I'm so hungry I'm going to write up the recipe to kill some time 
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#122
Talk About Anything Other Than Curry / Re: What
April 22, 2015, 05:19 PM
South India special. My first attempt at Birising a traditional recipe. I only have to wait 3h for the missus to come home so I can eat it. Tastes good so far.
I'll post up the recipe plus photo in the 'correct' places when I have a bit of time.
#123
Lets Talk Curry / Re: Trials and Tribulations of a Steel Tandoor
April 22, 2015, 01:58 PM
That all looks like good fun ;D
#124
Lets Talk Curry / Re: Spice level
April 22, 2015, 01:56 PM
I comfortably eat my own vindaloo. Occassionally I do something really hot for my Brother-in-law, but I don't really enjoy the experience (or the day after). I much more tolerant of chilli powders, than fresh green chillis for some reason.
#125
Spices / Re: Garam Masala
April 21, 2015, 02:05 PM
I grind my own using the Zaal recipe, although I don't roast it first. I'm still keeping my eye out for the fabled Jalpur brand stuff but I havent seen it yet.
#126
Lets Talk Curry / Re: Frying dried spices
April 20, 2015, 04:45 PM
Personally, if I'm using shop bought GG puree, I add it to the oil before it's too hot and try to evaporate off the liquid before turning the gas up, or it spits everywhere.
To the OP, I either add the dry spices to the oil, making sure that there's enough oil so it doesn't dry out, fry for a few seconds, then add tomato puree, which is effectively making a paste. Or add the tomato puree first, fry in the oil for a minute or so, then adding the spices.
I reckon this is one of the most important parts of the curry making procedure, you need to repeat it a lot, no matter how many times someone explains it to you, just to 'get your eye in'.
To the OP, I either add the dry spices to the oil, making sure that there's enough oil so it doesn't dry out, fry for a few seconds, then add tomato puree, which is effectively making a paste. Or add the tomato puree first, fry in the oil for a minute or so, then adding the spices.
I reckon this is one of the most important parts of the curry making procedure, you need to repeat it a lot, no matter how many times someone explains it to you, just to 'get your eye in'.
#127
Talk About Anything Other Than Curry / Re: What
April 18, 2015, 03:49 PM
Nice work everyone, I'm busy with visiting relatives and haven't had time to photograph anything and the photos I did take I haven't had time to upload.
Love this thread.
Love this thread.
#128
Talk About Anything Other Than Curry / Re: An interesting statistic
April 17, 2015, 06:49 PM
Errr, looking up recipes? I imagine that what most people use the site for.
#129
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Balti base gravy
April 13, 2015, 03:08 PMQuote from: littlechilie on April 13, 2015, 09:19 AM
It's similar to cup sizes, they tend to very depending what they contain
Are you talking about what I think you're talking about
I also remember we never had tablespoons at home and everything was measured in desertspoons.
#130
Talk About Anything Other Than Curry / Re: What
April 13, 2015, 03:04 PM
I love Shepherds pie (or more usually Cottage pie), the ultimate comfort food. That one looks fantastic. I should eat this stuff more than once a year.