I watched this Indian....well Bangali in actual fact, chef frying some onions for this dish.  The oil was pretty damned hot.  In fact, he semed to heat up the pan for ages before adding the oil.  Then in went the thinly sliced onions.  He said that the needed to melt and later on added some water a couple of times.  I've been trying to do this with varying degrees of success and I'm beginning to think that my saucepen isn't the right type.  Maybe not heavy enough or made from the right material.  Do you gusy have any advice on which type of saucepan to use for frying.  Doesn't need to be too big as it's not for a large amount of bse gravy.  Thanks.

I would like to get hold of some Mustard Oil.  Does anybod here know of where I can get hold of some?  I found some on ebay but it stated that it was for external use only.

Hi,

I'm trying to make the Mix Powder as made in 'That takeaway curry secret'.  It requireds Basaar Curry Masala.  The ebook mentions 'Supreme' brand.  Has anybody tried this Mix powder blend?  What do you think of it?  Did you manage to find the 'Supreme' brand of Basaar Curry Masala?

Does anybody have a good recipe for mixed poweder which restaurants put into so many of their dishes?  I'm specifically want one for making a staff type curry.  I saw that Happy Chris mentioned that he will give a recipe at some point.  He talks of it when he's making a staff curry.  I did make a staff type curry a week or so ago using a sharwood's curry powder I think, but it wasn't quite up to the mark.  Incidentally, is mixed powder basically what we might call a 'curry powder'?  Thanks.

I've mentioned before that I've been helping out a little in a local Indian restaurant.  They eat what is known as the 'Staff Curry' at the end of the night but also, in the afternoon they eat another 'Staff Curry' which is fish based while the one at the end of the night is either chicken or lamb.  They use this fish which doesn't have an over-powering taste but it's riddled with small bones.  I've never come across such a fish with so many bones.  They claim it's comes from Bangladesh.  I've been told the name but I've forgotten.  Anyway, I asked the owner's wife if the same curry could be made using a fish from the UK's shores or at least more locak than Asia.  She said that mackrel works.  I bought a couple of mackrel and took them in and the chef cooked them.  Personally, I don't think the mackrel worked as well and were a little overpowering.  The chef also said that unlike their fish, he didn't fry the mackrel because they were too brittle to be fried and then added to the curry.  He did say though that they would work fine in a kind of spicy fish chutney which I've seen him make before.

My question here is, since I'm not very well up on my fish, what kind of fish do you people think might work?  Hopefully somthing which maybe cut into stakes and fried before adding to a curry and which wouldn't be brittle and break up and also not too over-powering in taste.  It would be an added bonus if the fish wasn't too expensive.  Thank you.

At this restaurant where I've been helping out a little, they use this smalling frying pans to cook most of their curry dishes.  They look like they're made of aluminium but my knowledge of metals isn't good.  I did ask the owner and he says he got them in London....which is quite far away.  I live in S Wales.  Anybody got some of these?  How much are they and where can you get them from?  Maybe even an internet based supplier?  Is there a special name for them?  Thanks.

I'd like to get my hands on one of these plants if it's possible to grow it in the UK.  Anybody know of a supplier or had any experience of growing this essential plant for Indian cuisine?  Thanks.

I've been looking at one of H4ppy's curry videos and he talks about using Asian bay leaves.  I haven't seen any of these being sold where I live.  I did see them being used in an Indian restaurant the other night but the chef said to me that they were no different to local bay leaves.  They certainly look different.  Would you guys on this forum think that I should try and get my hands on the Asian type or are the European ones adequate to use as a substitution?  Any thought?

I had an evening a few nights ago in an Indian restaurant.  On one of their shelves were these little 'blocks' of something or other.  They were about the size of pebbles and in all shapes.  Maybe they were about 2 cms across and in length but varied because they weren't square but irregular.  I asked what they were and the owner couldn't give me their name.  I was given one to eat and fistly, they washed off a covering they had.  Then you just stuck it in your mouth and chewed.  One of them said it was a kind of 'sweet'.  They said it would be 'hot'.  But I didn't think so although there was a tingling sensation.  It was pleasant and I helped myself to another later.  There was what I would imagine to be a stone as in a seed in the middle which you had to discard from your mouth after suching and chewing.  Anyway, there was a powdery substance next to their cooking station and I asked what it was and they said that it was what I had been eating but ground up.  They were putting this into at least some of their curries.

I've been asking the owner for a long time to give me some lessons and this week he's allowed me to come in.  I get the impression that he's not being that helpfull and he's mentioned that on Friday's and Saturday's he would like me to do some car delieveries between 6 and 9 pm and I'm thinking that this is the reason he's allowed be to join them.  I asked him if I could be there when they make their master sauce / vegetable prep etc and he said that I could but he didn't know when that would be.

I asked him about another powdered stuff which they put into most of their curries and he said that it took him 3 years to come up with it.  It's a mixture.  He mentioned ginger powder, mango powder and cumin powder.  But there's already a pot of cumin next to it so I'm taking it with a pinch of salt (or should that be cumin?).  He said that I can't know everything from day 1.  I'm really not sure how productive this is going to be.

