Thanks Rich, will bear that in mind.  My kitchen cooker has so called Wok ring (some joke), so you will be OK.  As far as quantities are concerned I think it will be difficult to do this as far as the base is concerned, so I will have to make a modded recipe/video as an appendix.  Early days yet as I am trying to get some charities inetrested but they are very busy with the Christmas stuff.

CP

Welcome Will to our great Forum.  I am sure you will find all you want here.  A lot of my customers have wheat allergies amongst other things so curries should not be a problem, but do ask as ther are a few here with allergy experience; like Darth who has an allergy to mild curries  and anything light ;D ;D

CP

Welcome and Gday JH way down there in the antipodes.  Lots of good stuff and people here so happy adventuring.

CP

I forgot to mention the 'curry Powder'.  Yes I do use a particular mix for just one recipe I use in the biz.  I do fry it in lots of oil with some fried onion (pulp) base first, the base reduces the amount of sticking as we probably use about a quarter to a half kilo per batch.  You can just fry it in oil at a medium heat.

CP

Hi A8, I and others have written many lines of text on this subject, and I guess you are learning (the hard way maybe which isn't a bad thing).  If you read hints & tips there is loads of feedback with stuff about the oil & water issues.  To be honest both approaches are correct, but do you want a BIR approach or a Traditional approach because that is where the main differences lie.  If you use water the product will not freeze well (I have spent years perfecting freezing techniques for the business).  Water is used in traditional because the meal will be eaten when it has finished cooking.  Basically water breaks up the spice and releases the flavour and thats it; so you choose when to add it to adjust the flavours of the dish.  It always better to add an emulsion rather than water, e.g. thinned yoghurt or milk.

Please follow this link https://curry-recipes.co.uk/curry/index.php

CP

PS How was the Madras?

KV, one of my missions in life is to find the ultimate/real recipe for a Chilli Con Carne.  I belong to a couple of Forums but the recipes are all individual attempts, e.g. Cook-off results (nothing wrong with that).  None turn out like a real chilli as I tried years ago, so the mission is similar to the Bir mission.  If yopu can help that would be surely great.
Ta
CP

Welcome KV, its OK we accept and welcome anyone here, even people from Kentucky. :  Just teasing  ;D and have a great time here.

CP

Yep there is a load of crap out there.  But what we shall do is to try and record two real curry chefs (Mark and me) at our business of making curries, e.g. a day in the life of, or fly on the wall approach (oops cant have flies in kitchens).  It will be done in our kitchen which is not a million miles from the standard home kitchen.  BUT... as I always say, it is down to techniques in the end, and this is what differentiates chefs between very good, passsable, and crap.  It is for charity and it will be done in the best we can.

Phew!  I have taken a lot here!

CP

I, as we I am sure we all do here, wish him a safe return and a happy Christmas with his family.

CP

Paul, just describe your curry in lurid detail  : ;D

CP