Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Whandsy on December 07, 2011, 10:26 PM
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I visited my takeaway tonight after having a good chat with the owner and thought i would post a few findings having been behind the counter and questioned them. They cooked me a chicken tikka jalfrezi in full view (in fact they allowed me to cook mine but i wanted to see exactly their efforts). whilst cooking i asked lots of questions about topics recently covered.
1) they gave me their recipe for their gravy (the one i use) but mine looks different so i asked for a taste of theirs and they obliged and it was different, theirs was a deeper sweeter flavour and darker in colour. When i pointed this out they opened another pot which was off the stove and similar in colour to mine. They called this their "uncooked gravy" and told me that would go on later to carry on cooking on a low light for the rest of the evening and would go into curries later that night and tomorrow.
Lesson for me - i need to continue cooking the gravy after the blending stage, i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow
2) i asked if they use goor / jaggery in the gravy for sweetness and it was no
3) they don't use coconut cream in the base either
4) i asked about their mixed powder and they obligingly gave me a full takeaway carton of it. The takeaway owner again told me about the bangladeshi chef mixing it in secret and he says the chef even tips the remaining powders into jars so none of the other chefs can guess the quantities left in the bag to replicate the mix. He did however tell me they use rajah spices inc curry powder as he buys them not Eastern Star as ifindforu does
5) they had patak jars all over and when questioned use in chicken tikka etc they said it was a definate.
6) i asked about pilau rice and mine being slightly discoloured compared to the takeaways being brilliant white and they said washing the rice 3 or 4 times is a must as its dirty and to use tilda basmati, they also slightly undercook it to allow it to swell slightly when microwaved for when needed.
7) they cook their tomato puree with garlic before allowing to cool to add yet more flavour.
8) they use fresh oil in curries not reclaimed / spiced oil.
9) the cooking of the curry was no different to what most of us all ready do. It was on a high heat for all the ingredients adding then low for the last 5 mins.(no pataks or manufactured products added at all in cooking)
10) their naan bread dough was with s/r flour and baking powder not yeast and the texture of the premade dough looked like it was of a bakers standard not homemade ie lumpy, wet or oily!
11) when i got home i had the curry and it was fantastic and better than my version of it.
The key for me was their base sauce as i have their mixed powder. Looking forward to checking out my slow cooked base.
I hope this post helps clear up some recent myths in the forum and gets us nearer our dream curry!!! ;)
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What you say makes sense to me and is very helpfull.
Every now and then we get myths on here, lately one seems to be for profit.
I dont want to confuse the word Myth with peeps trying new ideas but sometime we have to
let go. Your post seem to take us back to the basics.
Thanks for posting, and your common sense approach.
I dont need to say much, but i would like to say i think the use or reclaimed oil in my opinion
is a money saving objective, simple, not a secret anything it may add a little something but i am
sure its just a way of getting rid of left over oil. Rice, my local quality BIR used tilda basmati for customers
and a basic brand for the staff. I ask about this when i seen two large bags in a store room, tilda and a generic brand.
well done.
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Nice Post Whandsy ;) I had a similar experience to yourself some time ago with similar findings,keep up the good work ;)
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I visited my takeaway tonight
Your findings are very interesting. You certainly covered a lot of ground!
In order to put everything into perspective, would you say the takeaway which you visited serves perfectly good, typical BIR food or is it in the top (say) 10% or 20% of places which produce very special, particularly fine-tasting food?
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Well done Whandsy - great post.
What strikes me is that, as so many have found, there really doesn't seem to be a real secret to this game.
You say that the chef secretly mixes his spices. I'm sure every BIR chef does the same. Maybe there are minor adjusments that each one makes, but I very much doubt they are all adding the secret fairy dust brought directly from Bangladesh :)
The base sauce doesn't seem to have anything remarkable in it. You've not mentioned the actual recipe, but given what you said isn't in there, I would guess most bases are similar (ish)!
We have all seen our curries being made - I saw no Harry Potter style hocus pocus going on :D
My best bet is as many say - it's sensory overload after cooking, that takes away that last percentage of what we are looking for. If we can't quite describe what it is that's missing - how can we expect to taste it after the full frontal spice blast of a frantically prepared curry?
