Downloaded The Ashoka book from the link that Les posted the other day, (pdf book planet)
made the bhajis and also the fish kebabs. (the latter worth making again)
They were ok, I'd say these were more pakora than bhaji and not much flavour but they did have a nice melt in the mouth texture. Soft inside and crispy on the outside. Very light probably down to the bicarb.  Had to up the gram flour after making the recipe to spec as it didnt quite work with the batter being so thin. As soon as the spoonfuls were dropped into the oil, they spread out across the pan. Nothing was holding them together.

I wondered if anyone had posted the recipe before....  

Abdul mohamed
Spiceyokookoo
Chonk
JerryM

What is fond?
Fond is all the little brown bits that collect on the bottom of the pan during caramelisation.

I made some French onion soup the other day and was caramelising over a kilo of onions for more than an hour when i kept noticing "the vinegar smell" which many people have struggled to attain when cooking Julians gravy recipe.

I would suggest that those same members slowly caramelise a few onions in oil for a long time (regularly stirring and scraping) to understand what it is theyre trying to achieve.

Frank

Turmeric, Madras Curry Powder and a variety of condiments.

Saw this the other day.
Not sure, but maybe tesco have taken over Chalice? (Same size bottle and description).




http://www.tesco.com/groceries/Product/Details/?id=281513476


Frank. 

Quote from: Phil [Chaa006] on February 12, 2014, 03:42 PM
Do you not long for the days when BIR chefs has sub-continental names and spoke with a pronounced sub-continental accent ?!  This gentleman, knowledgeable as he may well be, just doesn't inspire me with the same confidence as he would if he were called (e.g.,) Achmal Choudhury and sounded as if he came from the sub-continent and not the mid North ...

* Phil.

Not really Phil, no.
Jay is a very common name in India and there could be a multitude of reasons
why he has the surname Sinclair.
My grandad for example was shipped across India to Goa with his sister
when they were little kids to be sold as servants and took on the name
of their owners.
Similarly, Jay's family name could've been altered to fit into western society.
The accent doesnt bother me either.
I think someone who was brought up in the UK would have more of an idea of the "BIR" taste
and an advantage over someone of a similar age who grew up on the sub continent.

www.youtube.com/watch?v=3xvVxdUrLEA

I assumed from your original post that the fish were small, hence the Hilsa suggestion.
And maybe perch wouldve been a better suggestion than mackeral, as the staff curry used a river fish?
Carp is delicious though, Ive had it a few times here and abroad.
Try a Polish shop if you cant source it from a Bangladeshi...or get your fishing rod out.

 




http://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/17/freshwater-fish-fight

I'd say its most likely Hilsa fish.

Plenty of good reviews in these two links DeadBeat. 

http://curry-heute.com/

http://bradfordcurry.blogspot.co.uk/