Thanks for continuing to post (a) about your kitchen experiences and (b) the recipes, jb. Your observations on the chef's techniques and use of ingredients is very much appreciated!

Very nice, MA. Looks the biz!

Quote from: Madrasandy on January 22, 2016, 11:07 AM...Naga ,how much of colin grigsons dhal did you add?

I'm not sure I've quantified the amount of dhal I use, MA. From memory, I would say I add about 100g per person. I usually cook for at least two, so I would reckon it's about a quarter of the finished dhal from Colin Grigson's written recipe. As it's already been soaked then cooked, it's absorbed all the water it's going to by the time it's added to the curry.

BTW, I take on board what Chewy says about plain red lentils. I just happen to like the Massur Dhal, so if you were wanting something with more BIR authenticity, maybe the plain version would suit better.

Quote from: meggeth on January 22, 2016, 08:42 AM...You need good pre-cooked lentils to make it a decent dhansak!

I use Colin Grigson's Massur Dhal recipe.

I'll also endorse SoberRat's Dhansak. I thought it was really good! Read right through the thread, though, as there are some additional notes relevant to the final recipe.

Here's my attempt at it.

I've tried a few Pathia recipes from the forum and, while I've enjoyed them all, I've yet to discover a 'goto' version.

Interesting observations, meggeth! I think you're probably right in all you say, although I always think fresh garlic and ginger is better than the alternative. Having said that, I use jars of garlic paste and ginger paste too for most curries, although I use PanPot's Ashoka method to prepare the G/G paste, so it doesn't spit when it hits the curry pan.

I also use a sturdy silicone spatula for cooking curries in my non-stick Prestige aluminium wok.

I suppose it's all down to the individual, but what suits some won't suit others. It would be a queer world if we were all the same!

Quote from: MushroomMike on January 20, 2016, 12:25 AM
I've never really had a go at the vindaloo. Partly because I never know which recipes are authentic. For instance, is it supposed to contain vinegar or not?

Apart from having a go at Chewy's Odds'n'Ends dish, I haven't tried either a traditional or BIR vindaloo. In fact, my local T/As don't even mention the dish in their menus, so I'm looking forward to CH's running commentary and eventual recipe.

BIR vindaloo dishes appear to use either vinegar, lemon juice or tamarind - it seems to be a regional thing - but according to everything I've read on the subject, the original dish was made using vinegar or tamarind and garlic.

I'm currently preparing a pork vindaloo recipe from an Indian cook book which uses malt vinegar and a spice mix in the marinade and a paste containing red wine vinegar in the cooking. BIR it ain't, but I'm keen to try it anyway!

I also looked at a 'traditional vindaloo' from the book Curry: A Tale of Cooks and Conquerors which, understandably, is much simpler but also uses vinegar and garlic (and a sort of spice mix) in the marinade. I'll maybe try that one at a later date, but for now I'm looking forward to cooking and tasting the more complex recipe.

Looks very tasty, Gav!

Quote from: Micky Tikka on January 18, 2016, 02:28 PM
Frozen balls are quite common at the moment
I find having more than 2 is very strange...

Looks an excellent dish, MT. Must have a bash at this recipe soon. Like your copper chanty too!

Sounds promising for a good crop! Best of luck to all chili-growers on the forum.