Has anyone got their wife (excuse me, partner :-X) to cook a curry for them, using pre prepared ingredients?
My Mrs hates curry with a passion :o, so I've got no chance (plus me screaming instructions at her may cause my rapid demise!). Anyone else got someone special to let loose on their equipment ;)
Thanks again Whandsy - made me think.....and waffle!
Phil
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Terrific post Whandsy 8). For such a short visit you made all the crucial observations and asked all the right questions. I shall be re-reading this post several times as there's a lot to be learnt from it. Superb job mate ;D
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An excellent and informative post, Whandsy. Well done, and many thanks for getting answers to so many questions.
As many on the site have speculated for quite a while, it really does seem as if the secret is in the way the base sauce is prepared......rather than in special 'techniques'. I can appreciate that some spice mixes (such as that identified by Ifindforu) will make a difference, but as ever, simplicity wins and cooking the gravy base right is the prerequisite for a real BIR.
I don't know if I have missed this, but did you post their base recipe? It definitely sounds like it'll be well worth giving it a go.
Best
al.
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cracking job mate :) Again just backing up what the majority suspect with regards to the "missing something" being spiced oil etc. Keep in their good books!!!!!
Regards
Barry
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Hi Whandsy :)
That was a good post and interesting thank you.
I too share the idea of sensory over- loading. If I open my store cupboard I only have to look at lime pickle and to get those taste juices flowing. when I make some its different as there is overload.
Try making a curry eat it then eat some of it the next day,its the same curry with a better appreciation of the flavours and spices
All my best BIR experiences have been those spur of the moment curry fixes.
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Hi all thanks for the positive post comments,
To clarify, for an earlier question. I haven't posted the base on here as I feel it's no different to anybody else's thats already here, Ie lots of onions carrot pepper cortiander stalks tomatoes, oil etc. As I think alreadys been mentioned in another thread the quantity of veg etc, i feel, doesn't really matter as long as the majority is onions so 1 or 2 carrots here or half a pepper there doesn't matter and only adds depth.
They did however tell me to cook the onions whole for additional sweetness and only when the onions and veg are softened then add the spices and oil and again cook for half hour or so before blending (I previously haven't done this). The spices they add in are mixed powder and chilli powder (deggi mirch). A little haldi (turmeric) is added before blending for colour. Enough water should be added if needed so the resultant gravy is of a soup like texture. they didn't tell me any exact quantities because of the size of the pot they use is vast but i feel around a dessert spoon of mix powder for a small cooking pot should be fine. (the colour was pretty yellow)
This to them is what constitutes an uncooked gravy, ie this is when it then sits on the stove for hours on a low light. This adition of oil then very slowly cooks through the onions and veg and drastically alters the colour and flavours. They don't add additional water as the light is so low that it doesn't reduce it just simmers away.
The resultant base did not taste like a curry and you couldn't really taste the spices. More like a rich soup.
I got some of my yellowish base out of the freezer last night and put it in slow cooker all night and impressively the gravy did turn to that burnt orange colour and smelled a lot sweeter, richer almost caramelised flavour.
If anything mine was slightly thinner consistency than there's so another lesson learnt there.
Can't wait to knock up a curry and try it. Friends round for dinner tomorrow so gonna try and knock there socks off!!
Again hope ths helps :)
Wayne
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I visited my takeaway tonight after having a good chat with the owner and thought i would post a few findings having been behind the counter and questioned them. They cooked me a chicken tikka jalfrezi in full view (in fact they allowed me to cook mine but i wanted to see exactly their efforts). whilst cooking i asked lots of questions about topics recently covered.
1) they gave me their recipe for their gravy (the one i use) but mine looks different so i asked for a taste of theirs and they obliged and it was different, theirs was a deeper sweeter flavour and darker in colour. When i pointed this out they opened another pot which was off the stove and similar in colour to mine. They called this their "uncooked gravy" and told me that would go on later to carry on cooking on a low light for the rest of the evening and would go into curries later that night and tomorrow.
