Hi Pete,

Well you certainly have got the bug and you are very committed!  Well done!  Was this a restaurant nearby to where you live?  Tell me something Pete, in all the restaurant kitchens you have seen dishes cooked, how were the prawns prepared before putting into the curry?  I will try this madras today and let you know the resullts.  Can't wait! 

Hi,  This is the recipe they use in restaurants.  The ingredients may seem bizaar, but, it works!

250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup

Mix all ingredients together and voila!

Hi,  Ajowan seeds = in English terms oregano seeds.  I used these when I made the Curry House gravy which I found to be very good and it had a different aroma shall we say to my usual gravy.  Then I made several of the dishes that were given to us by Pete and had a very pleasant surprise!

Hi Pete,

Did you make your Rhogan Josh?  How did it turn out?  I am glad to see that someone has booked to go the the Bengal, perhaps I might book it myself.

Hi Curryking,

What were they doing on Saturday kitchen?  Did they make curries and give anything away at all?  It's a great programme, I have watched it sometimes in the past.  What dishes did they make if any?

Hi Pete/Dylan,

It is coconut flour.  I have some and use it in place of coconut powder sometimes.  It does have the appearance of ground almonds, but, is white in colour.  You can buy it in any Asian grocers. 

Anyone else booked the Begal yet, or maybe contemplating it possibly in the future?   

I have just made the Rhogan Josh that Pete posted and it is great!  I used gravy that was made last Friday and has been in the fridge and also the oil from the top of the gravy.  This curry does not taste homemade and with the addition of some fresh chillies has given it a nice heat.  I must admit that Rhogan Josh is not a dish that I usually have, but, has certainly tantilised my tastebuds today and will probably order in the future.

Another question Pete.

During the cooking process did they tip the pan and set light to the oil?  If you were to go again to the Bengali, just out of interest, what would your next dish be cook?  I think I would have to try the "vindaloo" one of my fave's!

Hi Pete,   I am going to have a go at this, but, I am going to use the gravy from the Tandoori magazine seeing as I have just made a batch end of last week.  I am sure that "the flavour" will be there if the oil from the gravy is used, I can almost smell it now.

How many tablespoons do you think made up their ladle they used? 

Hi Pete

Well done again!  Did they have recipes all typed out for you and if not, did they mind you copying down as you went.  I must say though, it might have been easier to have chosen maybe a vindaloo to check out it authenticity (restaurant flavour)  I will certainly try this one though