Quote from: Ader1 on December 04, 2008, 09:39 PM

Quote from: Curry King on December 04, 2008, 10:07 AM
I actually curried what was left of our Turkey last year for the evening, wasn't too bad if I remember correctly.   

Can you remember what recipee you used?  Or anybody else who has one for Curried left-ver turkey?

I just cooked a standard vindaloo but with turkey leftovers in stead of chicken breast chunks. After a few pint's anything curried tastes good to me, once I even curried these pork belly strip things, only meat I could find!  At the time I thought it tasted great although I had no garlic paste and just used extra ginger to make up.  I nearly threw it all up the next morning when I saw\smelt what I had eaten  :-X

I actually curried what was left of our Turkey last year for the evening, wasn't too bad if I remember correctly.   

I use both as and when, I have currently got a jar of each from tesco's which I have been using.  When they run out I will probably have a go at Panpot's paste. There is a difference but I think with the jarred pastes it is less so.

I've got this book, I think it still fetches stupid prices on Ebay and Amazon, ?20 I paid for mine and that was cheap 

I did try it when I first got it but that was a long time ago and I have learn't so much since it may be worth a revisit. 

Welcome to the forum, let us know how it turns out

Thanks PP, these first hand reports are excellent, just when you think you have tried it all along comes something else.  I never would have thought about putting margarine in the base, I will have to gibe it a go be interesting to hear what people think of it.

I just had a thought that we could use the live chat room if Panpot is up for it and has the time?

https://curry-recipes.co.uk/curry/index.php?action=chat

Set a time where you could be on for half hour and we all meet in and chat in real time, could work well or might be a complete mess but worth a try, what do you think PP?

Great thread I can't wait for the base.  How long was the cooking time on the onion paste\sauce, just until the on onions have browned? 

Lot of work had to have been done their CA looks good.  One thing I have tried and never managed to pull of is a decent tasting beef curry, never turns out very good.

I use either passata or tin tom juice both work quite well I find. I think I discovered it by accident, ran out of tom puree and had to improvise and found it worked really well.