This stuff is sweet & sour & round my way comes with pompadoms I would like to make some?? 

Just too add I have found to much garlic can cause a slightly bitter taste

Hi Mike
Yes Cumin seeds etc all in the 300g pots well worth a look I normally use blue dragon coconut products usually ?1+ & a nice thing is Pride is made in Old Blighty!
edit; A pound sign displays itself as a question mark for some reason

In the specialty section Tescos have a new range well I think there new as I haven't been there for a while but thought it may be of interest, here are a few bargains I collected this morning;
Fudco pappadums 59p (looks about 15-20 in the pack)
Kohinoor turmeric 300g ?1.09
Pride coconut milk 400ml 59p
pride creamed coconut 198g 33p
Fudco cinnamon sticks 200g 99p

I think there is a lot too be said about this cooking hot method, My mates girlfriend is Chinese & she worked in her dads take-a-way for years, she is always complaining about her useless cookers with small flames because she cant get food to taste right at such a low heat. Makes you think??

Quote from: George on May 28, 2007, 07:34 PM
Is this your original work or cut & paste or otherwise pulled together from other sources?

Regards
George

Good Lord no, not my work :-[ I had it in my bookmarks & thought it may be an interesting read for some of you folk on here

With this talk about a red sauce I thought I would add my two penith.
Around my way we have a translucent red sauce served with pompadams its called tamarind sauce & has a sweet/soure, tangy taste I once had the recipe for this written in pigeon English by a Indian chef but unfortunately I dumped it (about 10y ago) I can remember there being about 20/30 ingredients in this stuff so with is being so intense to make it makes you wonder if such an effort would go into what is simply a dip or douse it have other uses?
The main thing my curry's seem to miss is that smokey toffee taste as Cory Ander explains here https://curry-recipes.co.uk/curry/index.php?topic=1851.0
I have not got the gear to try this & to be honest at the moment I am happy with the way my dishes turn out but if I was gunning for a replica of my local BIR I think this would be the direction I would take

Mind you, the leftover curry (from last night) tastes really good!


[/quote]

Because you`r sober maybe? lol  ;D

I staggered out the pub & straight into My BIR takeaway ordered My Chicken patia & egg fried rice, when at home winding it down My neck & spilling it down My shirt I decided to keep a couple of spoonful's of the sauce for analysis when My vision became single again.
The next day I washed the sauce & took a look, it had a lot of finally chopped onion, coriander stalks & fennel seeds, with this in mind I modified Dyilan recipe & i must say it was pretty dam close to My BIR it even had that slightly burnt toffee taste i think this was due to cooking the onions on high.
Anyway My point is next time you buy from your local it may be worth saving a bit for analysis just to see if you can identify something that may be missing from your home cooked version

I would have to say this IMO is the best to date, I have as yet to try one of Andys recipes with this gravy due to the fact I need to get down my Asian grosser, My usual dishes seem closer to the taste I`m after with this gravey, Very impressed