I've been playing around with different fish in curry for a while and did some digging after a few disasters. The problem seems to be finding a fish that doesn't fall to bits and compliments the curry taste. The best I've found up to now was monkfish tails but results vary with it and its too damn expensive.

   We have a local curry house that does a spectacular fish karahi and I finally got out of them what it was I was eating, 'River Cobbler'! I'm sure some of the regulars on here are well aware of this fine fish but for me it has been a revelation. It's cheap, the taste is subtle enough and it doesn't fragment after 60 seconds in the pan. Marinating first doesn't seem to work but 5 mins before the end I simply lob it in my pan of curry and the magic comes out the other side. I tried it with an old Jalfreizi recipe on here and it worked perfectly.
https://curry-recipes.co.uk/curry/index.php/topic,2664.0.html
Darth Phall's base was used.

Myself and a friend are playing around with the curry recipes as sometimes the 'bir' with the bases can be a bit similar. My friend made a chickpea curry with pomegranite molasses instead of tamarind. Both have a fruity bite to them but the pomegranite molasses has a fruitier hint without the harder kick of tamarind. I was quite taken with the results and can recommend this product. It was purchased at Waitrose.



For anyone wanting to play around with something new this is excellent.

   I decided to have a scout round the shops for a carbon steel curry pan and found a bargin in the discount place, Boundary Mill. I got a 24cm pan for ?2.70, probably bargin of the century. I've seasoned it, given it a test drive and the currys are coming out much better as the heat I can get through this thing on a domestic gas ring is nuclear compared to my old alum non stick.



   Excuse the crappy pic from my phone as I'm waiting for a link lead for a camera. I'm so blown away by this pan that I've ordered the bigger 35cm so I can fit more awesomeness in the pan. Only down side I'll give it is the handle is a fraction over sized which makes it a little unsteady before the food goes in but a hacksaw and angle grinder will soon fix that.

   On the pan debate I decided to go with the carbon steel due to some of the fear mongers talking about alum being toxic. I'm 99% sure that is crap but it was enough to scrare me onto steel. Thing is, the results I'm getting with this pan are so good I don't feel I've lost anything.

I've eaten in a lot of curry houses but this place is a cut above the rest. It's a bit of a travel for us but the depth of flavour they get is amazing.

They do a few specials from Bangladesh and one off's for the love of the art. A couple of years back we threw a leaving party for a friend and 5 of the guys ordered a whole leg of lamb. They slow cook this thing for about 24 hours and served it. The results were of another world, they must be curry scientists there.

Staff are very friendly and you can get a 10% discount card for a year which is like a season ticket. Their site is sadly down but heres a link to their page on the local resturant site which links to them.
http://www.barnsley4me.com/bc/profile/curry-mahal

Hello everybody.
First off congratulations on making SMF a successful board, spammers forced me to take mine off my website but you guys seem to have been able to stop them.
Second I'm here to learn more about curry. I've been cooking curries for about a year now and I want to become the curry oracle.
Some of the recipes look fantastic but the amount of oil and fat in some of them trouble me. I understand how fat carries flavour and why a lot of the curry houses use ghee and oil. My aim is to expand my talents using more healthy types of cooking.
I'm looking forward to sharing what little I know and learning from the curry masters here. See you around.