YF, I reckon my local BIR puts this Pataks Chilli picke in their 'Balti' dishes that they serve. It has actually became my favorite dish from that place. I must get some and try myself.

One question to confirm if they do use this stuff... the Balti they serve sometimes has a little small grape like vegetable in it although the texture is much firmer - any idea what this vegetable is and do they exist in Pataks Pickle ?

thanks

Very good Ray. I went overboard on the chilles this time - suffering thisi morning

I made chapatis too - they are nice.

from this recipe - added Green and Red chillies

https://curry-recipes.co.uk/curry/index.php?topic=320.0

EDIT : Whoops posted in wrong section....admin to the rescue pls

I think woolies are doing these for under ?10 now.

The pre fried onions I witnesed going into a final dish in an open plan BIR were coloured vellow and still had a 'firm'  look about them -- originally I thought they were cooked with curry powder, but tumeric and 10mins cooking sounds about right.

Hurry up This looks like perfect Tikka to me.

sounds great. I tried your last version where you cool the rice and it works out really well. I reckon this must be similar to BIR as its so easy to microwave afterwards.

Probably "mustard oil". Veg oil would be a reasonable substitute in my opinion.

What's the recipe ?

Forgive me for asking a daft question...

Is there an easy way to turn green chillis red ?

I always end up buying too many green chillis and they eventually go stale...could I turn them red ? Is so, I could dry and grind them to produce  home made "chilli power magnifico"

YF - I think were are saying the same thing here ...... finally

What I get from this is that the quest for smell is different from the quest for taste and in fact to get "the smell" is simply not to be exposed to making the curriies as your nostrils get blasted.