Not something i would have ever considered until I joined this forum.   A chana dhall side in a restaurant was enjoyed.  My trying to replicate it was never on the radar.  But now I enjoy a basic recipe with a couple of chappatis on a regular basis.  Simple but very effective.

Well done "the Boss"    Sorry to disappoint some members who may have thought I deleted the comments and those who believed I was not to be heard from again. Nowadays I simply have better things to do than take the bait that is still offered on here regularly by the same old fishermen.  Unfortunately for thode, I've no intention of leaving the site.  I am well able to watch the forum's activities as a guest as I am when logged in.  And I will continue to deal with "spammers in waiting" notifications if Admin hasn't already beaten me to it.  Good on the die hards who have and continue to share the pics of their creations and have shared so much freely over the years, although some people have very short memories.  Long may this site continue to provide all that is needed to achieve BIR results, provided you're dedicated and determined enough to want to achieve them.  Until technology improves, for now, we're just going to have to make do with the pics as proof, unless you're brave enough to have some of our experts round for dinner  :-X

Quote from: Bengali Bob on December 21, 2016, 10:03 PM
I'l post the recipe in the appropriate section soon (ish).

Looking forward to this Rob

And why wouldn't "curry rejects on line" welcome you?  It's a little bit more relaxed over here, since we've done it all before and even before 'ander" even set his site up  :

A little nugget shared there jb    The red sauce you describe is very close to CBM's Bengali tamarind sauce which I have used ever since discovering it in one of his books.  I have found that It works just as well in NIS as imli or mr maggi tamarind sauce. and as you say it makes a superb dip for poppadums.  I always get requests for it to accompany samosas and onion bhajis when i am supplying the work colleagues.
Enjoying all the info you've been posting from Vindaloo.  Just have not had time to comment.  But i will make the effort now as winter approaches and I finally have some time to spend in the kitchen.  Was very impressed with your spread the other Sunday    Fantastic job.

When we were at Zaal, the chef was quite adament the mixture should be 60/40 with the ginger being more.  There are also plenty of threads / recipes on the site that suggest it should be the other way round.   I think the mixture is 50 / 50 at jb's local TA.  So really a matter of personal choice.
As for the tomato paste I normally use in the region of 2 to 3 tbs of the dilute with mine being diluted at a ratio of 2:1.  Looking at many of the videos the chefs use just under a full chef's spoon of tomato paste / blended plumb tomatoes for most curries which suggests the quantities i'm using are somewhere in the right area. Unfortunately, not all recipes are specific enough about this.
Hope this helps

Here:


http://elachi-indian.co.uk/

Hi Steve.  Unfortunately, the Elaichi take away has very humble roots compared to the namesake in Frimley.  The quality is a far cry from that which it used to produce, which is what my recipe is based on trying to achieve.  Thankfully I managed to get close before the standard plummetted drastically.  Don't let this put you off trying the dish though.  It is a great tasting curry as many have testified 

But at least when you do  post Haldi, it is relevant and on topic and not simply hot air nor having a dig at a fellow member 

Nice report jb.  Further confirmation of the BIR info that's available on this site.  Yeast though    there's a turn up.  Maybe you'll question him about that on your next visit    Am overdue a TA from Vindaloo.  Will make sure i pop in when i'm on hols.  Keep up the good work "chef" and keep the info coming Jason.