Topic: Ashoka at the Quay

[Curry King]

Thanks PP, these first hand reports are excellent, just when you think you have tried it all along comes something else.  I never would have thought about putting margarine in the base, I will have to gibe it a go be interesting to hear what people think of it.

[Panpot]

Guys I am attempting to load up some photographs but not being techie minded I really am having challenges. I have checked out the how to do it post but it seems double dutch to me I am sure it is clear enough but I am struggling,can anyone help?

I have a busy weekend and will have another attempt to norrow night.

[rallim]

Panpot

did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios

Oh!!!and of course mango chutney  ;D

[adriandavidb]

This margerine thing, I'm temped to give it a try.  However from a technical point of view, I not completely sure HOW it could influance the texture.  Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?

I don't want offend anyone here, just playing devil's advocate really; but I shall give it a go!

By other concern about marge:  hydrogenated oils & trans-fats!  My curry-rich diet is unhealthy enough without compounding the problem.

Having said that, please keep up the good work Panpot, I certainly not criticising you or all your hard work of all all our behalves!

[chinois]

This margerine thing, I'm temped to give it a try.  However from a technical point of view, I not completely sure HOW it could influance the texture.  Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?

It sounds like the same idea as the french technique 'monte au beurre'. That certainly makes a difference and is used by the best restaurants.

[adriandavidb]

Fair enough!

[JerryM]

Panpot,

adding pics is real easy. use a photo edit software ie microsoft office picture manager - on the picture menu set the width to 700 pixels and then compress for document use. on the post select additional options (bottom left) and browse to the saved pic file.

if u still struggle email them to me and i'll upload them.

[Panpot]

Forgive again guys Ive been on my feet all day and although I've checked I can't face doing anything tonight. After work tomorrow I will probably go for a curry so it could be Monday before I can post again and get the rest of the recipes and photos up. JerryM I may email you the photos if I can't get it sorted thanks. Adriandavidb I have the same concern about trans fatty acids and margarine is something I would never normally eat. If once we have fully tested it out if it does make a difference then my next search would be for a safer substitute but foe the time being I want to test all of this out before going back for more info and recipes. I still have lots to post and ultimately even the recordings in due course. I obviously learned a lot especially when it comes to chicken dishes where I will now cook from fresh the marinaded version. The pre cooked lamb was fantastic and will look forward to being able to recreate the same melt in the mouth result. The recipe he gave me for CTM was interesting too and once I get the recipe for Patia base sauce and spiced and garlic chicken I will have along with other recipes he gave me enough for a resteraunt  menu. I am needing to rest up now so good luck with it I am pleased so many have had a lot from this up till now and if JerryM can say as he has on the base post that his cooking this past week has been his best to date then that's cool because I can't wait to have a go, cheers and thanks Panpot

[adriandavidb]

Thanks Panpot, keep up the good work!

[Panpot]

I am sorry that as yet I have been unable to post more recipes. I have been really busy at work and need to listen to the recordings to confirm recipes. I will do what I can soon.