Hi Pete -

I tried this dish twice , both with excellent results . I added a slight variation to the theme ingredients the second time - the addition of a little yogurt .

CC

Welcome to the consumate curry chorus  ;D

I totally agree cK , but some of the recipes imply that if you add more chili peppers for example? to a base , that it all of a sudden it becomes a a dish with a different name . From my perspective , it is the same dish , only hotter .

There are some excellent base sauces on this forum , along with superb recipes to go with them  . Some of the accompanying recipes , however , need to be a little more creative  . Using the same base and adding more or less of an ingredient(s) doesn't create a different dish . If the underlying flavor is basically the same for all the dishes but only hotter , sweeter or creamier then I don't think that we have emulated the varied tastes found in BIR cooking .

Yes Darth , then you will truly be  well oiled - or is it oiled well .  ;D

I have also tried the variation of this recipe where the onions are browned first and then added . It made for a slightly more sweet and smoky taste . I also reduced the amount of oil by half .

CC

But is it the same as Balti food from from other Balti restaurants ? Just a thought .

CC

Hi CK -

Thanks for the info , I shall definitely give this recipe a try .

CC

Hi CK -
Which curry gravy did you use  - how many chilies ?

Cheers ,
CC

Hi Darth -
Have you ever tried using dried red chilies- it works a treat in kicking the heat up a notch without adding that chili powder aftertaste . This is what I use -

12 dried red chilies, each about 3 inches long, or 24 small onces
1/2 pint oil

1 - Slit open the dried chilies. Remove and discard the seeds. Chop into flakes and put into a glass jar.
2 - Heat the oil in a saucepan until it smokes. Remove at once from the heat. Let cool for 3 or 4 minutes.
3 - Pour into the jar. The chili flakes will rise to the surface but will sink to the bottom gradually. The oil becomes spicy hot almost immediately, but will become more so in a few days time. it keeps for months in a cool place

CC