CurryGit, have you tried KD's recipe?  I know!, I know!, everyone hates her recipes, but that one's pretty good, especially if you use her garam masala and a better base sauce.  It turns out dark brown, not red and tomatoey (which I don't like).

How sad is this -- no sooner is Andy gone than we start talking about KD again!

Quote from: Vinda looo on January 29, 2007, 08:44 PM
I think the moral of the story is either women or curries, because they definitely dont mix in our house.

Vinny, you need good role models to show you and the wife how to air your differences without causing hard feelings.  Use this forum as an example.  Often people disagree about ingredients, techniques, tastes, measurements.  But do they ever get mean, or call one another bad names, or say someone?s recipe is crap, or need their posts deleted by a moderator, or, heaven forbid!, remove all of their posts in the middle of the night?  Why of course not!  That?s why we?re all just one happy family.  And you and your wife can be that happy, too.

Hi, d&b.  When you find out how much the base sauce smells up the house (and clothes and furniture), you'll be glad to make one big batch and get it over with. ;D

But you can freeze it in single-serving amounts.  Then, any time you want a curry, just thaw a packet of sauce and toss it into the other ingredients, and you've got a curry in no time! 

Congratulations on your 30th anniversary! 
Would you mind telling my husband that the secret to a long and happy marriage is cooking for your wife?

Hi, davidandbess.  Welcome to the U.S.   

Well, since you asked...

Some vegetable dishes would be nice to go with all that meat!  I'd love to be able to make a great aubergine curry (something other than baingan bharta). 

And I'd like to see how you make your naan -- Egg or not?  Baking powder or not?  Yogurt or not?

Tamarind chutney/sauce.  Mango lassi -- do you use canned mangos?  And paneer dishes, yes! 

Anything really, Andy.  How kind you are to do this!!! 

Quote from: jasper on January 18, 2007, 09:30 PM
I think he just discards the potato

NOW you tell me!    I went ahead and made the sauce before you both answered, and I removed the potato, all right.  Then I thought I'd taste one of the pieces.  Well, it was delicious, so I thought I'd try a second piece.  Before you know it, no more potato! 

The final sauce was quite brown and quite flavorful.  Very unlike KD's.  Similar to Pete's 600 ml oil base sauce from the old in2curry days.  I worry that all dishes made with this will taste similar, but I assume that's not the case, is it, Stew? 

One thing I noticed, and this sounds odd, but it tasted better before I put it in the blender.  I should have followed your advice, because the texture was good enough, and it looked better before blending, too.  Live and learn!

Anyhow, since the potato (above) tasted so good, I cut up a few potatoes and cooked them in some of the sauce, along with fried garlic and ginger and some peas, and it was very tasty as a side-dish with Indian leftovers from the freezer.   

Thanks for clarifying that, YF.  Over here we eat roast lamb with sweet mint jelly, not that sour stuff y'all use.

That looks absolutely wonderful!!!   Just to clarify, is your mint jelly the kind that's very sweet and clear and thick and green?  Thanks for being so specific about measurements and ingredients.   That makes it so much easier to share your cooking and eating experience. 

Quote from: George on January 20, 2007, 07:41 PM
How can the vast majority of 66 different reviews have got it so wrong

I think a lot of people went the same route that I did.  I spent years (and years, and years!) trying to make a decent curry.  I tried every book of "authentic" Indian cooking, when, it turns out, that's exactly what I didn't want.  So when I did find KD, it got me so much closer than I had ever been, that I was thrilled.  So, maybe those Amazon reviewers are just starting their curry breakthrough.  And to be honest, a couple of KD vegetarian recipes (with a different base sauce) are still among my favorites.