Quote from: semiskimmed on May 06, 2005, 10:58 PM
I have many indian & pakisatni friends who own restraunts or work in them, any more recipes needed just ask.

How about a gravy and vindaloo recipe 

Cheers
cK

Quote from: Yellow Fingers on May 06, 2005, 04:06 PM
Usually it is just called onion salad, and is just that, onion a bit of salt, coriander leaf, chopped tomato and lemon juice.

Yep thats all ive had down here in the south, ive never had onions in yogurt or tomato wether having a "sit-in" or takeaway.  Some places ive had mint and cucumber added to the above.

I bought a tube of sharwoods garlic puree cost under a quid and tried it last night with no noticable differnce at all.

Im sure this has been talked about before but I couldn't find anything, has anyone tried the of-the-shelf garlic puree in tubes rather than going through the hassle of making fresh?  Is there much of a noticable difference? 

Cheers
cK

Does seem a bit basic, have you tired this yet Pete??

I always tend to make my currys a large portion for one that will do two if you know what I mean.

I had one from a restaurant the other night actually and compared to this one its pretty much spot on with the only major difference being the chilis were whole rather than finely chopped.

Quote from: adamski on April 28, 2005, 08:18 PM
what they were doing was taking left over food from the resteraunt and salvaging the chicken and meat, washing it under a tap then putting it in the take-away orders.

Maybe thats it, thats how to get the "taste"   ;D

Welcome aboard!

Hi Ian,

If you can get down your local takeaway and hassle em for some recipes, im fairly sure that every takeaway will have slight variations in the base and standard currys.  Even if they seem identical its still worth posting as the more info the better! 

I found I was getting database errors at the begining of the week and the only way to get in was to delete my cookies and internet history and log in again.