Hi Jerry , Haldi,

I've watched them all and found them useful, especially for technique,
They show all the ingredients going in, ie tomato paste, mix powder, salt, chilli, methi and the like but don't always describe the amounts but if you have a good recipe then I suppose you know,
For me , they're all about method and timing,
The bloke who took the videos has even taken his own base in and thechefhas cooked a madras with it, all very interesting,

One point, can someone tell me why my post about the videos on the other site was removed, I don't understand why that would have been done

Hi Derek,

A tablespoon of salt per dish, I'm struggling with that,
I know if I was to put that amount of salt in any curry, whether or not there was any salt in the base, would make the dish pretty much inedible,,

Mick

Yes , saw it, unbelievable,
it snot  what I'm looking for in my curries,

Im actually living in Airdrie, there is a fantastic indian restuarant there.

Just made a lovely keema curry (minced curry?) and i loved it!  Im having a party tomorrow night and we are having a cok off, and all the guests are going to blind taste them.

Went into a little spice shop in bellshill today and the lady couldnt have been more helpful.  I have some lovely green chillies that are packed to the brim with chilli seeds.  I must admit i was peeing into the wind a bit with the recipe but turned out ok.  I aint sharing cos you'll all probably laugh at me for my very basic recipe! lol

Bloody Hell,

Sod cooking round yours and if anyone thinks I'm eating there you can forget it,,,,

Bloody Foreigners

Johnny English