Quote from: Phil [Chaa006] on December 14, 2013, 01:16 PM
The only thing I know of that can reliably remove the lingering smell of curry from fabrics, carpets, curtains and the like is an ozone generator, which will oxidise the offending particles.  Not cheap, but if SWMBO is complaining you may have no choice ...

** Phil.

Thanks Phil
Any particular recommendation?

Apparently my small house stinks of curry although I only notice in kitchen!

Had some visitors at the door asking if I've been cooking curry, although might have been 3-4 days since!

I can't smell it but daughter complaining that her clothes smell.

Anyway to the point; any recommendations to eliminate/minimise the curry smell?

Got 3 x plug in air fresheners throughout the house but obviously not working well enough.

A very nice looking spread there Phil 

Quote from: Bengali Bob on November 16, 2013, 12:20 PM

Quote from: uclown2002 on November 16, 2013, 11:58 AM
Tonight is CBM's Chicken Bengali Mirch from e-book Vol 2.

Anyone tried it yet?

Yes, great dish.

https://curry-recipes.co.uk/curry/index.php/topic,12035.msg96365.html#msg96365

Rob 

Thanks Bob.

Tonight is CBM's Chicken Bengali Mirch from e-book Vol 2.

Anyone tried it yet?

There will be instructions on the jar surely?

This is a BIR forum; jars and pastes are strongly discouraged  ;D

Apologies if this has been posted previously but couldn't find it via search.

http://uncyclopedia.wikia.com/wiki/Curry

Some funny ones 

Quote from: MushroomMike on October 29, 2013, 01:32 AM
Just curious to know...can a standard frying pan be used? Surely a tawa is just a flat frying pan??

Cheers Mike

I get better results from a frying pan for some reason.

Thanks George.

I can actually read to the end now before I switch off.

I did not intend to offend OP but it is frustrating when some peeps (assuming they have the ability) make no attempt to put it into a readable format.

I detest this 'text speak' you see so often on forums.

I apologise for taking this off topic, so I'll refrain from further comment.

Used 1 x rd tsp of CBM's Tamarind Paste and 3 tsp of chilli powder.  Also used CBM's Mix and base gravy.  Onions and peppers were pre-cooked by scorching them on high heat in oil for a couple of minutes, as per CA's method.  May not be copyright but i seen it in his new Jalfrezi recipe  ;D



Served with my goto CA's Pilau Rice:-



Outstanding curry, perhaps my favourite thus far.