i have seen powdered disected coconut, in a tub, in the bir kitchen i have been lucky enough to get in. its way cheaper to buy in bulk than coconut cream block, but has the same kind of taste. i prefer the coconut creamed block though in my korma. but restaurants obviously opt for the cheapest solution.

ordering the chicken madras as benchmark actually makes logical sense. since this is the first curry a new bir chef is taught. rogan josh, bhuna and vindaloo are just derivatives of the same recipe, and same ingredients (almost). i always plump for the chicken madras, and a dansak if i am feeling gready 

i thought its time to learn at least one healthy curry to balance things out a bit. and hey, some vegetable curries taste great.

Thanks adrian, that sounds spot on. hopefully it will bring my base a little closer to the real bir base. I will let you guys know how i get on

the real bir base i sampled tasted slightly of chicken. i am going to have a go at replicating the taste in the base. what do you guys think will work best.

1) buying the expenisve tescos plastic packs of quality liquid chicken stock

2) putting a few chicken legs and bones into the base while preparing

3) home made or commercial chicken soup

4) chicken stock (i doubt it)
have a good weekend guys and gals 

alas, no rajah for love or money around brighton. 

thanks Matt, i will go a hunting. for anyone with a pot of swartz medium powder, it works fantastically with this spice mix. i achieved an excellant curry last saturday with this used as part of the main spice mix. i think hot curry powders will ruin this subtle spice mix. i could be wrong though.

sorry no useful links as yet. any news i will post it here. cheers.

thanks Matt, just what i needed.

i was given a rice cooker for my birthday, and its great. really saves me stressing over the rice cooking stage. does anyone know how to make pilau or lemon rice with a rice cooker ? ta