Quote from: Dylan on February 23, 2005, 02:54 PM
Afraid not. Sorry.
The curry powder by-the-way is a mixture of 2 parts ground coriander, 2 parts turmeric, 1 part paprika, 1 part cumin, 0.5 parts ground cinnamon.

I'm going to give this recipe a go without a doubt.

Which curry gravy do you use?

Gareth.

Quote from: Mark J on February 21, 2005, 08:57 PM
Hi Gareth,

I fried them in oil slowly, after a few minutes I added a tablespoon of curry base.

For the balti I tried something different, I fried them slightly in oil, then added a TSP of restaurant masala (see Pete's curry house cookery ebook), then added about half a cup of water and simmered.

In short the pathia turned out better but I felt the balti wasnt right, I didnt have any pataks balti paste so used pataks kashmiri paste instead

Thanks again.

I'll try using this recipe - if I can get it half as close to the real thing as you have I'll be happy!

Gareth.

Quote from: Dylan on February 15, 2005, 07:59 AM
Forgot to mention, add the chopped garlic at the ginger/garlic puree stage

This one sounds very interesting.

This is a bit cheeky but do you have a picture of the food?!

Gareth.

Quote from: Mark J on February 20, 2005, 10:24 AM
Happy to return the favour Pete?

I made the Pathia last night and it was superb, my wife said it was the same as the restaurant but with a slightly different texture as theirs was more oily. I used a watered down version of your gravy Pete (apart from the water I added a sweet potato and some carrots to your recipe)

I used a mixture of pasata and tomato puree last night, I will try the balti tonight (if I can get hold of some pataks balti paste) and will use just tomato puree (I only used pasata as I had some frozen, I expect the restaurants will use cheapest tomato puree!)

What a wonderful description your first post was! Thanks.

What did you do to recreate the onions which you said were probably pre-cooked in spices?

Gareth.

I tried a variety of sauces from the Curry Sauce Company a couple of years ago:

http://www.currysauce.com/

The company has a very good reputation but I'm at a loss as to why - the sauces, in my opinion at the time, were very poor and produced awfully bland curry.

Still, in hindsight my recipes using the sauce were also pretty poor.

Has anyone used the Curry Sauce Company sauces with good results? I'm looking for a lazy way out of making my own sauce base!

Gareth.