Sounds good, Mick, I wouldn't make naans without yoghurt (for flavour, if not as a leavening agent).

Hi Mick,

Thanks for sharing these recipes.  Are these Raj's influence?  Where is he from, originally?

Interesting that you add lemon juice to your rice.  Also interesting that your reason is to stop the grains from sticking (I guess it changes the pH of the liquid).  I add oil to mine (as you also do) for the same reason (i.e. to prevent sticking).

Also an interesting addition of rose water.  Does this make the rice quite perfumed?  I did buy some rose water, once upon a time, but never really got around to using it much.  I think it is also sometimes used (traditionally) in Kormas, Pasandas, etc.

I have never tried (or seen) "Aeroplane LA Taste" Basmati before.  I'm currently using "Taj Basmati Classic", which is available from Woolies for a reasonable price (around $13 for 5 kg).  Probably less, from an Asian store, if you can find it there.  The grains are HUGE (1-2 cm, cooked) and I love the stuff!

I always wash (and soak) my rice (it invariably says to do so on the packet!  Who am I to disagree?).  You cite some very sound reasons for doing so (apart from culinary considerations)!   

Hmmm,  not sure I've ever seen a BIR use a lid whilst cooking their curries?

Surely this is detrimental to the intent of reducing the liquid content to derive the desired consistency?  What's the reason for the lid, please?

I agree, that last photo looks excellent (ignoring the wilted coriander, of course)! 

Registration problems at RCR is none of this forums business.

This thread should have been deleted (by someone who hasn't promised to only remove spam) at the outset, in my opinion.  And the whole thread still should be. 

All it's doing is bringing this forum into disrepute....and it adds absolutely no value to this forum.

Hi Walleye,

You use fenugreek powder to make bait?  Fish bait (for Carp?) is it?  Spoilt little b*ggers, aint they! 

Regarding your question, many powdered spices will taste bitter, in their raw state.  The bitterness/rawness will (should) go when the spices are cooked.

Some thoughts on why home BIR curries might be different from the real McCoy (Please feel free to elaborate on anything I've missed):

• Small scale (rather than large scale) curry base
• Short cooking times (rather than extended cooking times) for the curry base
• Small volumes (rather than large volumes) of dish preparation
• Low power heat sources (rather than high power)
• Use of frozen curry base (rather than unfrozen)
• Use of frozen garlic, ginger and tomato paste (rather than unfrozen)
• Use of frozen coriander (rather than unfrozen)
• Slow usage of spices (rather than high usage)
• Availability of nicely impregnated spice infused oil

But, to be honest, I have never noticed much of a difference when I have used fresh/unfrozen of all of the above (apart from using old, duff, spices).

The only thing I haven't really tried is a "full scale" curry base (60 litres plus?) and prolonged cooking times (3 hours plus?).  Has anyone tried this and what difference did they find please?

Hey Mick, you're brave enough (like Julian from Curry 2 Go) to dare to tread where many of us dream of, and talk of, but few of us dare to go!

You deserve the very best of luck in your endeavours (and your bravery); I hope it all works well for you (and I take my hat off to you)!

PS:  At least you're "North of the River" which is largely inundated with Poms! 

PPS:  I reckon we might be able to get a posse of expats to come and give your curries a go! 

PPPS:  No mention of a free curry then!? (I'll have Chewy's too!) 

PPPPS:  "loveitspicy" (Rich) is also doing something similar in Thailand...brilliant!  Love his packaging too!  ...you might want to swap notes?

Congratulations on your brave endeavour Mick! 

I'll pop in for a couple of curries sometime soon....

PS:  Funny, that, I'm sure George promised to only remove spam  :

Simply brilliant!

What an innovative guy!  Who would have thought of taking a stainless steel washing machine drum and making a tandoor out of it (mind you, a wee bit pricey if it's a new Miele!).

Great attention to detail too.....love result....and the video production!