I tried this recipe  a couple of times in the past (i got it off someone on the in2curry board) a while back.  It is very good, i might combine this with the bruce edwards recipe - but not with the pressure cooker cos mine aint big enough.

Aye, thats the one,  Dont think it makes that much of a difference to the taste though, i use it in anythin spicy i cook.

Was the stuff you saw a redish colour?  I wasnt aware that the main ingredient was msg, i have a seperate bag of that stuff as well.  This "all purpose seasoning" that i have contains different spices, paprika, cardamom and quite a few others. 

yes, curry house cookery in the downloads section

The stuff you are refering to is yogurt mint sauce.  I make my own yoghurt as its sweeter than the bought stuff and it thins out when its blended.

for the yogurt:

i pint of milk
heap tbs live yogurt

boil milk
cover pan and cool till luke warm (40 degrees c if u got a thermomiter)
now stir in yoghurt and stir in along with skin that has formed.
pour into a warm non metalic container/bowl, wrap in towels to insulate and leave in warm place for 4 hours, If using for marinade leave for 6.

for yoghurt mint sauce

2 cups of home made yog
2tbs colemans mint sauce
half tbs amchoor powder
tbs or 2 chopped corriander
garlic puree (optional, to taste)
half tsp kashmiri masala
pinch salt
small amount of food couloring(yellow or green if you want)
sugar to taste

check the taste,
chuck above in blender and give a few short blasts.

sorry, i mean the same recipe for sheek kebab.

hi Pacman,

Was the recipe you were shown the same as the recipe that i posted?

I tried msg in my curry but it didnt seen to make a difference - but then again i may have been overspicing things so i couldnt tell. Ill give it another go soon without adding too much spices.  I read somewhere that msg is a lot healthier than salt to add to your food.

the seasoned salt is east end if i remember correctly, im not that sure.  it comes in the same packaging as all the other spices.

Last night i made the nicest curry i can remember - ive had a lot worse from a takeaway.  The base was bruce edwards recipe (i added celery seeds instead of ajowan by mistake and the smell comin off it was amazing). The chicken was also cooked bruces way.

for a basic chicken curry i put 3 tbs oil in the pan until very hot, a cooks spoon of sauce - the pan ignited at this stage and i stirred till the flames died.  I almost evaporated the sauce and added about a tsp of spice mix, a pinch or 2 chilli powder, pinch of methi and about a tsp of "all purpose seasoning"(salt mixture from asian wholesalers).  Added another spoon of sauce and reduced, added chicken and cooked for a bit adding sauce as the stuff in the pan thickened.  Chopped and added good bit of corriander and finished with a last spoon of sauce, turned down heat and simmered for a minuit or two.  I could taste everything - the sauce , spice , corriander and chicken without the whole thing being overspiced.  If im not satisfied with a result i normaly eat the chicken and throw the sauce away, but this time i wanted seconds!  Another couple of tsps of chilli powder and i would have done a decent vindaloo.