Quote from: Naga on January 12, 2018, 11:34 AM
Nice to see another fifth of 'The Fleet 5' back on the go, chriswg!

Maybe we should have a reunion

Don't tell me this means I might have to dust  off the old curry cooking pans from the back of the cupboard???

BTW - cleaned up the thread a little, let's keep it all friendly please!

BIR's generally use small cheap aluminium pans because they conduct the heat very quickly. The bigger the pan they worse the end result will taste. If you go out for a curry and 4 people order a CTM I guarantee they will all complain it doesn't taste as good as normal. The reason is because the chef is using his big pan and making all 4 potions in one.

I also have a small cast iron pan that is used solely for flambeeing the garlic tarka that I like to put in at the end of certain dishes.

Hey guys, nice to see this thread still going strong! I wish I could edit the OP as the Lemon Dressing shouldn't be in there (it causes the batter to break up) and I wouldn't add any salt if marinading the onions overnight. In fact I'd probably just add the aniseeds for overnight so the onions take on the flavour and soften a little but not too much. My guess from the last set of pics was that all the dry ingredients went in all night meaning a lot of water came out of the onions and made them very soft. This might explain why the batter looked cakey and a bit too dense.

Making flat ones seems like it should be easier but I find them harder. I think the trick is to cook them round for 10 - 12 minutes at 130 - 140 then squash them flat inside a metal chefs ring. This means they will spread out and flatten but shouldn't break apart. I used to prefer them flat but I probably prefer round ones now if they are cooked through.

Hey guys, great to see this thread still going strong! I should get this years seeds delivered today so will get them in the propagator soon.

I've opted for a basic cayenne chilli at about 50k SHU, it should go in most things and can be harvested red or green. Then I went for a Ring of Fire cayenne type chilli which is about 90k SHU and should be a good curry chilli when picked green.

Then to be a bit silly and keep the local Indians at the takeaway happy I'm going to try growing some Morouga Reds which I think are the current world record holders at 2,000,000 SHU. I grew some 1,500,000 Trinidad scorpions last season and they were uneatable even though when grown in non-ideal conditions the actual heat was probably half that. One lick of the inside and you'd think you had licked a halogen hob on full.

I also have some birds eye chillies from Sainsbury's. I might try drying out some of those seeds and growing them.

I think next year I'm going to exclusively grow Birds Eye chillies. They are a nice heat and versatile. Az uses them in his takeaway for green chillies, or you can ripen them for chilli con carne e.t.c.

I just took another 10 or 12 ripe Trinidad Scorpions to Az, along with around 100+ curry chillies. I have another big bag of them in the freezer for personal consumption. The Scorpions are fun to try a sliver of but are pretty useless for cooking with. We might try making a chicken scorpion curry at the takeaway tomorrow to see how it tastes.

Hmmm a tava would be a cheap way to test the theory since I already have one. I'm not sure if you would get the nice crispy base without the ceramic surface but I'll give it a go and see what happens.

If it does crack it's covered by a 3 year warranty so what's the risk?

Most will crack but not these bad boys. They are designed to be used with the Big Green Egg BBQ's directly on the flames. There are a few videos of people cooking pizza on them on the BBQ.

http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/baking-stone-medium/

?40 for the medium is pretty steep though but probably worth it if it works.

Thanks, it's a shame we aren't getting any sun as they aren't really ripening.

I also have about 6 "Curry Chilli" plants and at first I thought they were terrible as they didn't have any heat at all. I left some for an extra couple of weeks then tried them again and wow - what a difference. They are like perfect green chillies. A good heat (something like a birds eye) but still green, not too pungent and a good size. I think I'll be growing them every year from now on.