300g onions sliced, 100g green pepper sliced,100g potato sliced,1 tsp ginger garlic,200gsm gram flour, quarter teaspoon baking powder, 4 chillies sliced, 2 tsp spice mix,1 tsp cummin seeds, 1 tsp garam masala,1 tsp fennel seeds,1 tsp turmeric, quarter tsp tandoori masala, half tsp mint sauce, 1 egg beaten, quarter tsp yellow colour powder,2 tsp salt, 3 tbsp coriander leaves,50ml water

mix the above by hand really well
leave only 5 minutes
don't leave the mixture too long or it will go too wet
shape into small balls and drop into hot oil
don't have the oil too hot or the inside won't cook
should take about 7 minutes for each one

this makes about 12 onion bhajees

I've tried to get in touch with the author many times over the last few years
He doesn't reply, so I guess he won't mind me posting his recipe
I guess he's not around anymore
Maybe this post will bring him into the book debate

but the above recipe is brilliant
I thought it even improved by freezing and reheating
Thank you Mohammed Shofique Ullah

I made the Onion Bhajees from this book
I ate a few on the day and froze the rest
I thawed out a few when we had a takeaway last Sunday
They were just so good!!
Almost better than the bought curry
Highly recommended
Has anyone else made them?

I can't be alone in receiving promotional Facebook information about this

Is anyone going to be doing this online course with Adey?

I saw a price somewhere
I think it was about ?70

I think that videos generally is what made this forum become so quiet
Perhaps it all seems a little old hat, typing stuff out
It used to be the only source of info

I found an email I got back from "the Curry Crunch" author
It's from October 2010
I'd forgotten, but I had been disappointed with the results back then!
He doesn't still reply to emails
Probably not at this email address anymore, but at the time he was very responsive
The advice never advanced my cause, but maybe someone else might benefit
My curries have a flavour I don't want, and a flavour missing

Hi,
Thank you for your message, I'm sorry to hear the madras dish wasn't as you expected.

Please try any of the following methods:

1) you can add few  chopped fresh green chillies, instead of chilli powder.

2) you can add 1 tsp of Pataks tandoori paste or tandoori masala powder when adding the spices.

3) you can increase the secret mix powder to 2 tsp instead of 1 tsp.

4) you may add half a tsp of garam masala when adding the spices.

5) you can also try adding 1/2 (half a teaspoon) each of paprika and cumin powder which will enhance the taste and flavour.

6) to get a extra spicy dish, i recommend you buy a product from any Bengali or Asian Grocery Shop, known as 'MR NAGA' pickle.  (It's very hot and spicy, just add half a teaspoon of this pickle instead of the chilli powder and see the difference!)

My advice to you would be to try the above spices and see if it gives you the right consistency that you are looking for. Also one important thing to note is, always check the level of salt before taking the curry off the heat. No matter how much spice you put in it, if it lacks salt then it will taste bland.

I hope this will help you to get the right result this time. Good luck!
Please keep me informed on how you get on.

I would be grateful if you could let your family and friends know about, The Curry Crunch Book and website.

You Can email directly here at: thecurrycrunch@yahoo.co.uk

Thank You.

I couldn't sleep the other night, and ended up re reading "the curry crunch"
I thought maybe I hadn't given it a fair chance
so I made
the garlic ginger puree
the spice mix
the base
pre cooked ingredients
and a madras

all exactly to the books instructions
and honestly folks it's little better than average

not worth the effort
A month ago, I bought a madras from a local takeaway called Spicy Nights
It's on Haydn Road in Nottingham

http://www.spicynightstakeaway.co.uk/

and the aroma and "taste" were absolutely incredible

and this is after after everything I have seen, read and demo/courses I've been on
I now know it just can't be done to this standard at home

there is just nothing left to try
You could drive yourself round the bend, chasing this amazing BIR flavour
I believe we have all the techniques, so it has to be an ingredient
I still suspect it's the oil, that's used which makes the difference
But I don't know that for a fact

I have to stand back from this now
I used to spend the whole weekend, on Curry experiments

It's not all without a degree of success
I make great chicken tikka
Soft lovely naan bread
Tasty rice
Lovely onion bhajees and pakora
samosas better than any shop round here

but the actual curry
nope!

I've sat in a takeaway while they were simply heating up a portion of base to make a korma, and the aroma was magic

I've been in a takeaway when the base was made up
and apart from the oil, there was nothing unusual in the igredients

oh well
time for a takeaway, I guess so it's not all bad news

Looking very good Chewy

Hi JB
have you got recipes you are happy to share
To be honest I don't mind paying

Like you I spent many evenings in takeaways, but it just wasn't the same when I cooked home

are you using a big gas burner at home?

JB, your curry gravy is the best I have ever made
it's even got what I call "the taste", but I still can't reproduce an exact takeaway curry flavour and aroma.
So I am asking the same as Phil:-

when you try to replicate the dishes which you have cooked in their commercial kitchen in your kitchen at home, how close do you feel you get ?

There are many different flavoured bases
You might be lucky mixing and matching recipes of bases and curries, but it's best to stick to a "set" of recipes
For instance some bases have fenugreek leaves in
This means don't add more fenugreek to the curry you use it in

Spice pack seeds don't always grow right
I've tried them a few times
They certainly sprout but sometimes don't get taller than about an inch
I've grown "proper" seeds too
They need a bit of sun, but do ok outside in a pot, during summer
Cooler months may need a window ledge pot inside
The biggest problem, I had, was staggering the crop
Even when weeks sown apart, they all seemed to catch up with each other
Then they go to seed
Having said that, the green seeds are really nice