By the way - I found how to include the Pi symbol......



I think you left the 'e' off mate

He did indeed!

Cheers SD, does it have the tamarind content that Blade enthuses about

Ed

Tamarind isn't listed in the ingredients, Edwin. But it still tastes great if you're looking to use a tandoori paste. I guess you could always add a touch of tamarind to the mix yourself.

I've always wanted to try a goat curry but have no idea what its supposed to taste like.

Does anyone have any photos of one they've made with some recipes + guidance?

I use the following recipe, which is based on the surprisingly good Levi Roots cookbook, and while I can't  claim it to be 'authentic' it works every time and is extremely addictive. Superb with lamb or mutton, too, if you can't get any goat.

Curry goat

A Jamaican classic. Lamb and mutton are delicious too, but do try to get goat. Serves 4.

1kg lean goat meat
juice of

I make a lot of curry goat (as the Jamaicans call it), and find that in a recipe using around a kilo of meat for four people, then two Scotch bonnets/habeneros gives a good Madras hit.

It's by no means an exact science though, as not all chillies are equal when it comes to heat (you can even get heat variance from chillies that come from the same plant). I've had some scotch bonnets that have blown my head off, while others have been relatively mild.

That said, there are several ways you can get that lovely fruity Scotch bonnet flavour without too much of the heat. Firstly, you can remove the seeds and the pithy membrane (which is where most of the capsaicin is concentrated), and secondly, you can make the curry goat the day before. The intensity of heat mellows considerably if the dish is left overnight.


   

I've tried a few from the Cracking Curries site.

The tarka dhal (daal) is pretty good, and as she says it's one of those dishes that's massively open to individual interpretation - especially when it comes to the tarka. If, for example, you love that gorgeous smokey garlic hit that you get with a BIR TD then add plenty of thinly sliced garlic to the tarka at the end, either with the onions in the recipe, or on thier own. (If using with the onions then wait until they've softened and just started to colour before adding the garlic, as it only takes a minute before they start to brown.)

My favourite tarka combo is whole cumin seeds, chopped onion, chopped green chillies, and plenty of finely sliced garlic, cooked in lashings of butter ghee.

The Super Spicy Pakistani omelette was okay (but not exactly 'super spicy') and reminiscent of Parsi scrambled eggs, but the Saag Chicken wasn't to my liking at all. Cooked to her spec with just a teaspoon of coriander powder and a teaspoon of chilli powder, I found it really (really) bland. The minimal spicing was lost amongst the 1kg weight of ingredients (500g each of spinach and chicken).

Each to their own, and all that. (Ditto for the use of olive oil.)

Next in the list to try is the Khara Chicken Masala, which looks just up my street.