Welcome. You won't be disappointed.
Not long a member myself and already making better curries than ever before.

Hi Fogar,

As a newcomer myself ( and a poor curry cook ) I look forward to all hints and tips you may give.

Regards, PoppaDumb

Sorry, hadn't read CA's reply befor I posted the one above.
Yes it is the same recipe. Any further views on the book?

Regards, PoppaDumb

New member and first post so apologies if this recipe has been posted before or I have posted in the wrong place.

This is not my own recipe, it?s one I have copied from a book, but I can?t remember which one.
I have tried it a number of times and found it to be good.
Although it says to serve it in a chapati I have also served it with rice and nan bread.
It?s seems quite a long winded recipe as you have to make a couple of spice mixes and a base sauce but I think it?s well worth it.
This makes enough to fill 6 chapatis or for 2 meals with rice or nan.

First stage is to make the spice mixes.

Mix 1 is for Garam Masala which goes in the base sauce and makes approx 2 tablespoons.
1 and a half tablespoons of black peppercorns
? tablespoons of black cumin seeds (or use ordinary cumin seeds)
1 and a half teaspoons of whole cloves
4 large brown cardamom pods
2 inch / 5cm of cinnamon stick
? whole nutmeg

Gently roast all the spices and grind finely.


Mix 2 is the mix for the main dish and makes approx 5 teaspoons.
2 teaspoons of paprika
1 and a half teaspoons of ground coriander
? teaspoon of ground cumin
? teaspoon of salt
? teaspoon of chilli powder ( I use medium hot as you can always adjust to taste later)

Stir the spices until well mixed.


Second stage is to make the base sauce and this makes about 1 and a half pints.

Ingredients
3 tablespoons of vegetable oil
? inch / 2 cm cube of fresh ginger, peeled and grated.
1 large garlic clove, crushed
5 medium onions chopped
4 tomatoes, chopped
2 teaspoons of ground coriander
1 teaspoon of ground cumin
? teaspoon of turmeric
? teaspoon of paprika
? teaspoon of the garam masala made earlier
? teaspoon of chilli powder ( again I use medium as you can adjust later if wished)
2 bay leaves
4 brown cardamoms, broken slightly open
1 and a half teaspoons of dried methi
1 and a half teaspoons of salt.

Method.
Heat the oil in a large pan over moderate heat.
Put in the ginger and garlic and stir.
Add the onions and stir-fry until they are translucent.
Pour in 9fl oz / 250 ml of water and bring to the boil.
Add the tomatoes and all the spices, including the bay leaves, cardamoms, methi and salt.
Cover the pan, turn the heat down and simmer for 30 minutes.
Remove the bay leaves and cardamom pods and liquidise the rest.


Third stage is the dish itself.

Ingredients
? lb / 225 g small peeled cooked prawns
8 tablespoons of vegetable oil
? green capsicum pepper, seeded and finely chopped
1 and a half teaspoons of salt
1 and a half inch / 4cm cube of fresh ginger, peeled and grated
5 large garlic cloves, crushed
? teaspoon of Worcestershire sauce
1 and a half tablespoons of tomato puree
2 tomatoes, chopped
2 tablespoons of the spice mix made earlier (mix 2)
1 pint of the base sauce ( this can be adjusted by adding more during cooking if required)

Method
Heat the vegetable oil in a large pan or wok.
Add the prawns, green pepper, ginger and garlic and stir fry until soft.
Stir and shake the pan throughout when you are not actually adding ingredients.
Add the salt, the spice mix and the Worcestershire sauce and stir.
Put the tomatoes and tomato puree in and stir.
Add the base sauce and stir, breaking up the tomato pieces with the spoon.
Leave the heat fairly high and , still stirring, dry the mixture off for 3-4 minutes.


If you are using chapati?s wait until the mixture is just cool enough to handle and ladle a portion onto the chapati. Fold into a tidy parcel, tucking the ends in to avoid spillage.
Serve with a slice of lemon, shredded lettuce, sliced cucumber and tomato if wished.
Eat while still warm using your fingers.

Best eaten with the traditional British accompaniment....a cool glass of alcohol

Just joined after finding the site.
Fell in love with curries since my first, a beef madras, at the Shah Bagh, Bristol Street, Birmingham, 42 years ago and have been trying to replicate the restaurant taste, without success, ever since.
On the strength of what I have already read here I have just replenished my spice stocks as I reckon I stand a good chance of achieving my goal at long last.
Look forward to a long association with CRO.