It's a traditional South Indian dish so you need to get a good south indian cookbook. There used to be people on here that had libraries of such books but they seem to have faded away.

The only tawa or tava that I know of is the flat pan that chapatis are cooked on and I doubt that they would try to cook a curry on/in it!

I think this is one of those 'we've invented a curry so what can we call it' moments and they must have run out of good ideas.

I have seen it on menus but have never tried it so can't help with a recipe.

That last picture is of you thumbing a lift to a real curry house then? Most definitely done that!

Hi Jethro

I've had nigh on 30 years trying to emulate BIR curries and still haven't managed it. BTW you may have missed the smiley at the end of my post (not to mention the fact that I said it was a joke), makes all the difference to what I said. No?

But I forgive you.  (Is there a saint smiley?)

Quote from: tidsfm on January 15, 2008, 07:36 PM
so i added 1 more tablespoon of hot chilli powder.

To a single portion, for a madras? No way!

Quote from: Jethro on January 15, 2008, 05:57 PM
...(more lighter top note flavours)

Oh get her! (unless you are a her of course in which case the joke doesn't work so well. )

Quote from: nutty on January 15, 2008, 02:38 PM
how do I choose which base to use. 

It's a darn good question! The one that's been recommended was the worst one I've ever made, but then again it's been modified somewhat since then. I think the real answer is    that it's the one that gets you closest to your idea of a BIR curry. And I'm afraid there's no shortcut for that goal, you just have to pick one and work with it. If it meets your needs great, if not try try again.

However the base is just one component of the final curry, it's the extra spices added, the way they are added, the oil used, the heat levels used throughout, the brand or variety of tomato paste/passata/puree used etc. etc.

Confused? Join the club

Quote from: Jeera on January 14, 2008, 11:36 PM
...except with a camera phone, bad lighting and no talent ;-)

So pretty much the X-factor of curry making then?   

Hi again Stevindaloo

I'm really glad you liked the results but I have to say I'm well surprised. I think you'll find that the majority of those who have tried the KD recipes (without changing them) are less than satisfied. I'd be even more surprised if when you do try some of the techniques and recipes on here they don't make a far better curry. Let us know if you try any other recipes, KD or otherwise.

Quote from: George on January 13, 2008, 04:36 PM
Has anyone here ever heard of Supreme curry powder?

This is from one of my posts earlier in this thread George.

QuoteOh and by the way, don't you think it's just a tad suspicious that Anne, a moderator, is the mouthpiece/owner of the RCR spice suppliers? Did you not find it weird that the latest attempt at BIR replication needed a particular brand of curry mix that is not (generally) available to the British public, but is surprisingly easily available from the RCR spice shop?

Also if you read RCR you would have seen that his alternative to this proprietary brand was almost word for word a copy of a Pat Chapman curry powder which he claimed he had spent a lot of time researching and phoning his contacts in the trade to obtain!

What always amuses me with Andy is how the bloke thinks he can just rip off other people's recipes and present them in virtually the exact same form and yet not get pulled up for it. What a mug.

Just one more nail in his coffin isn't it?