Thats very interesting, how do you cook them after they have been soaked in vinegar?

I hasten to add that I do use it in cooking  ;D but not in great quantities, I think its Bruce Edwards recipe for chicken tikka marinade that has 8 TBSP of it in, I wimp out and use just 2 and about 4 of veg oil

Can you get the recipe for doing the gravy in bulk please?

Your opinions are welcome graeme

I dont think mustard oil is legal in this country, I bought some from my local asian grocer and it is marked 'for external use only'

There's a few good people on there and the woman that runs the faq website for ufdi (Elaine) is sound but it is populated in the main by very opinionated twats

I think bhaji actually translates to cooked vegetables or mixed vegetables or some such

My local does this dish and this is my attempt to recreate it. Its thick and spicy like a bhuna with minced meat and peppers. The minced meat gives a really nice texture to the sauce.

Again I say cook it in advance and then when you are ready to eat it pop it in a casserole dish at gas mark 5 and it

will be stunning!

Get all the ingredients ready and near your hob otherwise things will burn.


Gurkha Masala recipe for 2 portions

4 oz pre cooked minced lamb or pork (I used pork)
3 TBSP veg oil
3 TBSP veg ghee
2 TBSP pasata (or 1 TBSP tomato puree)
2 TBSP garlic/ginger puree
2 rounded TSP restaurant masala
0.5 TSP chilli powder (I use rajah extra hot, add more if you dont!)
0.5 TSP salt
0.5 TSP fenugreek leaves
4 TBSP pre cooked onions
1 small bell pepper pre cooked
pre cooked main ingredient for 2 (I use chicken)
fresh coriander


To pre cook the mince simply fry with a little garlic puree and a TSP or 2 of restaurant masala
Same for the onions and peppers, I tend to fry the onions and peppers on a very low heat for about 20-30 minutes.

Put the oil and ghee in a pan on your biggest gas ring, set to maximum and wait for the oil to heat up.

Add garlic and ginger puree, cook vigorously until garlic shows the vaguest sign of going brown

Add onions and cook for ~30s

Add pasata and cook for ~20s

Add spices, chilli and salt and cook for ~20s

Add precooked mince, main ingredient, peppers and fenugreek

Add half a ladle of curry base and evaporate off

Add 2 ladles of curry gravy

Add a handful of fresh chopped coriander

Turn heat down and simmer for a minute or 2

I like the look of the lemon rice recipe on that site

Yes gravy recipe from start to finish and also ask if they put chicken stock or jelly in it please