How do you make garlic and ginger purees/pastes?

Started by currym4d Pages1 2

What is the "meat" used by BIRs?

Started by gideon_farquharson

How do I get the oil to rise to the surface of a curry base?

Started by ted_paper

How do you store "reclaimed oil"?

Started by matt3333

Which fresh chillies should I use?

Started by topconker

What is "Basaar Mix"

Started by Cory Ander

Which online store is best for spice mixes, pastes, etc?

Started by Derek Dansak

How do you store Ghee?

Started by Bobby Bhuna

How do you "blend" a curry base?

Started by bodmass

How do I make "fat free" curries?

Started by Argonaut Pages1 2

How should I use my frozen curry base?

Started by k21000

How do I get my tikka marinade to penetrate the meat?

Started by zzikester

Why is my chicken too dry?

Started by bodmass

What is "restaurant masala"?

Started by bearbib

How can I prolong the life of my fresh Coriander?

Started by Bobby Bhuna Pages1 2

How do I get the oil to rise to the top?

Started by lorrydoo Pages1 2

What is tomato puree?

Started by joshallen2k Pages1 2

Which Oil (or Ghee) Should I Use?

Started by greydog Pages1 2

What are members favourite recipes on the forum?

Started by Unclebuck

How much spice should I use in a madras?

Started by charlie180