Looks great. If I try it I will amend to a heat level I can stomach, which is way down the scale from yourself!

That phal looks evil, the way it is seeping through the top of your TA carton! 

That phal looks evil, the way it is seeping through the too of you TA carton! 

Top banana!

I have also had great results with KDs recipes and techniques.  In my experience frying the spices it not essential, unless you are using whole spices.  You just need to cook them sufficiently to extract the full flavour, which is perhaps where the real skill lies.

Julian got me interested in the whole BIR thing in the first place with his free you tube videos.  I have the first book and although they are not my favourite recipes it got me started and helped me to be the top curry chef I am today (tongue firmly in cheek!)

For the sake of a few quid I think it's worth a look.

Personally I think the beauty of the traditional indian recipes is the freshness, so not sure trying to shortcut things BIR style by pre cooking a base would give you the same results.

Only way to be sure though is to give it a go!

Yes, after enjoying the series I bought the book which is well written with beautiful colour photos throughout.  I've tried a few so far, two fish curries and a black dal.  One of the fish curries was excellent, the other just ok.  The dal tasted ok, but went a strange green curry which didn't look good!

There are loads more I'm keen to try and am sure many more will be excellent as well.

Used this recipe to cook a big batch for a charity BBQ today.  Went down a storm, so well pleased with the results.  Cheers!

Looks tasty.  How long do you pre cook the mince for?