Some interesting opinions there, before we ventured into Indian curry's all my family loved a Chinese t/a at the weekend but there was one in particular that stood out from the rest and at home we tried all sorts of ingredients and cooking styles to try and match this special flavour (sound familiar  ) the only clue we had was that every dish had this moorish flavour, even the chips ! So we could only guess it was maybe the oil.. 

Not posted for a while but thought this worth a mention.
Had a new guy start work next to me his mother and father run a Chinese takeaway where he also works in the evening, the conversation eventually got around to curry and he was surprised at my passion for Indian, anyway, I also showed interest in Chinese cooking and asked how they get the lovely flavour that you can't seem to emulate at home ( as per Indian  : ) and he said we don't wash our pans  Not with washing up liquid anyway just hot water and a wipe around with kitchen roll, this keeps the pans seasoned and is good for the flavour of the cooked food.
Of course they cook every day so I doubt any bacteria has much of a chance to get a hold but if you only cooked once a week it might not be a good idea!
Anyway could this be another % towards that final 5% we all been trying for .

Brought a packet of pasta back from Italy last year for a work colleague, he didn't open the bag for a few months but when he did it was alive with black insects (alive !) 

Base thickens as it simmers in your curry,if your base was too thick at the start your curry would resemble a mud pie !

Excellent jb keep up the good work 

Thanks Naga,we find the odd clove or two in the pilau sometimes 

Was in my local t/a the other night and was looking through into the kitchen watching them make my pilau rice,firstly the chef put about a tablespoon of either veg oil or possibly melted ghee into a wok he then added a few whole spices and worked them into the oil,after a couple of minutes he removed the spice using his chef spoon and tipped a ready cooked portion of coloured boiled rice into the pan and stirred it around for a couple of minutes,pinch of salt another stir and into the container,nice quick and easy method.

Quote from: Garp on March 01, 2015, 08:18 PM
It's an extremely quick recipe to make, tommy, and, as luck would have it, I had most of the ingredients pre-prepared (what are the chances of that)?

I didn't have any haddock though and had to substitute it with whatever fish I had lying around.

Still almost identical to my local TA's CTM, thanks again



WT? Is that ! 

Tinned plum/chopped tomato's in the base and diluted paste (ketchup consistency) from tube in curry and I like a sliced fresh tomato in a madras.

Very nice mt 
My son built this 'man shed' complete with underfloor heating , bar , wifi , and wide screen tv and filled with junk at the mo !
Note the astro turf lawn going down .