Hello All,

I'm looking for an easy way to make some caramelized red onion chutney if anyone has
any good ideas.

Thanks Pat

Cheers Vindalooney,


Glad you liked it.
I can never get my rice spot on with the absorption method.
So I have a pan of boiling water, with bay leaf, turmeric and cardomom pods then put my rice in the boiling water for 5 Min's. Take straight out and cool it down to stop it from cooking any further.
Works every time for me.
I also pop the cardomom pods open and leave the seeds in the rice.



Try this Link:


https://curry-recipes.co.uk/curry/index.php?topic=1383.0

Thanks for the help Ast.

Its doing my head in now, from what I can gather there seems to be a few problems linking pics.
So I've kept the photo links in and the images seem better now.

Hello Ast,

I know the pics aren't great and I've tried to upload but am having problems.
As for the naan bread, I used the side of the wok with no oil and the brushed them with a little melted ghee after.     


Hope to have better pics soon.

ARRRGGG!!!!!

I'm trying to upload 3 photos of my curry.
Each photo is a Jpeg 768x576 and is 60kb

What am I doing wrong?


Pat

Here is my effort at Darth's base and his 100% Madras clone.
Along with some rice and Cory's easy to follow Naan bread ( although cooked in a wok!)

Talking about being in the mind.
Don't you always find food tastes better when someone else has made it, or if you taste someone else's it's always better than yours?

Hello All, I'm back here after having a short break.
Don't know if all new starters are like me but I loved this site and was making curry's ALL the time and think burnt myself out too quick!!
Anyway after yearning that BIR taste again I'm back.
So to start I used my old favourite of Vindaloo's base and turned it into a madras.
Then followed a great link
for nan bread( although didn't have the correct pan to cook it on! Used a wok!)
And that led me back here and wow what a taste I've missed.

Hi Cory,  Why is it that everytime I log on and look at your posts and see pictures of your food I'm starving ?    And at the same time wish my meals always looked as great as yours ! 

Practice makes perfect I suppose............................Back to the Kitchen.

Great food and easy to follow recipes, keep up the great work.


Cheers.    Pat

Hi RedGunner,  Welcome to a wealth of knowledge. I've been EATING curry for 18 years but only been COOKING curry for say 18 weeks  ;D so any tips you've got would be great.

Cheers.    Pat