Ingredients: Chilli Powder, Coriander Powder, Turmeric Powder, Mustard Oil, Fenugreek Leaves, Cumin Powder, Bayleaves, Mustard Seeds, Cardamom Powder, Cinnamon Powder, Black Pepper Powder, Cloves, Fenugreek Powder, Nutmeg Powder.

sorry dont know the quantities and maybe you already found this, but perhaps start with 1 of each, then alter in descending order of quantity?
cheers, frank 

Hi Izz,

closest i can find is just a description from a handful of restaurants from yorkshire.
Gost Ohmuri                                                                                                         
Tender lamb cooked with cardamom pods and bay leaves with
roasted Indian potatoes in our very own Balti style.
This dish has a spicy but mouth watering taste.

but from what you describe sounds like a regional variation on a pathia.?
sorry, cant really help much further than that.
cheers, frank.

i was just talkin to a mate up in Greenock. she's just ordered a take away and sent me the menu. As i was reading through it, i started thinking,
From what we all know about making curries, is the extra 2 or 3 quid you pay for a Chef's special justified?
How different are they to the standards, i.e. Madras, Jalfrezi etc...
Any thoughts?
cheers, frank.

i love aloo tikki full of green chillies.
always used to buy em alongside shami kebabs when i lived in london.

mc donalds mc aloo tikki
probably the best thing to ever come out of McDonalds

Key secret Ingredients to create the authentic Curry taste

Indian Ocean Lamb Karahi.mov

Taj Cuisine Walderslade


Ali Hussain's Chicken Hariyali Recipe

Top chef Anand George cooks Nilgiri chicken curry

yes, just the handle.
took the angle grinder to a small broken spade to leave a couple of inches to
attach the the karahi. then whittled away at a spare hammer handle. joined the finished handle to the bowl with  iron rivets.
i was actually looking for a piece of pipe for a handle. Flatten one end, and stick a bit of broom handle in the other end like the chinese do with a wok
but i found the spade first
cheers, frank.

This is a really clever idea
chicken lollipop


found this guy over two years  ago now and watching his video's is what rekindled my enthusiasm for cooking (proper) curries again. also because i'm so pi**** off with the amount of sugar that goes into all the BIR's around here.
so sweet theyre almost inedible!!
then from vahchef to rcr to here. ;D

try looking for a box rather than a plastic packet

https://curry-recipes.co.uk/curry/index.php?topic=6275.msg62683#msg62683

9" karahi with a single handle made from a cracked old mini garden spade and a claw
hammer handle 





the handle might be too long, but i'll see how it goes for now. will be christening it with 976bar's chicken bhuna.

DMT Knife Sharpening Guide


http://www.sharpeningsupplies.com/DMT-Knife-Sharpening-Guide-P11C16.aspx