Hi Gang, I've got a bit of a quandary for those with knowledge. Last night I took my little flower [ Mrs Spicy } for a meal in our favorite B.I.R. last night to celebrate our 30th Wedding Anniversary. Anyway Mrs Spicy ordered a Chicken Jalfrezi, when it came it was on a sizzling cast iron Karari. I'm just wondering what do they add to the mad hot Karari to give this effect. Is it oil, onion juice, lemon juice, or water. Or do they just super heat the Karari and then add the Jalfrezi. Any advice will be welcomed as I would like to replicate this to get the same reaction from my little beloved. Thanks Paul

Well my little beloved { Mrs Spicy } came up with a good one last night. She recons that us curry lovers/holics are wholly { Get it wholly ] Responsible for the depletion of our ozone layer. This is due to the amount or methane gas produced from our good selves farting. Second comes cows { I'm saying nowt }.  ;D ;D :-X

Wishing everyone at cr0 A very Merry Christmas and a fantastic 2007. Have a great one. Paul

Where the heck is Darth lightspeeded off too {hasn't been on line since 6th Dec }. Surly he can't still be decorating the Dark Star ;D ;D .

Am I the only person on this planet who does'nt use leftover turkey for curries at Christmas. I just find turkey very bland and tastless  and believe me I've tried every trick in the book to improve the taste but to no avail. I am always open for advice. Sorry for the moan. Paul

Hi Gang, I'm not sure but can anyone help me with a great recipe for Chicken Tikka Masalla as I can't seem to find one in the site  :-[. I've allready done the tikka chicken {mmmmmm thanks Layne }. Many thanks Paul

Well core blimey and had my gob, Apparently there are not one but two Dark Lords in existence of the curry universe. The 1st is our very own Darthpall, and if you check out The Curry Capital Restaurant and Takeaway, based in Newcastle, you'll find another. The Lord of Harpole. [Bought Title ]. But which one should we obey. Please help.

 ;D ;D ;D Many Happy Returns Curry King, Hope you have a great day. Best Wishes Paul

  Love the new tweaks to the forum home page. Nice and easy to use {excellent Job }
Cheer's Paul

Well my wok I've used for so many years has finally given up on me and died, {handle came off } So I'm now in the process of ordering a skilet as a suitable replacement. The only trouble is that I'm not sure of the ideal size of the one to use. Any one out there that can advise would be gratefully received. Many Thanks Paul

Hi Gang, I was wondering if anyone could point me in the right direction of where to purchase good sized quantity Tomato Puri . The wholesalers which I use {bless them } only supply either the tubes of condenced puri, or very small tins. I find this very fustrating as I have to buy quantities every 2 weeks. Due to the amount of meals I cook. How long can puri be kept once opened is another question if large amounts can be bought. Many Thanks Paul

Has anyone noticed it has been a while since The Lord Darth has appeared. Is he on holiday or re-generating or doing something very forcefull {get it FORCE FULL }

 Myself and my little flower have just booked a fortnight in Goa {March 2007 } staying Baga which is North Goa, and I was wondering if anyone else out there has been before, and could share some idea's where to eat ect. I understand it is the birthplace of the vinderloo {too hot for me though }. . Cheer's Paul

Please could you forward my birthday details for the forthcoming year. Many thanks Paul

Hi Gang, just out of pure interest, is there anyone out there apart from myself who grows their own veg. I've been a proud allotment holder for some years now and grown my own own onions, garlic, ginger, herbs inc coriander, methi, potatoe's, spinach, carrots, leeks. As well as the general house vegtables for Sunday Lunch etc. I get enormous satisfaction from not only growing these morsels from start, but I must admit it does taste better than I could buy. Although my coriander is going berserk at the moment and covers 10 square metres of my plot alone. Cheer's Paul

 oops sorry. Here's the recipe.
Chicken Shashlik

Ingredients

l lb chicken, preferably a breast portion (500 grams)
juice of 11/2 - 2 lemons
l? teaspoon salt
l teaspoon coarsely chopped garlic
l teaspoon coarsely chopped ginger
l teaspoon ground cumin
? teaspoon turmeric
l? teaspoon chilli powder
4 tablespoons oil
2 small onions cut into quarters
2 medium capsicums cut into 2 inch pieces

Method:

1]Wash the chicken and cut into 2 inch pieces.

2] Add the lemon juice and salt. Set aside.

3] Put the garlic, ginger, cumin, turmeric and chilli powder in an electric blender adding a little water (approximately 1/2 cup) blending it to a smooth paste. Add this to the chicken and leave for an hour or preferably overnight.

4] Place the chicken in a pan and fry it over a high heat.

5] Lower the heat and let the chicken cook till tender.

6] In another frying pan heat the oil and fry the onions over a low/medium heat until well browned (approximately 15 minutes). Add the capsicum and fry for a further 10 minutes on low/medium heat. Add this to the cooked chicken.

This dish should be a fairly dry dish and can be eaten with rice, pitta or chapattis. It could also be put on skewers over live coals or under a pre-heated grill.

I have accidently purchased a bag of Star Aniseed in my local purveyour of glorious spicy items today {mmmmmmmmmmm spicy things }, and rather than give them away could any of our star chef's please give me some tips on what I could use them for {keep it clean though } Many thanks Paul

How about you guy's posting some pics of yourselves to put a face to the name. P.S. has anyone seen an image of the Dark Lord himself. ;D ;D Sarsy

 ;D ;D ;D

Hi gang, Is there anyone out there that can provide me with the B.I.R. Onion Bhaji recipe. This would ease a tormented soul as I just can't seem to get the taste right. Many thanks Paul