Hi Wish,  Can you use this same method for prawns and lamb?  If so, would it be the same quantity of ginger and garlic?

Hiya Gabi and welcome to our wonderful forum!  I hope you get out of it as much as I have, not only recipes but wonderful people who all have the craving for BIR curries.  What are your fave dishes and what books have you used in the past.  There are loads of base sauces on here and its just trial and error to which one you will prefer!  Anyhow, good luck with it and let us know how you get on. CQ

Hi Nessa,  What dishes did he make tonight?  I will check it out next time its on.

Hi Pete,? You are an absolute gem!? Where do you keep finding these demos from?? A question if I may?? Tandoori spice mix - tandoori paste, tikka paste, kashmiri masala, sugar, ground almonds and coconut powder.? Do you know what quantities were used to make up this mix? I will definately try both of these as the ingredients look very, very promising!? I look forward to your post so that I can try them both.? Thanks

Hi Gary,

Thanks if worked this time for me.  There looks to be some good recipes on this site.  Thankyou

Hi Pete,

This base that you have had good results from, how much oil did you add at the start?  I am a little confused about the chicken seasoning, which one are you using?  Is it liquid or a dry seasoning?  I will try this base on your reply and let you know what results I get.  Sounds interesting!  I assume that you are using enough oil so that you can use it to start dishes off from the top of the gravy.

Hi Woodpecker,  The link that you posted doesn't seem to work!  Could you check it out as I would really like to have a look.  Thanks

Hi Pete,

I made this Rhogan but with king prawns and I used only 1 teaspoon of tomato puree.  I don't like dishes to be too tomato influenced and I must admit that I am not a fan of this dish.  It was excellent and I shall make it again.  Well done and thank you for posting it!

Hi,  Hope you enjoy this forum as much as I do!  What are your fave curries??

I always use fresh green chillies when making my curries.  My husband eats phall and I eat vindaloo/tindaloo!  When making the hot ones if you use all chilli powder then the end result is horrible and all its fit for is throwing in the bin.  I usually use loads of fresh chillies whole and chopped and a little chilli powder.  As with green pepper in the base, chopped and whole green chillies gives that same aroma/smell to a curry!  Plus with the spiced oil "voila"there you have it.  Green chillies (not red) play a big part in the end dish. I couldn't do with out my whole chillies in my dupiaza.