Thanks a lot Stephen. Would you reutilise that oil then, or just scoop it out for the sake of having  better tasting meal?

EDIT: spelling

Quote from: RubyDoo on December 22, 2012, 05:20 PM

Quote from: gagomes on December 22, 2012, 04:01 PM
Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ?

Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!

Sorry but you have lost me because you do NoT need seasoned oil to make the g & g paste, not does Julian say that you do in the book.   ;D

Maybe it's my (mis)interpretation of an excerpt in page 15 on the PDF or if you printed it it, see page 13. There is this excerpt:

   

Quote
Here are some uses for seasoned oil:

Nearly    all     curries,     pilau     rice,     marinades,     and     pre-?‐cooking     chicken     and     lamb, garlic/ginger     paste.   

Thanks getonthegarabi, the video looks pretty good and I didn't see that one before. I wonder how many more videos have I missed so far?

This is something I've seen recommended a number of times, but I'm not entirely sure what to look for, could someone clarify it for me?

That is correct. I posted it, mainly because I thought the cooking of the meat in a handi, with a pot full of burning chalk and throwing the ghee onto it was a cool enough idea. I pondered only posting the 2nd video, as the first one is mildy unuseful. Apologies for the lack of usefulness

Part 1
[https://www.youtube.com/watch?v=YaF74lJhJBw]

Part 2
[https://www.youtube.com/watch?v=C4j3oxsawL4]

Quote from: ELW on December 22, 2012, 04:43 PM
Great bit of wheelin & dealing jb. Lesson at home using your own gear would tell us more i reckon.

I agree with ELW. Lessons using home equipment can be more useful, but please report how it goes regardless ;-)

Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ?

Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!

Quote from: natterjak on December 22, 2012, 02:02 PM
Hi gagomes,

That's quite a collection of spices you have there! I'm being nosy, what do you plan to use the dedicated coconut for.?

You're not being nosy at all Most of this collection was my original shopping list, prior to read Julian's book and prior to making my second pot of darthphall's base. I bought dessicated coconut because the asian emporium didnt have coconut powder or flour and I successfully used it in my korma (though I had it in water for a whole day, not sure how much of that played an important role). Only yesterday I managed to buy the flour and powder, hence they aren't in the picture. I also didn't include in the picture: Onion Seeds (nigella sativa), panch phoram (mind the spelling), mustard seeds yellow and dark, methi/kasoori leaves, mheti powder, bassar mix, ghee, coconut powder, coconut flour, paprika, garlic powder, etc.

I don't think I need the dessicated coconut for indian cooking anymore and is probably going to be used for garnishing the top of a chocolate cake, however

Quote from: natterjak on December 22, 2012, 02:02 PM
I use a glass topped hob to cook curry 5 days a week and it's fine. You may find that your relatives' hob has a mix of ceramic and halogen rings - best use the halogen one (which heats up quickest) as they typically produce more heat. On my glass topped hob using the halogen ring I can get a very good pan temperature by simply preheating on max for 2 mins, then leaving the hob on maximum while I cook.

I do remember now that there is a more powerful hob in there indeed. Thanks for confirming it should be fine, makes me feel a bit more confident

This is an interesting subject. I sort of prefer if a recipe doesn't call for a premade paste, as that seems to be cheating the BIR taste.

Recently, I've been willing to make the CTM again, but, unfortunately, I've not managed to find the mint paste or patak's tikka paste (only the tikka masala paste) which is used in the magic sauce for the marinade. Any idea if I can replace these 2 with home-made ones and if so, would you know of any recipe?

Since moving to UK that I became a fanatic for curries. I'm now living in Dublin for the past 2 months and completely addicted to cr0, partly because I can't find a decent takeaway around here and partly because I am trying to achieve that takeaway curry taste myself, which we all struggle or struggled at one point. Since the 2nd day of knowing cr0, I've been able to improve my korma (it used to be the persian version, and it is now the BIR version, using a mix of darthphall's base and CA's korma recipe plus slight modifications and I know there is room for improvement, I can already say I had the perfect one.)

I am now about to visit home (Portugal) and as last year I tried to make a curry using pataks, which came out very wrong, but everyone loved it, I've decided that this year I'm making the curries following the recipes in here and Julian Voigt's curry 2 go ebook.

Also just bought all the spices to bring along for the trip (though the attached picture predates it, as I only finished the list yesterday and the picture is at least a week old.)

So, with all this being said, my plan is to:

1. Make g&g paste (again)
2. Make seasoned oil
3. Make curry 2 go base sauce, and if that doesn't work, I'll fallback to darthphall's.
4. Make my own spicy masalas: garam masala and curry 2 go masala
5. Cook my own korma
6. Cook my own jhalfrezi
7. Cook my own madras or vindaloo
8. Bombay potatoes / pilau rice

I'm only slightly afraid about the end result as they have a "clean glass stove" and although it functions properly, I'm not sure exactly if that equates the same amount of heat that is expected in these elaborate curries (based on a post from someone else)

With this being said, is there any advice I can get from you?