hi, all
MR PAT CHAPMAN  gave a different recipe of this spiced oil in  (250 favorite hot &spicy dishes )  he called it   NITER KEBBEH
the recipe i gave above is tottally different from MR PAT CHAPMAN.
please see his recipe as well
thanks
ghanna

Dear George
thank you for your comment.
The one that my family liked was the first recipe (the star chef )
please note that they use evaporated milk in korma, chicken tikka masal,and any other recipe that require cream.
they buy evaporated milk in bulk from a whole saler and alaways the very small tins (170g ) because it is convenient to them ,they only open the tin if a customer ordered the curry and they nearly use half the tin in one go.at the end of the day they through the rest away. this is the only thing that they through away.
it is cheaper for them and it is alaways there in the kitchen ,they don't have to go out  in the middle of the night in order to buy cream if they run out of it.
you can add creamed coconut to the recipe as well it make a very interesting taste , i got the idea from MARK J he is one of the members of this forum  ,please see his recipe in the ebooks section
i hope i helped
thanks
Ghanna

hi, Darthphal
i liked your curry i printed it out and i am going to try it.
it is very origanal and true curry
you used two kinds of gravy , boiled onion gravy and fried onion gravy, i wonder how do you get to know it.
please tell us of any other curry recipes you do have, i am very interested.
please see my post to yellowfingers about gravies.
thank you in advance
waiting for more curry recipes
ghanna

hi, yellowfingers
actually there are 3 main  kinds of gravy   :
1- boiled onion gravy ( onion, garlic,ginger, spices oil, water   boiled and then puree)
2-fried onion gravy (brown  onion ,ginger and garlic in oil ,then add water , cook and then puree )
3-  two kinds of tomato gravy   (both with garlic,ginger but  no onions ) one of them called Makhani gravy they add to it butter and cream  , the second they call Kadhai gravy  it is the same as Makhani gravy but without the butter and cream
there is a gravy called shahi ( royal ) gravy and it is made with boiled onion gravy plus yogurt , cream ,ground almonds or other kinds of nuts,poppy seeds, melon seeds and  rose water,kewra water and different kind of whole and ground spices.
there  are a lot of variations  of the Shahi (royal gravy ) like only using cream instead of yogurt and cream .or using coconut milk + creamed coconut instead of yogurt and cream.
what i mean Yellowfingers is there are 3 main gravies ,play with the ingredients and you will get different results
Indian restaurant her in the U.K seem like blending two gravies together (boiled onion gravy + kadhai tomato gravy together and cooking every kind of curry with this new gravy.
i hoe i helped
thanks
ghanna

hi, curryking
believe me it is very very nice , i think you are going to like it.
please come back and report.
thanks
ghanna

hi , Curryking
i am very happy that you got their at the end.
please write and tell us what base you used, what ingredients ,every thing please.
thank you in advance
ghanna

HI.Curryqueen
i agree with you about the oil.
you know a lot of Indians immigrated to different parts of the world ,there are a lot of them used to  and still living in Ethiopia.
They influenced the cuisine of this country a lot.
please see the following spiced oil or butter that ETHIOPIAN use in every kind of  their cooking ,they call it NETTER  KEPPEHA
500 ml oil or butter
one small onion +3 cloves garlic +1 inch ginger .......minced until fine in a kitchen machine  .
half a teaspoon turmeric or still better saffron
10 whole cardmoms
2 whole black cardmoms
10 whole cloves
5 inch cinnamon stick ( no cassia park please )
dry red chillies to your liking
2 tea spoons whole coriander
2tea spoon whole black onion seeds
2 tea spoons fennel seeds
2teaspoons fenugreek seeds
pinch of whole mace
1 tea spoon ajawan seeds
few bay leaves
1 tea spoon royal cumin seed ( black cumin
1 tea spoon black pepper corns

Bring all the above ingredients to the boil, then lower the heat to the lowest setting and leave there for at least1 hour .
leave to cool and the next morning stain the oil, and smell it ,it is out of this world.
it is even better if you use butter because during the procedure it is going to be clarified  ,so you are going to get spiced ghee.
the colour of this oil or butter is between red and orange, it depends upon how many red chillies you are going to use and how many tea spoons of turmeric you are going to use .
i forget to say using it as you use any kind of oil in cooking .

i hope i helped
thanks
ghanna

hi yellowfingers
they but the butter in chicken tikka masala, it is a Major ingredient of a gravy called MAKHANI gravy
(consist of onion ,garlic,ginger, spices ,tomatoes,cream,chillies,fenugreek leaves and butter added at the end )
thanks
ghanna

hi,Admin
do you see how clean and organized they are ?
can you just have a look under the table please?
thanks
ghanna

hi ,Curryking
i am not yet 100 % happy with my curries .
mild curries like Chicken tikka masala, korma  yes  i am 100% happy , i.e curries that got evaporated milk in them and mildly spiced.
Madras ,vindallo, bhuna, balti..........etc....no. This  missing taste is driving me mad, i did every thing but i couldnot duplicate it
thanks
ghanna