I don't think all the recipes on here work, some are like work in progress. So if someone wants to put HP brown sauce into say pilaf rice, they will and then tell us how nice it is.

That's because they like HP brown sauce, however I like HP Red sauce and I am sure
some like HP fruity too :-)

"tomatoes in a korma" yes that sound about right but a small amount at the early stage, maybe that's what matters the quantity ?

I think its up to you to decide what works and what does not, what's daft and who's daft  ;D there will always be peeps like me who will stick to a recipe 99% until it works or does not and then move on.

Also don't forget that this foodie thing very subjective there's even arguments about
Rogan josh (or roghan josh) between religions and villages! a bit like like a real cornish pasty *** doing a chicken tikka cornish pastie!

So does roghan josh have toms in it ? how do you spell it for that matter ??

To be honest i don't think we understand the history of food, for example pizzas from America with pineapple compared to Italian pizza. The Americans took the pizza home from Italy after the war and made it there own pizza but they liked pineapple!
I have yet to see a HP Brown sauce Pizza :-)

I think if you do more reading and you interest overtakes your life you may join us in
understanding we cant understand every thing foody but most of it :-) We are all confused at times about the origins of food and the true ingredients and should try more in this area.

Now where's that HP sauce :-)

I think i selected one wrong option, not happy 
i think i selected "(cos I'm not too interested in recipes, etc)"

OMG sorry I though it read "(cos I'm too interested in recipes, etc)"
can i have another go pls ?

I should change my handle to "cupid stunt" asap too

Hi, I am making the sweet and sour dish from this book tonight
but with chicken tikka.

After a period of no interest I have revisited KD's latest book the new curry secret.
I had v-good results with her Karahi Chicken. I did not use olive oil and used corriander stalks
instead of methi. The base from her first book (it was in the freezer) Using my common sense and knowledge gained  : I cooked the dish in stages on a low to medium heat and added a few minutes extra time to every stage that would not burn (to allow for my inexpedience at this dish) and if necessaries turning down the heat. The next day my kitchen did have that bir smell and I also think WE have cloned it 100% many times before with out knowing it.
If you added the Karahi Chicked to some nice rice, a side dish and nan I honestly believe you have a bir meal and all that's missing is the flock wallpaper, some atmosphere, and the extra cooking smells from the kitchen. Did some one say were going around in circles :-)
As I have suggested before I think cooking the food also kills the bir experiences on the day by taking out 90% of our sense of smell by overloading us with the very smell we wanted in the first place. The walking into the kitchen the next day for me says quite allot.
As smell (90%) and taste (10%) i was told are closely related we must also on the day take out some of our taste buds too, possibly going past the point of enjoying our own cooked food. Anyway i think we cracked it ages ago thats why we cant progress further
without the 4 bir walls  ;D

I notice when i cook my curry in the oven normally over 3 or 4 hours
i don't find any onions in the sauce even though i put loads
in at the start.

"Please confirm - is that your blog page in the link above (50 curries project). If so, amazing"

Sorry George I have never done anything amazing in my life  so no.
I just though others may want to read the blog i found as well.
So its simply one of the better links i found when searching for the book.
I though i may as well add it just in case anyone was interested before
its lost forever in the expanding internet universe :-)
sorry for any confusion i may have caused, now you know why
i don't post to often :-)

However i still think you correct, amazing stuff.
I have also been reading the book again, they like lamb don't they !

Sorry i did not post a link.
I also edited my message spellings ! so sorry if we crossed posted. when i was doing this. I also deleted the book title then forgot to link to her book.
Many links below...but they see to have mixed themselves up too.

The book came as a A4 (ISBN 1 - 85626 - 380 - 0) for 15 pounds but as time went
by it also came out at a A5 then an A5 with a DVD, then a revised A5 size with out the dvd, with 10 new recipes, the 10 year edition. At times you can buy it for as little as 5 pounds in the UK. From what i have seen and heard all editions come with silly errors.

http://www.amazon.co.UK/Great-Curries-India-Camellia-Panjabi/dp/1856265463/ref=sr_1_1?ie=UTF8&s=books&qid=1289217393&sr=8-1-spell]

http://www.goodreads.com/book/show/1084108.50_Great_Curries_of_India

I do see the original A4 size for sale from time to time but either would do. I just like the A4 size for following the text easier while cooking from it. I have never see her DVD.

Here some other people have been using this book...

Inspired by "Julie and Julia" Tones and I are cooking our way through Camelia Panjabi's "50 Great Curries of India". We are up to #4. See my blog page for updates!

http://velokitchen.wordpress.com/50-curries-project/

Hope this helps.

what a good post.

George, page 20 in the book below talks about making a "daag" a curry base for storing for days/weeks ? i have also seen a type of curry base in other non bir books.
This book says they make a quick curry by frying this daag in some hot oil adding chicken etc. Yup it's call a curry base but I can not see any extra spices added just meat, i need to read it further, this is on page 20 of my A4 version.  The recipe is here also, i have decided i am going to try this today.

Anyway, 90% of the time i don't use bir style now unless a want to try something new in my kitchen for myself. My non BIR curry's are some times great, some go a horrid green and more than a few go in the bin. So i now keep to tried and tested recipes for my family and friends. At the moment my fav is Camelia Punjabi prawns in sweet and sour curry (a patia) but I make it with king prawn or chicken. If you miss out the jaggery and tamarind stage. I think it tastes like a bir bhuna.
Also her Red Chicken Curry (styhet Bangladesh) is an interesting try.

I have no idea why the errors have gone uncorrected for some many editions :-(
some peeps don't like this book/some do.
Also pls note when i now cook from scratch I now cook very slowly and on low to medium heat, the onions for example take about 25 mins with a very low heat towards the end, hope this helps.

does this help ?

http://www.bygones.net/view.asp?ID=5740

Updated...Oh sorry they may be a bit to big.

  thank you, thats alot to digest :-)

I get the very same thing so we tend to stick with the same day/time. we find fridays and saturdays can be the worst days. however on a wed you get a bad meal because the chef is off ! take outs are down to 1 a month now they smell far far better than they taste. The last 4 years I have been playing with cooking indian food on the BBQ and the results are very good, thanks to everyone who has helped me over the last 30 years. yup it has taken that long :-) hot breads from the BBQ served with tikka and peppers/onions are a great treat for friends I serve the main course sizzling with the breads painted with a mix of butter and gee (with/without garlic) hot from the BBQ :-) the above simple tasty food gives you an idea why we dont buy many take aways now. The quality as george suggests is hit and miss and as prices have gone up quality control has gone down the pan.