Darth - 5 is a huge factor IMO

Layne - ditto 1, I recently threw out all my old spices (they were still in date but fresh is best)

How many people dust off that 3 year old jar of cumin and wonder why the recipe tastes so bland!

How much of the spice paste CP, surely not the whole lot!! How much meat is this for?

I use pats GM recipe out of his curry bible (its got about 50 ingredients  ;D) and I have to say Im impressed with it, the aromatics from it are gorgeous

Quote from: laynebritton on October 04, 2006, 06:18 PM
Just think of it as giving the meat a massage.

Excellent CP! (Stu might be worth making a whole seperate sub forum for this topic?)


One quick way to peel garlic cloves is as follows:

Remove the clove from the head and remove any extraneous loose skin

Cut off the root end part

Place the flat of your chefs knife against the clove and bang the base of the flat of your palm against the blade with quite some force crushing the clove.

You will find the dry skin now comes away very easily.

Looks great! Can you post the onion bhaji recipe, I dont think we have many.

CP what I find interesting in reading your recipes is the little tips and techniques throughout, cant wait for your post on technique that you discussed in the other thread!

What a really great and informative post CP, thanks.

Ive got 2 curry cupboards!

One is for everyday use and has 3 shelves, one for ground, one for whole and one for big stuff like my bay leaf container and jar of black pepper corns. The 2nd cupboard is for the big bags of spices that I decant into smaller containers in the other cupboard!

I find whole spices from time to time in my curries, I dont think they are added in the final dish stage I believe they are present in the base and havent been fished out.