Hardcore.

Quote from: George on November 15, 2020, 08:50 AM
with the young woman waving her arms around in the background

Either way, I think it's safe to say we're probably all grateful that she's not groundstaff at Heathrow   

The girl in the back (yeah, the one not working like a navvy) was bloody loud and irritating. I'm surprised he hasn't brained her with a wok, daughter or no daughter 

Quote from: George on November 14, 2020, 02:07 PM
Onions - in the 1980s I ordered kormas quite a lot, simply because I enjoyed the taste at that time. Occasionally, I would order a lamb passanda (never chicken) and the sauce seemed like a superior version of a korma. I guess it may have been due to a bit of red wine and possibly some flavour leeching from the lamb. The last passanda I enjoyed was in August this year during the eat out offer. The sauce was very tasty but I couldn't guess how they'd made it. I bet their korma wouldn't have been as good.

Alcohol is certainly something I don't think I've ever come across in a BIR, so I agree it must make a definite change to the usual korma (cream, coconut?) flavour, and as you say, lam is always going to be a flavour in its own right compared to (at least breast of) chicken. Still, sounds interesting; I'll look out for recipe(s) and give ut a go.

Quote from: George on November 14, 2020, 03:35 PM

Quote from: Garp on November 14, 2020, 03:24 PM
Sultanas have no place in a curry - but that's only my opinion.

I agree. I don't remember every coming across a sultana in anything I've ever ordered at a BIR.

I've come across a paste of sultanas in a curry recipe before-for sweetness-possibly even on here? But I agree, it's a little bit 70s vesta curry. Remember what Swiss Toni says...

QuoteThe seventies: when curries had raisins in and women stayed married

In a nutshell

Quote from: George on November 13, 2020, 11:36 AM
Ghanna's chicken korma. I found a document recently where a previous member rated various recipes on here with marks out of ten. He seemed to rate that korma above almost any other recipe on this forum, as at a few years ago.

I'd be interested in trying this George, if you could point my way to it-is it on the forum? I've found myself recently appreciating a milder curry every now and then-if only for the change of taste-but I admit I haven't gone so far as adding fruit yet! (Thinking BIR Kashmiri and Malay which, IIRC, are centred on banana and pineapple? Or is it lychees? Either way, I'm all for getting one's five-a-day, but that's going to extremes!   )

True, especially the little things.

Quote from: livo on November 12, 2020, 08:25 PM
Perhaps a copy of the recipe index might inspire me to purchase the publication

Indeed!

The place to go for answers (appertaining to the UK, which I assume is where our servers are) is the Copyright Licensing Agency, who make some interesting points/suggestions wrt recipes.

True, it's probably a dish in its own right    I occasionally indulge n a CTM with five or six green chilis chopped into it. Now, I'm not one of the "Vindaloo or you're not a man" crowd (Remember Mick Jagger: He can't be a man if he doesn't smoke / the same cigarettes as me"?), so if I want heat I generally go for the fresh things than powders (except for a classic BIR, admittedly-can't get around the Mick Crawford ejucation!). That way, you get the flavour of the CTM or Korma (and I think George, who I believe is a particular appreciator of the dish here, will back me in saying that, done well, it can be one of the most flavoursome BIR dishes, whether one likes chilli or not) yet still, every now and then, get a blast of heat with a random chilli chew (!!!). It's a nice contrast