It's good to get a first hand account to vouch for the quality of the place. No doubt once the recipes are fully known you can take a view on whether you want to adjust to reduce the flavour you found too strong for your liking.

Quote from: curryhell on September 28, 2013, 07:45 PM
I hope you've got a curry to put them with Chris.  Look mighty fine tasting chips mate 

Night off from currying tonight, I tend to stick with rice and naan for curry anyhow. I paired my chips with Clifton Springs chicken wings courtesy of chef John on YouTube:

http://youtu.be/Ht7mK5dX0es

... But i deep fried the wings since the fryer was fired up. No curry but there was some Mr Naga used in the sauce and the result was fantastic - recommended! 

Quote from: chewytikka on August 31, 2013, 11:39 AM
Hi NJ
I just use a cheap deep fat fryer, don't trust the temp gauge, where it says 160, I go for 180.

Up to temp - chips in, close lid, to trap the moisture. Leave as is and cook for 4mins.
Lift basket out of oil, shake, chips should have a bit colour, but be still hard.

Important bit - leave the basket on the rest above the oil and cover with the half closed lid
I usually use a dishcloth as a weight, to keep the hinged lid half closed.

Let the chips sit there and soften for 5mins or until your finishing up cooking your curry.

To finish, chips back in, no lid this time, cook in the hot oil for 3mins or until the chips start to
brown and crisp and importantly all float on the top of the oil.

You will know there good by the look of them, or just test one by squeezing it between finger and thumb.

N.B. The final 3min cooking needs your attention, many times I've been distracted and gone back to a basket of
completely browned chips, which is not good.

cheers Chewy

I've played with this method to see what works for me and my fryer. Couldn't get them to soften up right by resting them above the oil for 5 mins so I've worked out a routine which works nicely for the Maris pipers I can source around these parts. It's just a tweak to Chewy's method as follows:

- peel and slice 400g of Maris piper potato and rinse them
- Fry 160C for 4 mins and shake off excess oil
- Microwave, covered, at 100% 800W for 2 mins then uncover (they are now steaming hot) and rest for 3 mins
- Fry 170C for 3 mins

For Maris pipers and my fryer this works great to give me crisp chips with soft insides

One of the most erudite aerial installers in the country is Bill Wright of Wright's aerials. His rogues gallery is a marvellous thing, each one with a story attached should you click the picture and scroll down:

http://www.wrightsaerials.co.uk/roguesgallery/view.shtml

Quote from: Stephen Lindsay on September 20, 2013, 10:17 PM

Quote from: bigboaby1 on September 20, 2013, 04:44 PM
New one for my new e book guys..

It's like Groundhog Day

Next time someone asks a question on the forum which I know the answer to, I'm not going to post it, I'm gonna release it as an ebook

Hi, I wouldn't recommend the KD base sauce these days, there are far better ones but since you have it to use up there are a few ways you might improve your results. I don't see the GM as being key, you might as well use up what you've made instead of binning it.

To produce a more flavoursome curry why not make up a "mix powder" from this section:
https://curry-recipes.co.uk/curry/index.php/board,28.0.html
.... and add more chilli powder at the start of your curry if you found it too mild last time.

Most recipes will call for around 2 tsp of mix powder at the start of the dish, personally I use 1 level tablespoon most of the time and take care to get this fully cooked before moving on to add base gravy.

Once you've used up your KD base you could have a try with one of Chewytikka's base gravies, or the Zaal, mouchak or little India base recipes. Those would be my recommendations but there are many here which should give you better results than KD IMHO. good luck

https://curry-recipes.co.uk/curry/index.php/topic,1641.msg51919.html#msg51919

https://curry-recipes.co.uk/curry/index.php/topic,4490.msg41231.html#msg41231

https://curry-recipes.co.uk/curry/index.php/topic,1641.msg51909.html#msg51909

https://curry-recipes.co.uk/curry/index.php/topic,1641.msg51942.html#msg51942

Good grief. Now I've seen it all.

This is George "I promise if given moderator powers I will only use them to remove spam" in action  :

No but it certainly looks like an interesting little technique. Would be fun to test it out and see what flavour is produced,but sadly I have no coconut cream right now.

Yes I was at the curry-in-the-park meet and it was very pleasant.