I think you are right as my curries seem to be ruined by an over powering flavour coming from the veg and onions rather than the lack of a particular ingredient. What am I not doing right? I have cooked the veg and onions for various different lengths and have used pressure cookers etc but the taste doesn't seem to change.

ELW, you have just described exactly what is wrong with my curries. What did you do to fix the problem? Do you have a base recipe?

What is the secret then Madrasandy?

Quote from: gazman1976 on August 22, 2013, 03:45 PM
Yes George that is a great suggestion, I suspect we wont be seeing anything like that though

What's your problem? If you think Chris is talking a load of rubbish and won't produce the ebook then that is your opinion, but stop winding the bloke up with comments designed to get a reaction out of him. It is becoming very childish.

Good question. I cooked my first lamb dish (lamb dhansak) at the weekend and I loved it. The lamb though was very expensive and in tiny pieces. Was wondering uf Costco do diced lamb?

Hi Phil,

I live in Basingstoke, I would definately be up for this.

Nick

Thanks for the update Ken. Really looking forward to Chris's ebook.

How was the lesson Ken?

Base gravy now added.

https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w

I use the one from Mick's book. Still uses Pataks pastes but is very simple to make.