thanks for your ideas. will look into them

the reason i suggested quorn and tofu was for the marinading process. many vegetarians look for options other than yet more veggies

hi and welcome

if you can pass on any more alchemy from the dark art of curry making i'd be grateful

i have many vegetarian friends and like to cook for them. instead of just making a vegetable dhansak, biryani or whatever else i have been exploring options of quorn or tofu. has anyone else used any of these products and if so how was it fo them. i tried quorn chicken style pieces but i cooked it first in a mix and it fell to pieces.

any ideas or should i just force them all to eat meat!!!!

down here in portsmouth we have basicly 2 asians stores. both very good and both carryig very different stock. i have bought every spice now but now wondering what is the better choice. i bought mainly natco products and i am wondering now on the quality and the differnce between brands.

the reason for this question is after a curry making friend had discovered a massive difference in taste between natco and rajah garam massala. i understand garam massala is a blend so is always going to be be slightly different from other brands but wonder about other spice variations.

are both these brands good exceptable curry making materials or are there better ones i should be using?

sorry for the novice questions that i am sure others have answered before but i am new to this and have a very unhealthy thirst for curry and curry knowledge!!!!!

thanks for the advice. to be honest having read a fair bit i think i have worked out who i respect and will follow advice from.

its a minefield when so many people have different viewpoints

many thanks curryhell

going to make a dhansak tonight to try it out. wish me luck......

been reading through the forum for some time and only recently decided to post. i have decided to become an active member as i feel this is going to be the best way to learn more.

however just to answer the above post something that worries me. there does seem to be a negative side to some posts and people argueing about stipid things that just seem to be personality clashes. we are all meant to be helping each other.

i just read through a post about seasoned oil that makes no sense at all and has nothing to do with making curry. if you wish to attract new members then this sort of behavious needs to be stopped and people need to learn to get on.

this is just my opinion as i have seen many forums fail do personality clashes. other than that i love the site

so nothing to do before i start? i was told somewhere long ago about oiling buring hot letting it dry and rubbing it with salt....... maybe another old wives tale

thanks for the advice guys and hope to quiz you more with my questions

i have been lurking in the background for some time reading and taking note of all your hard work discovering the secret to home made currys. i am most grateful for all your work. its time now for me to raise my ugly head and ask a few questions if thats ok

i live near portsmouth and finally made the effort to venture into my asian store and buy a chefs spoon and frying pan. i have been using a non stick wok and wooden spoon but keep reading about the Caramelization process on metal pans. i have had some success but wanted to step my game up and really venture into the pro game.
so i bought a metal pan like in many of the videos, not an ali pan but iron. i'm very happy and want to treat it well as i hope it cooks me some great food. my only issue is the seasoning of a pan. i am aware of the seasoning process for a wok but what do you do for an indian frying pan? also what is the after care for a pan?

hi curry addicts

thanks for the site and i hope to add to it. i have a little experience now with currys so hope  can add to your community.

i'm an avid chilli grower so might be able to help anyone with growing