Hello all.
I'm making CA's Madras this weekend and going by the book,so what better place to start than with the Spiced oil.
The only thing that's stopped me making it before has been  the lengthy 3hour cooking time...but had a bit of time on my hands this week so gave it a whirl.
Anyway,here's how it went:

Everything apart from the water.

All ready to simmer.(with lid)

All done.
Had some wonderful smells wafting around the kitchen during cooking.
The oil is the exact colour of Lucozade,and tastes wonderful
(Spicy Onions .)
Will be pouring off 75mls for the madras and will atempt to freeze the rest.
I look forward to using it in the finished dish.
Many thanks Cory Ander.
PS .Will be making gravy base later today.
WM.

Thanks CA!
Just one more thing while you're here.
I'll be  making your spiced oil later today.
My question,,'is it ok to freeze'?
Have you ever frozen it?
Many thanks

Hello.
I'm going to be making CA'S base this weekend.
Just one question...It states:
*Blend to a soup-like consistency when sufficiently cool.
Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers*
Is that it,finished?/
When you're done blending ?
The bases ive made before go back on the stove after blending,with the hope of oil seperation.
I don't want to get anything wrong,and im thinking maybe it's taken for granted that it's back on the stove after blending.
Sorry for being stupid

This may intersest some of you.
Last nights Celebrity MasterChef , top Indian restaurant La Porte des Indes.

http://www.bbc.co.uk/iplayer/episode/b015snpk/Celebrity_MasterChef_Series_6_Highlights_Highlights_8/

Welcome,Jocklollipop.
This really is one of the best curry sites.
Wishing you all the best.

Thank's Chewy.
That's what i have been doing.
I was just wondering if there was any advantage in doing it another way.

Hello.
In a few days i'll be making up a batch of Samosas,say around 50+.
I Don't use Filo Pastry,the Pastry i'll be using is:plain flour,melted butter ,salt,water..(which is my Preferred Choice)
My method of cooking will be Deep frying.
Now my question is,freezing them.
Is it best to freeze,Uncooked/cooked/or Partially Cooked?
Does it make any difference either way?
Thanks for any help.

Thank you,George,
And thanks to everone for the help.

   
Thanks for the replies.
Just out of interest,what exactly is Black steel?
Is it carbon steel only...black?
Has it the same properties as carbon steel,ie.heat conduction,withstanding high temps etc?
I'm lead to believe carbon steel isn't that good at conducting heat,whereas aluminum is very good.
Is heat conduction that important when cooking curries over high heat?
I've been using a 10"cast iron fry pan for years now,but thought I'd crossover to aluminum.
I'm not sure if I'm going to stuck with the aluminum,as the curry i cooked really was charged..erm ,the recipe did call for 250mls of Passata,so maybe not the best thing to use in a ali pan. (Admin's no base required recipe.one of my mid week quickie favs)
Great site by the way.
Really am enjoying it

   
Hello.
I know the main pan to have is Aluminum,but reading up about them has me a bit confused.
Now I've heard about the so called health issues,but I'm also hearing alot about how it can change the taste of your cooked food by causing oxidation.
What does oxidated food taste of...metal?
I made a madras tonight with my new aluminum pan,and for the first time ever i thought i could taste..metal throughout the curry?
Anyone else had this happen?
I've read,foods to avoid ie.Tomato and anything acidic.
Arnt most curries acidic?
What pan should i be using?
Any help  thanks