Hi Mate - welcome topp the site, you'll find plenty of good advice and methods, recipes and tips here.

I recently got one of those bad-boy burners myself, lol - quite the NASA experience!  Just DO NOT lean over the pan - ever!

As to oils, I just use plain old sunflower, mate. The oil I use to start the curry off is always spiced/flavoured oil from the bhaji, samosa and so on sessions in the deep frying pan, so I use ALL the oil I buy, there's no waste!

Please wait for more experienced members advice though - they are the biz...


Bests,

Pete

I have used lemon jiuce or slices of lemon - this is on one of Julians vids. It worked for my children when their old man got too heavy-handed with the chili powder!  ;D

Pete

Quote from: michael.t on December 12, 2013, 08:42 PM
And a Dansak

Well said - seconded!

Cracking job, CH

Thanks fopr all your efforts on our behalf, I am sure we all appreciate the tie and er... effort of tasting you had to force yourself to endure, m8 he he!

Seriously - bl@@dy good job, m8!

Pete

And they said being a culinary scientist would be boring!!  ;D

Yeah..... right....

Nice one CH - proof of the flexibility of the samosa dough - passed!

Pete

Hi m8 and welcome!!

Here's deffo one place to learn the way of the curry.

As to books, I do recommend CBM (Curry Barking Mad) 'British Indian Restaurant (BIR) Style Cooking' volumes 1 and 2
as ebooks, they are a fantastic resource.

I have Julian Voigts book, but havent really used it for recipes, more theory and methodology.

Micks (CBM) recipes are really tasty, though.

Anyway, you've arrived, so have a good look around, check the recipes and so on, get the books you think you want and get cooking, m8!

Bests,

Pete

FANTASTIC!!

This is why most of us are here I reckon Gino - so we can have what we like, when we like it, as often as we like it!!

Glad to hear you are enjoying success in your curry related endeavours, mucker!


Pete

Indeed, welcome!

I too have just joined recently and am learning a fantastic amount - all very useful info and my curry cooking is improving no end, yours will too, have no fear!

Enjoy the time you spend here, mucker!!


Bests,

Pete

CH - You are an inspiration!

I did these tonight and they are ALL down to you, m8 - thanks SO much!!#



This is only half the pastry, tomorrow I will try my new pasta maker (20 quid from the charity shop) on the rolling, see how she does 



Nice job Curryhell, now I have more confidence in the Samosa dept.

Bests,

Pete

Looking forward to the report, mucker!

Sounding very promising so far, I wish you all the best with them of course.

Bests,

Pete