Looks good CA. Kwik Kwestion, what coconut powder are you using, is it the Maggi coconut milk powder in the yellow packet or summat else?

Cheers
CoR

Hi Haldi

The stuff you want is 'McDougalls Premium Supreme Sauce and Pastry'. Tesco stock it so it must be in the other supermarkets as well. It's in a sort of maroon packet with a blue banner round it, done my best to find a picture but can't seem to get hold of one. Hope this helps.

Cheers
CoR

Try keeping a jar of this STUFF in the cupboard. Costs about the same as a couple of tins of soup and used instead of a base in any of the recipes from here makes a perfectly acceptable curry. Worth a try anyway (don't bother with the garlic/ginger pastes though, they repeat summit terrible!)

This is getting interesting. Regarding the regional differences, I've never had a southern curry (if the beer's anything to go by I don't think I'm missing much;D), but all the dansaks I've had have been on the yellow side of the curry spectrum, varying from nuclear sunburst yellow to orange/ochre depending on the amount of turmeric/colouring used. I've always assumed this reflected the fact that the dish features lemon/pineapple and split red lentils which cook out to a yellowy colour but obviously some places make it reddish so there you go.
The amount of lentils in the OP looks excessive, try about 3/4oz (100/125g) or about half a cup, should be enough for two generous portions. Red lentils should cook in roughly 3 times their own volume of water in about 25 mins, there shouldn't be any need to drain and blend them they should be cooked to a sort of thin pur?e (if only cooked for 10 mins they are underdone and like all undercooked pulses can give rise to uncontrollable and potentially embarrassing flatulence ).
Hope this helps

Regards
CoR     

Besan is just another name for gram flour. Go easy on the turmeric as it burns easily and can give a bitter taste. A little bicarb added to the batter may help lighten the bhajis but don't over do it. Keep the spicing to a minimum, one T/A round here only uses fennel seed and they make some of the best OBs I've ever had. Finally, controversial bit, try soaking the sliced onion in sugared water before adding to the batter and don't forget to under cook them as they go on cooking after coming out of the oil. HTH.

Regards
CoR
 

Omlette yes, same thing minus omlette garnish is a pillau, maybe a North West thing. The banana fritter is purely a JerryM thing.

Regards
CoR

That looks spot on to me, you need a lot of oil in a vindaloo otherwise it just doesn't seem to work IMO. nice one H.

Regards
CoR

Haggis pakora, now that's got me thinking. How about black pudding pakoras?
Waddya think guys?

Regards
CoR

Bloody hell, dansak looked more like dog shite FFS. Anyone know where this Fatimas is, just so we can avoid the place like the plague. Yuk.

Anyone else hear this today at lunchtime? Fascinating stuff about Coriander and meat pickle, loverley!
;D
LISTEN HERE

Regards
CoR