It looks to me from a quick Google for "Grabbi" and "Spice" in juxtaposition as if some may use it to describe "curry gravy" (i.e., curry sauce); "b" and "v" are not distinguished in some languages (e.g., Catalan), so it is possible to conjecture that that is how the usage arose.  Here is a quote in context :

"How to make Butter Chicken the way a high street curry restaurant cooks it. You'll need some grabbi/gravy as a base for the sauce (excellent recipes available on the RCR real curry recipes site). For the chicken tikka, follow the instructions on a jar of Tikka paste such as Patak's. The rest are kitchen store cupboard ingredients. The smoking coal part is something that Indian families do at home and I'm not aware of any restaurant that does it; I do it because the kids enjoy it."

OK, all clear Axe, thank you.  Aniseed is the seed of Pimpinella anisum, whilst star anise is the seed of Illicium verum : I shall have to order some real aniseed now and see what difference it makes, as I have used only star anise previously !

Could Chris/Moonster please clarify exactly what they are referring to as "aniseed" ?  Is this the spice that I know from Chinese cookery as "star anise" (eight individual seed pods, each containing one seed, all radiating from a common centre) or is there another form of aniseed of which I am unaware ?

I think that's very wise.  Probably best to ignore any scurrying sounds and unusual insects as well 

Quote from: guitarmanguitar on October 14, 2010, 10:58 AM

Quote from: Chaa006 on October 14, 2010, 10:14 AM
  Oxymoron  ;D

Thanks for the compliment Chaa....

Oops, I hope you didn't misunderstand what I wrote : "Oxymoron" is a figure of speech that combines normally-contradictory terms (in this case, "Curry" and "Healthy"); it has nothing to do with a shorter word that does not contain the letters "Oxy".  Very sincere apologies if I failed to make myself clear and caused any offence.

Healthy.  Curry.  Oxymoron  ;D

If it works, don't forget to say "thank you" to Pru & Caroline !

Kris Dhillon mentions somewhere (maybe on her web site) that she now uses olive oil, but Kris is now living in Australia and has "gone organic", so I don't know whether her advice reflects current BIR practice or her own preferences -- I suspect the latter.

(Tried to find the original reference but failed; however, Kris has a couple of recipes here -- http://debskitchencreations.blogspot.com/search/label/Kris Dhillon -- that use olive oil : Goan Coconut Chicken Curry, and her new base sauce).

I've never known Picasaweb remove an image, Admin; it is a part of the Google empire, and seems rock-solid so far.  I'm certainly happy to chip in if a VPS is the only reliable route, but if you can easily get the statistics, it would be interesting to know what our usage currently is excluding images and videos (and how this compares to our limit).

Leith & Waldegrave have a recipe for Cheese Aigrettes on page 780 :

3 3/4 oz plain flour; 3 eggs, lightly beaten; 2oz strong Cheddar cheese, finely diced; 1/2 teaspoon mustard; 3oz butter; 7 1/2 fl.oz water; Cayenne pepper; Parmesan cheese, grated; salt & pepper; oil or fat for frying.

1) Sift the flour with the seasonings
2) Slowly heat the butter and water together in a large pan.  Immediately the butter is completely melted, bring to a full rolling boil and tip in the flour.  Take off the heat at once and beat with a wooden spoon until the mixture leaves the sides of the pan.  Allow to cool for 10 minutes.
3) Gradually beat in the eggs until the mixture is smooth and shiny and of a "dropping" consistency.  (You may not need all the egg).  Add the Cheddar cheese.
4) Heat the deep fat or oil until a crumb will sizzle vigoroulsy in it.
5) Shape the mixture into even-size balls (using two teaspoons) and drop them into the hot fat/oil.  Fry only a few at a time, leaving plenty of room for them to rise.  Cook for about 7 minutes or until they are puffed and golden.
6) Lift them out and drain on absorbent paper.  Dust with grated Parmesan cheese and serve without delay.

Makes about 30.