Lesson for me - i need to continue cooking the gravy after the blending stage, i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow
2) i asked if they use goor / jaggery in the gravy for sweetness and it was no
3) they don't use coconut cream in the base either
4) i asked about their mixed powder and they obligingly gave me a full takeaway carton of it. The takeaway owner again told me about the bangladeshi chef mixing it in secret and he says the chef even tips the remaining powders into jars so none of the other chefs can guess the quantities left in the bag to replicate the mix. He did however tell me they use rajah spices inc curry powder as he buys them not Eastern Star as ifindforu does
5) they had patak jars all over and when questioned use in chicken tikka etc they said it was a definate.
6) i asked about pilau rice and mine being slightly discoloured compared to the takeaways being brilliant white and they said washing the rice 3 or 4 times is a must as its dirty and to use tilda basmati, they also slightly undercook it to allow it to swell slightly when microwaved for when needed.
7) they cook their tomato puree with garlic before allowing to cool to add yet more flavour.
8) they use fresh oil in curries not reclaimed / spiced oil.
9) the cooking of the curry was no different to what most of us all ready do. It was on a high heat for all the ingredients adding then low for the last 5 mins.(no pataks or manufactured products added at all in cooking)
10) their naan bread dough was with s/r flour and baking powder not yeast and the texture of the premade dough looked like it was of a bakers standard not homemade ie lumpy, wet or oily!
11) when i got home i had the curry and it was fantastic and better than my version of it.
The key for me was their base sauce as i have their mixed powder. Looking forward to checking out my slow cooked base.
I hope this post helps clear up some recent myths in the forum and gets us nearer our dream curry!!! ;)
Really interesting stuff whandsy. I'm wondering about running my next batch of base overnight in my slow cooker (crockpot) post blending, just to see what happens to the flavour. Can't hurt to experiment.
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Hi Wayne,
Superb post mate, and an excellent job on 'interergating' the guy ;D
I like the idea of simmering the base for a long time after blending and I did suspect this went on in TA's and BIR's, so i'll be givving that a try.
Many thanks fella,
Ray :)
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They did however tell me to cook the onions whole for additional sweetness
Oh no, not that one again :o :o ;D ;D
This adition of oil then very slowly cooks through the onions and veg and drastically alters the colour and flavours.
Do they add used oil or fresh??
Look forward to the report on the slowcooked gravy mate.
How on earth can i gently simmer on an electric hob ??? ??? ??? even with a diffuser :'(
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How on earth can i gently simmer on an electric hob ??? ??? ??? even with a diffuser :'(
CH can you not stick it in the oven on a very low heat, ;)
HS
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Hi guys
Yes fresh oil was used throughout.
The good thing was they took me through to the back and I was there about an hour so got good rapport going.
What I would say to any of you guys out there that these shop owners are pretty accomodating and it's not the 1st time I've got my hands on a takeaway spicemix. Just ask the guys behind the counter of your local for a sample , if you know them and you tell them you're trying top rustle up a curry for your friends chances are they'll give you a small tub because they think you'll have no clue as to how to use it, whereas you all know better.
Then you can judge the quality of your curry without worrying about "is it the powder"
Good luck!
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How on earth can i gently simmer on an electric hob ??? ??? ??? even with a diffuser :'(
CH can you not stick it in the oven on a very low heat, ;)
HS
This thought had crossed my mind HS. Bloody electric stoves >:( >:( >:(. Maybe i'll just have to use the slow cooker and do it in three batches as mine is only small (and the slow cooker ;D).
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Look forward to the report on the slowcooked gravy mate.
How on earth can i gently simmer on an electric hob ??? ??? ??? even with a diffuser :'(
Get yourself one of these CH! http://www.amazon.co.uk/Morphy-Richards-48715-Cooker-Stainless/dp/B0000C6WH1/ref=sr_1_1?ie=UTF8&qid=1323341962&sr=8-1 (http://www.amazon.co.uk/Morphy-Richards-48715-Cooker-Stainless/dp/B0000C6WH1/ref=sr_1_1?ie=UTF8&qid=1323341962&sr=8-1)
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as mine is only small (and the slow cooker ;D).
