Thanks folks re use of coriander in base.I substituted using coriander powder in the base.In my precooked  lamb and chicken I used fenugreek leaves and when base and precooked meats were mixed,added a little mango chutney and tomato puree.Served with chapattis and  plain naan A bit basic I know,but pleased to say that relatives enjoyed it all and went back home over the Border rejoicing,having had a drop of the black stuff and a few drams over the weekend.!

   Geoff 
   

Have posted this question on search,but Im sure you guys can come up with a simple recipe for the making of Peshwari naan that resembles and tastes like the local takeway.All the bought ones from supermarkets etc,look and taste. like cardboard .


 cheers Geoff

Have a problem,rellies are coming down from across the border,will want to be fed,curries on the menu,one problem,they can smell coriander at 100 paces and do not like it.Can I make a base that is authentic without it,what is the alternative,if I put any in theyll know!!!


Thanks Geoff

Hi Stewartnewport,

Your post was both fascinating and interesting,will definitely use Santos(Thanks Madrasandy),and build on that,will treat them as weeds,and keep them going,per Geezah and all,roll on the better weather.
    Geoff

Thanks to both Naga and Mushroom Mike for your informative and practical advice,which will take on board.

Interesting aside,sometimes relatives come round and expect "British" meals,Im shouted" get me some parsley from the freezer".I duly did and the sauce went down very with the boiled bacon,some funny looks,but nothing said.
Cheers Geoff.