Right, having made a kebab recipe from "The Takeaway Secret" book i had some mince lamb left over plus some cauliflower mixture from making cauliflower parathas.
Lamb mince 500g
cauliflower mixture 1 cup

SPICES
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garam masala
1/4 tsp chili powder
Dry fry the mince with the spices EXCEPT the chili powder
until the mince is about 3/4 dark brown
Then blend until smooth then add chili powder and mix well.

CAULIFLOWER MIX
2 Cups of Grated Cauliflower
1 tbsp Finely Chopped Coriander Leaves

Hi ALL,
For the people that have tried this base, does the ghee come through alot in the final dish, i ask because i am not a fan of ghee neither is the other half.
Thanks.

Hi The Ham, where abouts in Wolverhampton do you go for your curries ?
From Tipton myself (so not far)  been a regular curry eater in Wolverhampton for many, many years plus ALL surrounding areas (been about a bit ).
Would be interesting to know which BIR gave you the inspiration for the base and recipes or was it a combination of a few, and were you sober when you tried them  ;D

Hi mdex same here never cook just one curry.
Those curries look wondeful, with the rice add 1/2 tsp of cumin seeds then boil has normal just adds a little bit of flavour (if you want that is).

Cumin rice, courgette and carrot pakoras, Double helping of CAs Dhansak, and in the centre Tarka Dhal.



Cumin rice, carrot, green pepper, courgette pakoras and onion bhajis, double helping of CAs Madras and Tarka Dhal.

ALL served with various breads from ASDA Asian freezer bit (Masala, chilli and plain parathas and a peshwari naan).

Hi BJ, I use this recipe by CA https://curry-recipes.co.uk/curry/index.php?topic=3772.0

Plus all of CA's recipes found in here https://curry-recipes.co.uk/curry/index.php?board=3.0

Its well worth that little bit of effort at the start then it  get easier and easier, and the more you make, the better you get. The bases aren't really that complex (a couple are) but give CA's a go.
Cheers.

Hi, They ALL taste different from each other .
CA Dhansak is a big favourite of mine and the other half

CA Madras is very tomatoey which is another must in my home

Dopiaza from Modern Balti Cookbook is very sweet, but not sickly sweet, because of the pastes adds something extra (probably the little vinegar taste).

CA Jalfrezi again another favourite of mine especially on Wednesday nights which is Darts Night.
Have made CAs Madras, Modern Balti Cookbook Madras, Authentic Balti Cookbook Madras, 100 % Madras clone recipe https://curry-recipes.co.uk/curry/index.php?topic=674.0
adding the Ashoka Bunjara (with the ginger and garlic paste from the Ashoka recipe).

ALL are very different indeed as mentioned before CA Madras is very tomatoey but excellent, MBC one has that vinegar taste to it , ABC has that balti taste to it with a little hint of burnt type taste and the Madras Clone plus Ashoka Bunjara and G/G paste just takes me back to the middle to late 80s, wondeful taste.

Bottom left CAs Dhansak, bottom right CAs Madras, top right Dopiaza from the Modern Balti Cookbook and top left is CAs Jalfrezi (but cant see it)
Made these for my darts night with the usual suspects to follow ( rice, aloo parathas, cauliflower parathas, mint dip, mint raita and various onion salad type things )

Hi jimmy i use the same recipe for the pilau rice but i use something similar to this http://www.amazon.co.uk/Microwise-Polypropylene-Cookware-Round-Dish/dp/B002UDZ5D2/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1291758868&sr=1-18
when rice has cooked i just put it in the dish thing with lid on then shake and leave till i need, always comes out fluffy and tastey.

No the naans are shop ones (ASDA), my oven doesnt get hot enough to make them but the aloo and cauliflower i made.

Thanks for the compliments, you guys really should try the book http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1288360182&sr=8-1
If you havent already.