Hi

Peter hello and welcome, please could you post your balti base recipe and technique.. So we can better understand.

Regards

Hi
Possibly more about how bizare Indian home food is. Six or seven foods at each meal, lots of little. Not great TV.
Regards
Ps tend to use more than a chicken in my goat! Tell there is a recession on.

Hi

Pforkes am I write in that you put six times the salt into your version?

Regards

Hi

The Rick Stein series has a book attached, GR has three recipes in the Sun news paper avaliable on line.

Hi
On reflection celery would have been used for tom sauce as part of a faggot[bouquet garni] mustard powder also very English in it's style.

Hi
Thanks for that JM, having worked on food plants, they tend to buy in. Seems at a quick glance like a sweet tom sauce almost soup like[cellary] with curry powder. It's the gerkin note that makes me wonder. As what I've found is that in the 1940's it was a tommy that gave ingredients that became currywurst sauce.

Hi
I find them useful for trying different regional styles you would never see in books, the lentil ones are quick and easy another plus is they are cheap and fresh so nothing to loose really.

Hi
Well worth a look,best for one pot/slow cooking,can be a little on the hot side since blended for the Asian palate. As for not being BIR, were do you think you will find chat masala?

Hi
Try pork mince/sausage in the ratio of 25% as for the use of carrot, I find it best to grate it because after an hour of cooking it starts to take in the other flavours and adds bulk. I will try and get hold of a veg only version from a chef mate, best ever.
Regards

Hi
JM,sounds like more like a sweet pickle than a sauce or as I would call it a,dill pickle. Hence the gerkin note.
Regards