So you friend told me this morning when I left her ;D :D :D
HS
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Get yourself one of these CH! http://www.amazon.co.uk/Morphy-Richards-48715-Cooker-Stainless/dp/B0000C6WH1/ref=sr_1_1?ie=UTF8&qid=1323341962&sr=8-1 (http://www.amazon.co.uk/Morphy-Richards-48715-Cooker-Stainless/dp/B0000C6WH1/ref=sr_1_1?ie=UTF8&qid=1323341962&sr=8-1)
Already have one but not the juggernaut version like this one ;D. It's ideal for what i use it for and to buy a beast like this one purely for slow cooking base would seem a little extragant ::)
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I regularly save some curry for the next day when I'm testing new recipies. It helps re sensory overload albeit that the curry will be different due to sitting for that length of time.
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All made perfect sense, and many thanks for researching and posting, but it raises one question that I meant to raise elsewhere but will ask here anyway : do others believe that Basmati rice varies significantly in quality, particularly w.r.t. the smell/aroma/bouquet once cooked ? I ask because (a) I avoid Tilda like the plague, on the basis that I would be paying for the name rather than the quality, and (b) we are currently working our way through a 10kg bag of Lidl special, and when I cooked some absolutely plain the other night (boiled, steamed, no salt, no spices, no ghee) it had no distinctive aroma at all, whereas I am certain that good quality Basmati rice has a very distinctive (and pleasant) smell. What do others think, and what is the general consensus as to the best brand for flavour and aroma ?
** Phil.
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Phil
You pay's your money, and takes your chance ;)
For me Tilda is the best that I've come across, I did try Lidels once and like you found it quite tasteless, Never used it again.
So Tilda's for Me, May be a bit more expensive but well worth it, IMO
HS
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Hi Phil,
I've been using Tilda basmati rice for the last 2 years. When I cook it I normally just boil it without salt or spices. I can confirm that it has an excellent aroma when cooked this way. I usually soak then rinse before cooking.
It is very expensive (for rice) and I keep telling myself to buy the biggest bag as it works out far cheaper.
Cheers,
Paul
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Phil, I tend to take the same view as I take on wine, ie, that I'm happy for my palate to remain uneducated on the basis that if I develop a discerning palate I will then have to buy "the expensive stuff" in order to enjoy it.
On another note it strikes me while whandsy has such a helpful and forthcoming resource available we should probably pool our resources to come up with some further questions, to see what other BIR myths and legends can be either debunked or verified.
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Great post Whandsy, thanks for that, cooking the base properly may be last piece for me.
ELW
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All made perfect sense, and many thanks for researching and posting, but it raises one question that I meant to raise elsewhere but will ask here instead : do others believe that Basmati rice varies significantly in quality, particularly w.r.t. the smell/aroma/bouquet once cooked ? I ask because (a) I avoid Tilda like the plague, on the basis that I would be paying for the name rather than the quality, and (b) we are currently working our way through a 10kg bag of Lidl special, and when I cooked some absolutely plain the other night (boiled, steamed, no salt, no spices, no ghee) it had no distinctive aroma at all, whereas I am certain that good quality Basmati rice has a very distinctive (and pleasant) smell. What do others think, and what is the general consensus as to the best brand for flavour and aroma ?
** Phil.
Phil, this thread makes interesting reading - http://www.curry-recipes.co.uk/curry/index.php?topic=3487.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3487.0)
And i think a good place to continue the discussion on the qualities and types of basmati rice rather than taking this thread off topic.
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Re : Basmati rice I watched a TV doc 18 months ago
It appears that the big supermarkets are selling some very low grade rice with a little of the good stuff in it (ripping us off) following the TV chefs using basmati.
25 years ago I had to use Asian shops for the Basmati all there was in the supermarkets was Patna or long grain and uncle Ben's
I always go where the asians buy theirs
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Reply for george's question about being in top 20% of curries tried?
