Tried this tonight due to it being one of JerryMs favourites! (Sorry forgot to take any photos  )

I usually like quite spicy dishes, but I also like korma type dishes. although I find a whole korma dish too sweet/too much. I think this bridges the boundary between sweet and spicy/more indian flavours. It might not be to everyones taste, but I thought it was great, and its going of my best of list, and I think it will be a great dish if you are having friends around and making a few different dishes!

Thanks to JerryM for your help, and his amazing spreadsheet!

;D

...and you want to whip up a quick curry.

With your knowledge and experience of how to make a good BIR curry, what could you use instead of your usual pre-made base?

Tinned soups? Heinz lentil soup, carrot and coriander? Vegetable soup? Hand blend it, and off you go. Anything else? I wonder how the curry would come out? I would think it wouldn't be too bad considering all the other experience of how to make a good curry.

Has anyone ever tried this? I might just give it a go when I have no base left, just as an experiment.

Any other thoughts on what might make a good base replacement?

Graeme - theres a piccy of the mangam masala above. Put your glasses on! 

Steve - would you say you get better results using a commericial mix? I ask because its no problem mixing my own spice mix - only takes a few minutes cos I have all the spices anyway.

Hi m8y. My first curry I used c2go spice mix, found it a bit too strong on the cumin, but used c2go base too, so may have been the combination of using both. Seem to have had better results using CAs mix, and also Ifindforu mix.

Mmmmmm, line pickle makes a good poppadom great!

Just watching joy of curry on good food channel. All about the history of good old British curry! Anyone else catch it? If not, worth keeping an eye out for a repeat.

Looks great! More professional feel and seems quicker. Thank you!

Ok, thanks guys. It seems that it probably doesn't too much difference then. As my wife is veggie, I tend to fry onions and peppers for a while, then fry spices for 10 secs with the veg. This way I'm hoping the oil can't get too hot and burn the spices.

Just wanted to ask experienced chefs whether they fry spices (Bruce Edwards style), or cook spices with the sauce (Kris Dillon style), and do you think it makes any difference to your finished Curries?

Nice big pans (Ali and black iron) half price at dadibhais _ ordered myself 2, plus some cheap s/s balti dishes.
http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html