Well I never, great tip Chris.

I tried the staff curry at the Shanaz a month or so ago and it was one of the best curry's i've had. I said they should put it on the menu, but that'll never happen.

Classic! ;D Nice one Chris, thanks for reporting back.

It will be coriander but from a more mature plant. The coriander growing coriander you might buy in the supermarket is nowhere near developed so you'll never see this. The coriander your BIR is buying will be much more developed with much thicker stalks. Towards the bulb the stalks can look as you describe.

Quote from: Phil [Chaa006] on May 12, 2013, 11:38 PM

Quote from: Axe on May 12, 2013, 11:33 PM
Are you saying Chris, that curry is healthy? I mean a basic curry I worked out to be about 1200 calories without rice or any other side!

But 1200 calories is not the same as unhealthy, is it Malc ?  I'm sure many meals contain more than 1200 calories (certainly thosde that I eat !), but if they contain a well-balanced mixture of naturally-occurring proteins, carbohydrates, fats, nutrients, etc., then their calorie content alone would not make them unhealthy ...

** Phil.

Quote from: h4ppy-chris on May 12, 2013, 10:08 PM

Quote from: spiceyokooko on May 12, 2013, 10:03 PM

Quote from: Simplysandy on May 12, 2013, 03:13 PMWhy is there so much oil in the base gravy?

It's a very good question.

In my opinion it's because oil is the primary flavour carrier for spice essential oils to dissolve into. Not much point putting spices into a base sauce if there's no carrier for them or anything for them to dissolve into.

This is why (in my opinion) BIR style curry nearly always uses a lot of oil and why the resultant takeaway dishes are often swimming in it.

BIR style cookery and dishes aren't exactly the the most healthy out there. But it's because of all that oil the dishes taste so yummy!

Rubbish

Are you saying Chris, that curry is healthy? I mean a basic curry I worked out to be about 1200 calories without rice or any other side!

http://youtu.be/15MY6OfPfyE

I wouldn't worry Phil, when was the last time you noticed when eating? I can't say i've ever noticed it in a cooked breast.

I don't usually worry about the tendon and like others, cut it in half if I can't keep it on the breast. This guy makes it look relatively easy though:

http://youtu.be/Rd2sVqQUdRY

That's cheating Mike! Looks delicious though .

I think it might be better if the topic stuck to taken home dishes, what do you think?