hi guys
the only uncomfortable curry to eat was in my early curry days my wife used to use pataks extra hot cury paste and add extra chilli powder. it actaully made mee hiccup and that takes alot ( she had used 3/4 of a jar ). but i have made a few vindaloos that have had the desired effect. chillies give you wind but chilli powder will burn ;D
i would love to try the curry hell and think i could do it no know i could do it
have had a chicken tikka naga but they forgot to leave in the naga
i know when i have made a good hot curry as when i return from a dog walk after cooking the curry and the missus is hiccupping ;D
regards
gary

hi cp
are you sure it is not chicken chilli masala? that comes in a dark sauce i know it should be red but mostly it comes out dark brown :
but i hope you're search for this dish ends soon sounds hot and yummy

regards
gary

hi bcm
try looking at the curry house cookery by bruce edwards in the downloads section. there is a recipe for onion, cucumber and tomato salad and is also delicious it is also a very good place to start for methods used to cook your curries it is a method i regularly adopt when making mine you dont have to have made his curry sauce for the recipes to taste great.

btw welcome to the forum i know you will enjoy your stay i have and i was fortunate to have found the site when it first started . there is a wealth of experience from all over the world all with one unique goal the British Indian Restaurant taste. one thing i would say is don't forget to give feedback on how your recipes turnout 

good luck

regards
gary

hi all
just to put my twopennith in.... : this is very similar to the rogan josh sauce in bruce edwards curryhouse cookery but that contains peppers have thought this for sometime. but when i come to think about it the tomato paste which i saw in my vindaloo demo at Rajver the paste seemed to be glossy/oily? so maybe this is the case. i have lately been following the ingredients/method of curryhouse cookery ie adding fine chopped green pepper after adding some garlic and they have been fantastic. i know this because my wife will remove any green pepper of reasonable size because she is not very keen on eating it. she does the same with chillies 

YF ......life is circular (iynwim) we are very overprotective of the very hard work in which it has taken to reach this point. peeps have come and gone never to be heard from again....   others have joined to poach, others are just newbies and are where we were when this site first started  but we should not be  so critical like a bad teacher :-[
we all have ways of putting our thoughts across some can come across big headed others others sympathetic......but we are all here for one thing BIR curry 

kind regards
gary

hi all
it is used in the chilli masala goes especially well in bruce edwards chicken chilli masala( see curry house cookery post in the downloads section. i have made this dish many times and had it from my local Rajver( recipes for curry sauce posted you must try it ) but only use one complete pod in a dish for 2 and remeber to remove it when you serve or you may have to visit the dentist they are incredibly hard  ;D

regards
gary

hi cp

i think it is very good idea. i enjoyed the balti kitchen dvd but felt it lacked something .....the taste it is about time someone out there gave the people want they want and marketed well it would spread joy and happiness throughout the land. i wasted 7.99 plus p&p on the curry magic dvd and imho it is crap it is supposed to be magic i wish it was........ then maybe i would have something of pc's actually worth the media it is written on(again this is my opinion).

anyway i would love to review a beta if 1 going

btw my local has been taken over by new management ( have been for a couple of months) they have been stars lately i ran out of chillies and they were more than happy to oblige on friday last the missus forgot the coriander (yes she is sacked now ) so last night i popped to the corner shop no coriander it was 1745 getting very dark and too far to tesco so pooped down to Rajver( old revised recipe posted) the door was locked so stuck my head round the side ouf the building because i heard voices the side kitchen door was open so i called out hello a head popped out i explained my situation and name dropped the old chefs name and he reached in to the frigde pulled out a bunch of .....coriander so now i have met the new manager and the chef so who knows......... i said the other day we were having takeaway on thursday had our usual set meal for 1, chicken tikka starter  :Pchicken vindaloo  :Pbombay aloo pilau rice and an extra onions bhajis oh and plain naan ( bhajis and chicken tikka come with salad and mint sauce) all for ?15 delivered to our door and it was superb 

i did notice that in there window a poster "nominated for 2006 customer satisfaction awards" .....gosh i'm so lucky ;D

anyway cp go go go  will look forward to hearing about your progress

regards
gary

hi cp
i agree with the time for the dish to rest. whenever i cook my curries i put the lid on after stirring in my first sprinkle of coriander allow to cook for 30 seconds thn remove from the heat and place in the warm oven 75degrees C which is warming the balti dishes which i serve my curries in and gently drying the rice allowing it to seperate and  every time i turn the oven it smells like i've got a takeaway in the oven. i feel that this sort of mimics the journey home from a takeaway when the curry really develops.

anyway just gonna phone in a takeaway right now so gotta go
gary

you loony

sorry about him we try to restrict his access to this site but he is very resourceful

welcome geoff. have a good stay. i agree with the comments made above ........no try mine first me me me me :
now seriously try adding potato to the initial veggie boil but only remove them so you can use them in a potato side dish it adds something to the smell and taste but above all experiment and enjoy the benefits of saving crap loads of money making you own top notch curries that will make all your friends jealous.

regards
gary

hi ed
welcome to the sacred land of cr0 ;D.i'm sure you will enjoy your stay.if you are looking for a good simple start to making a curry sauce(as i posted the recipe from my local so i can wholeheartedly recommend it :) try the rajver revisited curry sauce.....it only takes 1 hour from start to finish and is delicious. i make one every week but unfortunately finished it lastnight when i made a chicken and mushroom chilli masala but as you are vegan i would try using these naga chillies (are they the dorset naga? see the post on the worlds hottest chilli ) try a mushoroom chilli masala or mushroom and garlic chilli masala it turns out just like in a restaurant imo.  i used the recipe from bruce edwards curry house cookery (available in the downloads section)

anyway again welcome to you and your wife YUO will enjoy your stay

CP> you lucky git......eat your heat out scotch  bonnet,  bye bye thai red, bon apetite jalapeno. :)now remember to gently place in the coldest part in the freezer 12 andrex toilet rolls....

many regards

gary

hi g/gls

has anyone been in their locals kitchen to see their meal being cooked? if so why not post what you saw and what did you find out? if you can i/we oldtimers of this forum strongly recommend doing it be brave just ask they can only say no. tell us what dishes you had the exciting pleasure of seeing cooked. as all will say seeing it done for real gives you an insite into the methods that are used it is ok to read a method on screen but the 10-20 minutes that you spend watching will stick with you forever

post away .......please

i do feel that this site has lost this ......? as in the earlier days the desire for info was far greater and now cr0 has and is still evolving into the greatest BIR curry guide there is and i hope that many many more people join so they can be as happy as i have been and was when i first stumbled  into the world of CR0

regards
gary