Yeah come on fill us in, promise not to tell  :-X

Depends on how much precooked meat you put in it I suppose, ive never really thought about it to much.  I used about 4 chicken breasts and it did 3 of us perfectly well, you would want to add more gravy for 4 people though there was only just enough sauce for 3.

Quote from: ghanna on April 14, 2005, 08:08 PM
I have heard that they use some thing called ........Kachri powder in the curry gravy .They told me it is a flavoring agent and it is? THAT MISSING TASTE
ghanna

Ive never heard of it, who told you about it?

cK

Quote from: merrybaker on April 14, 2005, 03:45 PM
This sounds good, but I'm not clear on one part.  Did you mix the chilli powder & water into the whole spice mix and just use 2 tsp. of that resulting mixture, or did you mix the chili powder & water into 2 tsp. of the spice mix?  Thanks.

Your quite right I should have explained that a bit better.  I roasted and ground the spices then mixed in the chili powder and took 2 large tsps of that mixed spice and mixed it with a little water. 

Lemon juice as far as im aware

It was just my opinion on a phall thats all, maybe its time for another poll   

Quote from: DARTHPHALL on April 13, 2005, 10:44 PM
you owe it to yourself to eat 4 Phall`s a week & you will find the path to true physical & spiritual enlightenment !!

I have to disagree with this, although I do like a hot curry now and again, ive tried takeaway phall's and to me they taste like a badly made vindaloo, all chili powder, I can't see the appeal.  Now and again maybe but not all the time, I think one of the best things about curry is the differnce in all the dishes and trying new ones you havn't tried.  I love my vindaloo but I certianly wouldn't just eat that and nothing else.

Quote from: joe2 on April 13, 2005, 08:00 PM
For them to show anyone in a set up demo, the actual ingredients for the base which they use for the customers - they'ed have to be bonkers.?

From the chefs and restaurant staff Ive spoken to before I would say its the other way round, they think we are bonkers for trying to make it at home!!

I find to get them like the restaurants do, ie flat, brown and greasy, I cook them in a frying pan or wok.  This way you can press them down to flaten them out in the oil and cook them through the middle.  Once done I think there a little better left to stand and then heated up again.

Quote from: pete on April 13, 2005, 10:25 PM
Did you think roasting the spices changed their flavour?
Worth doing again?

It was worth doing to try the Khalia which is the only reason I did it and I will be making it again.  I don't know if I would grind all my own spices from what I know the restaurants don't do it so I would be getting a different taste.  I might try making a vindaloo with my own ground spice just to see what its like though.