hi jerry have you tried the recipe from petes' chicken madras and chicken balti demo from 2005. 1 of his early demos? the madras was dead simple and quite minimal ingredients if my memory serves me right.
regards
gary

hi guys maybe PP or anyone else could go to the shish mahal in glasgow if it is the same chef that has beeen there for 30 years maybe he could shed some light? i know it is in the bad reviews section but that only 1 person has given it bad press, pp and another have questioned that!
regards
gary

hi george  i knew some1 would take offence. it was made in jest mate! i have made this for many peeps whp can't handle the heat of my standard vindaloo, and when i was on a coaching course it was 1 of the dishes i got 1 of my collegues to cook with my help, needless to say the others in the group loved it too
regards
gary

hi suppster the topic has been discussed before and i'm sure that lidl did quite a good korma( not that really counts as a curry LOL ;D) but asda did very well before they changed it recently, for some reason they thought putting silverskin pickled onions in their vindaloo , not sure if they do in any of the other curries but my wife was most annoyed having pulled out 7 in 1 curry?

regards
gary

hi CA what method are you using to cook your phal? the high heat from the start? or lower heat only increasing after the base is added? and how much chilli are you using? just chopped garlic or garlic paste/puree ( water mixed or oil mixed)  have been favouring blended with oil as mouchak do. could it be the garlic? you could add the lemon earlier with the spices and chilli ( heard somewhere that it is normally added to "crack" the spices and enchance the flavour release)

regards
gary

hi razor hope i'm not too late! save your money and instead printout bruce edwards curryhouse cookery you will learn much more than KD's book, most of the longest serving members have a copy of kris's book and past through that stage on their way here. you would be taking a step backwards imo  ;D
regards
gary

hi CA the post above is from my visit to rajver and they let me cook it so just try it mate! we are all just a bit too methodical about breaking down what they do and in essence they will just bung the lot in mix it well and leave it to cook itself. if you add any chilli sauce do it at the beginning so the heat will evaporate the vinegar. or you could just add a whole naga and remove it before serving

regards
gary

hi CA have you tried my rajver phall sauce? the chef said if i wanted to make it hotter then fry some whole dried red chillies until they release their fumes remove them and put them on a paper towel to dry then they will crumble on top of the phall.

to make the phall sauce add 4-6 tbsp spoons of veg oil or curry oil, add  the garlic if you add the tom puree then the spices /chilli powder mix well return to the heat then add the curry gravy mix well then add a good squirt of lemon juice/dressing and a good sprinkle of coriander mix in leave to thicken and remove any excess oil that rises 1 min before the end add 3/4 tsp of butter ghee mix well and remove from the heat finish with another sprinkle of coriander cover and leave to rest for 5 minutes with a lid on  ;D

hope this helps CA!
regards
gary

hi mb i take it from the term you use that the recipe you are using isn't from the curryhouse cookery update but from the earlier version? because it the update to curryhose cookery bruce only uses the term restaurant masala which consists or the spices in these quantities
restaurant masala
coriander 8parts
turmeric  7 parts
cummin   6parts
curry powder 4 parts
paprika 4 parts( optional)
use as the recipe dictates normally 1tsp-1 1/2tsp per dish
hope this helps

regards
gary

hi rabbits glad you got the opportunity to get some details good thinking and glad you had a great meal as well. can't wait to see your post btw what did you have?
regards
gary