Absolutely first class recipe, I made it tonight for dinner and it certainly is one of my favourites, I dread to think what it's going to do to the old waistline though.

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976bar. I tried your recipe LAAL MASS(fiery lamb curry) and it was lovely, thank you so much for adding it.

Hi, sorry for the delay.
It just says Sriracha hot chilli sauce and imported by Surya foods, manu by Exotic food PCL, Thailand

They have Sriracha chilli sauce in Aldi now, a 455ml bottle ?1.99

http://www.indiaclub.com/South-Indian_c_1024.html (updated link) Then look on Amazon

Here's a nice recipe for the wonderful potato vada you buy in the streets of India

5 potatoes boiled and coarsely mashed
curry leaves
8-10 cloves of garlic
1 big piece ginger
5 green chillies
coriander leaves
1/2 teaspoon mustard seeds
1 and 1/2 tablespoon oil
1 and 1/2 cup gram flour
turmeric powder
asafoetida
salt to taste
soda bicarbonate
1 tablespoon cornflour
1/2 teaspoon red chilli powder
Method:

For the filling -
- Grind all three aromatics (garlic, ginger and green chillies) together into a coarse paste.
- Heat 1 & 1/2 tbsp. oil in a pan. Add mustard seeds. Once they start spluttering, add asafoetida (heeng) and curry leaves. Add the ginger, chilli and garlic paste. Saute it for a minute.
- Add coarsely mashed potatoes and the remaining seasoning ingredients (turmeric powder, salt and coriander leaves). Mix well.
- Keep the potato filling aside and let it cool down completely.

For the batter -
- In a mixing bowl, add gram flour, 1 tbsp. cornflour, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/4 tsp. asafoetida or heeng and salt to taste. Add water and whisk it into a smooth pouring consistency batter.
Frying -
- Make 1 & 1/2 inch balls of potato filling.
- Just before frying, add 2 pinches of soda bicarbonate into the batter. Pour some hot oil over it and let it react and mix it together.
- Dip the potato balls well into the batter and add them to the hot oil.
- Fry them on a medium flame. Let them turn golden brown. Flip them well.
- Remove the ready vadas on a kitchen towel so that all the excess oil is absorbed.
- Serve them hot with coriander mint chutney and spicy garlic chutney

I cooked this last week and family really enjoyed the recipe. After having it in South Africa last year this is very authentic. The only change I would make personally is to drain off some of the fat after the meat has been cooked as it could be a little oily.

Thank you for that, I have just come back from 3 months in India so am well stocked up on the spices , so here goes, will try again this week, Thank you

Hi. thank you for taking the trouble to answer , what balti garam masala would you suggest for when I have another go making the changes that you suggest.