Thanks WK I will try it out in the New Year

CP

PS, I am away to the sunshine in a couple of days for 2 weeks, so i shall also be off-line.

Hence the phrase ' get offa yer hoss and drink yer lassi'  ;D ;D

CP

I am not in to mega-hot curries these days so I rarely make them, but one of my customers has asked me to make him a Chicken Phall. 

So I have made one with the UCB, Fried tomato base, 2 tblsp Ginger Powder, 2 tblspn Garlic Powder, 4 tblsp of hot Chilli powder, and half a jar of Nagar chilli paste.  I have just tasted a little bit, and managed to say 'Oh shi....'  before my tongue seized up  :-[  I will report back and let you know his opinion, if he survives that is  : ;D.  Must go  to the docs now to have both ends repaired

CP

Thanks Cory, have added it to my list.  Isn't amazing how all these glossaries vary in there descriptions.?

CP

Sorry if I confused you Marc, the CK and the guys are right, the medium heat I was referring to was for the base not the final curry which should be high heat.
CP  :-[

Hi Marc, yes Stew is correct.  You must add lots of oil, and don't use too high a temperature to cook the sauce/spices, e.g. medium should do it. 

Your second point is due to emulsification, if you blend oil and other stuff together it emulsifies and it is very difficult to reverse the effects of this process.  So try and remove as much oil as possible before blending and return it afterwards.  If you add more oil this can also release the emulsified oil, but only in certain circumstances.

You will see lots of input here about the use of heat, and it is crucial you understand why this is imporatnt and when to use the different levels of heat, especially when it involves the cracking of spices.

CP

Knorr? & UCB?  I don't think so! ;D 

However I will say in support of Knorr sauces they are good for pub chefs (with no curry experience) and pub curries, and with a bit of creative attention with some more spices they can be passable.  The major problem I have with all these cook-in sauces is that they use far too much Tamarind (and presevatives/additives etc) which gives them that well known sickly smell if they are not prepared properly.  Anyway I wouldn't touch them.

CP

I told them not to play around with the Nagars   I heard the rescue services were being treated in A&E for severe bum burns :  Sorry, but this opens a whole new world for humour Nair.  I checked the first link you have inseted but I couldn't find the restaurant on the map locator; they must work fast these days in updating their maps ;D

Anyway, I do know of the restaurant and its rep; and these places are sorely missed when they close or get destroyed.

CP

Sounds about right Mark.  However I have found that price labels for the same product vary, I think my local Asian store charges what he feels like at the time, so I always check.

CP

Hmmmm, you could be right.  I knew a good chef who could turn Knorr stuff into quite a palatable curry hot and all.  He gave me the recipe as follows.

Ingredients as required
Get a large catering size jar of Knorr curry sauce (doesn't really matter which)
Pre-cooked meat
Some large mild onions, Garlic, Ginger
A good curry base (CRO wise is OK)
Ground Cumin
Ground Coriander
Ground Chilli
Oil
Salt.


Now finely chop the onions garlic ginger and fry them until soft.  Add the spices and cook for about a minute on medium heat.  add the pre-cooked meat, stir in well to coat the meat and then add the Base sauce and cook on high for a few minutes.

Open the Knorr sauce and pour it down the drain.  Keep the pot as it is good for storage.

Serve curry with CRO Pillau rice.

Cheers CP  ;D ;D ;D ;D