Check this link out for growing ginger:

http://www.chillisgalore.co.uk/phpBB2/viewtopic.php?t=4986

I normally have several different oils for different purposes.

Olive oil - for salads and dressings. Rarely cook with it.

Sunflower oil - for general use.

Groundnut oil - for stir fries where a high temperature is required.

Toasted sesame oil - as above for extra flavour.

Butter Ghee - for currys where the extra depth is required and sod the cholesterol!

Not forgetting things like butter, Flora, and beef dripping (essential for good roast potatoes!)

Quote from: Secret Santa on December 26, 2007, 06:49 PM
I think the general concensus was that it wasn't what we were looking for because it is about Balti curries and they are substantially different to the typical BIR curries we were trying to achieve here on the forum.

The main difference I can see is that the base sauce is prepared with very little oil (75ml) rather than the 300-500ml that seems necessary to get that BIR flavour. Its an interesting book though, well worth a read.

Happy Xmas parker21 good you liked your curry, sounds like you earned it!

Quote from: adriandavidb on December 19, 2007, 04:03 PM
I have a 'gut feeling' that that would be very good as celery has a way of enhancing other flavours, so can'r wait to try it!

I've always been a bit wary of celery, it has a very powerful aroma that can dominate a dish if you're not careful. I've never detected any celery in any BIR currys I've ever had.

That's some excellent info smokenspices. Will be interested to hear about your tuition!

I had 4 portions of the base I made last time frozen, and tonight I unfroze one and made a king prawn dopiaza. Really simple - put 3 tbps oil in a pan on high heat, added 1 large sliced onion and 1 finely chopped clove of garlic, heated on high for about 3 mins. Then added a ladle of the reheated sauce and 2 tsp of spice mix and let reduce, then turned down the heat a bit and cooked the onions for another 5 mins until they were starting to go soft. Added frozen king prawns and the remaining sauce and let simmer for about 5 mins.

Now just comparing to a jalfrezi that I bought from the local takeaway on Friday evening, I think this was better!

Quote from: Cory Ander on December 08, 2007, 11:05 PM
But I think Admin's base wasn't really a base, originally, it was the final curry sauce for a lamb and spinach curry (and hence the substantial spicing)?

Well yes I guess you're right although the level of spices used in bases does seem to vary quite a bit. For example Haldi's base has quite a bit of spice in it compared to a KD base too. I actually thought the KD base was *too* bland, at least when used with the KD main recipes.

What do people do when reheating curries? I normally make too much and end up putting some in plastic takeaway cartons, but if you microwave it the next day I find chicken goes rather chewy. Anyone found a way round this (other than reheating in a pan of course)?

Quote from: Secret Santa on December 08, 2007, 07:05 PM2. We have to get several people down(up) there to taste test as normal customers before proceeding further.

Well it would be a good excuse for a curry!