Hey guys,

Well I used to work in a chippy and the guys there made their own chilli sauce for the kebabs.

They basically used a massive pot and filled it up with a large bottle, catering size, of tomato ketchup and then about half as much water.  Add some salt, sugar, lots of chilli powder and some mixed herbs and boil it all up.  Leave to cool and put back in the tomato ketchup bottle and the rest

Hmmmm, it is good.  You should def try it.  I would make it myself this weekend but too many curries have taken a toll on the old waist line so having to cut back and be good.   Hopefully it won't be long until I can indulge again  ;D ;D

I posted a butter chicken recipe a while ago:

https://curry-recipes.co.uk/curry/index.php/topic,2100.msg17943.html#msg17943
It is really nice and easy to make  ;D

Sorry just realised that was a recipe for a ground garam masala  :-[

This gives a better idea:

A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.
Cooking with these spices release a wonderful botanical odor that fills your house and neighborhood.

Hey DonnieH,

I don't use this as I don't have any in the house but I have found this recipe:

Recipe for Garam Masala 2

Ingredients:
2 tablespoons coriander seeds
1 tablespoon cuminseed
Seeds from 10 cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 heaping teaspoon whole cloves
3-inch cinnamon stick, broken in half

Preparation:
Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 2 months.

I think this curry is great as it is, but the addition of this may make it much better.  Try it and let me know?

Hey guys,

Anyone looked at this? Food version of YouTube:

www.foodtube.net

Hey guys,

Anyone who is having a demo anytime soon, it would be REALLY appreciated if you could get the recipe for this curry.  I absolutely love it and can't find a recipe anywhere

Hi Robinbrettle,

That looks great, I usually have it quite runny as I like ALOT of sauce

The chilli powder I had before was really mild so that is why I put so much in.  This is my other halfs favorite curry but he does like it with a kick.  I would just use less chilli powder and leave out the fresh chilli if you wanted it really mild

Hi Robinbrettle,

Sorry I should have amended the recipe slightly  : I usually use passatta instead of tomato puree.  With regards to the methi I only had the powdered form up until a couple of days ago so I am not really sure what the difference would be using the leaf form as I haven't ever used it before.  Do you know what difference the leaf form has in regards to taste?

Yup 250ml is 1 cup of water, I checked my measuring cups just to make sure  ;D

I hope you enjoy this, everyone I have made it for loves it.  I really enjoy it too and I usually don't go in for the creamy currys 

Hi ThaiExpat,

Did you manage to try this recipe yet? I'm interested to know what you thought of it?