Hi Paul

thing is mate its M56 all the way in to Chester so its hard to actually say

Thought the onions were supposed to be whole or am i wrong ???and got this base mixed up with someone elses 

George

Yes to a degree  but  a far more savoury taste, richer if you like,

The difference is you can spread the flavour fuller through out the dish , and bulk it out if you like because of the amount of leaves used and the small amount of spice used you get a green Methi based curry c/w Dried methi .The little amount of dried methi u would use because of its pungency it would be basically your base spiced with dried methi so you wouldn't get the thickness of the sauce or the pleasing colour of the dish but try it George it really is a tasty dish which does give that BIR elusive taste to a point


Ps George i made a little mistake in that recipe above add oil fry garlic then add your chopped fresh methi lightly fry for about 5 mins add chicken then your base sorry about that

Mark

George,,

Fresh methi smells if anything like a garden privet,its only when you cook it! it gives off its aroma .

Try frying some chicken breast in oil with garlic add a desert spoon of spice mix, any will do ,then add a few ladles of base i always use Ca,s , cook it down till it is right consistency for your liking then add a good bunch of fresh methi not using the bottom stalks as they are to woody , and simmer till chicken is cooked. this dish turns out so tasty .

this is one of those dishes that really is at its best the next morning

Try CA 's Vndaloo it uses a fair amount of ground black pepper

This place is really going to the dogs

All Bobby said is what i would agree with .........He wasnt on his high horse and for that mattert in the years i have seen his posts not months YEARS he is never condecending

get over it UF

Hey Jerry ,

Pleased to see you have ventured onto the Wirral, i live in Pensby and often frequent the Heswall tandoori only a small little place 20 or 30 at most.

The kitchen is even smaller which you have to pass to enter via the car park and in it are the  two chefs each a good 60 odd years old,

I don't like telling people that the food in the places i go is top notch cos i don't like to disappoint but if you get around there try it! the  food is quite reminiscent to my taste anyway to what i believe me and the older guys on here are searching for.

http://www.heswalltandoori.com/

Wish you would get to the point Jimmy and not beat about
the bush

Cheers CA

Jerry

why cant you get UHT locally every asda i know of sells it and that includes your neck of the woods warrington