Yeah please let me know my household was very impressed with it

I cooked the spices all together on a medium heat for about 3 mins, they had just started to spit about.? I then pound them to a fairly fine powder, smelt fantastic!!? Ive posted a followup here:

https://curry-recipes.co.uk/curry/index.php?topic=217.0

Cheers
cK

Right, I posted a thread about roasting spices in the request group and this is a followup.? I thought I would try something different and a friend of mine told me that he had a Khalia at a restaurant a while back and that it was the chefs special and one of the best currys he's ever had.? I found a recipe for it but seemed authentic so converted it to restaurant style:

Spice mix roasted and ground:
1 tbsp coriander seeds
1 tsp black onion seeds
1 tsp fennel seeds
1 tsp small mustard seeds
? tsp fenugreek seeds
Then add 1 tsp chili powder and a little water

The Curry:
1 tsp Garlic & Ginger puree
1 Medium onion, finely chopped
Fresh chillies to taste
Chili Powder to taste
1 Tomato, quartered
Half a tbsp Tomato puree
2 tsp Sugar
1 tbsp Lemon juice
Salt to taste
5 or 6 Ladles of curry Gravy
Small handful of chopped coriander (include the stalk)
Pre-cooked chicken or meat?

Fry the chopped onion in the oil until turning brown.
Add the garlic and ginger puree and fry for a few seconds.
Add the tomato puree and fry for a minute or 2.
Add the fresh chilies, chilli powder and spice paste, cook for a minute.
Add a ladle of curry gravy and cook through. Add the lemon juice and sugar, stir in.
Add the rest of the curry gravy.
Add chicken and allow to simmer.
Add salt to taste
Just before serving sprinkle in the chopped coriander and stir in.
Garnish with some more coriander and the tomato.

The spice mix made quite a bit so I only used 2tsp of it about a third of the total amount.? I also found on tasting it didn't need very much added salt unlike the vindaloo I would normally make.

The result is a really spicy full flavored curry, I'm sure down to the roasted spices and I will definitely be making it again!  If I could only find a restaurant that has it on the menu I could compare it.  Its definitely is a restaurant style curry and has a certain "taste", probably down to the method and gravy

Please try it and let me know what you think.

Im gonna have a go at roasting and grinding my own spices for my curry tonight and wondered how everyone else does it?

Do I just shove them all in a frying pan at once and heat for a few mins then grind?

Cheers
cK

Quote from: ghanna on April 11, 2005, 04:28 PM
Now i am off the restaurant curries after i knew that they don't eat the curries that they cook themselves from the gravy pot(garbage pot ),it is really awful and disgusting from them to do that to all of us.
GOD help me to resist the temptation of going back to eat this again .

w00t!!!!? Sacrilege, get out!!? lol, only joking its not uk.food+drink.indian!!!?? ?

Seriously though how bad can it be, these places must get checked by environmental health visitors etc.. I'm sure if something that bad was going on such a massive scale then someone would have spotted something over the years.

Quote from: merrybaker on April 11, 2005, 03:37 PM
Do you think the chefs who use chicken jelly are the same ones who let the sauce ferment outside the fridge?  I'm starting to feel queasy....

Say that they are and they worked at your favorite takeaway would you stop eating there?

Quote from: merrybaker on April 11, 2005, 03:33 PM
So far the answers have included one person agreeing that UK curries have the taste, and one person recommending Pat Chapman's "The Modern Indian Restaurant."

LOL, sounds about right.? ?:

Quote from: pete on April 11, 2005, 02:34 PM
It really adds something

Im thinking though, as you don't tend to make chicken currys, that the extra something you can taste us chicken curry makers would have already due to just cooking with chicken?? The only way to know I suppose is give it a go, if i have some time this week Il try it.

Cheers Pete

Now you've tried it Pete is it worth the extra hassle?

Quote from: ghanna on April 11, 2005, 08:58 AM
I am 100% sure that you are not trying to give us false information, i can see from all your posts that you always trying to help , you are a curry addict exactly like me.
Pete you are an expert in this field and when you say some thing like this i am sure it is 100% true

I think were are all sure that Petes not going to give out false info its wether or not what hes been told is true and even if it is how widespread is it?  I doubt every single restuarant in the country makes there gravy exactly the same anyway.