On holiday abroad, where there was no possibility of buying tandoori paste, I tried Cory Ander's recommendation for a dry tandoori spice mix published by another author.

It worked very well and I kept it as a paste by adding a little sunflower oil to the mix.

CA's original post illustrating the spice mix recipe can be found here. Of course, if you can't get a hold of the pastes you may also have difficulty sourcing the various constituent spices, but it's definitely worth a go if you can get them.

I've just cleared my Firefox cache in its entirety and the code still persists at the top of each page:

$txt['pm_register'] = 'Send pm to new members'; $txt['pm_register_id'] = 'Select the ID of the sender'; $txt['pm_register_username'] = 'Select the Username of the sender'; $txt['pm_register_subject'] = 'The subject of the PM'; $txt['pm_register_body'] = 'The message of the PM (BBCODE)'; $txt['pm_register_body_desc'] = 'This is where you set the message that you would like to send to the user. To insert the username of the user just insert "{$username}". For forum name use "{$forumname}".'; // LimitAGuestsDailyPageViewsMod $txt['limited_views_remaining_singular'] = ' page view remaining today'; $txt['limited_views_remaining_plural'] = ' page views remaining today'; $txt['limited_views'] = 'Limit guests to x page views per day
0 to disable
'; $txt['limited_only_topics'] = 'Limit guests only in topics
In another case will be limited in boards and all actions (except vital actions)
'; $txt['limited_views_message'] = 'All guests are limited to %s page views per day.
We now invite you to login or register to continue accessing the forum.'; $txt['limited_views_title'] = 'Please Login or Register'; $txt['display_facebook_like'] = 'Show Facebook like icon in posts'; $txt['display_facebook_like_all'] = 'Show Facebook Like icon in all posts, Note Display Facebook Like has to be checked.';

Oh! And the pre-posting Preview function didn't work for me, in case anyone else has the same problem.

Oor Wullie? Was that no' the famous Dundonian Siamese Twins?

Quote from: artistpaul on December 25, 2012, 01:28 AM...just eaten a turkey curry in Turkey for christmas eve, how strange is that ...

I suspect that, although you may have been amongst the first of us to curry that particular bird this year, you definitely won't be the last! Stuffing bhajiis, anyone?

Merry Christmas to all! Remember - Santa knows who's been naughty and who's been nice!

Quote from: Stephen Lindsay on December 21, 2012, 04:16 PM...I don't think it needs the sugar...

+1

Quote from: RubyDoo on December 21, 2012, 03:43 PM...Did I mention I liked it then?   

Told you that you would!

Quote from: RubyDoo on December 19, 2012, 10:33 PM...Yes but the recipe says powder...

Aye, you're right! Sorry, old age getting the better of me! I haven't made the marinade for 4 weeks or so and I forgot that I pounded up a star anise for it. They are a nightmare to do if you don't have the right tools for the job. I ended up putting one in a ziploc bag and battering it senseless with a rolling pin!

I also forgot that after that rigmarole, I stuck a handful of star anise in my stick blender attachment and ground them up for later use.

Sorry for the confusion, RubyDoo!

A US "cup" of liquid is 240ml, mate.

Edit: Oops, I see 976bar got there before me! What's 10ml between friends!?!

Mickdabass' recipe is bang on, mate. I put the star anise in whole and it resulted in a very delicate flavouring of the meat - not overpowering at all. Give it a bash - it's lovely.