Thanks Martin will be giving the bunjara a go with the Ashoka.
And cheers for time to explain.

That is the only "bad" one i have made with the Ashoka base all the other recipes have been quite nice.I too have been eating curries for around 30 odd years and have tried a varied amount to date from nearly everywhere in England and a few abroad but never have i tried one from Scotland (well one from Dunfries) so i just need to know "what is the difference?".And what is "that taste".
What makes the Ashoka recipes different from various recipes around this great isle we live on.
Thanks.

Hi Martin have you tried this recipe with the Ashoka base ?
And if so what is the difference in taste.
I used the Ashoka base for a CTM ( https://curry-recipes.co.uk/curry/index.php?topic=1823.0) the actual recipe not the base and omitting the coconut , for my other half and well it wasnt all that good she said it didnt taste anything like a CTM.
Could be my cooking though  ;D

Hi tyenoodle i would say that nearly all TA's by me use tomatoes in their Jalfrezi so it adds a little tomato watery spice to the dish its well worth trying i only use half a medium tomato sliced into four.
And thanks for all the comments.
And Razor i agree with you this book is just "The Money" as you said before.

I use this recipe for the Dhal https://curry-recipes.co.uk/curry/index.php?topic=320.msg2727#msg2727
And thank you again for your comment.

Its green pepper, i cant have lime get an allergic reaction to it, but i would give it a go in a Jalfrezi though.
And thank you for your kind words.

I use these only 40p a box.

Pictures didnt turn out quite as good as i thought.
So only got this one.

Here is Kushi Jalfrezi added some green pepper and tomato to the recipe.


Plus some kebabs https://curry-recipes.co.uk/curry/index.php?topic=2592.0


and chapattis (kushi recipe ).Rice is just normal basmati with 1 teaspoon of cumin seeds added to water while boiling.

This is a recipe i have to try.
Thanks CA for the time and effort posting this recipe.