hi
thank you ,it is very nice of you to do that.
it is going to be very easy for me to look up what i want by just clicking on ,instead of searching different cookery books.
thanks
ghanna

hi,all
the recipe was excellent , actually out of this world ,all my family liked it.
this is their comment .......it is better than the restaurant version.
i only changed one thing .  evaporated milk  instead of cream (they never use cream in the restaurant ,they alaways use evaporated milk.).
one of my family went to the restaurant and bought one and brought it home to compare it with mine ,guess who won, ME.
texture wise ,colourwise and most important factor was taste wise. i won
i feel i am over the moon , i want to share this with you all .
thanks
ghanna

hi, Pete
i noticed that when i reheat the curry in the microwave it take a specail kind of flavor.
when i buy any ready made curry from the supermarkets (Tesco, Sainsbury, Waitrose or Marks &spencer ) they alaways ask you to reheat it in the microwave or the oven ,it is never done on the cooker .i can taste that special taste in these curries.
thanks
ghanna

hi ,Pete
may be you can try a Copper saucepan.Copper is a very good heat conductor, the French use copper utensils a lot in their cooking.
thanks
ghanna

hi,curryking
very nice pictures,it look exactly like the restaurant curry.
well done
you made me very hungry
thanks
ghanna

hi, curryking
well done, it is a great post.
you are so lucky to have a chef in your house .
did the chef added any fenugreek leaves at the end of cooking.
thanks
ghanna

hi,yellow fingers
this is what he told me ,i don't know
may be it is star anise may be it is sacred basil.
i know that Indians use a lot of dill in their cooking  as an example in DANSHAK ( vegtable ,lentil,meat or chicken curry ) CAMELLIA PANJABI   in her book  50 great curries of India is using it.
they use it in Scottish cured salmon as well .
it is very difficult for me to describe its taste but it is very nice , you can find it at all major super market in the fresh herb shelf.
thanks
ghanna

hi,yellowfingers
some of the fried garlic,ginger,and onion will go back  into the curry gravy pot.
some of the sauce that been cooked will go back as well.
oil from the sauce will go back as well.
don't forget bits from the fenugreek leaves and the fresh coriander that they add at the end of cooking the sauce will go back as well.
bits from the fresh tomato and fresh peppers that they use will go back as well
some of the evaporated milk which they use in korma will go back as well
some of the almonds and other nuts will go back as well
it is very shameful and disgusting form them to do that specially when they are getting huge amount of money from us
thanks
ghanna

hi, Mark J
may be it is the fermintation in  the gravy
once i tried a gravy without any spices, it was awful, what i want to say is the spices give a
special kind of taste , may be it is the spices may not.
i will keep trying
thanks
ghanna

hi,yellowfingers
the kitchen staff i bribed (please see who thinks there is a secret ingredients in the curry sauce  by Pete    reply no :24 )  told me  the herbs that he can smell is four CORIANDER , MINT , scared basil, dill.
i made some inquiries and find out that sacred basil is use a lot in THIA cooking it is like normal basil but a little bit stronger.
thanks
ghanna