Curry night part one.

Quote from: Garp on April 11, 2015, 01:22 PM
What time shall I come round SR?

7 sharp, formal dress. Did you book a table?

Rattus sobrietus A large tailless hog sized rodent, long red hair and a weakness for spicy food, especially curry.

Quote from: Phil [Chaa006] on April 11, 2015, 01:02 PM
Would it be fair to say, Mr Rattus sobrietus, that you have an unusually healthy appetite for a man of your slender build ..... ?!
** Phil.

Not so slender build unfortunately but I will have a few guests helping me out with the eating part although I cannot say if any of us will get to dessert.  ;D

This is my menu for tonight. Not started cooking yet but I will post photos when I can.

That's why that on has less in it, I lightened that on for lunch today, well, brunch actually. There is now more in the fridge marinating. 

Oh, well, you do have to test 'em. 

Here are my precooked meats, ready for tomorrows curry night. It's hard not to eat them with Naan, mint sauce and a bit of salad, get behind me Satan!

That is very sneaky of them! Looking at that video though I would have to invest in a hairdryer, I wonder how many bags of sugar I would have to buy to balance that out. 

That is very useful to know, I won't be buying caster sugar again.

I now use this set of ingredients for my base but I cook it in a similar way to CT, by which I start of by frying some of the ingredients in the oil and then cook it down for the first stage in the pressure cooker for about 30-35 minutes, then do the remaining stages similar to the original recipe with the lid off. The other element that I do differently is I blend the garlic tarka into the sauce and strain the mixture with a sieve like CT's recipe. I have to say that by mixing the two ideas I am getting the best results that I have had so far.