They would be better to ban Asafoetida and install a load of wind turbines.

I remember reading somewhere that a pinch of it in an onion bhaji mix is meant to help prevent flatulance

Hi Gnashers, got to say i would be looking to see if there was anything i could do in the prep of the tomatoes to make them tolerable, maybe something that helps neutralise the acid or whatever it is that upsets your stomach, have a google.

I also remember Leslie Crowther advertising the "Harvey's Duo Can" curry in one half and rice in the other,

1 tsp of mustard seeds, they go in the oil at the final cooking stage with the green chillies and sprig of curry leaves, cover the pan with a lid until they have finished popping. There are quite a few youtube videos on cooking the dish, watching them really helps.

A recipe to try
http://www.thasneen.com/cooking/chicken-65-recipe-delicious-chicken-65/

Very true lol

Lol, i get a severe rollocking from the other half if i go "light" with the sauce, and base gets cooked outside, she said "when you cook that up it makes the house smell like an Indian Restaurant" one of the best complements she has ever made.

I know what you mean by cramming it in lol, i tend to make my gravy thick to freeze and then add water when cooking

I remember enjoying the programme, i also remember watching one about indian street food, great to watch how the cook it, but i wish they hadn't shot a close up of the cooks finger nails, ewwwwwwwww.

I still love the aroma of hand grinding the roasted seeds but at the back of my mind, conservation nags at me saying that if I am releasing the aroma in grinding, it won't be there for the cooking.  If you get what I mean?

Think of all that wasted taste when you walk past the kitchen of your local Curry House lol