She does have a good point though SA  :

My stomach is getting used to them now and my methane release levels have somehow lowered in recent months(I've went GREEN lol).

However, I still contribute my fair share to environmental damage after a whole pot of homemade lentil soup  ;D

I wonder if the chancellor will tax us curry eating maniacs if he reads this :

 

Hi lemon, good you have found the best curry forum in the world. Look forward to your posts.

Oh....I'm a jock too lol. fae sunny Glasgow 

Quote from: King Prawn on January 13, 2007, 01:07 PM
....and Andy said that it would be in his next posting. I hope he is posting today as I am cooking a curry tonight for 3.

KP(V)

I'm sitting at the PC waiting patiently with a can of beer lol. Certainly beats watching big brother!!! ;D

Interesting development, heat required. 

I'm sure some of the more experienced chef's will have something to say about this.

Funnily enough, I posted in the Chinese section about something similar to this regarding my Chinese chef putting chilli oil in a very hot wok when I ask him to make my chicken curry really hot and tasty.

Does the hot chilli overpower you and attack your nostrils making you sneeze?

Interesting coincidence this.  :

Quote from: Admin on January 12, 2007, 10:10 AM
bart09,

Well done for trying it, it does me everytime i have to say, i swear its the 400ml of chicken stock that elevates it up to a better standard.

Stew

Stew, have you tried using the knorr bouillion vegetable stock as a matter of interest or vegetable stock cubes?? I have lots of Veggie pals 

Sent you a PM by the way 

Quote from: Chilli Prawn on January 11, 2007, 11:38 PM
OK will do.  I have just returned and have a lot to catch up with.

Not keen on the use of the oil for DFF.  Potatoes AKA chips impart a flavour to the oil which imho corrupts the flavours.  Also Oil has a finite lifespan (not very long) and should not be topped up.  We use KTC and use the same batch a few times for cooking Pakoras Samosas and Bhajis and it works out OK, but we never fry chips in the same oil; we tried and the result either way was horrible.

CP

I stand corrected then CP......... :-X :-X

Andy & Chilli Prawn, you two guys are a team......many thanks for stressing the importance of health & safety here.

I'm very new to cooking and this is something I may have overlooked, until now. 

I think the we are looking for a full, intense smoky taste brought on by the oil infusing with other ingredients the BIR uses to fry bahjis, chips etc. (As read in another post).

The taste from the oils in the curry is definitely the difference IMO. I love getting a humble bag of chips from an Indian takeaway rather than a traditional chippie because the chips in the Indian are fried in the same oil as the pakoras etc and will give that wonderful fuller taste to the chips.  :

Andy....

and Chilli Prawn (because your recipe is similar)....

Wonderful that both you guys are in agreement here. Are we seeing the jigsaw coming together.?

That oil being used for cooking "onion bhaji?s, samosas, king prawn butterfly, chicken rolls, keema rolls and occasionally chips. Therefore the oil takes on a slight aromatic and smoky smell".....this is very interesting to me as I often connect the taste/smell to a smoky aroma, taste and this is why I love that certain taste you get even from chips you get in the BIR, a full taste from the chips because the fat has been infused over and over with different ingredients!!.....my goodness, I'm excited!!!!!!!! :

A video of this would be absolutely wonderful. 

If this works, I will personally nominate you both for Nobels    ;D

Hey Stew, I like the look of this recipe, easy to follow too.

How did you come up with this one? Is it a smaller version of a larger BIR recipe?  :