Very good write up CH, you've inspired me to have a crack at a Jalfrezi this weekend, probably CBM's just because I have his e-book and should really work my way through all the recipes at some point.

Gagomes.... Have a look here: http://www.waitrose.com/shop/ProductView-10317-10001-9593-Essential+Waitrose+Double+Concentrated+Tomato+Puree

I've used Waitrose just because its website lends itself to easy linking without needing to be logged in, but you'll find the same product in every supermarket in the country, often in the same aisle as the dried pasta.

Just a note on quantities in this recipe... I never quite agreed with those shown in the captions on the video when I freeze framed it and compared. Well in any case, having now made this around 25-30 times I've arrived at the following proportions which work for me:

- one third of a level teaspoon salt
- one level tablespoon mixed powder
- one level teaspoon tandoori masala
- one level teaspoon garam masala
- one heaped teaspoon Mr Naga

It always seems like a lot of garam masala to add to one portion, but it works well in conjunction with the other flavours.

Do you have a jar of Mr Naga, some tandoori masala and garam masala to hand, plus the usual suspects like mix powder, etc? Then if you haven't already tried it I recommend this chicken Jafflong, which among the "holy trinity" of my 3 favourite curry recipes:

https://curry-recipes.co.uk/curry/index.php/topic,8676.msg79048.html#msg79048

Looks great to me gagomes

KTC Veg oil says "Produced from genetically modified soya", no mention of rapeseed. Also no one has mentioned Corn Oil in this thread yet, isn't that marketed to have health benefits?

Hi Graham

As Stephen said, the answer is no really. Consensus seems in short supply around these parts as you'll notice on occasion, should you stick around

But don't let that put you off, maybe it just adds to the fun that there are many recipes and variations to try. My own results improved a lot when I adopted the "dual cook" approach of Chewytikka's base, namely a first long boil, then blend, then a second simmer after spices are added. This seems to have emerged as a de facto standard in a number of the more recently posted bases such as Zaal, Little India and if I'm not mistaken Julian of C2Go uses this approach?

I received Kenny's new book "More Takeaway Secrets" today (and also a copy of the original "The Takeaway Secret").

Well.. First impressions are very very good! I immediately looked at the curry recipes of course to see whether the recipes were as wide of the mark as the typical publication which claims to have "authentic" recipes but which has anything but. However... Everything Kenny writes on the subject of curry cookery rings true! His recipes could easily be from this very forum in fact there is such close correlation between his techniques and the typical fare here, I can only assume he is (or has been) a member here (or the other place).

Mixed powder... Garlic and ginger paste... A base sauce made by boiling onions with carrot, peppers, coriander stalk, tomatoes & GG paste...!! It is all very familiar indeed.

I'm not suggesting he's nicked anyone's recipes from here, just that he must surely have visited us because I know of nowhere else (apart from the other place) where such recipes are documented and discussed. He even has recipes for Garlic Chilli Chicken and Staff Curry (a strange pick for a book about recreating takeaway food as it is never served to customers?!)

There's a Korma, a biryani, a madras, dopiaza, Balti, bhuna, vindaloo and Bombay aloo. I might take issue with him over the cooking time of his base sauce and the relatively low onion ratio (in proportion to other ingredients), but on first reading it's a pretty damn good attempt at documenting the curry secrets we all know and love. For a beginner with only a passing interest it will surely get them 90% of the way. He even has recipes for pre-cooked chicken and rice (not pilau).

It gives me hope for the quality of the recipes in the rest of the book, which I shall be trying first, as I already know how to cook a pretty good curry

Top book, highly recommended for less than a fiver from Amazon!

I thought it was a brilliant video. Thanks for posting

Interesting but slightly inconclusive thread... How do you cook your G&G paste Chris?!