Hi all ,

I, like SD, have tried adding the TSP of mixed spice ( CA's ) and 0.25 TSP of All Purpose Seasoning as well as 1 Tsp of Tomato Puree mixed with a little water .. I know the concept of the dish was to be dry and at the temperature my pan was at , the liquid was gone in seconds. I think it tastes better but I'm going to try the cassia bark too next time for even more flavour ... this is a regular side dish for us now so thanks to all that have contributed !!   

@wickerman ... those onion bhajis look better than any I've bought from a restaurant ... well done !! 

I've tried CA's bhajis too and although they tasted superb they didn't look as good as yours so it must be my technique that needs further attention !     

They look fantastic Mick .. well done !!

Did you blow the froth off a couple too ? 

We'll await SD's report now ...

Thanks for all the good advice Mick ... you obviously know your spuds !!

I will try again using red potatoes and see if that helps ... does the cooking technique ie. in salted water with turmeric and panch phoran sound good otherwise ??

It seems very odd that the vindaloo was very easy to 'nail' using CA's base and masala and yet I can't cook a potato  ;D

My first disaster !!

The potatoes were gopping ... I don't know if they were bad potatoes or I overdid something ( maybe too much turmeric .. 0.5 TSP ? ) .. I added the panch phoran as well as bramble suggested and a good pinch of salt .. they weren't under or over cooked just tasted horrible .. I only tried to make the dish look more authentic .. I've never been mad keen on potatoes in a curry anyhow and this has confirmed my natural aversion .. fun trying though 

Here in Slovakia they're 3.50 Euros for 50g ... nice work if you can get it !!  .. I'll have to start drying mine on the radiators soon 

At todays rate that's 58.33 GBP per kg !! ... blimey  !!! 

I did a 'report to moderator' too about these a couple of days ago ... maybe the mods are on holiday or something .. 

Thanks for this.. as a beginner on this site I was wondering what 'singeing' actually meant and this shows it perfectly .. I noticed you said that the following evening you left it even longer with no detrimental effects .. wow !!

This has given me the confidence to at least double the time my spices sit singeing but I'll be watching the garlic and ginger paste too 

Nice looking finished dish too.. I may even try a few prawns one day .. I've only used chicken 'til now   

I gave my eldest daughter a similar curry kit to that mentioned earlier in the thread when she went to uni. I was well chuffed with it because living in Slovakia some of the stuff in there had been hard sought. I also gave her my stick blender  and my favourite old wok ... she's now about to finish her degree and she's never used any of it 

Bloody students !! ( said very tongue in cheek because she's worked her arse off .. very proud dad .. shame about the curries though !! ).

I hope at least one of my children will show an interest just so my wife has somewhere to dump the endless equipment , spices and so on when I depart for the BIR in the sky ... not a nice thought for Friday afternoon . What about a cold beer and a vindaloo tonight ? .. that's a nice thought !!   

Good luck Mick .. don't forget to let us all know how it went ... you're a braver bloke than me !!!