I just can't wait to get my lips around some of his offerings! This is the funniest post since that Pakistani recipe site.

I never have that problem either but then I never let them fully defrost. It's a quick rinse under the cold tap and then straight into the curry.

Same! I chop the base off whilst frozen then twirl them in my fingers under a cold tap to remove the seeds.

Today I replaced my entire spice cupboard, disgarding my old spices which had been there for too long! I made this base (my favourite) using the recipe to the mark. Perfect! I had a takeaway last night from an award winning place (payed over 10 quid as well) but made a superior curry myself tonight.

On another note, I've been given rice cooking tips from my Pakistani friend, via the female members of his family who are all amazing cooks (I've sampled the food) and having adapted it, can finally get rice as good a BIR's.

It doesn't involve finishing it in the oven. Soak 2 cups of rice in cold water for 10 mins to expand the grains then rinse until the water runs clear. Boil a pan of water with some Cassia bark, a cardamom pod and a bay leaf. Once boiling, add the rice. Once the rice is 70% done, turn off the heat and sieve it out, put it back in the pan with 1/2 tsp butter ghee and 1/2 tsp veg ghee and fork through. Put the lid on and wait 10 mins to finish the cooking process. It has the scent of the BIR rice that I've been looking for.

Let me know how you get on with my successful rice recipe. It's paramount to take it off the heat when it looks 70% done.

Cheers

BB

P.S. CA - great recipes mate!

Moderator delete please.

Looks and sounds amazing. I have to try this! I find when I cook my lamb with the sauce it's really lamby tasting, which I love. I think your method sounds like it will make an amazing curry, probably not what I'm used to from a BIR but still amazing. It's really got me thinking!  ;D Great post!