Seconded Spice-V.
I would also appreciate a nice video on the process.
I would also appreciate a nice video on the process.
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#22
BIR Main Dishes Chat / Re: Smoked paprika in Rogan Josh
January 14, 2015, 01:55 AM
A long time ago in a county far far away, I bought smoked paprika from a supermarket. It was utterly gopping. 
Recently I went to Sweet Mart in Bristol and they had smoked paprika in bags.
Very nice and much more subtle than the horrible supermarket rubbish.
Recently I went to Sweet Mart in Bristol and they had smoked paprika in bags.
Very nice and much more subtle than the horrible supermarket rubbish.
#23
Talk About Anything Other Than Curry / Re: Side bonus. Best ever fried chicken recipe!!!
December 25, 2014, 10:55 AM
Could this be cooked in an air fryer?
I suspect I already know the answer, but I asked for a small deep fat fryer for Christmas and got an air fryer instead and don't want to appear ungrateful.
Cheers
I suspect I already know the answer, but I asked for a small deep fat fryer for Christmas and got an air fryer instead and don't want to appear ungrateful.
Cheers
#24
Pictures of Your Curries / Re: Back to my roots, or Kris Dhillon re-discovered
October 22, 2014, 12:15 PM
Ok got it.
#25
Tandoori and Tikka / Re: Chewy's Chicken Tikka 2012
October 19, 2014, 05:35 PM
I have no issue with Sverige's language.
He is, after all, one of the few who have tried this recipe and has helpfully commented on it.
What I do have an issue with is the frequent petty bickering and occasional collective nastiness that plagues too many threads.
That is presumably considered acceptable behaviour here, yet (IMO) it is more likely to drive people away than the occasional expletive.
He is, after all, one of the few who have tried this recipe and has helpfully commented on it.
What I do have an issue with is the frequent petty bickering and occasional collective nastiness that plagues too many threads.
That is presumably considered acceptable behaviour here, yet (IMO) it is more likely to drive people away than the occasional expletive.
#26
Pictures of Your Curries / Re: Back to my roots, or Kris Dhillon re-discovered
October 16, 2014, 07:35 PM
Hi Phil.
In your madras recipe you specify using stage 2 sauce, whereas KD would seem to be referring to stage 3.
Any particular reason for the change?
In your madras recipe you specify using stage 2 sauce, whereas KD would seem to be referring to stage 3.
Any particular reason for the change?
#27
Lets Talk Curry / Re: Balti Chicken Madras 2 ways
September 17, 2014, 02:47 PM
One of my most favouritist ever curries was a Punjabi Massala from a curry house in Arbroath.
It was a vivid bright red and made me sweat just by opening the carton.
Fantastic stuff, so I don't have too much of an issue with the actual colour of things, but just with how much toxic, radioactive glass coated asbestos was gently ground up to make it taste so good.
Now anything containing Dihydrogen Monoxide is a different kettle of worms and should be treated with caution.
It was a vivid bright red and made me sweat just by opening the carton.
Fantastic stuff, so I don't have too much of an issue with the actual colour of things, but just with how much toxic, radioactive glass coated asbestos was gently ground up to make it taste so good.
Now anything containing Dihydrogen Monoxide is a different kettle of worms and should be treated with caution.
#28
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
September 14, 2014, 11:13 PM
Welcome Currymeariver.
Nice link to relevant info there and it has led me to my new word of the day.
fructooligosaccharides
Awesome.
Nice link to relevant info there and it has led me to my new word of the day.
fructooligosaccharides
Awesome.
#30
Pictures of Your Curries / Re: chicken madras
September 01, 2014, 12:19 PM
Gravy makes a difference.
Some recipes I've tried (posted here and elsewhere), just taste gopping and that almost always carries over into the final dish.
Starting with a poor one is not going to make the task of producing a great curry any easier.
I now have a base recipe that works incredibly well for me, but that's after several years of experimenting and discovering what works and what to avoid.
Some recipes I've tried (posted here and elsewhere), just taste gopping and that almost always carries over into the final dish.
Starting with a poor one is not going to make the task of producing a great curry any easier.
I now have a base recipe that works incredibly well for me, but that's after several years of experimenting and discovering what works and what to avoid.