Wonka I think this is the recipe I posted - have made it several times and always found it delicious but it just takes a bit of time - well worth the effort!

https://curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612

how about home brew cider Mike?

Bobby I hope you are still going to be able to give us the heads up on your favourite curry houses in Edinburgh when you move buddy!

UB sorry for being a numpty but your recipe mentions tomato paste - is this tomato puree or passata?

This recipe has been moved to the recipe section here:  https://curry-recipes.co.uk/curry/index.php?topic=4085.0

Yeah beef tends to get overlooked in favour of lamb but I love a Beef Madras or Rogan Josh from time to time.

Merry Christmas also UB.  Your post has triggered thoughts about what my New Year resolution will be this year and this is dead easy. Due to personal and health difficulties I haven't made many curries in 2009. So, I resolve to spend time cooking Panpot's Ashoka base recipes and recipes posted by CA in 2010.

Hey Chilli

There's a lot of things going here that could contribute to your Bhajis breaking up. This could be due to the mixture, the temperature of the oil, or the pan you are using.

I think the first thing I would need to know as are you doing flat Bhajis (e.g. like squashed fishcakes in appearance) that you are shallow frying or are you doing Pakoras (e.g. more like round balls in shape and deep fried).

But going back to basics I would say firstly your mixture should be able to hold it together in the precooked stage. That's you don't want a loose watery mixture. I aim for a not too thin batter that is a bit like yoghurt in consistency. The other thing is that the oil needs to be of a temperature where it will immediately cook the outside, thereby sealing the Bhajis or Pakoras and thereby holding it's shape.  However if too hot you get instantly burned, bitter pieces and raw mixture on the inside, so I would say oil at 170/180 should be in the right ballpark.

These are just my initial thoughts but if you post your recipe here I might be able to add some more comments as will others. There's a wealth of experience on this site so I am sure you will get the help to move your Bhajis forward.

I do my curries in a wok. It must be one with a single wooden handle extending out from the side of the wok so that you can flip and swirl the wok without splattering all over the kitchen.

I have only used two woks in the last 25 years and the second one is still going strong. Basically I buy a cast iron wok from a local Chinese supermarket at a cost of about ?10. It is not non-stick. You season the wok and as you use it it builds up a "patina", i.e. a coating that is, of itself, non-stick.

The advantages of using a wok are the deep sides to prevent splashes and it really takes on the high heat that make for a good quick curry.

Cory

I can see the post with several pics but the post immediately before mines has no pic though I can see Jimmy intended there to be one.