Congratulations on finding your ultimate korma and welcome to the site Z .  Just think of all the other dishes you will now have access to within this forum.  You can now look forward to some more amazing discoveries  ;D.  Enjoy all CRO has to offer Z.

Count me in.  I'll book the day off  ;D ;D

Guys, cut the chilli down to what suits you.  The North Indian Special is a medium strength dish.  My recipe is purely to get it to my liking ;D.  Feel free to adjust the chilli content to your tastes.  There is no requirement to add my specified amounts of chilli.  I'd hate to be responsible for putting someone in hospital, or for that matter needing chilled baby wipes the next morning ;D.  I look forward to feedback on the taste of the dish, not the events of the day after .  Hope you enjoy

Welcome to the "font of all knowledge" Andy ;D.  I am sure you'll definitely find it an experience not to forget in the nicest possible way.  Keep us posted on your exploits

Thanks Ramirez.   One to bear in mind.  Like you i buy small ready ground spice and turn it over quickly.  Not sure if grinding all spices fresh will make so much of a difference that it's worth the effort.  Sure as hell don't see them doing that down the local BIR ;D

Quote from: Ramirez on August 07, 2011, 02:43 PM

Quote from: Unclefrank on August 07, 2011, 02:34 PM
Hi Tempest i use this, with cinnamon or cassia i just break up into medium pieces.
http://www.bargainpod.co.uk/wahl-zx595-james-martin-coffee-grinder-157-p.asp

Same here - does the job nicely. Definitely recommended.

Ramirez, does this produce as finely ground spices as those we can buy.  I know the quality, freshness and taste will be better, but what about the texture??  I have ground spice in a coffee grinder but the results are never finely ground powder

Quote from: Razor on August 07, 2011, 12:41 PM
I think next Saturday evening will be my first opportunity to try this one, so update to follow later that evening.

So pleased you're going to try this one out Ray  .  I hope it measures up to the two recipes of yours that i have tried and am very taken with.  I look forward to your feedback and comments.  Always good to get unbiased view on a dish that is unfamiliar  .

Quote from: 976bar on August 07, 2011, 10:52 AM
I could try this tomorrow evening as I have some base and chicken tikka in the fridge, I don't have any tamarind but that's because I'm not really keen on tamarind so will probably opt for the lemon juice instead

I'll let you know how it goes

Look forward to hearing your results .  You could always use some amchoor (mango) powder as a souring agent if you have any instead of the lemon juice. That's one thing i've yet to try.

Quote from: 976bar on August 07, 2011, 10:18 AM

I just looked a the dish and fell in love with it, so why read the rest!!  ;D ;D

Does that mean i can expect to hear some more feedback when you've cooked it for yourself  .??  Don't forget to include the precooked onions and peppers which are included at the beginning of the thread but which i omitted to mention in my update - oops

Quote from: Ramirez on August 07, 2011, 08:16 AM
Made this last night and it was lovely. Nice taste and a good amount of heat! It reminded me somewhat of a Pathia - quite sweet and sour.

Anyway, here's a pic.

Hi Ramirez.  Many thanks for giving it a go.  Glad you liked it  .  Your pictures certainly have done it justice.  I almost tried to spoon it off the screen  ;D. 
I've only ever tried a spoonfull of pathia sauce and that was a long while ago so i can't compare.  Maybe that's the next dish i should try as i have started to diversify from phall and vindaloo at home over the last few weeks. Not sure what has come over me all  of a sudden ;D.
But thinking about it hot sweet and sour certainly are the typical pathia characteristics that feature on most menu descriptions of the dish and this dish certainly has all of those. Maybe i need to do a side by side comparison to check on the differences.  Do you know of a good pathia recipe i can compare it against?  I still have some work to do on this dish to hone it closer to the dish served by my local favourite BIR though
But it is nice to know someone else has taken the trouble to cook it and enjoyed it.  Thanks again