Did anyone watch this last night. Rick Stein in Bangladesh.

Interesting to see how they started their curries given emin-j posts.

Iplayer linky:

http://www.bbc.co.uk/iplayer/episode/b00m9ysc/Rick_Steins_Far_Eastern_Odyssey_Episode_6/

cheers

I see so many recipes calling for curry powder AND garam masala.

I understand that there are a mixture of spices in each, but are they not essentially the same thing?

If they are, then would adding both to a dish over spice too much?

I've also seen that garam masala should be added towards the end of cooking. Curry powdwer can be added in the base.....

Can someone help on this?

very confuddled 

On BBC2 last night a program was on about chinese cookery.

http://www.bbc.co.uk/iplayer/episode/b00cjrs6

In this the girl talks about preparing/seasoning a new wok for use. She heated the pan up as high as possible, put in some goundnut oil and stired it around for what she said was abount 10 mins. She then showed the pan...burnt...and said this is what gives food the smokey taste

It couldn't be this easy could it!!!!

Looks like a great site with loads of ideas for producing that restaurant style curry. I've been tying for years with only mediocre results (although the expanding waistlne is testiment to my efforts? :-[ ).

I look forward t reading and trying out a few recipes.

Cheers