I don't see anything strange with this recipe, it looks very much like you'd expect a recipe for chilli con carne to look

Welcome to the site Wazza - My brother lives in Sunderland (Seaburn Dene) and as I understand it you are well catered for curry wise in South Shields (Ocean Road if I'm not mistaken) and hope you are not missing them too much in Oz. Am sure this site will fill the gap.

Tasting curry the next day is not the same as tasting curry the same day because you are not comparing like with like. A day old curry is not the same as a freshly made curry. The same goes for day old soup or day old casseroles - they always taste different (better).

Quote from: Razor on June 02, 2010, 09:16 AM
Another thing, most Dhansak's these days seem to be very mild, but as I remember, my first did have a bit of background heat and I would describe it as medium strength, although, I am also aware that as this was my first ever BIR curry, perhaps even a small amount of spicing would have been hot to me?

Hey Razor, my own experience of Dhansak would also be that they are at the milder end of the spectrum and I do think that curryholics build up resistance to heat over time.

I sprinkle garlic salt on the the top of the naan along with melted butter before grilling it.

they look very tasty 976 and thanks again for posting the recipe, it's good to see starters/sides for a change as it seems to be the curry bases that get most headlines

I agree with Razor Currypot, your rice needs to be well hot.

Hey Razor

Yeah I agree it's like filo and I have read some recipes where they recommend buying filo straight from the supermarket shelf. I have usually made my own dough when making samosas though it is of course a bit time consuming.

I pop mine's into individual Tupperware containers and take them to work for my lunch along with leftover stew, casserole etc (but not curry cause I never have any leftover!!)

thanks for the reply 976

re the folding technique, this certainly is easier than the cone method and this technique is shown in Bruce Edward's seminal paper on curry house cookery.