........ not going there! 

....or even hour to hour  :

I reckon I can knock up a Madras as good as most of my local TA's .. although a Madras (as well as others) can vary quite a lot between different places. They also vary in taste from week to week (depending on which chef cooks it). A Madras from a TA on one particular day is often totally different to a Madras from the same BIR on a different day.

My present challenge is to duplicate the tiger prawn Jalfrezi from the Saffron (my favourite dish) which is quite consistent. I'm 99% there I reckon.

SnS  

Okay Guys I have now got my copy of KD's new book 'The New Curry Secret'.

At first glance the book is 1000% better than both it's predecessors. Well laid out and plenty of colour photos (about half the recipes have photos of the finished article).

There is some useful information in the first part of the book relating to history of curry(standard stuff), KD's history, seasonal produce and commonly used ingredients with English translations, a section on spices and another on weights and measures. Section 7 (page 32) is dedicated to the New Curry Sauce (2 pages). Section 8 (2 pages) is for entrees and light lunches.

Then the recipes (pages 36 to 186), most of which I 've never heard of. If you're interested in traditional BIR cooking this book may disappoint.

Using the list of favourite BIR curry dishes from this forum there are only a few covered in this book. Ones marked in Red appear as recipes in the new book ... the remaining curries are not mentioned.

Vindaloo (Beef)
Madras
Bhuna
Dopiaza
Pathia
Rogan Josh (Lamb)
Phall
Korma
Dhansak
Jalfrezi
Ceylon
Biryani (5 recipes)
Balti (4 recipes)

That's not to say that the recipes in the book aren't worth trying - but perhaps the book should be titled 'Modern Restaurant Curry Secrets'.

Recipes include:-

Chicken Methiwalla
Massaman Curry (Thai)
Beef Badami
Salmon Kalia
Prawn Malabar (Keralean)
Shabnam Curry
Karahi Keema
Mangalorean Style Pork Bafath
Pork and sprouts (yes - Brussels!)
Perhaps I'm just visiting the wrong restaurants 
Anyway book is worth the price tag of 7.99 (5.99 at Amazon), but it is definitely not traditional BIR cooking that most of us are interested in. 

Regards
SnS

I'm working at perfecting a tiger prawn Jalfrezi at the moment, but I won't post until I'm 100% sure of the recipe.

In the meanwhile there are plenty of other recipes here that you can use this base with.

Regards
SnS

Hi Skaze

Unfortunately all online shops will charge an excessive amount for small single orders.

Spices of India charge on all order below 30.00 squid.

If it is just the Kashmiri Mirch you are waiting for (to make the base), I would just substitute paprika + chili powder (make sure paprika powder is 'in date', as it has a short shelf life).

I should be getting my copy before the weekend ... so hopefully I'll be able to try the new KD base this weekend - I'll report back ASAP.

:

Kashmiri Mirch imparts a very red colour and is used for this reason.

You are right Skaze.

Although good stuff, Bassar contains other spices .. Kashmiri mirch is just a very red chili powder from the sweet (ish), mild (ish) Kashmiri Chile.
SnS 

Now available from Amazon even though it doesn't say so (mine's been despatched).