Yes a quarter pint. When it rises to the surface after cooking, spoon it off and use again, like the BIR's do. I have cooked this for over 25 years and the generous use of the oil is the key. It never is the same without it. Incidentally one of the criticisms was too tomatoey and I cooked three this week with half the amount of tinned tomatoes and would say it improves the taste.

Sorry you didn't enjoy it my friend. Of course adding stuff could help, for example mixing the spices into a paste with juices from the meat or seafood.

The tomato content can seem high, perhaps passata instead of chopped tomatoes may help but I simply can't do wrong round our house when I concoct this for the missus and her pals... which perhaps asks another question; given womens' love of tomatoes and garlic is this the ideal womens' curry?

Today alone (Friday 15th October 2010) I have had five women beg me for the recipe and of course I obliged.

Hi, new to the site and loving it all. This is a recipe  I obtained 25 years ago from my local takeaway and it never fails. The methods and one particular ingredient aren't what I have seen elsewhere so please give it a try. My missus loves this and I swear I can cook it with my eyes closed!

Bhuna

Ingredients:

A quarter pint of oil
Cooked ingredient of choice, chicken or whatever or raw prawns
1 teaspoon each of Cumin, Coriander, Cayenne, Turmeric, Garam Masala. Mixed into a stiff paste with a little water
1 heaped tablespoon tomato puree
5 cloves garlic chopped and mashed into a paste
1 chopped green pepper
1 large onion, halved top to bottom then sliced into thin segments
2 chopped fresh tomatoes
1 tin chopped tomatoes
1 teaspoon salt
1 handful of methi leaves
1  teaspoon Rose Water
Fresh coriander to garnish

Instructions:

In a Wok or Karai heat oil over medium heat  then fry tomato puree and garlic puree for 2-3 mins till oil colours but take care not to brown garlic. Add onions and chopped green pepper and fry till softened, stirring all the time.

Add spice paste and fry 2 mins then add fresh tomatoes and fry 2 more mins.

Add chopped tinned tomatoes and 1 teaspoon salt and fry 3-4 mins, stirring all the time.

Add cooked meat or prawns and fry one minute.

Place methi leaves in one palm and rub together with other to bruise, then add to dish.

Add 1  teaspoon Rose Water and continue to fry till sauce thickens .

Finally add chopped fresh coriander leaves and serve.

Hope you enjoy this, the sauce is garlicky and to die for!