Was this of any help CurryQueen?

.....and the man next to me said he had a big green egg.....

I've seen these MerryBaker....they look really good!  But a little expensive!  I'd get one if I could afford one though!

Snowdog......you forgot to mention the great taste that you get from a "proper tandoor" too!

Hi CurryQueen 

To my mind, a Ceylon is simply a hot curry with coconut?  Therefore, if I made a Prawn Ceylon, I would use a Madras Curry Base (e.g. http://www.curry-recipes.co.uk/curry/index.php/topic,950.0.html) and:

• dry fry a couple of table spoons of fine desiccated coconut, unit golden brown, and add it in step 6 and/or
• add 100ml or so of coconut milk in step 6 (instead of the Curry Stock or water), and/or
• add a couple of table spoons of coconut powder in step 6, and/or
• add 50g or so of creamed coconut in step 6

If I wanted it hotter, I'd add more chilli powder to the Madras Paste/Base at the beginning
If I wanted it a little more sour, I'd add more lemon juice in step 6 (alternatively, I'd use 1/2tsp or so of tamarind pulp).

I'd add the prawns towards the end and heat for a few minutes until cooked (being mindful that they will generally make the sauce thinner as they release water).

Hope this helps? 

Hi George,

I used Rajah "medium" curry powder when I made Terry's curry base ( I couldn't find any Rajah "gold madras" curry powder). 

The other things that I did differently to Terry's original recipe (cos I can't help myself!  ) are summarised here.......http://www.curry-recipes.co.uk/curry/index.php/topic,923.msg8313.html#msg8313

I was very happy with the end result and I've subsequently made some very good curries from it.  I highly recommend it. 

Hi Layne,

I tried this last night and it was very tasty!    I don't usually eat dhals, so I can't really comment on how it compares it to a BIR. dhal.  Nevertheless, it smelt very good and had a nice combination of flavours.  I mopped it up with garlic naans.....very tasty! 

From the recipe, I was uncertain about when to add the fresh tomato and was surprised if 2tbsp of chicken stock would have much influence in over 1 litre of water? (maybe it does?).  I've asked Blade if he could clarify these points.

Otherwise, it seems to me that this recipe is great as it stands.......

......Nevertheless (because I just can't help myself!  ), I'd be tempted to add more chicken stock and make the dish thinner next time.  I'd also be tempted to add a teaspoon of curry powder (or spice mix), sugar and a teaspoon of off-the-shelf pureed garlic (I think this adds significantly to the taste and smell of dishes)......and maybe some tomato paste  .

Look forward to hearing about your results