FYI - it was also posted in the Secret Recipe Group Test thread: https://curry-recipes.co.uk/curry/index.php/topic,11733.0.html

Quote from: Naga on April 29, 2013, 07:35 PM
I had to leave out the chilli powder and the chilli/coriander paste (although I whizzed some up this morning!) as my good lady wife was sharing the meal, but, despite the omissions, it was absolutely delicious!

If you get the chance, I would recommend trying it again with the inclusion of the chili/coriander puree. I hadn't used anything similar previous to this recipe (I know it originated from Chewy), but the smell released after adding the puree to the pan is fantastic. It definitely adds something.

Looks lovely. Could devour that in minutes.

Interesting report Phil. 

Quote from: Phil [Chaa006] on April 28, 2013, 10:58 PM
whilst BIR-style has enormous benefits in terms of economy of time when cooking a chicken-based dish, lamb requires so long that the benefits of a pre-cooked base seem to me to be completely lost.

Surely this is why you would pre-cook the lamb, hence not needing long to cook the final curry.

Quote from: DalPuri on April 17, 2013, 03:17 PM

Love, love, love Still Game. Great comedy! Never fails to make me laugh.;D

Quote from: George on April 11, 2013, 11:10 AM
As for chilled food curries, I know many people on here write them off but I continue to enjoy selected examples. It's not fair to generalise. Some are excellent and almost certainly taste better than many of the home made curries featured on this site, however good the photos look.

Perhaps, but I would probably argue otherwise. I would imagine the curries cooked by folks on here are significantly better than anything bought in-store.

Quote from: George on April 11, 2013, 11:10 AM
Why suggest to anyone that they shouldn't enjoy something like korma, if that's what they like, together with hundreds of other food types? The last thing I was working on was shepherd's pie, made with lamb. Is it OK, and socially acceptable, to like the taste of shepherd's pie?

Nothing wrong with Korma, or CTM for that matter. I would happily eat both, assuming they're BIR.

Dish looks lovely! 

I couldn't get on with the Nishan purees. It's a while since I bought them, but I seem to remember a certain bitterness or tartness that I didn't like. Let us know how you get on with them.

Did you expect the results to be any different to what you experienced? All store-bought/pre-made curry sauces are crap, even the ones that should deliver more (e.g. Madhuban).

Your curries consistently look absolutely spot on. Could devour that lot in minutes!

Quote from: h4ppy-chris on February 24, 2013, 11:11 PM
http://www.youtube.com/watch?v=B7hSsr_B7zU

Quote...what's it called, here we go, basar. You don't need this (moderated).

Made me laugh out loud that did! 

I think the basic curries are essential for the eBook, h4ppy-chris. Such as:

• Madras
• Vindaloo
• CTM
• Korma
• Dopiaza
• Bhuna
• Rogan Josh
• etc.

Looking forward to it - especially, if you're confident you've cracked the humble Madras.