Quote from: Unclefrank on January 31, 2013, 12:49 PM
This is the recipe

https://curry-recipes.co.uk/curry/index.php/topic,11470.msg87841.html#msg87841

More green chillies can be added or seeds left in one chilli it's up to the individual.

Yes I know. I posted it!   ;D

Quote from: Unclefrank on January 31, 2013, 11:21 AM
This was nothing like what my local serves but with that said this dish was absolutely delicious made enough for 5 of my friends and they all loved it wanting more.

Hi Unclefrank. Looks great! Glad it turned out good. Interesting that it is very different than your local - is it still called a chilli bahar, and is your local dish a hot one, or have a very different taste, maybe no naga in it? Maybe it has a big variation according to area.

And what the hell is Jim Beam infused with real honey??   

We discuss lots about how much we enjoy eating a good curry, but how much do you enjoy cooking it?

Here's my scenario -

Put on some great music. 
Open a nice bottle of wine.   
Start prepping veg. Have a bit of wine.
Prepare spices and quantities. Prepare rice. More wine.  ;D
Have a bit of a jig, with maybe some air guitar thrown in for good measure.
Start cooking, with a bit of wine, as I start to imitate an Indian chef!
Complete cooking meal, so reward myself with a bit of wine! 

I really enjoy doin it all, to me it's all part of the curry process.

What's your curry cooking MO?

Ok guys. Thanks for all the replies. It looks like the economical way to go is sunflower oil then.

Light olive oil seems expensive - are the benefits that much greater that you don't mind spending around 3-4 times the cost?

Been doing a bit of reading, and if I have the correct thoughts, veggy oil isn't particularly good for you - not that I suppose any oil is really. But....surely there must be healthier options for cooking curries? Obviously, a strong tasting oil would probably be no good - apparently nut type oils are better for you, but do have a stronger taste. Sunflower oil seems good, as does canola oil.

Has anybody regularly used any of these without any detrimental effects on your end curry? What are the cost comparisons? Or do you still use cheap veg oil?   

I've always used Cory Anders base with a pressure cooker. It just the right amount for the cooker. Put everything in, pressure cook for a round 15 mins, then blitz. I also put it through a sieve afterwards, its surprising how much fibrous stuff is in there! Always turns out good. I have a few modifications for my own preference, bit I don't think you'd go wrong with the original recipe.

Wouldn't it need some water to create steam, in order to create pressure? I suspect that's why the weight didn't lift the first time, but did the second.

Had Chinese tonight - wished I'd cooked another curry!   . Rather disappointing.

Oh, added a bit about slight differences to CAs base, sorry, although I don't suppose it matters that much - just my preference.

Hi unclefrank, I used CAs base (slightly modified with spice ball of 2 inches cinamon, 4 bay leaves, 1 star anise, 4 cardamons, + added 25g creamed coconut in base), with ifindforu mix. You do have naga pickle I assume, cos it's what really makes the dish in my opinion. Careful you don't put too much in though, level teaspoon should do it. You can always add a bit more, but not take it out! Good luck.