Topic: Hi from Gold Coast, Australia

[dammag]

Hi.

My names Damian and I'm a 41 year old curry enthusiast from Gold Coast, Queensland.

I have been eating restaurant curries for about 20 years and have been cooking my own for about as long. They started out as chewy, horrible bits of shrunken beef in a tin of Pataks sauce but have become a bit better now.

I am right now cooking my first base sauce which I will be using to make beef saag tonight for me and the wife. I am also precooking some beef chunks to go in it. This weekend I'll be making chicken vindaloo for a mate and myself. He's a big vindaloo fan and we had a chef at a local restaurant making a great vindaloo for us but he unfortunately is now driving taxi's. Before he left the restaurant he did show us the whole spices he ground down for his spice mix. He had a "big" bowl of whole spices and he pointed them each out to us but I didn't pay enough attention at the time. He's a good bloke so we're hoping to get him to give us a cooking class.

I am having a great time reading the posts on the board and think it's great the lengths you guy's are going to to create great curries.

Damian.

[RubyDoo]

Welcome Damian - enjoy. 

[h4ppy-chris]

A warm welcome Damian, looking forward to reading more from you.

[curryhell]

Welcome to CR0 Damian.  You'll find plenty of info on here about British Indian Restaurant cooking as well as Australian.  Not sure what your preference is but look forward to hearing of your successes.  Your curries will definitely improve for having joined the forum Will be interesting to hear any tips from your chef friend too.  Most of us are open minded and like to experiment with new things  ;D

[beachbum]

Hi Damian, a bit south of you here at Old Bar Beach NSW and, like you, glad to be near the ocean during the current heatwave 
Funny how heatwaves are actually good curry eating weather  ;D

You'll find great tips and conversations on the forum here.

Michael

[dammag]

It was 30 deg C this evening in my kitchen as I cooked a BIR style Vindaloo. It even feels like India.

My mad curry mate came around and took a dish away as takeaway and he say's it's the best home one we've done (over 13 years) but he thinks it's a bit sweet. I caramalised 3 x onions (3 serve batch) with salt and sugar to give it some colour so might offset that next time with more heat!

Having the base sauce made up means I can crank out a curry super quick which is great.

This is a great site and I would love to have a curry with all of you guy's.

Damian.

[loveitspicy]

Hi Damian welcome

bir must be sweeping OZ with all the members that are joining!

best, Rich

[colin grigson]

Hi Damian and welcome to THE curry forum   

[dammag]

Thanks for the welcomes everyone.

I'm enjoying being here.

Damian.

[Yousef]

Welcome mate,

Enjoy the forum

Stew