Just thought I would make a suggestion.
Terry -why dont you give CA a sample of this spice mix.
Im sure most members respect CA's opinions on this forum (bar a few exceptions - no names mentioned lol).
If CA gives it a thumbs up then perhaps then you could offer it to cr0 members at a specially discounted rate.

First base & curry I ever made off this site. I revisited it a few months back and it is still imo one of the best

you could try this one https://curry-recipes.co.uk/curry/index.php?topic=5829.0 which is free from pastes and rivals Blades recipe.
Perhaps Im biased???  lol
regards
mick

hi 976bar they are all in this thread...somewhere lol

Yes thank you Abdul I really appreciate it. Cant wait to try this one

Hey Phil - think i need to reevaluate my curry making philosophies and start using some pastes.
I wonder if they were originally aimed at the commercial market place i.e. birs or for home use.
My gut instinct tells me its not what they used in the "Vintage BIR" days though

Hi Abdul
Thanks for the speedy reply
What I meant by a "double portion" is that its a meal for two people as opposed to a single portion - a meal for one. I dont think Ive ever had a curry with 20 pieces of chicken in it. Please dont think Im being pedantic; I was just a little bit unsure.
Its interesting to know that some pastes were around in the 80s - perhaps I should consider using them now
Im looking forward to recieving your book. Im fresh out of base so I plan on giving yours a go later in the week followed by the chicken sagwalla and bhuna. I will follow the recipes to the letter and report back later. I usually have to make "regional allowances" for most recipes but i guess i wont need to with your recipes!!!
I look forward greatly to your balti and naan recipes
Regards
Mick

Hello Abdul
Just wanted to say that I have just purchased your book.
Thank you so much for posting all these recipes - I think they are great.
To have a Brummie BIR Chef posting his recipes on this forum is just the best!!!

i know you are interested in feedback so here goes lol:

Just a couple of questions - i haven't tried the bhuna recipe yet but its quite a popular dish in my household

1. i notice your bhuna recipe uses 20 pieces of chicken, does that mean its a double portion or do you just cut your chicken pieces very small?

2. I am surprised you don't use any tomato puree - its just that a lot of fresh tomatoes these days seem to lack much flavour

With regard your lamb keema with peas recipe:

3. Is this the same recipe you would use for keema naans ? (obviously omitting the peas

and finally with regard your tandoori king prawn recipe:

4. I really don't like using pastes as i doubt they were around in the 80s so what did they use back then?
I use a marinade using quite a lot of rajah tandoori massala powder and it gets top marks in our house   

It would be great if you could post recipes for a  Balti dish (unless theres one in your book of course)
and also for a restaurant style naan bread as you would cook in your tandoor at your restaurant.

Thank you once again for posting all theses bostin' recipes 

Best Regards
Mick

Hi Rich
Uncle Bucks your man!
He had a thread a couple of years ago constructing one from a teracotta pot, fire bricks and vermiculite.
Im sure you could find it without too much hassle

Best Regards
Another Mick

The Boss cooks Chicken Madras - from abdulmohed2002 Base Sauce lol
Thats looks sooooo good.
Shall be giving this a try next time round