Great pic BB, looks the nuts 

Josh I think the hardest ones to get similar to your local are the Madras and Vindaloo as they are so simple and don't contain much more than base, meat and spice mix\chili powder.  They are the two curry's I am always tweaking and changing slightly, most of my others I feel I have nailed and make the same every time.

My spice cupboard has been reduced in size over the years by the wife, I will take one of my paltry offering and upload it later.

Quote from: adriandavidb on November 06, 2008, 04:35 PM
Curry King, the link to the Tandoori Masala you use comes back 'not found', what make do you use?  I recall you mentioned that Rajah was OK but not the best?

It is the Rajah brand that I use, I did try and different brand before but to be honest I can't remember which one and it never made a great deal of difference.

Here is the Natco one:

http://www.natco-online.com/acatalog/Holy_Grail.html

Pretty much a word for word copy was posted here by this Andy guy, I see Jerry has posted the link. I personally didn't think it made a positive difference to equal the time and hassle it takes to make.

This seems to be taking the thread of topic so many a new one on this paste is a good idea.

Quote from: joshallen2k on November 06, 2008, 02:29 PM

QuoteFinally regarding the secret ingredient last year or slightly longer ago we had here a post that caused a big hastle and resulted in many members leaving to join another site run by the guy who posted his belief that the ingredient was an onion paste.

Really?

Someone suggested they knew the secret ingredient was onion paste, and a bunch of members left with that person to create another site?

Hi Josh,

It wasn't quite like that the guy came here with the intention of making money, that we are sure of now.  The onion paste was just one of the things that people questioned and this was the excuse to leave and setup another site.  The onion paste was actually a recipe this guy had copied from the Natco site, it didn't do anything for me.  If you try a search the orignal Natco recipes are still on here and I would be interested to know PanPots thoughts on it.

Quote from: adriandavidb on October 31, 2008, 07:45 AM
Made Curry King's CTM for a 'get-together' last night, using Corry Ander's chicken tikka.

Very good indeed, at least as good as any BIR version I've had in the last couple of decades!

Great stuff 

I am not sure as every place will differ slightly in what cut\meat they use and how they prepare it. Your best bet is to try a few methods out and try and adjust it for your own taste, I was shown this method of cooking lamb, you could probably use it to cook any "meat" though.  Steer clear of beef though just doesn't work for me 

https://curry-recipes.co.uk/curry/index.php?topic=1915.0

Hi curry monster,

Welcome to the forum 

MSG has been discussed on here a few times with the usual outcome being it makes little difference to the end result. 

Cheers
cK

Welcome to the forum 

Combined is the way to go, you could make them separately but there is little point.