The only books that do bir curries are pat Chapman and kris dhillon.  The rest are traditional curries.  I personally would recommend buying one book which will help you understand the processes involved in  curry making and then use the sight once you understand the basics.

i have not seen sultanas in except one place i used to use that done a special korma with the sultanas, almond flake garnish, more texture to the coconut flavour.

in my korma i use half a tbsp cashew and half tbsp almond, ground.  this acts as both a thickener and gives a lovely, mild nutty flavour

Barry

IMHO rogan josh is a dish that lamb complements nicely. 

I think the red colouring can only be from food colouring as i have tried everything else to get it.  also the fact that they hane the big red tubs with the different coloured lids at my local T.A leads me to believe they have no qualms about using it.  my local R.J certainly leaves red staining from the second part of the curry making process with the toms etc.

barry

looks like food heaven to me

barry

Hi

Scotch bonnet or habeneros will do with seeds.  Although only 1/2 to 1/3rd the heat of a naga, it will still be damn hot with seeds.  Just double up on the chillis I would suggest.

Barry

Would love to have come but in wales on holiday (would prefer a curry BBQ)! ;D  Hope all goes well and to see some photos (for those who wish to participate and are not working for MI5)!!!

Barry

Hi Abdul

I don't know if I missed a post but are you still working in the restaurant/takeaway industry?  If so where, as it would be good for one of the members to try it out first hand

regards

Barry

Hi

I find that cooking the chicken in the dish is ok for most dishes but does not work for very mild dishes like chicken korma as the chicken moisture overpowers the creamy/coconut taste IMHO.  I also pre cook before as it is one less thing to do on the day as I tend to cook a few curries.  Also favouring tikka in dishes nowadays (except korma).

Barry

I could not have put it better myself, CA!  I have been forced by the wife to cook my lamb outside in the slow cooker because it makes the house smell!!!  She would certainly not be invited to any of my dinner parties ;D

Barry

WTF!!!!  Those pictures are immense.  You almost want to lick the screen!

Great job.  I personally love doing the group tests even with the costs and hassle as I get a lot out of it.  Looking forward to the others now

Barry