Which is exactly what I've been saying since I started doing this.

QuoteI'm more concerned like you about what is in everything?

(A Few posts above).

Most of what I've eaten when compared to the real thing is frankly.......... well.......... tepid by nature. I'm a lot nearer now that I've strayed away from the REGULAR recipes. Simple stuff really. If I don't put sugar in my tea it isn't sweet. Same applies to Indian food, at least I think so though others appear to distinctly disagree.

Quote from: chriswg on March 10, 2010, 01:43 PM
When I had a curry cooking demo at the local BIR most of the ingredients were added to a cold pan. I didn't think a lot of it at the time. I have to assume either method works and as CA said - the missing link lies elsewhere.

Maybe once we finish cooking the curry we should either leave it under hot lamps for 10 minutes, or put it into metal takeaway containers and drive them around for 10 minutes.

Neither do I Cory?
However like I've said before its not as easy as standing there cooking when the camera is on. It doesn't really bother me that much to be frank and the videos are clearly out of hours too.

I take it that again I'm the only one who has actually tried this? Yah know you could just make the sauce? Still waiting for other folks vids too 

Quote from: Cory Ander on March 10, 2010, 12:55 PM
I don't know if you only get 10 mins Mikka.  Nevertheless, his madras recipe is less than 4 mins long and his curry base recipe is only about 2 mins long.  I can't think why he would show us something that he doesn't actually do (like just lob it all in to a pan with cold oil)?

@ Cory
Ah yes. On this I did think about it. You only get 10 mins airplay on YouTube (Unless someone knows different?). So I naturally assumed he had a hot pan (Normally) which is what I did but no way near how hot I usually have it. I'm one of those for which the court is directly out on this. I'm more concerned like you about what is in everything?

This one looks absolutely gorgeous CA. I don't have a tawa but your instructions make sense and the idea of swapping it over before going into the fire are a great idea since I like you was as depressed as the bubbles themselves when it all got squashed.

Nice one.  ;D

Across a big wide ocean  ;D
Yup I will like I said in a video. I stil have to run up the content on my other vid too. 

Quote from: millsoni on March 09, 2010, 01:03 PM
Hi mikka.  When you say you like it better here, where is that?  Do you have a recipe and technique you can share?

The similarity with this and the Maliks video are spot on. That pot too is brimming over the edge. Incidentally someone asked about that and what might have been in it? I'm thinking a celery root might be one candidate too.

That however is one heck of a pot to steam down to my mind.

Quote from: haldi on March 09, 2010, 08:13 AM
I watched this a couple of times
I don't think he says water is an ingredient, except to thin the finished sauce
That's why the onion mix reduces down to almost nothing
The only water used is with the blended garlic ginger
Am I right, or have I missed something

Ironically this is now one dish I've really perfected UK style but am at odds with what they do here? I like it better here frankly. Perhaps I'll do a video on this since its much easier to see what is going on, and its more believable once you see it too.

Try spraying the inside with some of that pan spray, the healthier stuff.
It will help to stop the staining and it may help with sticking issues too? Spray it and leave it for about 5 minutes then proceed as usual. Oil will always help depending on how you are doing it of course?

Well for me this guy rocks. Each Chef is going to have his little additive to separate his from theirs as it were. If he told you his then someone would be bound to say that its nothing like their local right?

The more videos I see the clearer it becomes, I'm pretty certain newer members will be benefiting from this a whole lot which is nice for them too.

Now then I would like to know his take on the Vindaloo onion/hot sauce additive. 
Please   ;D

All going according to plan then. Poor guy.   
you know what I'll stick with it because pretty much what I KNOW and what I see are starting to align themselves. Also....

Still waiting on members videos? How do you cook? What is your style, do you skimp on stuff?
You can see what I did readily which was really good frankly except too much garlic.

PLUS:

Unless you've been under the heat of a video you'll never know just what it takes to create one, so just go try it.