My first photo contribution to the site and last curry of the year. This is a chicken tikka massala - I also made a vindaloo and bhuna but far too much booze had been consumed to make for good photos.

I used the Zaal base and red sauce except for two key differences:
1. I used beetroot powder as a food colouring. This turned the dish orange more than red.
2. I tried brining the chicken breasts (free range) before marinating and roasting at full whack in the oven. The resulting tikka was very juicy. All in all a very nice meal. Sorry the other pics didn't come out well.

Hi all,

I'm returning to the site after a period of absence. I lost my password and have been busy with work but have now sorted everything out so now hope to be back, to learn and hopefully to contribute. Still looks a great site!

Vinders

I've just come across this roti/nan oven:

http://www.rotoquip.co.uk/roti%20machine.html

It looks interesting, but I'm not quite convinced the result for nan breads would be as good as with a tandoor.

Has anyone come across one of these or seen one in use in a restaurant / takeaway?

I've just been indulging in some curry porn by watching the webcam of a TA: http://currys4u.com/index.php

and have noticed that the chef put something solid in the CTM and a korma. I don't think it was butter and wonder if the chef was using creamed coconut block instead of coconut flour.

Has anyone tried using creamed coconut? If so does it give a smoother (less grainy sauce)?

A couple of days ago I put some left over madras and vindaloo, which I had cooked, in bowls covered in foil for storage in the fridge. The next day, there were holes in the foil where it had touched the curry and flakes of foil in the food. I normally use plastic wrap and will make sure I have some in the house for next time.

In the meantime, has anyone else experienced this? Could it be due to the lemon juice that I put in the two curries?

Any thoughts appreciated..