Hi admin,

Can you please reassure us that you do not also go to the extraordinary lengths that other lesser curry cooking sites go to to invade members privacy.

Im referring to this recent post by the site owner/administrator there (andy is his name):

"You see we use various commercial packages that sit at the front of SMF...The system has dynamic i.p interpretor and path recognition so it remembers all previous dynamic i.p addresses, email addresses, SMPT, mac, etc etc, along with a ton of more in depth technical stuff?." 

It may as well read:

"You see we use various commercial packages that invade your privacy and record as much personal information about you as possible, without your consent and probably totally against your wishes"

Whereas his membership agreement states:

"please note that with each post, your IP address is recorded, in the event that you need to be banned from this forum or your ISP contacted. This will only happen in the event of a major violation of this agreement. Also note that the software places a cookie, a text file containing bits of information (such as your username and password), in your browser's cache. This is ONLY used to keep you logged in/out. The software does not collect or send any other form of information to your computer."

And all this from someone who was so mortally offended when simply asked whether he came from the uk or usa.  Unbelievable.  :

We all know that he bans people who simply disagree with him or challenge him.  Oh well, I suppose some people will go to any lengths to prevent people from doing so.  :

I shall certainly think twice before going anywhere near that particular site again.  :

I hope you dont go to the same lengths here admin?

Bhoona Prawn Puri

I'm posting this recipe in response to a recipe request here https://curry-recipes.co.uk/curry/index.php?topic=1306.0 (given that there were no replies)

This is adapted from "100 Best Balti Curries" by Diane Lowe and Mike Davidson.  I have not tried it so can?t comment on how good it is.  It looks like a reasonable bhoona recipe though ? note the interesting (and unusual?) use of Worcester sauce!

For the Puri (serves 4):

Puris are similar to chapattis, but are deep fried, until puffed up.  They should be eaten at once, before they deflate.

• 115g chapatti (ata) flour or plain wholemeal flour
• Vegetable oil for deep frying
• Warm water (approximately 150ml)
• 2 tbsp butter ghee (optional)

• Place the flour in a bowl
• Gradually add the water, using your fingers to mix it into dough (also add ghee here, if you choose to use it)
• Knead the dough, for about 5 minutes, or until it is soft, supple, springy and not too sticky
• Cover with a damp cloth and leave to stand for 30 minutes
• Dust a work surface with flour
• Divide the flour into 4 parts and roll each past into a ball
• Place each ball, onto the dusted work surface, and roll it into a thin disc of about 8 inches diameter, dusting with flour as you do so
• Deep fry each disc in the hot oil, one at a time, for about 20-30 seconds
• Drain the excess oil by placing the puris on kitchen paper

For the Bhoona (serves 4):

• 100ml vegetable oil
• 225g small peeled cooked prawns
• 0.5 green pepper (seeded and finely chopped)
• 1.5 tsp salt
• 4cm cube fresh ginger (peeled and grated)
• 5 plump cloves of garlic (peeled and grated)
• 2 tbsp spice mix (1 part chilli powder, 2 parts salt, 3 parts cumin powder, 6 parts coriander powder, 8 parts paprika) or curry powder (or any other spice mix)
• 0.5 tsp Worcester sauce
• 1.5 tbsp tomato puree
• 2 ripe tomatoes (finely chopped)
• 400ml Curry Base
• salt and sugar to taste

• Heat the oil, in a wok, until hot
• Add the prawns, green pepper, ginger and garlic and fry until soft, stirring continuously
• Add the salt, spice mix and the Worcester sauce and stir to combine
• Add the tomato puree and tomatoes and stir to combine
• Add the Curry Base, stirring vigorously to break up the tomatoes
• Continue to fry the mixture, for 3-4 minutes, until the mixture is dry
• Add salt and sugar to taste (if necessary)

Add 0.25 of the mixture to each of the 4 puris and eat!