This makes for a very interesting read:

http://www.hub-uk.com/interesting/curry-history.htm

Which was written by Manju Malhi http://www.manjumalhi.com

She's got some nice recipes on there, certainly up your street Mikka.

Well done Dhruv!

They all deserved it but there had to be a winner and what an accomplished winner he was.

I'm going all in here.... I have come to consider that the longer serving are more likely Bangladeshi Restaurants, which also in my opinion, serve generally better cuisine. Or at least to my tastes anyway. So I would lean towards saying that the recipes originated from there and are a mix or various regional dishes from India.

However, since the British Indian Restaurant appears to be fairly unique in its flavour and cooking methods, i'd have to answer that they come from Britain.

You bought Kebab paste Chris? What does it smell/taste like?

The licence pretty much coves all forms of 'TV' viewable media devices. It pays for the BBC which is amongst the finest broadcasting in the world. I used to grumble about the fee but i'm fairly sure i'd miss the BBC more.

I did have block but ended up using a tin of coconut milk that the wife picked up. I haven't as yet bought any flour/powder but it is on my list of things to get.

Its worth keeping a little paste in the fridge just for the ease of making this dish. I have a few ideas that I am going to toy with like adding Cashew Nuts or Toasted Almond Flakes, Yoghurt instead of Cream, etc. (I didn't use cream yesterday either).

Quote from: pforkes on April 07, 2010, 03:37 PM
I'm in Las Vegas.  The U.S. is the 27th country I've lived in and Vegas is the 55th city (honest).

That takes some beating, i'll bet you have a few stories to tell.

Just wondering where everyone is in the world? When I joined the forum I had no idea that it had such a wide audience. But it would be good to know where people are and if Ex-Pat, where you came from.

As for me, i'm in Brighton, East Sussex though Brighton. New Zealand would be better. 

I cooked this tonight having chosen to thicken the sauce further. It was quite delicious, though the wife and I agreed my heaped tablespoon was too heaped

Thanks for the recipe, I will certainly do it again and will definitely use banana next time, you can almost sense it would go well. Would have done it this time round, but we didn't have any.

PS Shhhh, don't tell anyone I used paste

I had a good go at this tonight and thoroughly enjoyed the finished dish. We added some button mushroom fried with onion and a little black cumin, garlic & ginger paste and IG Spice Mix.

Couple of things I noticed, the rice was cooked only after about 4-5 minutes in the pan. Having used ghee to fry, it remained in the grain after simmering. I also got some colour bleed from the colouring when mixing the finished dish. I halved the amounts but I forgot to halve the Cassia Bark and it was rather prominent.

I am sure it was in the process I applied but when all was said and done, both myself and the wife enjoyed it.

Thanks CA, any advice welcome.