My mother bought me one of these many, many moons ago and it was absolutely fantastic.....



















for keeping rice in in the cupboard. That's until the lid smashed and it keeps the rice in its packets in now.  :
Still in the cupboard.

Quote from: DalPuri on April 23, 2013, 12:03 PM

Quote from: chef888 on April 23, 2013, 09:36 AM
i just think that more ppl now days eat garlic and spiced food and dont notice the smell on your breath ( Ivan )

I also believe this is the reason. 

To true. Back in the day it was either curry or italian which had you honking the next day. No one seems to notice it now.

Quote from: Axe on April 14, 2013, 09:06 PM

Quote from: spiceyokooko on April 14, 2013, 08:29 PM
Isn't pease pudding and mushy peas generally made with Marrowfats?

Pease pudding is made with split yellow peas, perfect for tarka dal

Beat me to it.

Quote from: mr.mojorisin on April 13, 2013, 02:03 AM
Talking Heads.....Girlfriend is Better....."the Big Suit"..well before its time...a must watch...IMO

Quality...and after eating all these curries, that suit might just fit me. 

Quote from: Joe the Schwab on January 04, 2013, 06:09 PM

.....and the clothes pegs do not exert enough pressure to seal the opened bags.

I would dispute that if the top of the bag is well rolled over.

Mine are all rolled over, secured with elastic bands and then I store the lot in a 10 litre mayo tub with a snap on lid in a dark cool cupboard. I just put out the required spice measurements in to a load of small stainless steel dishes I acquired before I start cooking. My spice mix is kept in one of those tupperware boxes with the blue snap on sides.

Quote from: goncalo on April 12, 2013, 10:58 AM

For a first post, a link to an online shop with expensive skewer suggestions is likely to be seen as dodgy at best  :

Whats wrong with

I do my peppers and onions at the start. By the time I've got the deep fat fryer out and heated it up, they're done. I agree with Spicy that its just done in the TA to speed things up and also their deep fat fryer will be on all the time.

I've used the Nishan garlic puree and ginger puree quite a bit throughout the years and find it Ok. Morrisons used to do it in what I called the Eastern European section (which was opposite the ethnic aisle) for 99p along with tins of coconut milk for 49p (which did go up to 60p). Now its been revamped all that stuff has disappeared. Bar Stewards 

Looks really nice. Its now one of my favourites as the Mr Naga gives it a distinctive flavour.

Being full of cold I decided to up the heat stakes and make my first Vindaloo. I used CA's version, doubled up as it was for the whole family, with the only difference being slightly less than double the chilli powder and I added a pinch of Methi leaves and also used some tinned potatoes as when I was buying stuff for work in Lidl, they had a reasonably sized tin of new potatoes for 15p. I've had Vindaloo a few times in the past in various places and I have to say this was the best one yet. I'm sitting here still feeling that lovely chilli warmth I get after a good curry. It was served with my normal fragrant pilau I make with the colour turned down from previous attempts, a shop nan and a couple of poppadoms done in the microwave.

Oh and as a footnote, its chicken as always. Reading Spicy's previous post has got my meat juices fired up so I'm going to have to get some beef and lamb to have instead. I cooked the chicken at the start in the pan before I started with the rest of the ingredients as per CA's recipe.