Dave, you are a doll to detail this recipe so thoroughly.
I am really dumb regarding curry sauce...I will start learning by checking these brand names you suggest at my stores.
Are the tarragon, parsley and thyme dry ingredients?
The Rogan Josh is a past or sauce?
Oh my gosh..225 grams????????????? I dont know metric...do you know how much that is in Tablespoons or Cup measures?
Im sorry to ask so many questions....I really want to try it. Your photos of this dish were impressive.
Awwww thanks Springy... It is, a LOVELY dish to share



The HERBS are dried chopped leaf
[a couple of pinches of Rosemary also helps]
as for quantity ? I am very liberal with them
that is to say that added together
they might easily fill a dessertspoonful, if not, a slightly heaped one
Sauces [quantity]
Locally, these are available in 450 grams jars
250grams = 8 ounces
so, one of each, will do TWO MEALS
[keep refrigerated after opening, But use within a week]
Rogan Josh is 'almost' Polished Mahogany in colour
while Korma, is Yellow/Orange and Chinese, is Yellow/Green
Five minutes after adding sauce
a 'taste' will allow you to adjust 'for taste'
Practice, will provide a better 'appreciation'
of, HOW TO gauge amounts for, desired SPICINESS
Different people have, differing TASTE TOLERANCE
ais:
Mary doesn't like it 'really HOT' but loves it Korma'd /Chinese'd
If the sauce is 'too loose' prior to serving
then stirring-in a teaspoonful [or two, or three]
of mashed potato powder
will take that up without spoiling the flavour
If you have, accidentally, put in too much oil to begin with do not worry
as you can,
after allowing to simmer gently for a few minutes, pour some,
from that which will accumulate on the surface in the pan
Just be careful of spillage on outside of pan before returning to heat
Sunday last, I threw in, a handful of sun-dried sultanas
at the time of the adding of the sauces
these reconstitute, a 'little' during the simmer
[absorb moisture] and their 'meat' is a soft grape texture
Mary, likes her rice to be HOT rinsed [boiled-water]
but I figure that this is because it helps keep her curry warm for longer
I find cold water rinsing the rice can give respite to tongue and throat
when you enjoy HOT curry
You have been very welcome to have me describe my 'technique/ taste'
ENJOY !!!! bon appetit !!!!!
dave