we have cracked it.

[moonster]

Well I have either cracked it or fluked it. It is deffo one of the two though ;D

[Domi]

Thanks Moonster Much appreciated

[Stephen Lindsay]

great post moonster, glad you have found your curry nirvana!!

your link to kitchen website seems to be a portal to a lot of other kitchen companies?

[moonster]

stephen,

thanks for pointing that out.

Domi here is the correct link below

www.diy-kitchens.com

Alan ;D

[Derek Dansak]

Domi    -  lol whose writing your gags these days !  !  ,  ;D   tee hee 

[trucker5774]

I reckon there is something in the heat theory. It certainly is true for Chinese. It also explains (but not excuses) the odd take away I have had that had burned very slightly. Maybe the chef was just striving for the super heat

[Stephen Lindsay]

moonster - thanks for the link - excellent site!!

[Yousef]

Nice post.

Can you put some pics up, would like to see the cooker and the curries.

Stew

[moonster]

Stew,

I will post pics on sunday as the next time i will be able to cook a curry is on saturday.

I have ran out of razors base so got to knock some up on saturday morning.

I will also attempt to link everything together of what i did.

thanks

Alan ;D 

[Derek Dansak]

I actually think cooking a curry should be quick and very very hot. if you cook to long at high heat you go past a point of no return where things like spice and garlic and tom puree begin to decline in flavour. this is how they cook at my local bir, very high heat and short cooking time. I know the slow boat method is also good sometimes, but generally i adopt a quick high temp cooking phase.