Acually looking at the video the first ingredient could well be tom puree....

Oh ok mate I was just looking at the pictures and I could have sworn I'd seen them before(must get out a bit more I know).Didn't realise you actually took the footage..that's one thing I must try to do although they're a bit of a secretive lot round here! So it was just red masala?? I was just puzzled why they did it in two stages it did look like the chef was quite busy....thanks for the footage again though love these clips!!

Very good video,nice to see these.The first part (ie the paste) looks EXACTLY like the stuff the chef used when I had my lesson in a local takeaway.He took a big scoop from a tub,put it in a pan(this was a cold pan unlike the hot one in the video),gave it a stir and then added some base sauce.He let it reduce and then finally added a swirl of cream and some flaked almonds and sultanas,that was it easy as that.The Manager told me all of the ingredients were in the initial paste(he didn't exactly say what),I guess it's easier than added coconut,sugar etc every time the dish is made.

The thing I can't work out is what the second(runny) ingredient is,or why it's not just put into the initial paste to save time.Doesn't look like (thinned)tomato puree to me,I really don't know....Abdul I know you say you don't cook masala this way but perhaps you can take a guess???

Just looking on the website this video came from...

http://www.southtyneside.com/

I thought mmm pictures look nice then it occured to me I've seen them before somewhere...

http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?SS=mr+huda&PR=-1&TB=A&SHOP=

Yep Mr.Huda's spices....Korma,tikka,mint sauce,bhuna look familiar??

Must have missed that post first time around....Well done a fine memory you have!!!

Try this....

http://www.cook4one.co.uk/c2/index.html

Not sure if this one has been discussed before but I stumbled across it this morning...

http://www.cook4one.co.uk/c2/index.htm

Don't know who's actually behind it or where the recipes have originated from but it's an interesting read if you have some spare time.

That looks spot on,better than any rogan josh I've seen for a long time(usually I see a basic chicken curry with some tomatoes on top as an afterthought).I do like the idea of adding whole spices to a dish as well........

Welcome Sharps this does sound promising any info on the base gravy you might have would be most welcome!!!!

Quote from: curryhell on July 10, 2011, 01:55 PM

Quote from: jb on July 10, 2011, 12:59 PM
I notice you only use garlic puree and not the usual ginger/garlic mix that I see in most recipes.Adding mango chutney is another interesting ingredient....must give this a go.

I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.

Lack of ginger was because i didn't have any garlic / ginger paste, only freshly made garlic puree.  Haven't got round to doing that just yet.  I used the mango chutney is to add a savoury sweetness which is very discernable in the dish.  It doesn't seem to be the sweetness added by normal sugar - who knows!!
As for Elachi, not had anything from there.  It's been around a while -  formerly called Station Spice.  It's  a little shack right by the railway crossing at Purfleet.  Doesn't look too salubrious but that wouldn't stop it turning out good TA nosh.  How was the curry by the way??
As for the sour spices, the only spice i can think of that has been referred to as sour is mango powder (amchoor).  Another option would be the inclusion of tamarind.  I reckon my efforts so far scores 75%.  With the addition of more precooked charred onions and peppers, half tsp of amchoor and one of tamarind concentrate i could push it a bit further .  Would be really interested in your feedback if you get round to having a go at the recipe. Never know, maybe it'll become a joint quest - the cracking of the North Indian Special 

Sounds good.I have mango powder and a big block of tamarind in my cupboard so I think that's next on my agenda.I can visualize where the Elachi is now,I can recall seeing a little old shack when I've gone by on the train.May not look too good but the curries are great(and portions sizes are good as well).Sometimes I find that,the place may not be posh but the food is excellent.Try the North Indian from there,it's superb.

Quote from: curryhell on July 10, 2011, 11:58 AM

Quote from: jb on July 10, 2011, 10:32 AM
Looks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant???  They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.

Hi Jb.  You guessed right mate. It's Spice's dish I'm trying to emulate.  My observations after cooking it  yesterday, probably clouded by having been exposed to the whole cooking process which kind of blunts the olfactory senses, but not nearly as much as half a dozen bottles of Leffe did though ;D, i need to add additional pre cooked diced onions as well as the slivers of onion.  One or two whole chillis would not go a miss either.  I may also up the chutney and lemon content a tad as well.  Would be good to get a direct comparison from someone who is familiar with dish and any suggestions for future improvement.  It is one hell of a tasty dish

I notice you only use garlic puree and not the usual ginger/garlic mix that I see in most recipes.Adding mango chutney is another interesting ingredient....must give this a go.

I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.