NO YOU ARE NOT OUT OF YOUR BOX !!! I AM Remember if its gonna be a phall make it a DARTHPHALL MUHAHAAHAAAAA !! ;D ;D ;D ;D

Hi CURRY kING.
I`ll give this a go your, word is good enough for me RESPECT .

Hi again today i tasted yesterday`s experiment(cooking the oil for 20 min on high/medium heat) its soooooooo sweeet .I cannot believe it !! its as though i`d put several spoons of sugar in. so using oil over & over is against health & safety but heating it up once & cooking it ain't so the sweetness is i`m sure is this(well that what happened in my home) .It really is too sweet, witch is a huge indicator for us about achieving sweetness without adding " secret ingredient X". Would someone try it to confirm i`m not a babbling imbecile ! the taste however was right but for the sweetness & the smell close but not right(probably because of cooking the oil changed its properties & smell ect..) so i believe i need to experiment with cooking oil for smaller amount of time & another thing i could actually taste the browned onions. It seems obvious that the oil cooked in this way has enhanced all the flavor's in the curry (there are several references to flaming the pan to get "the taste") see how this is all falling into place .i think i`m going to go back & change the time cooking the oil & only cooking onions till golden as i browned them to get more sweetness but now find out i can achieve it with the oil instead.Anyone got any thoughts .Ain't this exciting !! ;D ;D ;D

Has anyone else heard of Lasan chicken or is it a dish made up by my local take-away ?
Ghanna have you tried any of my recipes?
Here is a few questions & hopefully answers to our problem .
Another point on that taste (Curry King using oil from one batch to get that taste , so cooking it twice)
some comments on this forum by chefs who say how even they seem unable to re-create there own recipe`s at home
Me also getting success from cooking oil twice.(IN THE FIRST BATCH THEN THE CURRY ITSELF)
Some of us think there is something missing ( an ingredient)
Could it be that we cant get it right at home because its the oil & the temperature its kept at, see were this is leading.
perhaps it because we need to get the oil to a very high temp.. & doing so is hard on conventional hobs ect..
So tonight i have done a batch with my hob on a high setting cooking the oil on its own for 30 minutes!! before adding any ingredients.
Remember the oil kept at high temps changes its caracteristics & that also applies to its smell & taste ?
think about a take-away .the oil is not just cooked for1 meal as we would do at home,so perhaps we need to cook the oil so as to emulate the environment of a take-away maybe ?
I HOPE THESE FEW COMMENTS GET YOU THINKING AS I HAVE ,SEE HOW BLOODY MARVELOUS THIS FORUM IS !! ;D ;D
What do you think

Hi i would like to know how did the rice turn out.Did you try all the spices as well ? What did you think ?

I have to be honest when i make take-away style curries every time i`m going to go back to a more varied experimentation of curries , maybe try some authentic stuff but non the less i would like to evolve all forum members witch will keep this forum evolving into something more .Although we are primarily a club for curry cloners !! And when we have cloned the bir take-away style curry ,we will say OK whats our next objective & there is also the social benefits " ALL THOSE CRAZY B******S LOVE CURRY AS MUCH AS I DO " !! 
This forum has also picked up momentum .  I log on more times a day than i care to admit
HERE is a dish that will be next on my agenda LASAN CHICKEN = BASICALLY GARLIC CHICKEN CURRY .Think of a mild take-away style Vindalloo/Tindalloo but more Garlic & few Tomatoes ,its an excellent dish .So here is to cr0.co.uk & its bright ( & spicy ) future. ;D ;D ;D ;D ;D ;D

OK Ghanna & all on the forum
hear is my " bloody hell it smells just like my take-away " curry.
  Make the base as indicated at top of this thread.(BEST BASE TO DATE ).
INGREDIENTS.FOR THE ACTUAL CURRY.
1. 2 LARGE SPANISH ONIONS
2. 1 WHOLE GARLIC BULB.
3. 1oz 25g FRESH GINGER.
4. 14oz 400g TIN CHOPPED TOMATOES.
5. 1 TABLESPOON TOMATOE KETCHUP.
6. 1 TABLESPOON TOMATOE PUREE.
7. 12 BIRDSEYE CHILIES.
8. 2 WHOLE STAR ANISE.
9. 1 TEASPOON GROUND CUMIN.
10. 1 TEASPOON GROUND CORIANDER.
11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH.
12. 1 TEASPOON FENGREEK.
13. 1 TEASPOON GARAM MASALA.

METHOD.
   
Finely chop 2 large Spanish onions , Garlic & Ginger.
Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D)
This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous
  batch to start another you get that taste & smell ,
cook/fry the onions till they just start to go brown ( they are really sweet now !! )
Add Ginger & Garlic cook until onions are browning all over turn down heat (medium).
Add all spices ( not star anise ) cook for about 5 minutes.
Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes. 
Chop finely some coriander & stir into curry gravy.
leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
I COOK ALL MY CHICKEN THE SAME WAY  .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
I hope this is of use to you all. ALL THE BEST DARTHPHALL.
p.s Ever eaten too many phall`s !!! ;D ;D ;D ;D

Name =DOUG.
Age = 36
Location = St Merryn (Cornwall) A real corn fed curry head !!
Cooking Curries = 2 years.

Nice one Curry King you bugger  ;D ;D just when Ive got soooooo close ,but still Ive got a few experiments muhahahahaaa ahem! sorry.The NEXT THING OF COURSE BEING ABLE TO PRODUCE THAT TASTE EVERY TIME ,this is our ultimate goal don't you think curry heads ?? And a very load & spicy huraaaaah for Curry King!!!!! do you know Ive got the same smell out of my curries by making a batch then on a day cooking more onions in oil then adding the already cooked batch so i can see how you come to the same conclusion but i`ve not as yet got both smell & taste in the same curry."SOD IT I'M OF TO MAKE A CURRY"!! Thanks for the inspiration." YOUR CURRIES ARE POWERFULL AS THE EMPEROR FEARED"

I am so close to take-away curries but i`m also very happy with some that do not taste take-away style but are very tasty indeed mmmmmmmm!!
sometimes i cook with the intention of copying my local take-away ,but decide to do something different.In the first year of experimenting there were many complete bloody disasters   ,now 2 years down the road & everything is nice even if not a resteraunt clone & i think thats all part of the enjoyment & fulfilling experience of all cooking there is something very therapeutic about cooking a good meal  .I get great satisfaction when i take a curry to work for dinner a mate tries some & says" thats the best f****** curry Ive ever tasted ,got the recipe" ? isn't that more satisfying than copying some take-away(no matter how much we want to).If tomorrow you did it ,then what ? if money were no object would you just buy take-away curries instead of cooking your own,i don't think so .Its the challenge to cook the dish from all natural ingredients & knowing "i did that".Perhaps we are better of not getting it right.And there is also this forum wear people from all walks of life can talk,philosophies & enjoy others knowledge through experimentation of each others recipes.
      HURRAHHH FOR THIS FORUM & GOD BLESS ALL WHO EAT FROM HER !! ;D ;D ;D ;D