Sorry George i forgot to answer your question. Yes the curry was superb, it is local to my workplace, not home, so it's a relatively new find as ive only changed jobs 6 months ago. I have to say that the limited number of curries ive had from there have been that tasty that the takeaway would replace my own local takeaway if it was as convenient as ringing for one when hungry.
Wayne :)
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Wayne, just wondering where this place is? If its a good restaurant it might be of interest to another member should they happen to live in the area.
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Hi natterjak,
Its a takeaway not a restaurant and not a large one at that, its near ashton in manchester and the proprietor is a client of mine through work so i cant give specific details as i'm sure you'd understand. The knowledge he's giving me is, as far as he's concerned, is for my benefit, however i truly believe we all have these quality takeaways on our doorstep, i certainly have one close by, but what i'm trying to get for members is the techniques / no "secret ingredient's" etc rather than the mecca of restaurants.
Does that make sense?
Wayne
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Wayne,
I live in Ashton mate......please tell me that it's & starts on Stockport road :D
Ray :)
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Bloody hell mate theres hundreds of curryhouses around that'd be a one in a million chance Lol!!, seriously though because i don't live there im not sure of the rd its on but i think its manchester rd leading on from ashton new rd, really sorry pal but this guy doesn't know i'm posting so dont want to compromise him or my position at work as thats how i met him :-X
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No probs Wayne, of course I understand.
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Wyane, totally unerstand mate but;
If you are travelling from Ashton and you come down the dual carrigeway, you reach a church on your Right. You can either via right, and go on Manchester Rd, or keep straight and go forward onto Stockport rd. If you go right, the first curry house you will reach is the Kurry Hut, and smack next door is The Red Lounge. Keep going forward, and you will hit 7 Stars.
Gizza clue lol ;D
Ray :)
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Haha, no comment!!!
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Hahahah, it's 7 Stars pmsfl
Ray :)
P.S, If it is, it's the best curry house for miles and....it is Pakistani, not Bangladeshi....!
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Hi Wayne
Good factual post, refreshing after all the recent rubbish advice and spam.
The lesson you learned
'Lesson for me - i need to continue cooking the gravy after the blending stage,
i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow'
What they probably forgot to tell you about is the final boil. About 10-20mins.
The final boil and simmer, after blending, is fundamental to a good base gravy. IMHO ;D
On a rolling boil the base produces a froth, which turns into a bitter scum and is skimmed off as the oil starts to separate.
Then they turn it down to a very low heat ready for service and it sits there on the hob for hours.
Their not cooking it now, their just keeping it hot, so they can add it and make the curries.
So your slow cooker idea, isn't really what its all about.
The points you make in your OP are mirrored in my 3hr base video recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692 (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692)
Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.
Looking forward to your Take Away Kitchen adventures ;)
cheers Chewy
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:'( Sorry but Im gonna disappoint you ray as it isnt that one, it is pakistani though but the chefs bangladeshi ( apparently) you've all got to remember though that i've recently met this chap and am trying to pick his brains about technique etc, not cook an atul kochar style michelin star ruby!!
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:'( Sorry but Im gonna disappoint you ray as it isnt that one, it is pakistani though but the chefs bangladeshi ( apparently) you've all got to remember though that i've recently met this chap and am trying to pick his brains about technique etc, not cook an atul kochar style michelin star ruby!!
Ah well, nevermind Wayne, keep up the good work though mate.
If you do ever get the chance to try 7 Stars though, order their Seekh kebab starter.....truly awesome mate, it really is.
Ray :)
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Hi Wayne
Good factual post, refreshing after all the recent rubbish advice and spam.
The lesson you learned
'Lesson for me - i need to continue cooking the gravy after the blending stage,
i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow'
What they probably forgot to tell you about is the final boil. About 10-20mins.
The final boil and simmer, after blending, is fundamental to a good base gravy. IMHO ;D
On a rolling boil the base produces a froth, which turns into a bitter scum and is skimmed off as the oil starts to separate.
Then they turn it down to a very low heat ready for service and it sits there on the hob for hours.
Their not cooking it now, their just keeping it hot, so they can add it and make the curries.
So your slow cooker idea, isn't really what its all about.
