ok had another go, and these turned out very nice indeed. i  fried in a wok on a lowish heat and flipped and turned several times, this cooked it right through. Also this time had the correct flour ect.I also cut the onions smaller and had my mix thicker, basically changed everything i did in the first attempt. The only negative i have about them is they were slightly bland taste., need to work on my spices, but thats the easiest thing to sort out with these. The mint dip made them very tasty though.

Had them once again with some of your mint dip CA

im tempted to have a crack at making this. maybe this weekend

i still have not perfected a bir taste, except for a jalfrezi which was as close as i ever need it to the taste.

but still they are damn good curries ive made, and they are getting better all the time.

just need to follow the recipes and advice of the people here that have been working on this a lot longer than either of us have.

good luck

my pilau rice is now as good as any bir, better than most.  follow this recipe https://curry-recipes.co.uk/curry/index.php?topic=1383.0

found this on youtube  Onion Bhajis (حلال)


she squashes them half way through cooking, i know some places sell them this way, but guess we could omit that part.


the bhajis look very good


just thought id add some more fuel to the fights going on in here hehe.

ive had curried eggs before, very nice. but never in a curry.

i stick egg in a chicken chow mien i make though, very tasty and essential.

made this curry tonight

i used east end jalfrezi masala mix instead of the spice mix, pretty much the same though except for methi which i added. it was totaly superb, not a curry i do much, very very rarely, but the wife does and loved it.was the most authentic tasting curry ive done yet.

used admins base sauce, didint change anything else, didint need it. will be making this again many times.

i like the idea of making a spice oil, seems to make sense as the spices would all infuse together. I think it might also help to prevent burning them and ruining a curry.

once i get a madras im very happy with, i will make a batch up and give it a whirl.

Also i been thinking, apart from the garlic/ginger/coriander in the final curry dish i suspect everything else is pre-made up in a curry house. This fusing the spices with the oil for a time kinda makes sense to me. Maybe this is why some feel they get that taste using old oil scooped off the top of curries. Perhaps its just the fact they have spice infused oil that gives that taste and thus perhaps that taste can be easier made by making spice oil fresh instead.

Sure seems more healthier

thx ub much appreciated

looks like i got the wrong thing realy, mind you it was cheap.

so i guess its, a bit about 3 tbl spoon worth, i assume just enough water to turn it into a paste.

does all the husky bits need removed with great care? i ask becuase ive never used this stuff before and i dont know how this affects the dish, dont want to spoil it by some rotten rhind or something.

thx cory

im thinking i might cut the onion into smaller bits too, i think it was near impossible to get them round the last time because of the size of the onion.

im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.

will just experiment a little till i find the best way. I dont have a deep fat fryer so just using a wok with lot of oil in as a substitute.

will of course post up some pics in this thread when im done.

regards

another tamarind question

i just got some and it came in a block, not a paste, pretty much size of a cocunut block.

how much of this would be equivelent?

also do i pound this into a dust and add water to form a paste?

dont say much on the packaging to understand it.

gonna try this curry on saturday, not for me though i like em hotter, though will have a taste to check it out once done.