I just noticed it says in the ingredients to use Sesame Seeds, but in the method at stage 5 it says Poppy Seeds.

I would prefer Poppy Seeds I think.

Which is the correct ingredient?

Kev,

I believe it will be seasame seeds as thats the title of the curry Basic Curry Sauce with Sesame seeds and poppy seeds don't appear in the ingredients.

Steve

Hello kev

I agree with Askcy, it is sesame seeds in the recipe; different flavour and different taste to poppy seeds. However, there is no reason not to use Poppy seeds if you want to. I do occasionally poppy seeds for rich curry sauces. My mum also used to add poppy seeds to rich curry sauces, but not often.

I've corrected the recipe.

Mum, you can add a Note if you want that poppy seeds could be used, but it didn't make sense to have them suddenly appear in the middle of instructions.

Oh, was it poppy seeds in the instructions? Oops, missed that, glad you corrected it Kav!!

As said before, you can use poppy seeds instead, but it will be different taste and flavour.

Thanks Askcy, Mamta and Kavey.

Off to buy some Sesame Seeds. I like to stick to a recipe first, then tinker with it usually because I'm missing an ingredient.

I'm assuming that because of the yoghurt this doesn't freeze well? I just have a lot of yoghurt that I haven't used and the Use By is tomorrow. Whoops.

If you have yoghurt, especially too mature yoghurt, make Kadhi, a very popular north Indian dish, but not often seen in UK restaurants.

You can also use up surplus yoghurt in making Traditional Lassi or Lassi with fruit or Savoury Lassi or Savoury Lassi.

Wow thanks the Kadhi looks and sounds amazing. May do it in the slow cooker for the flavours to really come out like your Aunt's.

I love Lassi too.

Thanks again. I can't wait to try the Kadhi.

Kadhi was amazing btw.

:-)

I'm not suggesting this to other people but I've never believed a sell by/use by date on yoghurt yet ! Considering its a live growing culture, how is it going to go off ? When you make your own, you take some of the old batch to start the new, so some of your 'new' yoghurt is already as old as the last batch, and maybe the batch before etc...

just my opinion.. (and I'm still here to give it.. lol)

Steve

When I made the khadi I had to scrape some furry mould off the yoghurt. I'm still here. I have a sourdough culture which is the same principle, the good bacteria keep away the bad.

Kev, I have a our dough culture from Tom Herbert that is more than 80 years old! I must get it out of the freezer and re-activate it. Thank you for reminding me of cultures!

It's more than 50 years, not 80 years, mum! x x

Me again. I notice in the final part of the recipe the basic ingredients of garam masala and the powder are mentioned. I don't see a confirmation of when to use. I assume like # 1. You can either heat all the ingredients at the start and wait for the cardamoms to change as instructed and not use powder at the end ?

Also side note. Is there a way to search forum threads to see if anyone else already asked this question? I just had to keep going through the pages.

Hi again. Also notice picture shows paprika but recipe says turmeric

Declan, i will reply tomorrow, from my desktop. Typinng is too hard on mobile!

Hello Declan

Indeed there were a few omissions in the recipe, I have edited the whole of it. If there is still something missing or not clear, please let me know.

Turmeric is underneath the coriander and paprika in the picture, I am sure. There is no easy way for me to edit the pictures, so have mentioned it in the recipe.

Thank you for writing to let me know. It is always nice to hear about the mistakes/omissions that I have failed to notice, so thank you :).

Searching for old threads on forum, I usually type in google; mamtaskitchen +forum +name of my search topic. There is no direct way.

Mamta