Lately I have been adding the chilli powder 30 seconds or so before I add the spice mix and as per bobby bhuna I cook them at a lower temp for longer (electric hob No 6 for about 1 1/2 - 2 mins). Any longer and I find the curries to be a bit bland. Providing you use enough oil and keep stirring - its not a problem.

Made this last night but used pre cooked fillet steak medium rare not exactly bir I know but one of the tastiest curries I have made so far

Ca's Base    https://curry-recipes.co.uk/curry/index.php?topic=3772.0

BE Madras    https://curry-recipes.co.uk/curry/index.php?topic=1952.0

i think the artexing is done to make sure the keema is cooked through although i have never had a keema nan with that kind of texture.could be a red herring :

yeah being a brummie baltis are where its at

Jerry - I tried some East end brand chapati flour but found it had too much of a wholemeal type flavour - not at all bir so I switched to normal plain flour. Mix with some water and some salt until right consistency. left it to rest in the fridge for about half an hour and then dry fried the chapatis - turning every minute or so until done. Pretty damn close to the real McCoy!

DOH!

Its a bit of a coincidence but the last few days I was considering starting a thread about the changes in the past 15 - 20 years to the availability of different foodstuffs. Things like for instance fresh coriander. Could that be bought in the supermarket 15 years ago? I doubt it. Was it avaiable in specialist/ Asian stores - I cant answer. The point I'm trying to make is that perhaps different ingredients were used in "The Good Old Days" and have since been substituted for other more "kosher" ingredients today.
I'm sure this point will have been raised previously and I'm sure CA will be posting a link to this pretty soon. Its just when I read the list of savoury additives you added, they could have been brought 15 - 20 years ago that made me think of this.
Last Saturday I went for a curry in Coventry and I must say it was The Best Curry I have ever had. The first thing I tasted was "The Taste". Made me decide that "the Taste" is a secret ingredient without a doubt!!!
Anyway glad to hear CA getting excited about something I will definitly be trying these savoury additives soon

try this link

www.rajput.co.uk/video.php

quite interesting - especially the jalfrezi. liked the way he fried the onions & peppers separately and then added them at the end

Quote from: Axe on March 22, 2010, 10:27 AM
I'm not in Derby

No nor am I but welcome anyway
Regards
Mick

Axe/Chris The yellow colour is probably down to Turmeric