Hmm, that's interesting, thanks.

I had a problem with finding coconut powder from my local tesco yesterday. I had to use desicated coconut instead. I checked the goodnessdirect.co.uk site and they have both coconut powder and coconut flour on sale. The flour is used as a gluten free alternative to wheat flour, the powder is advertised as a rich and creamy sauce ideal for use in curries, etc.

Hiya

Bit of an odd question (maybe) but I was wondering: when the BIR's have made their rice, how do they keep it warm without spoiling it? 

I love this base....quick, easy and effective.  During my first attempt I used canned crushed chilli and put too much in, so the resulting base was way too hot. Also, I didn't simmer rigorously enough and ended up with a lot more base than I should have. I'll go by the book next time. I made Dip's Korma this eve and it was soooo quick and easy, but tasted as good as any bir korma I've eaten.  ;D

I tried my first dhansak when I was 17 years old. Actually, Dhansak was the very first restaurant curry I tasted. I was out on the town with a bunch of mates and we stumbled into the local Indian.

Anyway, as I said, it was the very first BIR curry I tasted and I was blown away; I immediately fell in love with Dhansak and, you may find me a little odd for saying this, but I had one every week, from the same restaurant, for the next 10 years. I never tried anything else. It was real love affair. The restaurant changed management 2 years ago and I've tried many other dhansaks, but none tasted so good, or looked anything like the one from my original fave restaurant.

The reason I'm excited about this post is because CA's photo looks exactly like the dhansak I used to eat. I can't wait to make this!!!! Thanks for sharing.