Hi

Have such a long curry to do list.... finally getting round to trying all these recipes!

Anyway... made this Dhansak with the help of the video, using Zaal base, Abul's 8 spice and Rajah garam-masala in place of the chef's custom Dhansak mix. The Dhal I used was just a made up simple blend of some browned sliced garlic, onions, whole spices, little mix powder, butter ghee, tumeric and Natco spilt red lentils - actually very delicious just on its own!

Top Dhansak recipe. No need to look any further for me anyway! - have made this several times now, and with a good heat and rhythm on the stove its so far always turned out a really great Dhansak curry. Again - thank you for posting the video.

Hi Dave

Just a quick post to say, thanks for posting the recipe. A real winner as far as I am concerned. Have made this a number of times now and am very pleased with it.

Many thanks

Hi Malc

Yes, I did use the mint sauce as per the recipe, however it just absorbed and vanished into the marinade mix - you would never visually know it was there! actually I not sure given the relatively small proportion of it, that I would actually notice if it was omitted altogether 

I make this tikka recipe as standard now. It really is delicious 

Also don't panic about such a large pot of Madras paste either - it keeps for 6 months in a cool dark place such as the under stairs cupboard according to the instructions, storing in the fridge is not necessary.

Thanks

Quote from: RubyDoo on December 18, 2012, 07:44 PM
Looks VERY tasty to me. ( he says in an attempt to get the thread back on track and aside from petulant bickering - see new non curry post ).

Hi

I agree! - there really is some great quality curry pron (spelling intentional) - a veritable feast for the eyes being posted on the forum of late!

Top marks!

+1 for patience and attitude RubyDoo - jolly good show

Cheers

Hi

I am not for one moment suggesting that you cannot start your own thread about this subject! - however in case you find some of the links in this thread useful? - here it is: https://curry-recipes.co.uk/curry/index.php/topic,7809.0.html

Cheers

Quote from: RubyDoo on December 18, 2012, 01:22 PM
...snip... want to see some Tikka porn when done? 

Who could resist an offer like that??? 

Go for it  ;D

Hi Rob

That Madras in the bottom picture looks the business! really really nice looking curry indeed 

Regards

Hi Chewy

I had one of those cold last week - hopefully yours will be gone in a day or so too!

Treated mine with your Madras recipe and lots of CBM's onion salad for the vitamin C.

Get well soon!

Cheers

Hi JB

Many thanks for taking the time to reply regarding the spiced oil.

I am beginning to think there is actually considerable significance to the volume of base sauce preprepared by the restaurants compared to what we produce at home too - as per point number #1 in CA's thread over here (https://curry-recipes.co.uk/curry/index.php?topic=11190.msg84426#msg84426).

At the moment I base this way of thinking on the personal true belief, that I too feel that recently my curry's also, do have 'that' smell - often not as pronounced as I would like, but it is there on most occasions these days. Basically since using the Zaal base ( on a fairly inconvenient for the home cook to store per batch quantity - 3 to 4KG of onions per batch ) it produces quite a lot more than most recipes on this forum! It basically has all the ingredients of your posted spiced oil recipe apart from the panch poran in the base (with a fry stage such as your oil). However like yourself I use this method when making potatoes anyway so one has the aroma spectrum pretty well covered.

Anyway, going back to the initial point, I do personally think it quite likely that this oil carrier / aroma is amplified considerably as the quantity of base gravy scales - even though the ratios of ingredients probably are not deliberately altered...

Something very viable to consider anyway! - it does seem actually very reasonable that scale of base is a major factor. There are so many posts of people wanting to produce small versions of bases. The small versions often producing delicious curry - but... many still feel they miss the magic. Spot the first, most major difference! - scale... scale, scale...

Just need someone at home with a 60L pot and a big cooker! to try out the experiment for us

Cheers

Hi JB

Please can you post your recipe for spiced oil - I really would love to see it!

Many thanks