Hi gazman you have to give this a go. It suprised me how tastey it was, reminded me of a mid 80's madras.

Used the bunjara and garlic/ginger paste and then used this recipe https://curry-recipes.co.uk/curry/index.php?topic=674.0
Cooked the ginger/garlic paste first until it just starts to bubble then added the bunjara and raw chicken stirring all the time and making sure the chicken was coated with the mix, once chicken was sealed (white on all sides) i added the madras recipe to the pan and cooked until the chicken was cooked about 10 mins or so on a low to medium heat.
(This came from a friend that i gave the two different madras recipes to and he came up with this).
What a taste explosion absolutely excellent, this has to be tried.
Dont know if anybody else has tried this if so sorry for double posting.
But i have to add please give this a go.

Quote from: emin-j on September 25, 2010, 10:45 PM

Quote from: Unclefrank on September 24, 2010, 10:07 AM
I use a two handled wok and only cook bhajis, pakoras, onions and peppers in the oil and then use the oil from the wok to cook my curries. If the recipe calls for 2 TBSP of veg oil i only use 1 TBSP of the spiced oil and get very good results, if a dish requires to be oily then i add extra spiced oil to my liking.
I have cooked a curry with oil used from cooking chips in and was quite disgusting very acidic (has somebody mentioned before) so i always keep my oils seperate, have been using the same oil now for about 3 months and the taste gets better and better. I sometimes add half and half ( recipe requires 2 TBSP i then add 1 TBSP of veg oil and 1 TBSP of the spiced oil).

I don't fancy cooking Bhaji's in a Oil filled Wok as if that lot ignited 
So I am going to purchase a second deep fat fryer which will be kept just for Bhaji's etc.

Always use this method to cook my bhajis never had any problems with it catching fire  only cook two or three at a time then when the other couple of bhajis are placed in the oil will cool slightly so i have never had problems with the oil being to hot.

I use a two handled wok and only cook bhajis, pakoras, onions and peppers in the oil and then use the oil from the wok to cook my curries. If the recipe calls for 2 TBSP of veg oil i only use 1 TBSP of the spiced oil and get very good results, if a dish requires to be oily then i add extra spiced oil to my liking.
I have cooked a curry with oil used from cooking chips in and was quite disgusting very acidic (has somebody mentioned before) so i always keep my oils seperate, have been using the same oil now for about 3 months and the taste gets better and better. I sometimes add half and half ( recipe requires 2 TBSP i then add 1 TBSP of veg oil and 1 TBSP of the spiced oil).

I have used this book to make a paste for balti's http://www.amazon.co.uk/Modern-Balti-Curry-Cookbook/dp/1844541940/ref=sr_1_1?ie=UTF8&s=books&qid=1284932639&sr=8-1
Must admit though its not that good, balti's taste a bit too much of vinegar, but can be altered and can be very tasty especially the  Balti Dhansak recipe.
It is very time consuming to make the pastes so having it already made for you is easier.

Hi freedomboy, the recipe CA uses for the Tarkha Dhal is spot-on, as stated in the recipe the frying is the most important part of the dhal. I made a batch the other day ( https://curry-recipes.co.uk/curry/index.php?topic=4786.10 ) and the taste of the dhal is just wonderful. The frying of cumin and garlic comes through the dish perfectly, a very moreish taste indeed, this Tarkha Dhal recipe and the Dhansak recipe is a very, very close replica of my local TA i cant recommend this recipe and the Dhansak enough. Try it to the letter freedomboy you will not be dissappointed.

Hi fishy if you can get to a Makro (you need a card though) store they sell a wide range of aluminium pans and spoons etc..Also Asda have a good range as well including big pots.
I paid

Tried this the other day (Wednesday) and must admit the smell was lovely but the taste (with no chicken in) wasnt that impressive very oily and no texture at all, but left it for about 3 hours to cool having already cooked the sauce for a good 2 hours. Having put raw chicken in and cooked again until chicken was cooked (about 30-45 mins), shared this with some friends (which they all loved) with naan breads and chapatti and it was absolutely  wonderful a very full bodied taste and excellent texture this is a must have recipe for anybody liking a full rich tasting madras.
A lot of work preparing the Bunjara and garlic/ginger paste but this is well worth the effort, if you havent tried this recipe yet you are missing out.
Martin cheers for posting this recipe.
10/10 Excellent.

Quote from: jb on September 07, 2010, 09:08 PM
It was the oil that I skimmed from the top of my gravy.

Thanks jb.

Thanks again jb for posting these recipes...
Just one question what spiced oil recipe are you using ?
Thanks.