Quote from: haldi on August 01, 2009, 08:13 AM
I've given up on that site
Watch this one instead
They play old video when they are not transmitting live

http://www.easttakeaway.co.uk/webcam.php

Cheers Haldi, i hadnt seen that site! Not bad quality and a decent camera angle. Useful stuff! Will be watching when it's live.
You can make it fullscreen by right-clicking.
I like the advert on the right of the video: "dont see any action? Then order something!"

I find the lemon is important. My friends dont know it's in there because it's not added at the end but i find the slight tang important.

I have used almond powder too but it seems to make little difference to the taste. I imagine a lot of places dont use it due to the cost. And the fact that the result i perfect without it.

Hmm, this does sound tasty! I agree it sounds bengali with the choice of spices and the sweet and sour elements. I think this has got to be tried, sounds like my kind of curry!

When googling i could only find recipes with fish. Are you sure your friend had it with meat?

Quote from: George on February 20, 2008, 05:14 PM
when this device is built it could be a good excuse to invite any reasonable number of you round to lunch for a joint tasting session - bring some samples of your culinary efforts.

Would that be of any interest? Who could get round to an address on the North London / Herts border? Please register initial interest here. It could act as the motivator I need.

A year's gone by, any progress George?
Count me in, i'm quite near the north circular and will be there in a shot!

Welcome to the site! You forgot to say what country you're from! At a guess, Malaysia?
By the sound of it your curries are probably thinner and fresher tasting. Ours are fairly thick with a strong savoury (and a little sweet) flavour. We use a spiced boiled onion puree for the base of the sauce.

Quote from: JerryM on June 03, 2009, 07:29 AM
your english is well good.

very good! 

I always have to make a korma for the girlfriend and find it works really well to show variety. The difference in colours (as well as taste obviously) is impressive for balance. Even my blokey/macho friends agree that it's a goodun. The fact it's so easy to cook and can be cooked at the same time as others in a small saucepan make it a firm favourite.

Either a dhansak or patia are now a must due to the mango chutney and ketchup used respectively. As well as chilli and lemon juice of course. Whenever i have used chutney or ketchup the curries have been enormously popular and of BIR standard.

I suppose my only other 'must have' is the madras.
I get worried that dishes like rogan josh, dupiaza, balti, karai, jalfrezi etc are too similar. What i'll do sometimes is use a different curry powder when making two similar curries. Jeera chicken's a good one as it only involves frying some whole cumin in the oil but gives an impressive result.

Ok cool both of you seem to have answered what i expected. I just call that curry powder and i imagine that's probably the same thing as the manufacturers do.
I find it easier to describe it to non-curryholics like that as mix powder doesnt mean anything to them. No probs, just thought i'd check.
I've tried quite a few versions and generally find the ones that include shop-bought curry powder better. Also using tandoori or chat powder.
One part coriander, one turmeric, one cumin and two curry powder seems quite good and is what i use at the moment. Hard to say if it's better than just the curry powder on it's own IMO as side-by-side comparisons dont provide much of a different result.

Q1 Panpot's Ashoka base and pastes, with my changes.
Q2 Yes i have posted my version in the photos forum.
Q3 The ashoka recipes didnt include a madras so i made my own. Now i add 1/2 tsp hing as well.
Q4 I am 100% satisfied with the result and believe it is as good as a decent BIR and better than my locals in harringay. I haven't tried darthphaal, KC, pat chapman or SnS' recipes so cant compare.
The reason i haven't been on the forum lately is because i believe i've cracked this as well as other recipe (korma, dhansak, patia, balti, dupiaza, garlic chicken)