Quote from: natterjak on December 03, 2012, 09:18 PM

1) hob on full.... Oil in pan... Wait 2 mins
2) G&G paste, stir till brown (none of this "avoid burning the garlic ginger paste" or "only cook G&G till it stops sizzling" - for me it has to be medium brown to get the right flavour
3) passata in, stir for 30 secs....
4) spices in, bubbling away - should give a toffee smell and darken a little before you quench the pan with some (not too much) base sauce
5) half ladle of base sauce, should bubble viciously and reduce almost instantly with oil separating and thicken to a paste before adding more base

I presume these are now the recognised norms here. I know since I have started using this method, along with an ali pan, my curries are the best I have ever made in 40 years!! (along with decent recipes and ingredients, of course)
On the plus side I can knock up a curry in 10 mins, on the minus side it takes me half an hour to clean up, plus the grief from the missus.

Hi All,
             I'm quite happy using the aluminium pan, it's so much better than a non-stick. The concern I have is using it in conjunction with a metal chef's spoon. I don't know if anyone else has noticed but using the scraping technique definitely produces a residue from the pan. You can test this by scraping the pan with the chef's spoon without any sauce/curry and you will find, by wiping the surface of the pan with a paper towel, a black/silver residue on the towel; I'm not sure if this is good. I have since started using a wooden spoon (I've seen it used in a Chewytikka video) I can't see using wood over steel as a problem. Any thoughts on this?

Cheers

Quote from: fried on November 29, 2012, 05:42 PMI think if a truely skilled BIR chef took one of our bases, mixes etc then the result would be better or more consistant than the majority of us, it might even taste like one of the fabled curries of old.

I would love to see an experiment like this, does anyone know if this has actually happened before?
I also believe it's the skill of the chef that turns out great food, no matter what cuisine it is.

Cheers

Hi All,
              I've been hanging around on CRO for a couple of years so I think it's about time to say hello, well no, to say thanks really. The knowledge I've gained from this site has been amazing, I now knock up curries that I can be proud of.
I first got into making 'curry' dishes in the early 70's, my bog standard recipe was; fry up some onions (didn't use garlic then, only the French used that!!), add a chopped apple, a handful of sultanas, bung in some sort of meat, a tablespoon or two of 'curry powder', and a pint of stock (usually the dried stuff) and boil the life out of it, ... after a Party 7 it was quite acceptable, I thought it was quite exotic. My quick curry was to sprinkle dry powder onto a stew!!
So, for me, it's been a long journey to get where I am today.
I'm pleased to have found this site, I've learned a lot, it has all the info you would need to knock up a great curry.
It would be nice to see less squabbling, but I think that is the nature of forums, you don't hear the tone of someone

Thanks for the replies    I managed to get one from an Asian store in Sheffield,

Hi Chewy, nice looking dish. I've been using your base gravy recently and I've had some excellent feedback. This recipe is next on my list.
Can you tell me if your curry pan is aluminium or stainless steel?, it looks very shiny  and where is the best place to get one?

Cheers