Stunning!  Another recipe I must have a go at soon.

Rob 

The CR0 name does seem to be no more.  Whats with all the ads as well?  Getting a lot of those.  Anyone else?

Rob 

Edit:  And at least 20 of my posts have gone missing.  They were probably useless anyway 



   

No real probs here.  The text seems slightly bigger than before, which is good.  The appearance overall though is lacking in colour intensity (e.g. the little user name red peppers).  The forum top banner could also do with a re-design; looks a bit empty, odd font, and takes up a lot of space, for whats on it at the moment.  Running super fast though.  Appreciate the work involved.  Have we got some more mods?

Rob 

I was dead against them to start with, but am rapidly changing my mind.  Pataks tandoori curry paste in blades tikka and a tiny bit of kashmiri masala in the mighty kushi kebab. Made a methi gosht today, my best tasting curry to date; just over half a tsp of madras kebab paste in the recipe. Also had some good results with naga and others.  Easy to overdo it with pastes though. Very easy. 

Rob 

Excellent vid Chris!  Good skills mate. Madras looks absolutely lovely.  Nice to see another fan of chips too.

Rob   

Great madras' and lovely rice steve!

Rob 

Having a go at this now with c2go indian base made today.  Test results just in (sauce) are extremely good.  Feeling very confident. Reckon I will go with a sploosh of red wine and no spud.

Rob   

Great looking curry tommy!  On my own over Christmas as well. Yesterday I had a chicken tikka (blades) starter, served sizzler, followed by a chicken karachi balti (and pilau) bought in special and defrosted for the day.  Also did a saag bhaji (salvadors recipe) which has to be the prettiest veg side dish ever, and one of the tastiest.  No overcooked soggy sprouts for me.   The day wasnt completely without seasonal faire though, as the dog got turkey and veg cesar.

Rob   

Note above the mods designate feeding back to each other.  This is good, and how it should be.   

Rob 

Quote from: Garabi Army on December 24, 2012, 06:00 PM

Quote from: Cory Ander on December 24, 2012, 03:39 PM
You're right, great looking curry and LOVELY looking chips too! 

PS:  To put things totally into perspective, how hard is it to cook realy good chips!?  Bl**dy hard!

Yeah, it can be if you go by the top chefs, triple cooked chips? what's all that about? 
Medium sized chips, not too thick, and a cheap olive oil, sprinkle of salt, ... sorted 

Cheap olive oil?  A proper chip requires fresh quality spuds and a good quality sunflower/vegetable oil, or beef dripping.  It needs to be very hot.  The moisture of the chips also needs to be removed as much as possible before cooking.  Lay the chips out on paper towels and agitate them, vigorously.  Them, more paper towels.  As my mum told me, if you dont, the chips will be soggy, and it will also ruin the fat.  You are spot on about the fancy TV chefs.

Rob