Happy NY All!

Just to throw my oar in but for me I find that if I scrimp on the oil, my curries are crap.

I personally find its about 204 times easier to cook a good curry with plenty of oil about

Trying to fry the spices with the consistency of porridge is disastrous (for me anyway)

Taz Base users have probably got it sussed...... I haven't

I'd rather either spoon off the excess after cooking. or just add a little more base right at the end prior to serving and stir well

Regards

Mick

. I bet if you looked at cast iron under a microscope, the surface would be quite pitted and rough which I would imagine would make food stick to it more readily. It would also have a greater surface area because of that and would increase the chance of the curry caramelising/burning. Dont know what Jerrys currry pan was made off but if its aluminium I would imagine its spun aluminium which again wont that smooth a finish.

Just my thoughts - thats all

coincidentally I made a curry last night and had to grind some coriander seeds and cumin seeds as I had run out of powdered. The smell was incredible, but to be honest, the final curry was no different to normal. Both packets of seeds had a 2012 use by date!!

Regards

Mick

Quote from: Garp on September 27, 2018, 06:42 PM
Hadn't made it for a while so got a batch of dough on the go yesterday. Cracking base as always

I dont use any other. Top Notch Svierge, and thanks again

Regards

Mick

Thanks guys.
Ive done the same at some point. I usually put  the lid on badly then its the best of both worlds ie reduces curry fall out and doesnt inhibit the speed of reduction
If you dont ask...you dont find out!

Cheers

Mick

Hi Rob

Your madras looks bang on to me as do all of your curries

Just one pedantic question regarding your original post::

Why do you use with a lid?

Wouldn't the curry reduce quicker without one?

Thanks

Regards

Mick

Hi Naga

No I think its more than likely to do with the powdered cumin &  coriander.

I did add quite a few small vine tomatoes to it as they were on the turn instead of a large tom

I also used Pan pots lamb recipe as I think you recommended in an earlier thread and was well impressed with that

Hope you like the recipe now that Ive hyped it up lo

l

Quote from: foureyes1941 on August 26, 2018, 08:33 AM
I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was  Bengali style Rohu curry. I then searched online and found two recipes that  looked interesting and so if anyone else is interested am copying them online here.

Has anyone actually tried any of these recipes yet?

Regards

Mick

Made this last night using jb's takeaway base. and PanPots Ashoka Lamb recipe https://curry-recipes.co.uk/curry/index.php?topic=3922.0

The only mod I made was to reduce the cumin & coriander to one and a half  tsp.and I added three quarters tsp salt 

I cook on an induction hob which I know isnt as good as gas but as a rough guide for beginners I fried the spices for one and a half minutes at level 7

Really tasty with quite a lemony tang to it

Simple and delicious

No Photos...Sorry!!

Regards

Mick

Thanks for the link Ben
The base gravy needs to be kept on the simmer.
The intention is to keep the curry pan temperature as high as possible to reduce cooking times so the last thing you want to do is add cold gravy to your curry. pan,

Regards

Mick