Just out of curiosity, did you use the curry leaves? I couldn't see any in your dish. I forgot to buy some this morning . I love them things.

I usually follow Blade's recipe, or some variation of it. If I'm lucky there's still some left to put in my dhansak after I've finished nibblig at it.

https://curry-recipes.co.uk/curry/index.php/topic,320.msg2727.html#msg2727

The tarka at the end makes it for me.

Oops, missed the photo, that looks delicious, lovely consistancy.

Cheers for the recipe, I'll be knocking this up for tea, using lamb.

Stay out of the touristy places and head for the little 'dhabas' where the locals eat. Take lots of pics and post them up here

Have fun.

It's one of the great difficulties for me, as an expat cook. I'd love to be able to taste test where I am in comparison with a decent BIR. It something that's a blessing as well as a curse, never having to compare your dishes against good competition.

I noticed exactly the same thing on the menu (love reading menus while I'm eating breakfast), I seem to remember in certain countries ( Australia, perhaps) 'madras' is made using coconut. This shouldn't really come as any surprise as there is no such thing as a definable 'madras' IMO. I notice that the Jalfrezi also contains cream.

Chicken salad here. Now i'm thoroughly depressed!

If I understand correctly, you cooked some food without a glass of wine in your hand!

I think you've just found the missing 5%

Looks fantastic.

My feeling is tat as long as you give it a good rolling simmer for 15/20 minutes to cook out the spices it should probably be O.K, if not perfect.

I have to agree, for just over a tenner Silvercrest blenders are hard to beat. Keep your eye open they come round every couple of months.