Hi VC
Thanks for taking the time and effort to post the pictures and recipe, brightened up a dull sunday morning, even if we are onion bhaji experts ;D
Matt

Hi HK
I have cooked the small version of the base about 3 times now and find it excellent.
I  use the Rajah curry powder  for the dishes rather than making up a "spice mix" are you doing the same.
Matt

Quote from: Cory Ander on August 04, 2010, 12:30 PM

a)  I generally add a little sugar (sometimes a lot more than than the tsp I specified) because I like my curies a little sweet and I find it really brings out, rounds, and adds depth to the flavours.  However, the addition of sugar is generally optional in my recipes (I'm aware some may frown upon it), so people should add as little or as much as suits their taste.

Hi  Cory
I also like a little sweetness in my curries and tend to add about 1tsp of mango chutney towards the end of cooking.
Just a suggestion you may like to try.
Matt

Nice post Taffy
I'm sure that with the information on this site you will soon be producing  top notch curries.
Matt

Hi CA
As expected a quality looking dish and thanks for the time and effort in posting a clear recipe.
Matt

Quote from: Cory Ander on August 02, 2010, 01:15 AM

Quote from: Secret Santa on August 01, 2010, 04:57 PM
Hi Matt

Would you tell me what you think this book has taught you that you couldn't have found on this forum?

I obviously can't speak for Matt but, from what little I've seen, I suggest the following are just some of the things, presented in the book, that have not been presented or discussed much (if at all) on this forum.  As such, they offer intriguing alternative insights into what potentially goes on in BIRs.  And, as Haldi says, the ideas are all neatly wrapped up in one book:

• cabbage, asafoetida (large amounts) and bhaji oil in the base (perhaps the latter has been discussed most of all)
• garlic/ginger puree in the ratio of 1/3rd to 2/3rd in favour of ginger
• onion, vindaloo and patia sauces (I find these the most intriguing of all)
• addition of tandoori marinade in non CTM dishes
• making your own yoghurt
• modified tomato puree

All may have been discussed here, but not in any great depth.  I am not aware of anyone on the forum regularly using (or presenting) any of these ideas? 

And I presume there may be more, similar "novel" ideas, in the book?

Thanks for covering those points CA, I would also add the use of ground fenugreek seeds in the base.
No methi in the main curry dishes, no spice mix just pre made Rajah is recommended, plus use of Tandoori massala in nearly every dish.
Minmal spicing in the dishes.
I'm sure there are some others I've missed.
However I would say that with the knowledge gained on this site it has helped me appreciate what the author is trying to explain and achieve.
Matt

Nicely put Haldi I have the book and agree with everything you say, wish I'd had this year's ago.
Matt

Quote from: Stephen Lindsay on July 16, 2010, 08:25 PM

Quote from: 976bar on July 16, 2010, 10:46 AM
You can't beat local knowledge!!

one of the strengths of this forum methinks

you won't get that kind of knowledge exchange from any recipe book

I totally agree with you but surely a recipe book is just that a book of recipes.

It also goes by the name of Asafoetida if that helps , and has a pretty revolting smell.
M

Hi CoR
With the tomato paste I freeze mine in ice cubes then put into plastic bags, I have also done the same with another Tandoori marinade and this was ok no reduction in flavour and the marinade did not go off.
Matt