Sorry - should have said it was just a side dish. You can scale up the eggs of course (ostrich would be interesting).

The other thing I didn't mention is that my wife was boiling up a load of mirabelle plums and I put a tbsp of that in it. It gave it a really good flavour but it's not really repeatable as a recipe. Maybe next time I could cut down on the sugar and use a tbsp of plum jam or mango chutney. I'll give it a try.

Cheers,

Tim

Try this -

SERVES 2
2 soft-boiled eggs (or you could poach them)
1 portion korma sauce

Cook the korma sauce as per usual, but add:
1 tsp chilli powder
2 tbsp plain yoghurt
50g butter
1 tsp finely-shredded lemon zest
1 tsp finely-shredded fresh ginger

Combine the eggs and the sauce. Sprinkle with chopped coriander leaf and finely-sliced red chilli to serve.

Hahaha.  ;D Seriously, cooking the grabbi is a job that starts on the Weds ready for the weekend. And the restaurant where I worked just added it to a big pot that had been going for about a decade. If you are used to cooking with your grabbi after 2-3 hours, try extending that to 2-3 days and you will be amazed at the difference. All the harsh flavours get cooked out and you end up with something that is essence of curry - sweet, dark, complex.  I don't mean cook it all night - but a big pot with a lid on is still warm when you get back in the morning and then you just put it back on to simmer again.
EDIT - some of these posts crossed. Not trying to cheek anyone.

Days. You cook it for days. I'm surprised you're surprised.

I agree that it looks too thick.  You can just add water until it is the consistency of a thin soup. Not sure how much oil you used, but we use 1 liter of seasoned oil to 10 liters of gravy, and I would normally expect to see a deep-brown slick of the stuff on the top of the gravy. Are you gently cooking the gravy for 2-3 days? That's what it needs to lose that brackish onion aroma and develop the deep caramel flavours we all crave.
If you are still not happy with the background notes from the gravy, try cooking your curries longer in the pan. I mean lower the heat and lengthen the gap between deglazing with the gravy and putting in the meat/chicken/etc.  Using more oil in your pan is also a good idea. You can always skim it (we put it back into the gravy if it's a veg dish).
Happy cooking,
Tim

Once when I was in a kitchen watching the chef cook my curry, I asked him about the Aloo Ghobi he was cooking first. He said "Important thing about Aloo Ghobi? NO GARLIC!!! NEVER PUT GARLIC!!!" He was quite shouty and clearly very determined to get this point across. So to this day I have never tainted my Aloo Ghobi with garlic, but I expect that our punters are blissfully unaware of the fact.
If I can offer some milder advice:
- use both red and green pepper, finely-chopped; it looks nice
- cook the sauce down until it is quite dry before adding the potato and cauli. The sauce should be thick and the oil should be splitting out of it
- add loads of chopped coriander stems just before serving
- most important of all, undercook the pre-cooked veg. You need a waxy potato (like Charlotte) and once you have cubed it, boil for 3 minutes in water with haldi, generous salt and panch phoran. Plunge it immediately into chilled water to stop it cooking. (We then flash it through very hot ghee to brown it a bit. Once you have cook-chilled it, it will keep its texture whatever you do.)  We give the cauli 5 mins in the same water at a rolling boil, and plunge it the same way to stop the cooking process.

Happy cooking,
Ferret

My God - be careful. Human lives are at stake. 

For making dips we just use the standard sweet chilli sauce you can buy in Chinese shops. The one on the shelf at the moment is Por Kwan brand.
Here's a nice dip that is good with poppadoms, crisps, natchos, etc.:

STEP 1 - Mix equal quantities of sweet chilli sauce with plain cream cheese (Philadpelphia or cheapo substitute)
STEP 2 - There is no STEP 2

Another quick recipe a friend learned in Thailand. We used to knock this up in minutes when we got back from the pub:

SERVES 2
12 Frozen raw shell-less king prawns (if in a rush, put them in a bowl of water in the m/w to defrost)
1 tin of coconut milk
3 chef's spoons sweet chilli sauce
Half a pack of egg noodles, cooked until tender in boiling water

1. Heat the coconut milk and chilli sauce in a wok on high until reduced by half
2. Add the prawns and simmer slowly until cooked (should be about 3 mins)
3. Toss in the noodles.
4. Serve with a sprinkle of coriander leaf and sliced red chilli (optional)

Sadly it is a well known fact that journalists and bored research scientists sometimes end up in the pub together on a Friday afternoon. Which is when they make up stuff like this. It goes something like this:

[Journalists] We'll buy the next round if you can link curry to Alzheimers.
[Scientists] One of our rats once ate some poppadom that fell into its cage after a late-night sesh.  And it didn't die from dementia.
[Journalists] That'll do nicely. Ta. What're you having?

The following week they all meet up for another piss-up and try to invent stuff that reverses the advice that they published the week before.  They find it hilarious.

Excellent pics - you really nailed that. "...it was probably a little too hot." I love that