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Messages - Mark J

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11
Doh!  ;D

12
One alternative way to cook these as I do is get a grill really hot, then heat up the tava until it is stupidly hot on a gas ring, slap the bread on the tava and put it under the grill

13
Supplementary Recipes Chat / Re: Pataks Madras paste
« on: January 27, 2007, 06:46 AM »
I think there is a recipe for a sheek kebab on here that uses pataks madras paste, I have some and used it to make that recipe and it was great (Laynes I think)

14
Lets Talk Curry / Re: Re heating
« on: January 27, 2007, 06:44 AM »
Always use the base hot and you should also reblend the sauce after freezing to get the same texture back

15
Lets Talk Curry / Re: Recipes. 10 year curry etc
« on: January 27, 2007, 06:42 AM »
Dhansak and Kalia please

16
Lets Talk Curry / Re: Raj TV - Chef's Special
« on: January 27, 2007, 06:36 AM »
I love delhi belly or whatever its called, seeing the spice markets and cooking in India is great

17
Supplementary Recipes Chat / Re: Patak's Kashmiri Paste?
« on: January 24, 2007, 08:12 AM »
I think theres a warning on pataks pastes not to eat them without cooking them first for what its worth.

18
Traditional Indian Recipes / Re: Recipe Book Suggestions?
« on: January 23, 2007, 09:23 PM »
Ive got the version just before the dvd version and I have to say, great pictures and a great read but too many typos and ingredients that just dont get used!

19
Just Joined? Introduce Yourself / Re: Drink
« on: January 22, 2007, 08:52 PM »
Lets get one thing straight, the UK is the ancestral home of curry, nowhere else. People flock from all over the world to sample curry as it is meant to be sampled in the UK

 ;D

20
Lets Talk Curry / Re: Raj TV - Chef's Special
« on: January 22, 2007, 08:37 PM »
This show is hilarious, often its like its being filmed with an old vhs camcorder! Good content though at times

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