Hey calm Down
when I was at a friends home this is how HE made it OK !
and he WAS Indian.
And Further more I Don't make assumptions I know what I seen with my own eyes.

They also use this type of milk in their tea they fill a saucepan with a whole tin of carnation milk then add cardamom pods, sugar and tea bags and let it simmer I have tasted it and it's to sickly for me but I gather that is how most Indians make their tea.
Layne

Hi Panpot
Its just the basic mint sauce with the addition of yellow food colouring this is the recipe=

250g Greek Style Yogurt (Asda)
1 Tsp Jarred Mint
1 Tsp Kashmiri Masala
1 Tsp Sugar
Drizzle of Squeezy Mango Chutney (Asda)
Thin with Milk to desired consistency
pinch of Yellow Food Colouring

Add all the above and blend in a food mixer taste for sweetness / Spiciness that's it really let me know how you get on OK

Layne

Hi All
Ive looked through the recipe section and I cannot see any references to fish Curries 

I have eaten authentic fish Curry a few times at an Indian friends home and I must say it's bloody lovely

It appears to me that this style of Curry has not been talked about probably because not many of our members have tasted it :

I would appreciate your views on this subject.
Layne

Hi All
I have made BIR style a few times but as bumtrouble as rightly pointed out if you've Not got any base sauce and you need a curry in a hurry well the authentic style (cooked in about 1 hour) is the only way it can be done.

Cooking your meat on the bone gives a far Superior flavour than plain meat but it's up to the individual notice my Chicken + Lamb/Mutton recipes are all on the bone

I will post photo's of my fish Curry shortly which is of course ON THE BONE flavour flavour flavour I cannot stress this fact enough.
Layne

Hi TA
Welcome to my 2nd home hope you try our recipes and if there's anything your not sure of just ask and one of our Curry master-chefs will point you in the right direction.
Layne

Hi curryholic
welcome to best Curry site on the net we are a friendly bunch of Curryholics ;D
Layne

Hi jonL
Welcome to the Curry factory throw away all your books cos you ain't gonna need em anymore you have found Curry Nirvana Oh Yes.
We test our own recipes here by trial and if they ain't right we start again until we are happy with the final product books are just guidelines really !

Get your cooker fired up and start peeling some onions ( Er about 15 )
Layne

Quote from: Admin on September 06, 2006, 12:22 AM
Excellent work,
could you just use beef mince instead do you think or would that not work?
Stew

Hi Stew
Yes certainly why not try it with mince beef your using all the spices so it's gonna have that spicy taste and if it's no good so what ?

Mince Beef doesn't cost a lot in fact it's cheaper than lamb and easier to get hold of go for it stew let me know how you get on.
Layne

Hi Everyone.
Here's my Sheek kebabs I spoilt the Mrs and let her taste them for supper she said they were just like our BIR  ;D

I know I forgot the lemon she can't have it all.....anyway try this recipe and let me know what you think.

1 lb lean lamb mince
1 teaspoon garlic puree
1 teaspoon ginger puree
1 egg
1 Tbsp pataks Madras Paste
1Tsp Turmeric
? Tsp Chili Powder
1Tsp Garam Massala
1Tsp Curry Powder
1Tsp Jared Mint
Handful fresh Coriander
Red Food Colouring optional

I found this recipe to be spot on I have attempted making Sheek Kebabs many times and believe me this recipe is excellent by the way the Garam Massala is out of the KD book I have found this mix to be very good.

Garam Masala
1Tbsp Coriander Seeds
1Tbsp Cummin Seeds
1Tsp Green Cardamoms
4 Black Cardamoms
1 Tsp Black Peppercorns
1 Cassia Bark
2 Bay Leaves
1Tsp Cloves
? Nutmeg

Good Luck
Layne