Quote from: mickdabass on June 16, 2008, 11:34 AM
I wet out for a curry friday night in Sutton Coldfield. Is only the second BIR curry that I have had in 18 months!!
There were two things/smells that caught my attention. The first smell was boiled onions, and the second was fried tomato paste! That got me thinking: has anyone tried blanching/ boiling their chopped onions before frying? Next time I cook a curry (friday) I think i will try par boiling the onions and maybe adding a little more tomato paste to my curry
cheers
mick

G'day Mick, which restaurant in sutton did you go to?  I really miss Jahed Cuisine of India in Wylde Green and the curries are poor by UK standards in Oz :-(

Hi Guys

Many thanks for your prompt replies.  Its testament to the quality of this site that I had perused before making the plunge to join in, which really ddn't take me long.  I will try that Vindaloo recipe as a first attempt to get the ball rolling.  I like to thi k of myself as being pretty good in the kitchen but curry wise, I have relied on the the likes of patacks to get me by which  I hope will now be a thing of the past 

For ages, I have always known there was a way of doing these things and i had yet to read a recipe that inspired me enough to convince it was the right way of doing things.  I had often watched curry chef when I had the chance and had always seen them use a base of  some sort so knew that there was something in it.  Reading parts of this site has put a a piece of the jigsaw firmly in place and I'm looking forward to being more involved.

Cheers for the kind words and Brummie.... I will be trying the Vinaloo recipe as my first attempt.

Thanks

Bondi! ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D

Hi All

God how good is this site.  I've recently emigrated to Sydney, been here 2 weeks now and am loving it however In all of the previous times I have spent here and now, I have yet to find a good curry.  Its like the Australian Indians have forgotten their cooking skills and the Menus's are so much different.  Restaurantwise, I have only scraped the tip of the iceberg so my quest is to find the best curry in Sydney ;D!  this will no doubt come with a few disappointments however you can be sure that I will be making use of this site and will learn to create my own. 

For me, a curry is like what Heroin must be to a drug addict and I am currently going through the withdrawals.  Fortunately, I do like Thai food and the Asian influence here means that they do do very good Thai.  I also like Malaysian and there is a dish called a "Laksa" which if good gives you that curry hit.  That said, its nothing on Plaza Balti on the Ladypool Road in Birmingham and not a patch on Jahed in my home town of Sutton Coldfield so here's to honing my culinary skills and being back into curry heaven.

Currywise, I like them hot and would usually go for a King Prawn or Chicken Tikka Vindaloo style curry that is richly spiced and fully of flavour with a few of the little green fellas draped over the top.

If anyone would like to point me in the direction of a recipe to get me started, that'd be great.

Cheers

Bondi aka (Graham)