the difference!