Quote from: loveitspicy on March 10, 2012, 10:45 PM
CardiffCurrylad are you having trouble uploading your pictures for this thread

best, Rich

Hi Rich,
I am mate, I'm sure it can't be that complicated : I will pm you what I am doing & maybe you can shine some light on what is going wrong. Once I get it there will be no stopping me lol  ;D

Quote from: ELW on March 09, 2012, 06:56 PM
I would add spices/mix powder  in there CCL, chilli will determine the heat.1/4 to 1/2 tsp may make it medium dep on chilli powder used, its hard to say exactly
I use GG,no tomato paste/ 1.5 tsp any mix powder thats handy, methi, salt  & base. I'm sure my local doesn't use tomato paste in a basic curry. It's almost the same colour as a  base gravy, thats why I do it. You'd be as well trying one with & one without tomato, you'll have 1 more curry that needs to be eaten then which always a good thing 

ELW

Much appreciated ELW will give it a go

Quote from: ELW on March 07, 2012, 10:40 AM

QuoteSFQ (singe-fuse-quench) technique

That's the only way I've had any success. but here's still some unsinged spice getting through far too often

Those photos would be great ccl

Hi ELW & Gary, I will download them onto the pc over the weekend and attempt what you said Gary.

Cheers,
Rob.

As I ask this question I am beginning to answer it myself I think :

My wife usually orders a chicken curry when we have a t/a. Would I be right in thinking that it would be just the base sauce (I am currently using chewys), with maybe g&g and tomato puree added?

Gas hob for me but still don't have the confidence to use the wok burner yet

Whilst on holiday in January for my birthday we went to an Indian restaurant. I asked if I could watch the chef cooking our meals and he obliged. I took a few photos of him cooking along with  his base sauce. I have just looked back at the photos and of course he is cooking on a large commercial gas stove. Although the flames are not coming up the sides like on some videos the amount of gas being produced from one burner is a great deal more than one gas burner in our homes could produce If I could for one minute get my head around how to upload pictures up to this site I would.

Quote from: ELW on March 06, 2012, 10:26 AM

Quote"The sequence in which the spices are put into the pot is important...

...they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"

Thanks Gary, that's a good Little snippet. I'm trying to whittle this whole thing down  to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members on if it was possible, it would certainly take the mess & panic out of it.
I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from this

ELW

Hi ELW, I have cooked along side a Indian cookery tutor (although be it traditional home cooking) and the g&g paste and onions were cooked on a medium heat to avoid it from burning with the spices added once the garlic lost it's raw smell. I know this is not bir but maybe it could answer a few questions that may be in the back of some members minds, who knows 

Many thanks guys, the advice & tips were of great help & very appreciated . As I have already fried them & froze them I will let you know how they appear to be once I require them for the tarka.

Quote from: curryhell on March 04, 2012, 09:12 PM
In my experience they become bitter when frozen roar. However if you fry them and freeze them they seem to be fine. What do others think???

Thanks curryhell, as they are sitting on my kitchen top I will give it a go Got nothing to loose.

Can anyone shine some light on wheather or not green peppers once chopped can be frozen? I probably like most use this as part of the tarka and as you only need a small amount it seems a shame to throw out the large amount that is left