George, It would be iinteresting to see if you could make a non-milk version to see how close that comes out (eg Bhunna, madras etc)

Pete, at what stage do you use the oil in recipe ?

I stumbled on this while searching usenet..........

_______________________

I know the secret of the Karachi curry.

I've often wanted to share my secret with the group, even started
typing once or twice then changed my mind, I mean, the secret cost
me a lot of time and a lot of money, why should I pass it on for
free.

I'm feeling generous tonight, I'll tell you all the secret ingredient
and how I found it.

The secret is not realy an ingredient...it's the lighting.

I spent a long time experimenting, trying every combination of the
usual spices, then some not so usual spices, even some damned rare
spices, all to no avail, I ate curry every day for months but never
got it right. Then I slipped a waiter there 50 quid to get me the
recipe, I followed the  instructions to the letter, it still wasn't
right.

Eventually I sat in the Karachi night after night watching every move
the cook made, memorising it, then I went out and bought pans and
utensils which exactly matched theirs, I set about making an exact
copy of a  Karachi curry...it still wasn't the same...something was
missing.

I racked my brain, didn't sleep nights knowing I'd missed something,
racking my brain as to what it could be. Then in desperation I decided
to try the lighting, it was the only thing different, the Karachi has
a row of flourescent lights over the range, maybe the ultraviolet
light somehow affected the taste.

Next day I bought a florescent light and hung it over my cooker, that
night I made a batch of curry and left it simmering on a very low
light, next morning I got up and got a spoon...I'd done it...I'd made
a perfect Karachi curry...it was the greatest day of my life.

You see what happens is the moths hit the flourescent light and knock
themselves out.
_________________



 

http://www.thespicehouse.com/product/product_298.php

here  is a link to tomato powder. I wonder if the BIRs use this...

It makes perfect sense to me............. I think I need to go out more