Wow, kid in a sweet shop for me UF. Love stuff like that!

W

I too, am now using bhaji oil. As sceptical as a lot of others, i tasted the oil just after straining it through a sieve and it did indeed taste like onion bhajis,

The last curry i made was CH's NIS, it was also the 1st time i've tried the oil. I have to say i tweaked the dish slightly and used some premade C2G onion sauce instead of prefrying the onions as specified.

I don't know if it was the oil, or the fact that the recipe is top notch, but it was my best effort to date and can honestly say i've reached my curry making goal!
I took the remaining portion straight round to a mates house who also loves his curries and to quote his response "thats as good as your gonna get from any curryhouse". He's tasted a few of my curries now and is not the kind of chap to lie and inflate my ego. Now i have to admit, i dont profess to be able to make the best curry in the land, but it really was THAT good and can honestly say if i can keep delivering that standard of curry, then my goals reached

Was is the bhaji oil or the supernatural curry magic at work? Who know's but long may it continue!! 

W

Hi NJ
I have used my ipad to capture the relevant recipe as a photo snapshot and so have a photo album on the ipad entitled curry stuff. I also intend to print these off at some stage as I have a printer linked to it with airprint facility
W

Julians website blog says he's looking at running cooking lessons due to the amount of interest he's had. Here's the link to his blog

http://www.curry2go-online.com/my-blog.html

I think i'll be signing up for this one, he says cost will be around

Quote from: Tommy Timebomb on May 03, 2012, 03:50 PM
Thanks for the info,
I will be looking through the wealth of information available on this site.

I'm still not too sure regarding the pressure cooker though...
I will consider it when experimenting with the other bases at some time.
Thanks once again!

Ive used the pressure cooker to make his 3 litre base no problem, and will do again!

W

How gutted would you be if this base made the best curry you've ever made !! hehe ;D ;D

W

Quote from: DalPuri on April 29, 2012, 02:08 PM
I made some when the recipe was first added  to the forum Whandsy and it freezes great.
The only problem is i'm having to add at least 2 or more chefspoons to a dish because the quantities were wrong and 1 spoon was just too bland.

I'll make some more up soon and freeze that batch too.

Frank. 

Thanks Frank

Can you let us know how the finished article stacks up in a curry once you've made it and if it's positive, then I'll have a better chance of persuading the wife to use up some more valuable freezer space

W

Good work Frank

Just a pity theres about a year and a halfs worth of red masala paste there for me and about 3 weeks worth of fridge life 

W

I have some of this but can't really get that excited about it. I personally don't think its groundbreaking stuff and to be perfectly honest, anytime I go near it the house stinks to high heaven Its THAT potent!
I'm fed up of the smell 
I think I need a curry shed ;D

W

Quote from: Aussie Mick on April 28, 2012, 11:02 AM
Hey Whandsy

I've searched high and low for kebab skewers and cannot find anything... not even on ebay. I am going to get some made at a metal fabrication shop. Wide flat skewers...I don't care how much they cost 

Hi Mick

How about these? It's the 1st place I've checked. I just typed in tandoori skewers .au into google and this came up.

http://www.tandoorliving.com.au/Tandoor-tandoori-skewers-for-sale.html

The good thing about these compared to the round skewers is that the meat turns around as well as the skewer whereas the meat stays where it is and the round skerwer rotates

Happy shopping pal

W