Hi Keith,

The Curry House Cookery download you are talking about by Bruce Edwards, does it give more info to that which Pete posted?  If it does, then it's got to be good vallue at ?7.95.  Could you please post the link for me.

Dear Grimmo,

Have had demo from another Indian chef and the gravy from Bengal is almost the same.  What they are up to between the 2 chefs I don't know!  When I made Pete's base and used it i found it to be too rich with condensed milk, coconut milk etc.  Try the basic gravy ( which is what they use in restaurant kitchens - low cost which is onions, carrots, pots etc and then you will smell the missing ingredient that is in there!  It is the green peppers I am almost sure.  The gravy from the other chef, used when cooking a curry was spot on too - no mistake!

Hi Pete,

The Balti Kitchen dvd's are now selling for ?12.99.  Was there a good recipe collection on them?

I can't see myself that different times will produce different tastes/flavours or smells.  Yes I did use the gravy already made there and I am quite certain that the pepper gives some extra aroma to the gravy.  It is the ingredients that go into the gravy/curry that determine the flavours I am sure

This was truly an experience I had been waiting for!? Waiter sat us down with poppdums and pickles and a drink.? Ten minutes later we were presented with our chefs whites and were taken downstairs to the kitchen (smaller than I thought it would have been) but nevertheless everything in place and to hand for creating these wonderful curries.? Again the BIG pot of gravy was standing on top of the cooker blipping away, yellow with a red/orange oil floating on the top of it.?

We were being taught by a chef called John, he was Indian despite the name and a very nice guy!? I think Pete had a different chef and was shown a different gravy to what we were shown.

Here goes!
GRAVY

Onions about 2 pounds
1 carrot
1 med potato
1 green pepper
1 green chilli
1 dessertspoon ginger/garlic paste
1/4 pt vegetable oil
2 dessertspoon curry powder
1 teaspoon turmeric
1 dessertspoon tomato paste
1/4 pt water
1/4 pt veg ghee

Put all the ingredients above into a pot except curry powder.? Cook until onions, carrots, potato are soft and then add curry powder and cook for another 20 minutes.? Blitz.? ?Put back on heat a simmer for another hour, when the oil will rise to surface.? I was told that if you want more oil so that you can take it off, then put extra in at the beginning.? I would also like to add at this stage that during our demonstration, the chef used the oil from the top of gravy ( he had scooped it out and was using it from a different pot.)? Chef also told us that they do freeze gravy, so that if they run short they only have to dethaw it.? But in general they make it daily.? Right, recipe for prawn vindaloo coming up!

Prawn Vindaloo.

3 tabs oil from top of gravy into a hot pan.? Add half teaspoon chopped garlic and sizzle 20 seconds, then add half teaspoon salt, 1 teaspoon tomato paste, 1 dessertspoon curry powder, 3 teaspoons chilli powder and cook on for another 20 to 30 seconds.? At this point add 1 ladle gravy and cook down. Add prawns and another half ladle gravy and cook down to consistency required.? Sprinkle with fresh coriander and voila, you have a vindaloo in about 4 minutes.

Again chefs answer to "what spices are in your spice mix" he replied, "just go into shop and buy curry powder from shelf".? Restaurant light and bright with a contemporary feel.? We were welcomed with open hands.? Chef said that if I need to know anything at all about the lesson to email him and he would get right back. They were all very helpful.

This is one for you all to try over the Easter Hols and I hope you enjoy!

I feel that the missing element from the gravy is the green pepper.? Take a good long smell once you have made it and you'll see.

Hi Grimmo,

Could it have been star anise that he put into the pilau rice?  It is about the size of a 2 pence piece but is like a five pointed star.   Curryhouse cookery ebook uses them in the pilau rice recipe too.  Shame both of your dishes were almost the same, nevermind, I might try it myself soon.

Hi Grimmo,

I am anxiously awaiting for the recipes from the Brick Lane restaurant.  How did you find the whole cooking experience?  Did you find it an exhilerating experience never to be forgotton, or, did you not think it was worth the drag there?  Recipes please, can't wait which I am sure most others can't either.

I was told that they use tomato paste to a dish simply for colour and for no other reason.  I have done a taste test on double concentrate tomato puree and "kyknos" which I bought in my local Asian shop.  The tomato puree was thicker and tasted stronger than the tin I bought.  The strange thing about this is that the "kyknos" was bought in Asian grocers, but, was made in Greece!

They use a cross between passata and double concentrate.  If you go into an Asian shop you can buy tins tomato paste.  It is not no concentrated.

Has anyone got a good restaurant recipe for prawn ceylon?  Have attempted it so many times - need assistance.  Can anyone help?