Before I started my curry-making adventure, I would often eat Asda's Chicken Madras and separate tri-coloured pilau rice, from or packaged from the deli counter.  I found them very nice but have not had one since; only because I am committed to improving my own skills.

Quote from: Phil [Chaa006] on March 17, 2013, 05:10 PM

Quote from: uclown2002 on March 17, 2013, 04:45 PM
Are you a bit of a cyclist then?

Pantani was a cyclist; compared to him, I am not even worthy of the brake dust on his rims.  But I do enjoy both (road) cycling and watching my betters do the same, and while I was searching for a recording of yesterday's Milano--San Remo race I came across "Italian legends in the Tour de France" (two-disc set) and decided to spend at least a part of this afternoon watching my all-time super-hero "il pirata"

Nice one!  I'm also a keen road cyclist, although I spend a lot more time riding (solo generally) than watching stuff.

Quote from: Phil [Chaa006] on March 17, 2013, 04:21 PM
Marco Pantani winning the 1998 Tour de France.
** Phil.

Are you a bit of a cyclist then?

Quote from: JerryM on March 10, 2013, 10:53 AM

Quote from: uclown2002 on March 09, 2013, 06:44 PM
Are the spices added immediately to the cold base?

yes. after frying the g or g/g and the other early fry ingredients i take pan off heat. then add 1 chef of base, the spices, tom puree (straight out of tin). give it a good stir then back on the heat until the liquid "free water" has almost gone. during this fry i've tried both leaving the pan un disturbed and stirring frequently. both seem to give the same result.

at this point i then add 1 chef at a time of the rest of the base (5 off in total or 300ml). the 1st chef spoon producing the quench. i add meat after the quench.

i have added all the main base as ladles (much like Dipuraja) ie in 2 off 150 ml pours. the heat of the pan dips as a result. it still produces decent curry but not as good as keeping the pan hot all the way through from the quench point.

i keep the same heat all the way through the cooking - the splatter towards the end of the evap stage is not a concern in the garage. neither is the smoke.

Thanks JM

Surely you have 5 'quench points' if you put in 5 x 60 ml cold base?

Spices, tom paste after first chef of base, then meat after 2nd chef of base? 

Quote from: JerryM on March 09, 2013, 05:50 PM

Quote from: uclown2002 on March 06, 2013, 06:51 PM

Quote from: JerryM on March 06, 2013, 06:10 PM
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.

Am I right in thinking you add your base before the spices and tomato paste?  If so how much base would you typically add at this stage?  And would you add your spices and tomato paste to the cold base?

yes. i add 1 chef spoon or 4 tbsp of base before adding all the espices and tom puree. i think adding water to the tom puree would be similar. i think using base adds a further layer of flavour.

i see 3 stags of cooking BIR, oil stage, spice stage, evap stage (https://curry-recipes.co.uk/curry/index.php/topic,1283.msg32785.html#msg32785).

i know what chewytikka refers to. you don't want the heat to drop through the process. i have a big burner which compensates. i think without heating may not be a good practice if using domestic hob. does it make a like for like difference - i'm not sure.

Are the spices added immediately to the cold base?

Quote from: fried on March 07, 2013, 07:53 PM
I put them on to boil at maximum power, wait until they boil then leave for a few minutes then stop and rinse in cold water.

A bit vague, but it depends on how powerful your cooker is, what type of potatoes you use and how big the pieces. They bits should still have bite.

I prefer to undercook because you can always cook your final dish a bit longer.

After rinsing with cold water, can you just leave them out until second stage?  Do they need to be covered in cold water and stored in the fridge if only for an hour or two?

I'll be breaking the seal of my Mr Naga tonight in a jalfrezi.  Can't wait!!

OK Newbie alert!

How long do you typically boil your potatoes for when pre-cooking for a saag aloo or bombay potato?

Heard the expressions until 'just cooked through' and 'until tender' are they one and the same thing? 

Don't want to overcook them but do not want them too hard in final dish.

Quote from: Axe on March 06, 2013, 09:27 PM
Well I added a half teaspoon spoonful to my chilli con carne tonight and felt I could add more. The flavour really came through though and I added the Mr Naga at serving. So my suggestion, would be to add it towards the end of cooking .

I was thinking towards the end but I'll try both ways to see if there is a discernible difference.  I've just had a chilli and didn't think to use it 

Quote from: JerryM on March 06, 2013, 06:10 PM
i've always added cold. never tried pre heating. i know my local TA have it boiling away and see it as a need for speed to get the orders out.

i can't see it making a difference either way.

Am I right in thinking you add your base before the spices and tomato paste?  If so how much base would you typically add at this stage?  And would you add your spices and tomato paste to the cold base?