Name: Tony
Age: 60
Location: Seascale, West Cumbria
Cooking for 35yrs. or so all sorts not just BIR but do have the bug from way back!! and still not cracked it
Occupation: Retired ( ill health/knackered ticker ???but not giving up the curries ;D ;D)
Sense of humour: Of course :

When you think that just about all indian spices in one form or another are chosen to preserve the food, then we cover it with oil, as in lots of preserved foods worldwide,what are we worried about. It would be interesting to see how long food would last in the fridge (home made that is) and how the taste would survive-or improve.


        Cheers Tony

A lot of "experts" suggest making a paste by adding water to the spices to stop burning, I must say I do this as it gives confidence when putting the spices into hot oil.

           Cheers Tony

For the braver souls amongst us I would suggest:-poptastic.com or :-http://www.geocities.com/thetropics/island/3012/index.htm I keep telling myself this is the year to do it maybe this is the year!! Sounds great though, ;D ;D outside, some beers, tandoor smoking, petes sauces just about ready--all we need is the sun!!!

Hi, What I should have said above is that coconut oil/butter is very high in saturated fats which we are told are bad for us! but we are eating and enjoying restaurant style curries, so what the hell""

Hi, Coconut butter is in fact coconut oil, which is solid at room temperature You can use it to fry like any other fat or oil but it is megga high in cholesterol and I don't think it adds much flavour   cheers tony

Hi all, the latest reference to this site has just been removed again. Do you think they're trying to tell us something

Hi All,  following on from what cK said, the book is being sold by"fatty boy slim" and we had a "slimboy fat" on the in2curry forum!! maybe nothing but cK could be right, then again it is only thirty bob!


                         Cheers Tony

Hi Scribes
                 might it be amchoor (mango powder) this gives a sour taste to curries.

      Cheers Tony

Hi Pete, I've had it for a while and found it very good value Also thought the forum might be better than in2curry had become, then along comes this one and we're spoiled for choice!
  David Smith's book might not be copied from chefs but a lot of work seems to have gone into it and the recipes i've tried have tasted very good ,including the base, not perfect but probably better than 'The Curry Secret'
  Cheers Tony ;D