I'm going to give this recipe a go tonight.

Unfortunately, it won't be exactly to spec as I don't have any Taz base or black mustard seeds to hand, and the chicken will be tikka as that's all I have in my freezer right now. I'll substitute with Chewy's base and panch poran.

Actually, now that I read that back, it'll probably turn out nothing like yours, Stephen!

Still, I'll give it bash - it'll still taste good, even in the absence of authenticity.

Quote from: JerryM on January 05, 2013, 09:47 AM...i know 3 off versions of the dish...

Hi Jerry - I think many might have missed my post about another version of the dish while the tantrums were in full swing last month. This is the link to the recipe and I can say that it is very, very good and certainly worth trying out.

Natterjak's suggestion is supported by a couple of comments on the Discuss Cooking forum:

"I suspect that what happens is when the plastic bag with food is placed in the freezer, and the bag is sealed properly, moving the bag around in the freezer causes very, very tiny holes in the bag. Frozen foods can be very abrasive. You can even cut yourself on the sharp edge of an ice cube."

"...you Also have to remember that although the plastic Seems to be smooth it isn`t and liquids can get into those tiny grooves and pits, and since water expands 11% upon freezing, you get get tiny micro-fractures occur in the thinner parts as it stretches (or tries to)."

This explanation makes sense to me.

Quote from: gagomes on January 04, 2013, 04:34 PM...This is the one I bought:

Aye, that's the stuff, right enough. I wouldn't worry too much about trying to balance precise quantities of the loose dried leaves in a teaspoon. Take a large, equivalent pinch of the leaves and, as Axe, says, rub it between the palms over the curry pan. Sorted!

Looks the business, Rich!

Aye, it was very good indeed - I'll be making it again in the next couple of days!

I add the chilli jam to just about everything now and it imparts a really nice, deep and subtle heat to the dishes without being cloyingly sweet.

Just an afterthought - you might also put your photos up as a collage. This link will download a freeware collage maker which is dead easy to use. Like the image resizer, there are loads of similar freeware programs available.

What you need is a freeware batch image resizer. This link will download the one I use - it's fast and simple. You can drag'n'drop your image files onto the program window or select them from the right-click menu.

PS: I forgot to mention that your meat looks delicious!

Nice to see you posting again as I found many of your posts intriguing and interesting.

A visually stunning dish, Stephen! The colours are just so vibrant, the food almost demands to be devoured!

The Taz base is one I've yet to try - it seems to come in to its own for a particular style of dish. So many variations and only one lifetime to try them out!

Also, your "Golden" base sounds very intriguing. Good luck with your experimentation - I hope it all comes together successfully.