I use the Zaal GM, I don't know if it's stronger or weaker than other blends. I haven't been impressed with any shop made stuff but then again I don't really like buying shop made mixes.

I probably use a bit more of it than I should but I love those aromatic flavours. I did try a GM once (PatC's balti GM) and this had so many cloves that it ruined one of my first homemade efforts.

As far as I can tell, there's a little bit of scum in the middle of the pan. You should see it start rising up as the base heats another word to describe it would be froth.

I can't believe you haven't finished the 3rd group recipe yet RD.

Thanks again.

I also imagined there'd be some food colouring in it for some reason.

I'll try it soon.

Thanks Phil. I'd appreciate a transcript of just one that you think is good  . I've never thought of making it at home, but since I've just moved a bit further from the Chinese area of Paris, I'd like to have a go at doing it myself.

Thanks again.

Any chance of the Char siu recipe?

I don't even really like prawns in a curry! A nice bowl of fried whitebait on the other hand

1. ChewyTikka

Number one for a reason.

I like the Zaal too although I've just started using my first batch.

I'm in!

I'm not really into fish curries or prawn for that matter but surely the smoked salmon is lost in the Ceylon.
I popped into my favourite Gare du Nord Tamil restaurant for lunch and the owner as he sometimes does, give me a little dish of something to taste. Today it was a dried fish curry, I didn't really like it but the taste of the fish came through quite strongly.

Not sure what the connection is, but maybe someone will find it useful ;D

Just out of curiosity RD, why do you find CA's mix too over-powering? It seems pretty similiar to a lot of mix powders on here.