Yep if all the 255 members of this forum went into a takeaway and asked a question each.....

I think maybe u should cook and then walk away outside then walk back in I can smell the same as a takeaway

Quote from: Yellow Fingers on May 30, 2005, 01:22 PM
So there are no noticable onion pieces in the finished curry?

Is this because the onions are so well cooked that they are very soft?

I think it varies ive had vindaloos with onion pieces in and some without.  Ive been adding some to mine recently and if they are cooked to browning they do dissapear.

I puree garlic with a little oil and water and keep it in the fridge and it usualy lasts a few weeks and ive never seen it go like that!

Oh yes im sure every chef has his own version of the spice mix

Pete you say you buy this spice mix made up, do you know whats in it or what they call it?

Cheers
cK

I use vegetable ghee when making pilau rice, I do use regular veg oil sometimes and its defo not as good.

Depends what curry you are making, ive never had a vindaloo with fresh tomato in or spring onion but the chicken korai which my new local serves up has both, nice it is too 

Quote from: Hopey on May 24, 2005, 12:40 AM
I have a more exact recipe at home (at work at the mo) if you would like me to post it.

Yes please 

Thats a good find!  He's secret ingredients are interesting:

Soaked watermelon seeds (soaked in water for at least 12 hours), cashew nuts (toasted and blended) and soaked couscous. 

Quite a way of from chicken jelly!