Made the spiced ghee and base gravy from the book today, the ghee has that instant restaurant/take away aroma and is easy and quick to make. Found myself constantly returning to the tub for a smell and a taste. Looking forward to starting a few curries off tomorrow with the ghee.

The base has a nice taste, nice aroma, not over spiced, had to thin the gravy for my own personal preference. I made a quick curry sauce and have to say the gravy worked very well indeed. The curry was well balanced and tasty, cant really comment to much until I have cooked a few curries tomorrow.

Cheers Steven, thanks for the book 

If Carslberg did introductions....

Welcome Steven, great post, I do find myself very envious of your travels though, something I wish I could do.
You must have picked up some great culinary skills along the way, which hopefully we can learn from.

Dont forget to post some photos, we all love curry porn on here 

On my xmas list , but cant see me getting one 

Quote from: curryhell on February 24, 2016, 10:23 PM

Quote from: Madrasandy on February 24, 2016, 09:15 PM
  I hope you can learn from the forum and also share some of your knowledge with us too 

I'd like to think so too. Otherwise I would definitely be classing this as SPAM and removing the post fairly swiftly

I asked Steven to post on here, I found him on this forums facebook page, I thought an inactive member who is confident enough to write and get a book published would be a asset to the forum.

Quote from: london on February 24, 2016, 11:38 PM
If his has Been contributing to this forum why change his user name?Most likely just lifting others recipes. On here since June 06, 2011, 08:42:39 AM, only 2 posts?

London.

He was a member known as SteveUk and hadnt logged in for years, Steven was going to re join using his real name but I suggested he log in with his old account where he could just change his name.

Sorry if Ive upset the locals by trying to get new members, and try and take the forum forward from its stagnent state.

Looks great ct, love the chips too, great colour to them.

You havent moved to Oz by any chance? Or is it insomnia 

Jb, have you made this gravy at home yet? and if so how does it compare to your last one as the cooking times vary greatly

Welcome Steve,
  I hope you can learn from the forum and also share some of your knowledge with us too 

Quote from: curryhell on February 23, 2016, 10:51 PM
Crack on with that recipe MA.  I'm on countdown now to exchanging my frying pan and chef's spoon for my size 3 heavies as  another bowling season looms in a little under two months  ;D  And the only curry eaten will be summoned via the phone  :

I'll post it up next week, after a couple of re-cooks.
Dont you do a big cook and freeze curries for during bowls season?

Scaling up recipes doesnt always work, when doubling a recipe the spices need to be x1.5 and not x2. I never double curries, only ever do single portions, but this works for other aspects of cookery.

Wouldnt have thought kashmiri chilli would make it "hotter than satans hoop" especially as you like hot curries, how much did you add and what chilli oil did you use?

Cheers, yep nice and oily lc and packed with flavour 
Chewy , yep I made my own bengali bhaja spice mix, I used to dried nagas in place of 2 dried red chillies, just for a little bit extra ! But not quite panic attack levels  ;D
As Stephen said ch, you would find this very 'moreish' , I will try and post up a recipe once Ive re-cooked it a few times.