I've used Pat Chapman's tandoori masala ever since the ingredient list was posted here:

https://curry-recipes.co.uk/curry/index.php?topic=8700.msg77410#msg77410

I'm probably not the best judge of what makes a good tandoori masala but it seems ok to me.

Quote from: Secret Santa on February 16, 2018, 11:33 PM

Quote from: ELW on February 16, 2018, 08:25 PMwhen I made .ca's version years ago, and wasn't keen to add a tablespoon of sugar to any curry. Maybe make it again sometime though

Most (all?) of CA's curries are overly sweet. For Ceylon just start with the coconut and lemon which are the main flavours and then add sugar a bit at a time just to take the edge off the lemon until it suits your palate.

Spot on! I always said he had a sweet tooth (which he mostly denied) and I only add a teaspoon of sugar at most to what is a generous 2-person curry. To be fair, his recipe does say " (or to taste)", but if you stick a tbsp of sugar into it, you'll know all about it!

We had a bit of a mini-feast recently. On the menu was vegetable pakora and Alex Wilkie's chicken pakora with chilli and chilli/yoghurt dips, followed by CA's excellent Chicken Ceylon,



Stephen Lindsay's fantastic Murgh Makhani/Butter Chicken (adapted from the Taz method)



and a Lamb Karahi from rshome123 (aka MistyRicardo, I think!) along with turmeric-boiled basmati rice and shop-bought garlic and coriander naan.



The Ceylon Chicken and Butter Chicken recipes have long been standards for me, but I've been on the lookout for a Karahi recipe that comes close to an excellent dish served by a local takeaway. I made a couple of adaptations to rshome123's recipe and it definitely isn't a million miles away - it's a good recipe IMO.

I added some chunks of onion and green pepper to the recipe as they're included in the takeaway version and I added about 60 ml stock from the reduced pre-cooked lamb gravy just to deepen the lamb flavour.

There's a link to a video recipe in the Karahi thread. Definitely worth a go!

I see your pan-rattling skills haven't left you, CH. Looks scrumptious!

Another great selection of curries and sundries, jb. Mouthwatering!

Great-looking curries, Andy. Loving the look of those naans!

Quote from: Edwin Catflap on January 23, 2018, 03:10 PM...I enjoyed trying something I hadn't done before and had FUN

Nice-looking curry, EC. And enjoyment and fun? You got it in one!

Quote from: Madrasandy on January 21, 2018, 12:00 PMI'll send you some info

Superb! Thanks, Andy!

Quote from: Madrasandy on January 04, 2018, 07:50 PM...get those self watering containers made...

Did I read this right, lads? You're making your own self-watering containers? Any links to plans or designs etc., Andy/Gav?

Quote from: Gav Iscon on January 20, 2018, 10:33 AMI did.

Mmmmmm! Brunch!