Hi all,

I've been on here for about a year and finally after reading hundreds of posts (some good, some bad, some not necessary imho), I have decided to take the plunge. I've decided to follow Dipuraja's route (with a few tangents) as after a lot of reading I think its a good one to start with for a beginner like myself. I intend to post regularly in this thread with my curry journey. (If it should be moved to another board then please move it).

Bought all the required spices (and even a curry pan) mainly from the Chinese cash and carry I use as they always seem the cheapest and supplemented them along with the pan from MA brothers in Newcastle. Great shop in my opinion with helpful staff.

So following Dipurajas Base gravy (as posted by CA)

Dipuraja's Base Recipe

I borrowed a 7 litre pan from work and doubled the amounts and set to work.
The only difference was that I added a red pepper as well as the green one and the tinned tomatoes were chopped ones.

I cooked it about 15mins longer on both stages as I really should have cut the carrots smaller as they were still a bit firm.
I left the lid on whilst cooking but after blending it was about the consistency of Lentil soup so I added a pint of water figuring if it goes a bit runny, it'll reduce when cooking the curry's.

It reminds me in taste of carrot and corriander soup and I just put a small bunch of fresh in at the beginning including the stalks so I hope I haven't put to much in.

Tomorrow night I'm going to have a go at Chicken Ceylon following Dip's Madras recipe and adding coconut powder near the end  (which reading quickly is the difference between CA's Madras and Ceylon)

Here's the before and after photos of the finished base.

(Note to Self)

Need a better blender. Just about burnt out old faithful blending it down.   ;D ;D

looks good Gav, looking forward to some more pix.

Sounds like a plan. Made CA ceylon again this weekend and it always pleases my sweet toothed lot.

Quote from: RubyDoo on January 20, 2013, 06:48 PM
Sounds like a plan. Made CA ceylon again this weekend and it always pleases my sweet toothed lot.

It is the wife's favourite . Sat in many a restaurant deciding on a meal and willing to try something new, sending the waiter away because she hasn't quite decided and finally its Mixed Kebab and Chicken Ceylon - again

More to follow with photos. 

Double posting

Good post Gav Iscon. Good luck on the journey.  Look forward to the updates 

Tonights curry (my first) will be Chicken Ceylon. I pre-cooked some chicken today using Dip's recipe although I couldn't work out the G/G marinated in yoghurt bit so I put the G/G in some yougurt and then just put the lot in which was a bad move in my opinion and probably the wrong thing to do. Next time the Yoghurt gets the heave ho. Anyway the chicken tastes OK and is still moist. I was also at the Indian store this morning and decided I'll do Dip's Sheek Kebabs so I bought 500g lamb mince and have prepared it ready for cooking. Photos are Sheek Kebab mix, Chicken cooking and Chicken cooked. Roll on tonight.

Gav I can't believe it took you a year to take the plunge! 

Looks like you're well on the way now though. Hope it goes well.

Quote from: Secret Santa on January 21, 2013, 03:12 PM
Gav I can't believe it took you a year to take the plunge! 

You're right, you're right. I have spent the last 30 years eating them all over Britain though  There's a lot of reading to get through for a curry beginner with some delicious looking photo's.

I'm looking forward to pics of tonights food