Hi everybody.  I haven't been on this site for a while now.  What happened to the Chinese and Thai cooking forums?  Or are they hidden within another forum?  There were some interesting recipes on there and it's a shame if they've been lost.

I'm looking for a Wok Gas Burner so that I can create better stir fries.  I'm very much into Chinese dishes at the moment.  Ideally, I would like something I can use indoors......in the garage at least.  I'm not connected to the gas mains supply.  Any recommendations?   My knowledge of gas appliances is pretty basic so please don't be to technical.  :-)

I was looking at the following on ebay?   Any good?  Oh damn!  Just notice it's for outdoor use only. :-(

http://www.ebay.co.uk/itm/HotWok-Original-Wok-Gas-Burner-Set-HW3711-/271033385833?pt=UK_Home_Garden_BBQ_s_Accessories_LE&hash=item3f1ad94369

Did anybody see him on the Saturday Kitchen programme today.  He was 'chatting' live on the web after the show.  Here is a transcript of what he said.  It may be of interest.  My question is in red:

Daniel Boardman (St Andrews): It is my grandfathers 70th birthday this friday and I was wondering if you had any ideas for some canopays?
Atul Kochhar (GUEST): You make some nice chicken tikka, samosas and onion bhajis.
richard (hednesford): Hi Atul, great fan of your food. which spices benefit from dry frying before grinding?
Atul Kochhar (GUEST): Most of the spices qualify for this. This process removes extra moisture from spices, but coriander and cumin benefit a lot from this.
John  (Falkirk): Loved the programme, whats the way to cook perfect basmati rice?
Atul Kochhar (GUEST): My personal preference is to just have boiled basmati rice, but if you wish to make pilau, you can check out my recipe on the BBC Food website.
David (Wales, UK): Hi Atul.  I understand Indian restaurants make a generic curry base for all thier curries.  Could you give a base recipe please?
Atul Kochhar (GUEST): Most of the good Indian restaurants have different sauces for different dishes. If you are after a basic curry sauce, then the way to make it is saute whole spices (you can use cumin, cinnamon, cardomon, cloves, bay leaves), then add chopped onions. Add a ginger-garlic paste and powdered spices (turmeric, coriander and red chilli), add chopped tomatoes and cook it through. There you have the basic sauce.
Tim (Kettering): When making a curry is there a set method for cooking the ingredients? ie where and when do the onions, spices go in?
Atul Kochhar (GUEST): Yes. The sequence is that the whole spices go first. Then onions, then the ginger-garlic paste, then powdered spices and then tomatoes. That's it!
Jayne (Glasgow): Hey Atul, What is your favourite Meal?
Atul Kochhar (GUEST): Thai cuisine is my favourite. So anything Thai.
John (Lancashire): hi atul, what can I use in curries in place of coconut (due to food intolerance)
Atul Kochhar (GUEST): Try yoghurt, but do not bring the sauce to boil.
Shameela (London): Atul, are your restaurants halal?
Atul Kochhar (GUEST): Some meats are and some aren't. Always ask the waiter.
Jackie (Sydenham,London): Is king prawn on puree authentic and if so how can i make it?
Atul Kochhar (GUEST): It's authentic British!
Jane Smith (Healing, grimsby): I have coeliac disease but adore indian food. Are most sauces thickened with gram flour or is wheat flour widely used in indian cuisine?
Atul Kochhar (GUEST): Always mention it to the waiters when eating in Indian restaurants as some chefs, trying to be creative, could have used something different.
Phil (Waslall ,West Mids): Hi Atul. How do i make Gulab Jahms please.
Atul Kochhar (GUEST): Please check out James' recipe which is on the website.
john (sheffield): what are the best chillys to use in a curry
Atul Kochhar (GUEST): Mild ones.
John Tinkler (Kildare , near Dublin.): Atul, Can you repeat the name of your Dublin resturant.
Atul Kochhar (GUEST): Ananda.
dixi (swindon): what is your favourit vegg book?
Atul Kochhar (GUEST): I haven't written one yet! I like Gregg Wallace's veggie books - he's written a couple and I think they're inspirational.
Sarah (Norwich): Do you have any Atul-ish methods for updating the classic british roasted vegetable selection for a Sunday Roast?
Atul Kochhar (GUEST): I love serving cumin potatoes instead normal spuds and also while roasting vegetables I like to spice it with bay leaves, cloves and pepper.
Alan (Dunfermline): Looking at today's fish pie I would tend to add a little cummin - do you thnk that would work
Atul Kochhar (GUEST): Absolutely.
Pipi (Windsor): I am doing a junior master chef competition, what would be a good dessert to do in under an hour?
Atul Kochhar (GUEST): A great classic - bread and pudding with a twist. Let it be your imagination....
Jim Morgan (Hamilton): Going to Brick Lane for a curry with London friends. Any you would recommend?
Atul Kochhar (GUEST): Ravi Shankar is my favourite one there.
Bill (Chesire): Do you do any cookary schools?
Atul Kochhar (GUEST): I do masterclasses at Benares and Vatika.
Joanne (Maidstone): Do you eat differently at home to what you serve in your resturants?
Atul Kochhar (GUEST): Yes I do. I prefer simpler food at home.
Al (Stirlingshire): Atul, what does Ananda mean?
Atul Kochhar (GUEST): It means "eternal joy" (according to Buddhist philosophy)
Mayan (Wolverhampton): Hello Atul, where would a good place to start to pursue a more in depth understanding differing regional indian cuisine. would you reccomend any courses i could take?
Atul Kochhar (GUEST): In the UK there isn't any, but if you're visiting India, you can browse on the web to find several available.
Janet (Bury, Lancashire): Hi Atul, sorry lost my connection.  What is spring roll pastry and how do yoou make it please?
Atul Kochhar (GUEST): It's generally best bought.
Hitch (Kettering): What are the ingredients for Naan? I've tried loads of combinations with no success.
Atul Kochhar (GUEST): Manju Mahli's a good chef, try hers: ttp://www.bbc.co.uk/food/recipes/database/naanbreads_77147.shtml
Gill (Cheshire): What is ur idea of food heaven? and what is ur idea of food hell?
Atul Kochhar (GUEST): Food heaven is seafood and food hell, I haven't thought of it much!
Alan (Dunfermline): What types of dishes would you generally use black cardomon in rather than green
Atul Kochhar (GUEST): Mainly with heavy meat curries. You could use a combination.
susan (sheffield): Hi atul...could you please tell the shops which sell buffallo meat in england
Atul Kochhar (GUEST): Browse online to find a supplier - I know there are several.
Helen (Orkney): Hi Atul, How are you? How do you like your Eggs?
Atul Kochhar (GUEST): Still learning omelettes!
aud (hereford): name a couple of easy recipee indian cook books
Atul Kochhar (GUEST): Manju Mahli's a good author and another one is Mrivula Baljekar. They have written several.
Atul Kochhar (GUEST): Thanks for all your questions. See you all on Saturday Kitchen again soon!

