Thanks, Mick
Their site is still under construction, but I managed to email them, hopefully they will reply.
Cheers

Just bumping this topic if anyone is interested,
My son bought me a food dehydrator for Christmas, which turned out really useful as I had about half a bucket of red chillis to be picked.

they are quite cheap, and consist of several trays that sit on top of each other and a gentle stream of hot air gets blown up from the bottom for a few hours. You can also do banana chips and other trendy snacks. They are quite cheap, around twenty quid or so.

I now have enough dried chilli to last me for a couple of years, I reckon. I pop some in the spice mix and grind them, or just give them a quick whizz with a stick blender to make chilli flakes.

Back in the 1970s I lived in Cardiff, Wales when I was in my early to mid 20s. I rapidly became a curry fanatic - there were and probably still are some incredible BIR restaurants and I cut my teeth on Biryanis, Dopiazas etc, and having a Kenyan Indian student flatmate was a bonus - he was an ace cook.

Now in those days a typical menu would read "beef dopiaza, lamb dopiaza, chicken dopiaza, mushroom dopiaza, meat dopiaza" and so on through the variants. I always went the "meat" option because it was lovely and rich and, well, meaty. I asked a couple of waiters what meat it was and the general reply was "well it's not beef, it's not lamb...(trailing silence)....".

Aha. There used to be a huge Irish horse meat trade in those days, horse was definitely on the menu around the place and there wasn't anything illegal about it, in fact whenever I went to Europe on holiday, you could always tell the horse butcher because they would hang a sign with a horse's head outside.

People nowadays, when I mention it, reckon I'm being racist against South Asians, sort of alongside the myth that Chinese restaurants serve kidnapped cats.... however I'm adamant that I ate and enjoyed horse meat curries back in those days.

Anyone on this forum old enough to remember those days?

I see we have a few fellow Aussies on the forum. Does anyone know if those stackable metal tiffin boxes are on sale anywhere in Australia?

Reading the side of the tin (I use it in SWMBO's butter chicken which is as hot as she can stand, poor thing)

Turmeric
Coriander
Salt
Fenugreek
Black Pepper
Chilli
Rice Flour
Allspice
Celery

That's in order of weight I suppose, but no percentages. I might try a small batch and see how it goes, I've got everything but the allspice and the celery, sometimes I do a Carribean style roast pork marinated in lime and allspice so I'll get some.

I love the methi leaves, especially in chicken dishes. They seem to have a subtly different aroma to the ground seeds. I'm a non smoker but to me when you bury your face in a container of methi leaves and sniff, it's almost tobacco-like but in a good way (I'm a home brewer and some hop varieties have a similar twang)

Fenugreek powder is the major ingredient in the Australian Keen's Curry Powder which every Aussie grows up on, and when I serve a methi based dish they always say "ah, that tastes like real curry"  ;D

Still trying to grow some here in Queensland, but keep failing. The seeds sprout very quickly but don't thrive. Possibly too wet and hot. I bet you could grow in easily in Southern England in the summer.

Yes, that's the guy. If you sign up to his blog he emails you a couple of recipes a week. I particularly like his stove-top naan recipe.
By the way, I must have been having a senior moment. The photo was actually Lamb Madras  ;D

The oil I always use is Rice Bran oil. It's got a high smoke point, clean flavour and claims equal health benefits to olive oil. I buy it here for around $A19 in a 4L tin, I guess the equivalent of ?11.
I'm on a low sodium diet and find BIR style restaurant curries to be far too salty for me.
I find with many recipes that some tamarind paste gives a sharpness that compensates for low salt.

Hi, glad to see a few Aussies and adopted Aussies on the forum, I'm originally a Geordie but been in Queensland (Bribie Island) for over half my life. Local BIR style restaurants just seem to offer the usual Butter Chicken, Madras, Vindaloo etc. We've got one just up the street but, being on a low sodium diet I can't eat their offerings as they are wickedly salty, so I'm learning the ropes myself.

We've got a great Indian grocery in Brisbane in Fortitude Valley and I just threw out all my powdered spices except for turmeric and stocked up on the whole seeds plus a spice grinder - still trying to capture that aromatic hit. I grow my own chillies, ginger and coriander. Can't seem to get fenugreek to grow here - maybe too hot and wet at the moment.

It's raining again  :

Here's one of my efforts, Chicken Madras. I've been following "The Curry Guy" on his blog and he's good value.