I was really curious and so I bought the book
It comes as pdf files to open in Acrobat
You don't get the whole book in one go
You download it as seperate recipes
You can access each recipe on line as well
Advice is available through a forum
All in all, it is very well researched and presented
I asked weather these were recipes that he had been given by chefs
He said that they were worked out by himself instead
I tried the Chicken Tikka Massala sauce and it was good
I didn't use his base though
It's ?7.50 and a lot better than the "secrets of the indian restaurant"
Has anyone else got it?
What do you think?

In Nottingham there seems to be a change in the Indian take aways.
One long established restaurant "The Himalayan" on Mansfield Road closed.
One small takeaway called "Tandoori Hut" that has been around ages too, closed.
There are several new ones which are these "all round" takeaways
They sell curry, pizzas and burgers
And the curry is very good, made to the standard I know and love!
I reckon these "all round" places will take over
By the way, they don't seem to speak English any better than their predesessors.
My urdu is non existant
So asking questions is still very hard work!!

My favourite is Prawn Rogan Josh.
I haven't got a recipe for that yet
but I'm working on it.
It's normally garnished with a desertspoon of finely chopped, fried garlic.
If I'm lucky a few fried sliced pieces of tomato too!

The way to build up the intensity of flavour in your curry, can be done in two ways.
Use a liquid stock or water down some curry gravy 1:1 and use that.
At the early stage of frying the curry (when the pan has the spices in/a little curry gravy/and garlic ginger puree)? turn the heat right up and add a couple of desertspoons of the stock and evaporate it off.
This will splutter a lot, but if you use about ten spoons it will make a difference.
You are doing two things by this.
You are drawing out the flavour of the spices and intensifying the stock flavour as you evaporate off it's water content.
A good all round stock is:-
1 litre water
6 bay leaves
5 white cardamons
2? black cardamons
1 teaspoon salt
1 large onion chopped
2 chopped cloves garlic
1 teaspoon peppercorns
1 chicken oxo cube
1/2 inch off a block of butter
Boil for about an hour with the lid on
The stock reduces to about 1/2 its initial volume
Strain and use
It can also be frozen

If you still feel your curries are missing something then there is the incredibly long simmer of the curry gravy
I tried this over the Christmas holiday.
I made my curry gravy as usual then simmered it for two hours on each of the following two days.
The oil turns a lot darker and gets an "old" flavour.The sauce also sweetens.
All the oil comes out of the sauce and floats on top.
If you have the time (and don't mind the smell) it's well worth a go!

I checked that information out.
It's really informative.
I like the way that on two of the recipes fenugreek leaves just go in at the end.
They are an important flavour but ruin with extended cooking
I have got some free time over this holiday and decided? to try an experiment with one one the curry sauces I had been given.
I used the one with the "browning the garlic ginger and coconut block recipe"
I cooked it as per usual then made up a stock which I added
The stock:-
1 pint of water
1 large onion chopped
1/2 inch of butter (I'd run out of ghee)
4 bay leaves
4 white cardamons
2 black cardamons
2 inch cinammon stick
1 chicken oxo cube
1 teaspoon salt

I boiled this for an hour with the lid on
It reduced down to about half the volume and I strained it

I then added this to my curry gravy
I have heard that "extras" are added to the restaurant pot

I simmered the above mixture,on and off, over the next few days for a total of about five hours
I thought it really improved the sauce
The oil seemed to change, it got a "used" flavour
When I finally got to cook with it, it was excellent.
The aroma was just right
I added about two tablespoons to a pan and heated it on high
I added only a few spices (1/2 teaspoon coriander, 1/2 teaspoon cummin, 1/2 turmeric, 1/2 teaspoon salt)
I stirred briskly to stop burning then added 1/4 cup of cold water
I boiled that off then added the same water and boiled it off again
I added more curry gravy, heated it, then added precooked potatoes
I got things heated through again
I added 1 teaspoon garlic puree, 1/2 teaspoon garam masala, 1/2 teaspoon fenugreek leaves
2 minutes? more cooking and add a few coriander leaves
Let the meal "rest" five minutes then serve
It was really good
I froze what I didn't use of the curry gravy
My freezer is getting a bit silly!!