Hi all anyone tried Rajah plan poppadums there lovely i got mine from asda
i drop 2 at a time in hot oil for no more that 2 seconds then straight on a plate and put a plate on top of them this stops them from curling up at the edges and diping 2 at a time reduces the oil intake. nice

Quote from: DARTHPHALL on January 09, 2006, 09:38 PM
My local does not use much Oil in any of its dishes thankfully.
If you make any of my recipes add more Oil if you like more, either way they'll taste great .

Like everyone i am too trying to cut down on things and i have been over generous with the oil in my curry for far to long so in future cases less is more i think

Quote from: raygraham on January 09, 2006, 04:45 AM

Quote from: deelay on January 08, 2006, 10:42 PM
Heinz Tomato Soup ;D i read somewhere people have put ketchup in their Curry's, i gave it a go once but never tasted any difference , also brownsauce but ill gave that 1 a miss i think.

Hi deelay,

Yes, dear old Pat Chapman, bless his curried socks uses Tomato Ketchup in some of his recipes from the olden days!! Mind you he seems to use all sorts of crap we wouldn't dream of making curries with!

Ray

My first ever curry was Heinz Big Soup then throw every spice you can lay your hands on top, so you cannot see the Big Soup anymore stir and simmer for 30 mins.
Do not try this althou it tasted quite good at the time ( a few beers are needed to wash it down)

looks like were all hooked on currys

When i have a takeaway from my local (madras) its got lots of oil round the sides to the container, brown/yellow colour very watery if you take a spoon and taste it its lovely now i have tried to make this by adding ghee near the end of the cooking time but nope don't taste like there oil. saying that i had a madras in northamptom and and it didn't have this watery oil at the side, some do some don't.

Hi all How many Curry's do you guys/girls have a week?

I have 2 aweek 1 make 1 then have a restaurant curry every.

Heinz Tomato Soup ;D i read somewhere people have put ketchup in their Curry's, i gave it a go once but never tasted any difference , also brownsauce but ill gave that 1 a miss i think.

Hi all, this site is huge so I'm not sure what i have to say is of any use as you may have covered it many times in the past, however if i don't add my views then ill never get anywhere so ill post,
this will let you know what i know and please put me right if I'm wrong, as i am more that likely wrong lol

Things iv learned (talking to chiefs/reading on the net etc)

Home curry tastes better if you freeze it the longer the better( allows the ingredients to fuse together)
fresh spices are very important restaurants use fresh every day.
water or lemon/lime/yogurt cools down a curry if its to hot
always wash hands after use of chillies, burn your eyes if you touch your eyes straight away( yea i learned the hard way)
salt plays a big part in curry ( something to do with our taste buds need the salt to bring out the best in the spices)
tare bay leaves (so oil from the leave enters the curry)
Ghee can take the hot temps better than normal oil

Hi new here? so i hope I'm posting in the right place, here as a few links to some the the sites iv used to make my curry from hopefully nowone had already posted them

http://www.recipecottage.com/indian/
http://www.angelfire.com/country/fauziaspakistan/recipes
http://www.astray.com/recipes/?search=curry
http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Indian&ttl=1875
http://www.curryfrenzy.com/curry/html/curry-method.html

I have made loads from all of these sites and sometimes i alter them to make them own.

I have never found 1 that tastes the same as the restaurant

Thank you for the warm welcome..I'm gonna try Darthphall's curry on Thursday

ray's question:
Well i kinda got a local restaurants Dhansak down to near taste but then lost how to do it, i do have loads of recipes iv collected over 1 year of making internet curries, I have tried madras from lots of restaurants and they all taste different, so its hard to geta match on 1.
i make nice Currie as  i have prob make 2 home curries aweek or over 2 years its only in the last year iv started to get quite good

Mark J:
Hi Mark i like any curry I've tried them all bar a Phall and vinderloo. i like hot but I'm no chillie head.
I would die for a great homemade madras.