Mix powder all the way for me.

Started off many moons ago with the Kris Dhillon recipes, but after these sites, my curry dishes improved significantly (BIR tastewise) with the use of mix powders.

Out of interest, apart from Phil, who else still uses the Kris Dhillon recipes?

What's your band called DeadBeat?

No such thing anyway, they're serving spoons. :-p

Might explain it then - http://www.lidl.de/de/silvercrest-stabmixerset-ssms-600-c3/p190138?fromRecommendation=true&scenario=also_clicked

Germans do the same as ours too

Did the Lidl one come with a jug and various other attachments (which I got in the past)?

I've noticed they sometimes sell one without the bits and bobs, maybe that one is like the German one.

Freeze it in 300ml portions

Quote from: George on March 05, 2015, 11:43 PM
The one person who I would be prepared to accept as a co-moderator would be Secret Santa. If you or almost anyone else is signed up, then I will resign.

Here's hoping CH is made a co-moderator then, and as quickly as possible.

Apart from the cream/yoghurt ones you could make most of the BIR curries on here.
Just add pre-cooked veg instead of meat near the end of cooking, the flavour of the sauce would still pretty much the same.
For something a little more substantial veg wise, maybe biggish chunks of butternut squash or similar.

I always add a tsp of it along with turmeric when boiling the potatoes for Bombay Aloo.
Most of it does end up in the final dish, but it's obviously not as strong after the boiling.

As discussed before, it's a regional thing, here we always have had pineapple in it too.

So I couldn't imagine any Dhansak without the pineapple, and I'm sure the opposite applies too.