Kashmiri curries
tend to containing fruit and almonds both of which I cannot abide in a curry.
( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 13:56, 2 replies, latest was 15 years ago)

I think they work really well, but I can see why people don't like them.
I used to get a Korma with Passwari Nun, it's barely not a desert.
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 13:59, Reply)

only when you buy them from curry houses who are being lazy, dear chap
it's just a spice style. Grated, you'll get more fruit in curries up there becuase it's a more staple part of the diet, but it's by no means set in stone.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:02, Reply)

I've never tasted one, I have to admit.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:03, Reply)

Most people are put off
because "chicken kashmir" just seems to be a korma with fruit in it. Best cookbook I ever got (well, ignoring Larousse and Leiths since you'll call me a fucking ponce) is a decent Indian one, explaining the regions and spices and styles.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 30 Mar 2011, 14:09, Reply)

I have a good one of those too
my massive collection of Carrier's Kitchen takes some beating though.
( Vipros. clever got me this far, then tricky got me in, Wed 30 Mar 2011, 14:12, Reply)

Madhur Jaffrey's Curry Bible is quite extensive.

( Monty Boyce, My cheese game is strong, Wed 30 Mar 2011, 14:16, Reply)

This is probably my most prized cook book, excluding ma's ones that we share.
www.amazon.co.uk/Evelyn-Complete-International-Jewish-Cookbook/dp/1861051433
( G/PP 💩💩💩💩💩&#128, Wed 30 Mar 2011, 14:20, Reply)