Lol!

I suppose thats his hand around the stalks so my guess is the 99p tesco open bunch of coriander, not the ~60p tesco bunch in a plastic case

Get reading!  ;D ;D ;D

To show me how much coriander he held up his hand with fore finger to thumb in a circle about the size of a 10p piece, what that means is anyones guess!

Im glad everyone has agreed with me, right next topic!

I had some success with beg ghee to start frying the main dish with, couldve been just me getting better at making curries though

Hey thats near me, I might go there

Its a pleasure to return the favour Pete  ;D, next time I will ask him how he makes his stock

Youve got to bear in mind these books are old now (80's) and there werent too many people trying to do what Pat was doing and I think he deserves some credit for that, I think we've been a bit harsh on him. He was only trying to do in the 80's what we are doing now in this forum (and without the internet  ;D)

OK, I have been back to the guy and this is what he said:

He adds only 1 heaped cooks spoon of tomato paste to the base, I was amazed it was this little so double checked this twice but this is what he said. I asked if he added any other form of tomato and he said no, just this.

He adds a whole bunch of fresh coriander.

I asked if he uses chicken stock in the base and he said yes!, he says he adds it after the water, ie not the day after its made. I asked him if it was the stock or the jelly and he said not the jelly.

As I was leaving he said to tell him how I get on, I told him a few people have made this and one guy even plans to make the 30 onion full version and this tickled him  ;D. His comment to us all was that we just need to keep practicing 


YF - I will see how he makes a biryani next time I am there (I will have to order it to watch him cook it)

Type this into google to see what pages are indexed in a site:

site:cr0.co.uk

As you can see there are only 2 pages