Don't forget to add your fennel seed to the dish suggested above for your aniseed twang.

Thanks for the tip! Never used fennel seeds, would I fry them whole in oil at the start?  How much would I need roughly for a 2 person curry?

Hi all,

One of my favorite curries is a "Sizzling Chicken Tawa" which I've only ever seen in one restaurant.  I can only describe it as a very tomatoey Madras with an aniseed tang.  Is this a well known curry or specific to my local BIR?  Its described as "A combination of aromatic herbs & spices cooked with onions, tomatoes and fresh coriander served on a sizzling iron griddle (tawa) to give its own distinctive flavour"  Any ideas how I would recreate something like this?