I use mustard oil to marinade chicken tikka

And as for curry leaves my local asda sells them fresh!

Surely it isnt worth making your own poppadoms!

Bear in mind this is quite an old book now, the new curry bible is simply a reprint of the earlier curry bible. I must confess I do like this book though, see my review here:

https://curry-recipes.co.uk/curry/index.php?topic=81.0

Any curry that has as part of its description 'sweet' in a BIR is simply adding sugar

Quote from: PACMAN on May 05, 2005, 11:32 AM
go to the indian grocers and you will find jars of rajah and Nishaan minced garlic,minced garlic and ginger , minced ginger and minced coriander . These are ?1 a jar and are almost as good as the real thing. The restaurants definitely make theirs fresh though.
I make a batch of each and freeze it in ice cube holders. THis is as good as fresh

Paul

I use these as well, absolutely fine

Any curries that are described as sweet the BIR's will add sugar, for example the pathia I saw was described as hot sweet and sour, 1 TSP sugar per portion

Quote from: pete on May 02, 2005, 08:40 AM
That sounds like a much more practical thing to do.
Do you have any whole spices in the water as well?
Making jelly by boiling for FOUR hours is just not something most people have time for.

I just use the bruce edwards method of precooking meat and then use the juice and oil that is left over in the next batch of base sauce, this obviously isnt too vegetarian either and I presume you have no need to precook meat. If you pre cook vegetables using this method though that would be worth a shot

Have you tried adding chicken stock cubes? Im currently using knorr chicken stock cubes just to get a bit of chicken stock and msg into my base without the hassle of boiling bones for hours  ;D

Ive got a base on the go at the moment actually, its your base Pete minus one onion, plus a carrot, green pepper, coranider stalks and half a can of chick peas. Ive also added 5 stock cubes and about 200ml of pre cooked meat base sauce

Im just going to bung 4 chicken stock cubes into my base sauce

Ive started adding this liquid to my base also, it smells our of this world

A lot of the menus dont actually state suitable for vegetarians, of course if you asked the waiter is such and such a vegetable dish suitable for vegetarians they would obviously say yes!