Ok ive just ground up some fenugreek seeds in a spice grinder i bought in Turkey (never thought i would use it), the smell is exactly the same as my jar bought powder but the colour is darker, is there some process i should use before grinding? ie baking or warming maybe ?

Hi all just a quick question ,ive been practicing making curries from the site for 2 weeks now , ive managed to get myself some big bags of all the spices required apart from fenugreek, the question im asking are ground up fenugreek seeds the same as fenugreek powder?
Thanks in advance
Yakmandoo

Let us know how you get on with it Jeera , im gonna try this again with one 3" stick of cinnamon, i used my original base twice one fresh and the other from a frozen batch which i felt was tastier , when ive looked at other bases on the site this one seems to have all the ingredients the others have and is very easy to cook deffo very BIR.

Hi all first of all id like to say what an amazing website!!! i feel like ive found the holy grail
     Ive already had a stab at a few things from the website such as :- The belting Balti ,which came out spot on on apart from next time i will half the cinnamon. ive also made 2 batches of chicken tikka using Dipurajas marinade , id have to say this was exactly like takeaway tikka , lastnight i also made a large batch of Dipurajas seek kebab ,these were a complete success and had the family arguing who had , had the most!!!!
    Dunno about peoples location but ive been buying all my stuff from worldwide in Manchester , cracking little asian store they seem to stock everything.
   Anyways thats all for now.

Hi thank you very much for the recipe , ive just tried this out as my first BIR and it turned out just fantastic, the only thing i would probably change is halving the cinnamon as i found its flavor coming through a little to strongly, other than that great instructions and lovely to taste, i also used Dipurajas marinade for my chicken and that worked out fantastic also
One other thing to note i feel 750ml is more than enough of the base sauce we had quite a lot left and no Chicken.