It is the thick condensed stuff - best stuff for a good korma, or even a CTM I would think.

Quote from: RubyDoo on February 12, 2013, 07:06 PM
Apron is an absolute must. The amount of clothes I have ruined through curry splatter! Draw the line at a headscarf though.

You got one of them with the big boobies?   

The girls are just letting us get on with it, cost they love our curries!

 ;D

I joined naked wines around 6 months ago, had some very nice wines. It's useful as members rate all the wines they have had. I love a good New Zealand marlborough sav blanc, incredibly tasty, and have had some nice ones from naked wines. Google naked wines.

Quote from: Phil [Chaa006] on February 08, 2013, 10:34 PM
  I once burned them in a 17th century Lakeland cottage called "Tiplog", and I though I was going to die.  Once those fumes get into your lungs, you are in serious trouble.
** Phil.

Is your middle name "Highlander" Phil? 

Quote from: spiceyokooko on February 08, 2013, 09:16 PM
I've never understood why, in many videos (and even suggestions on here) people take the pan off the heat when they add spices to be fried. Why? Why are you dropping the heat, then raising it again?

I do this so I can get all the spices in the pan in one go (pre-mixed according to the recipe), get them nicely mixed in with the oil, and then put back on the heat so that all the spices see the same heat at the same time, rather than some cooking prematurely - probabaly doesn't make one bit of difference! 
I then give them a good sizzling!

Quote from: spiceyokooko on February 08, 2013, 09:36 PM
The finished result looks great! (Interesting side dish )

I hate to be pedantic (yeah I know I am) but it seems you're adding your chopped green chilli twice. Can you just clarify that? Are you adding two lots or just one lot?

Add green chilli and fry for 30 secs
Add garlic/ginger and green chilli and fry for around 30 secs

Also, you mention 1/2 tsp of methi. Is that ground methi powder or dried methi leaves?

Sorry, my mistake when typing, I'll update the original post. Just once for the chilli, in with the onions before ginger/garlic. Methi was leaves.

Yes CH, condensed milk! It dioes have a slight kick to it though with the fresh chilli and powder.

I think my chilli powder must be pretty hot cos it always makes my curries rather spicy. I always wonder about that when a recipe says chilli powder - there must be quite a range of heat according to the one you use.

Was going to cook this today, but in the end went for butter chicken. I love naga!! Adds a great flavour, but as mentioned, it is very powerful stuff! Think this recipe might be next on my list.   

Use Carnation quite a bit - it adds great BIR flavour to Korma (daughter says my korma better than take away!), CTM, and recently used it with butter chicken with great results.

Used to use tinned stuff - but it only lasted for a few days, then had to throw loads away. This squeezy bottle last 4-5 weeks easily - much better than tinned stuff. Got it from Asda, but seems not all Asdas stock it.