Hi Ed, long time since I posted this but I always try to remove whole spices before the curry gets onto a plate.

It's not nice chomping on a hard piece of bark or a bay leaf!

Paul

Sorry to advertise here but just thought somebody might be interested in a little used pro-blender. Missus bought it me for my 50th birthday but I only used it 3 times.

http://www.ebay.co.uk/itm/111336992320?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

Paul.

Nice one Michael, that looks really tasty!

Paul

Thanks Adey, will give this a go. A whole pack of butter doesn't sound so bad for 8-10 people.   

Paul

Thanks for this recipe Adey, how much meat are we talking about for this dish and how many people would this serve?

Paul

Quote from: haldi on February 22, 2014, 07:57 PM
I've just finished a madras and a vindaloo, made using this base and his recipes.
This is REALLY good
I mean    REALLY    good
I tried the mark 1 recipe posted (was it last year?) and that was too oily and generally disapointed my whole family
So I didn't have high hopes for this version

What can I say?
I was absolutely knocked out, and everyone cleared their plates, then wiped them round with their fingers for the last drops of sauce!!!

I recommend everyone to try this

Hi Haldi, thanks for posting this. So did you buy the e-book and make everything to spec? I've also bought the e-book and was thinking of giving it a go as I've stopped trying to make BIR curries for around 18 months due to a lack of success.

Did you make the (ginger heavy) garlic/ginger paste to spec and also the green chilli puree? Did your food have the aroma you've been seeking?

Regards

Paul

Quote from: natterjak on December 26, 2013, 06:32 PM
Phil, I'm confused. What does any of this have to do with cooking curry.? You're posting in a curry themed thread, in a curry-specific section of a specialist curry cooking web forum. Your rambling personal journal entries to which we are regularly "treated" have no place here and are most unwelcome to me, and I'd venture to say most forum users.  Why you persist in this abusive misuse of the site, even in a thread in which you've previously been upbraided for being off topic, is quite beyond me.

New technology brings with it many novel opportunities for people to self-publish their memoirs for the benefit of anyone interested in reading them. I suggest you avail yourself of such means to see whether you can channel your enthusiasm for sharing every detail of your life into producing a kindle-classic "Phil's Life, day by day". I won't be buying. Mind you, perhaps with such an outlet you could then spare us your diary entries and just make use of this website in a normal fashion, ie to contribute to the topic of curry cooking?  That would be most welcome! 

Well said NJ. This forum is turning into Phil's life blog and most of us are not interested.

I don't mean to offend Phil and I'm sure he is a decent bloke in real life but he's obviously addicted to posting on here. He must be the top poster by far and half of it is completely off topic.

Paul

Lamb chops are very expensive nowadays.

I buy 24 smallish frozen lamb cutlets from Farmfoods for 10 quid. That's 3 packs of 8.

They are a bit small but you're getting to eat 4 chops for

I joined CA's forum but never posted and now it looks like the account has been deleted. It is a bit of a fan-boy site IMO. Anyway I'm happier just to lurk these days.

Paul

Classic AC/DC from Bon Scott era:

http://www.youtube.com/watch?v=bEwQK3DjOCs