Likely as much, they will use it as a souring agent to add to dishes like Madras, Dhansak, etc. as tamarind is a large part of it's make up. Possibly used along with other ingredients and also added other dishes and sauces. I'm sure others on here will have a better more informed answer for you though.

How is it served? Are the main ingredients combined or separate in anyway?

I'd go with a bhuna style dish for the keema adding base as needed, a fairly dry tarka dal and scrambling the eggs with a little onion and green chili. Is that anywhere close?

Quote from: Mathmos_man on May 08, 2013, 12:36 AM
Also forgot to mention - I too couldn't find any aniseed

If you can't find Aniseed the best alternative is to use Fennel seeds.

Well done on your efforts the bhaji look lovely. It is worth trying to make them tennis ball size. It takes some practice, but well worth the effort.

You ought to be hung for your crimes against Cod!  :

No probs Chris.

Lol

What I would suggest you do is let someone else compare your cooking side by side with your favourite TA/BIR. Many of us are able to cook a curry with excellent results but we never appreciate this. Through the cooking process, our senses are numbed. Take that out of the equation and ask a trusted friend to judge your dish. One that hasn't been in the kitchen whilst it cooks.

Thanks Phil, i'll take a look. The English Provender products I have tried before and they aren't too bad at all.

I'll have to look out for that Phil. Got a brilliant foodie event taking place in Hove this bank holiday weekend. Gennaro Contaldo and other pro chefs are providing demo's, taste testing and much more along with local farm shops and farmers markets. Should be good for sourcing such things.

I checked the mustard last night and it does appear to be getting darker in colour though I could be that I was looking for that. I did notice a little separation of what looks like water, at one side of the pot, but not alot. Taste tested again and the mustard is still delivering.

I think my next step will be making up my own blend of mustard and condiments using the mustard powder.

I love horseradish too, it is my preferred condiment with roast beef. I have never made it fresh but have certainly enjoyed it in restaurants. It's easy to grow I am told so I might have a go, I am fed up with the lack lustre commercial products available. I just can't seem to find a really good hot horseradish sauce anywhere.