Looking great there Gary. What's the secret - that you are a vegetarian or that you only eat hard boiled egg curries?  The colour looks great compared to my brown curries but I guess that's due to the phal levels of chilli powder.

I've had some delicious curries (about 30 years ago) served with half a boiled egg and it goes quite well with a curry sauce.

Cheers,

Paul

Nice one Gary. Good luck with the singeing, let us know how you get on.

Cheers

Paul

Hi Gary,

640x480 resolution looks ok on the forum. No there is no automatic resizing.
If you have photo editing software just save a resized version of your photo.

You only have a limited time to edit your posts so maybe delete the link to the large photo now?

Cheers,

Paul

To my mind the purpose of the mix powder is to establish the ratios of turmeric/coriander/cumin to a BIR approximation. Compared to traditional Indian recipes BIR food is very high in turmeric for better or worse.

The curry powder is present to add some fragrant notes to the mix powder, from all the ingredients except the turmeric/coriander/cumin. That's how I see it working.

Cheers,

Paul

That's a kind offer Michael. There is a theory that I can well believe that the 10 kg commercial tubs of curry powder are a superior mix compared to small pots and bags even from the same manufacturer.

Cheers,

Paul

Hi CCL,

The thread is here:

https://curry-recipes.co.uk/curry/index.php?topic=7635.0

To be honest it won't make that much difference which mix powder you use.

Cheers,

Paul

I think for a pasanda you would need white poppy seeds or the sauce might take on a funny colour. I've only got the black ones.

I haven't had a pasanda for years, thanks Chewy!

Paul

I had a BIR lamb biryani a few weeks ago. To my surprise it came with a boiled egg cut into quarters. Years ago the eggs were always more like scrambled eggs.

My wife and I really enjoyed it and yes it came with a vegetable curry sauce.

Cheers,

Paul

Hi CH,

For Terry's recipes (ifindforu) it is 2:1 ginger/garlic for the base and 3:1 garlic/ginger for the final frying.
Like you I don't like a strong ginger flavour so I just used garlic when cooking the final dishes with this base.

It makes you wonder why they would go to the trouble to make 2 pastes with different ratios of g/g but perhaps it adds to the depth of flavour.

Cheers,

Paul

Hi Benbob,

Welcome to the forum. A lot of people get good results from CA's recipes so it is a good place to start and CA has many well documented recipes on this site.

Personally I don't like the use of smoked paprika in BIR food.

Cheers,

Paul