Hello chaps.Returing to the curry quest after a break.
Quick question: I've seen a few base gravy recipes that call for Turmeric to be added  in the initial boil (ie the onion, carrot, ,pepper, , tomato stage) what's the reasoning behind this, and is there any noticeable difference in adding Turmeric at this early stage?
I've noted Turmeric is also added again during the inclusion  of the spice mix.
I'm going to be cooking a pot of Chewy's base, which has always delivered well in the past.Wondering if I should add some turmeric for the boil.
Thanks for any help.

This may intersest some of you.
Last nights Celebrity MasterChef , top Indian restaurant La Porte des Indes.

http://www.bbc.co.uk/iplayer/episode/b015snpk/Celebrity_MasterChef_Series_6_Highlights_Highlights_8/

Hello.
In a few days i'll be making up a batch of Samosas,say around 50+.
I Don't use Filo Pastry,the Pastry i'll be using is:plain flour,melted butter ,salt,water..(which is my Preferred Choice)
My method of cooking will be Deep frying.
Now my question is,freezing them.
Is it best to freeze,Uncooked/cooked/or Partially Cooked?
Does it make any difference either way?
Thanks for any help.

   
Hello.
I know the main pan to have is Aluminum,but reading up about them has me a bit confused.
Now I've heard about the so called health issues,but I'm also hearing alot about how it can change the taste of your cooked food by causing oxidation.
What does oxidated food taste of...metal?
I made a madras tonight with my new aluminum pan,and for the first time ever i thought i could taste..metal throughout the curry?
Anyone else had this happen?
I've read,foods to avoid ie.Tomato and anything acidic.
Arnt most curries acidic?
What pan should i be using?
Any help  thanks

   
Hello.
Throwing away some old spices and replacing with fresh,etc/
I'm shopping online and i think it comes down to these two:Rajah or Natco.
Are they just as good as each other?
Anyone with a preference for one?
Many thanks.

   
Hello.
Reading 'undercover curry' and keep coming across 'The Curry Spoon.
Anyone got one?.
Are they mainly for the Dipping Technique.
I've looked all over the web and it impossible to find one(not that i'm in that much of a hurry to purchase one).
Is it just a tablespoon with a long handle?
I'm led to believe every Indian chef has one.
What's the deal with this.
Appreciate the help.
WM

Hello all.
Just stumbled across your site by accident really.
Was Googling ' Dave loydens,undercover curry' because i needed some advise on...well on everything in the book really,it's very vague,,and i came across this forum!
After reading 30+ pages (which was very interesting),i decided to join this website.
From what i've seen,It looks fantastic!
Is at all free?
I'm newish to making proper curries.
Few months back i joined 'The Curry House',which introduced me to making curries with base.
They're very nice indeed,but i wanted to move on (as you do)to that 'real' curry,so hence my purchasing the 'Undercover curry'.
Then i found you guys!
Anyway,where was i...ah...
I'm a vegetarian,as is our entire family so i'm used to substituting ingredients etc.
Are there other vegetarian on here?
I'm going to look through the site now and get the feel for things.
Look forward to posting.
Many thanks,WM.