The points you make in your OP are mirrored in my 3hr base video recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692 (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692)
Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.
Looking forward to your Take Away Kitchen adventures ;)
cheers Chewy
Thanks for the tip chewy, well its down to the base and me now, i have the ingredients and i have the powder, the base i have got is a lot darker,deeper and sweeter than previously when i've used it. Im cooking tomorrow so will see if its a) better than previous attempts b) the same (not quite there flavour) or c) exactly what my tastebuds are after, if its not right then i'm back asking questions and trying your base :)
Thanks again
Wayne
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Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.
Not seen myself but good point.
Got me thinking :o. When the pot of base gravy is almost finished, what happens to the last bit in the bottom....Is this poured into the next batch?? If that happens the cumulative effect would be hard to reproduce at home.....
Phil
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Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.
Not seen myself but good point.
Got me thinking :o. When the pot of base gravy is almost finished, what happens to the last bit in the bottom....Is this poured into the next batch?? If that happens the cumulative effect would be hard to reproduce at home.....
Phil
Very good initial post this and well done for getting access to some great info.When I had my take-away lesson the chef litterally tipped his base sauce pan on its side to get the last liqued out into his dish(he was making a madras at the time).The dirty empty pan was then put to one side for washing up later.He then put another base sauce on the stove and as he began to heat it the oil began to appear on the top.Obviously other places may be different but there was no cumulative effect in this place.
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Thanks for the tip chewy, well its down to the base and me now, i have the ingredients and i have the powder, the base i have got is a lot darker,deeper and sweeter than previously when i've used it. Im cooking tomorrow so will see if its a) better than previous attempts b) the same (not quite there flavour) or c) exactly what my tastebuds are after, if its not right then i'm back asking questions and trying your base :)
Thanks again
Wayne
Jury's out then :). Look forward to the feedback and what your conclusions are Whandsy and the next steps ;D. It's a thread like this that fetches the forum alive again. It's like a feeding frenzy when a post goes up about actually getting behind the scenes and into where the "magic" happens ::)
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7) they cook their tomato puree with garlic before allowing to cool to add yet more flavour.
Maybe next time you visit Whandsy you can ask how exactly do they do this and how much different does it smell and taste from the ordinary puree ;)
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7) they cook their tomato puree with garlic before allowing to cool to add yet more flavour.
Maybe next time you visit Whandsy you can ask how exactly do they do this and how much different does it smell and taste from the ordinary puree ;)
No problem curryhell, to save time and effort i have just bought some tom puree from the supermarket with added garlic, may need to try it watered down though as tastes a bit too garlicky
As regards my curry from friday night, i made a schoolboy error and it p**sed me off no end. I decided to make another batch of gravy and adopted some of chewys techniqes ie rolling boil and skimming off etc. The error i made was because the smell and depth of flavour was so good, i was impatient to use it and i didn't let it cool enough and because of this, it hadn't had chance to thicken properly so i didnt add enough water back in to thin it down. I left it "keeping warm" for about 4 hrs as well so was a lovely burnt orange texture. I was so convinced it was the real deal i went ahead and used it whereas i knew it should have been left!!
The result was good but wasn't right because the base flavour was too deep and a bit thick.
Yet another lesson learnt!!
I cant wait to make another batch as i'm convinced its close but "er indoors" is sick to the back teeth of curry smell so wants me to wait a few days 1st.
My next process of elimination however is on my next visit i'm gonna get a tray of just the base sauce and see if i can produce the results i need. That way i'll have the mix powder, the gravy and ive watched them cook it. If i can't get that right then i know its my technique, heat strength, spice frying etc. If i can reproduce it then i know its just the gravy.
This search for perfection is driving me crackers!! Oh well, at least i'm not alone :'(
Wayne
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He he, Wayne,
So much of this post mirrors my experiences too,
such as this;
i made a schoolboy error and it p**sed me off no end
and this;
I cant wait to make another batch as i'm convinced its close but "er indoors" is sick to the back teeth of curry smell
and this;
This search for perfection is driving me crackers!!
Don't just love this currying lark? :o
Ray :)