I used to have this land-lady who was once upon a time married to an Indian man.  She spent years living in India....not sure which part and not that interested at the time....I was in my early 20's.  Anyway, she used to concintuously cook Indian dishes for me.  They were magnifiecent.  Anyway, she used to have this Indian Pickle which she had made up herself and it was really good.....I remember here calling it what I thought was Panch rang.  I did a search and this is what I came up with and really does look what I rember eating at her house some 20 years ago.  (I can remember her telling me that panch meant 5 in some Indian language.)


http://www.tarladalal.com/recipe.asp?id=3013

Anybody tried this or better still tried making it or have a recipee for it?  Would it be easy to get the ingredients in the UK?

Has anybody taken their base sauce into a restaurant which they know makes a decent curry and asked the restaurant to make up their usual curry using the home-made base sauce you gave them?  Would the final curry be as good as the usual curry from that restaurant etc?  Sorry if this has already been explored.  If it has....could somebody point me to the discussion if there is any.  Cheers.

Do you guys know where one can gt restaurant cooking eqiupment second-hand?  Maybe some trade mag?  I am looking to open something in a year or two.....not Indian but a kind of cafe.   I want to start looking out for table/chairs and some kitchen equipment now and over the next year.  Cheers....

Is it safe to re-heat oil several times?  I heard that when you do that it's properties can change and become carciniogenic.   Anybody have info on this as I don't know how reliable my source is?

This is another dish which I very much like and almost falls into the curry category.  Does anybody have a good recipee?  This dish also greatly varies from place to place.....

 Ingredients
? Serves 4

2lb/900g Large Onions sliced into thick chunks
1 Large tin Chopped tomatoes (400g)
1 Tablespoon Tomato Puree
10 Cloves of garlic, crushed
4 inch piece of root ginger, skin removed
1 Teaspoon curry powder
1 Teaspoon garam massalla
1 Tablespoon Turmeric
Juice of 1 whole lemon
3 Pints chicken stock
1 Teaspoon salt
10 Tablespoons vegetable oil
? ?


We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.? ?

? Method
Bring the water to boil in a large saucepan with the salt. Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes. Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary). Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor. When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later. Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor). Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat. Once the oil is hot stir fry the thick paste for 1 minute and then a dd the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together. Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes. You can now use the curry sauce immediately or freeze or refrigerate it.

I got it off the? http://www.curryfrenzy.com? web site....Idon't know if it has been posted bofore.? The only change i made was that I added a green pepper to the onions etc purely because I had one in the fridge and needed to be use.? From the sauce, I use the Curry Secrets Cook book chicken curry recipee for the final additions to make the curry.? It was very good I thought as did the family.  Oh, yes, I use Ifindforu's curry powder but I don't know how much difference that makes if any.

How about another section in addition to Chinese for Thai Curries?  I have a few dishes I could add......

There are so many version on here but is there a consensus on the closest to the restaurant curry base?