feckin hilarious:)

I thought like you Secret Santa, that my local would never let me in the kitchen to watch, but i asked and they couldn't have been happier, personally i think its because they dont have anything to hide and want to show that.
The most important thing i have discovered in my search for a proper ruby murry cooked at home is that you seem to have to use a lot more oil/ghee than you would usually and then you dont serve the food until the oil has seperated from the dish.
I was wondering if this could be an indication of the spices having reached the correct level of cooking?

I wish id not seen this link now, i just read the replies to the video and am now homesick lol.

yeah and im not even going to mention spangles.

lol

Hi Razor, i feel the same way, i went to the local Indian restaurant a few weeks back and watched them make my Dupiaza, i never really learned anything, other than they use their own spice mixes. And the naan bread was gorgeous, which i think is an understated ingredient to a good curry.
I have said myself on here that i can cook a better balti than my local, and when family have come round for a curry, they have all said the same thing, that it was the best they had had, well my granddaughter said she actually prefered the white curry to the red curry but then she is only 2, and was on her second plate full.
Ive had eureka moments, when ive said "thats it,its pefect" but then the following week have not found it, but then so do all restaurants, one week good the next not so good.
I am self critical, and believe it or not im modest, but i don't see any reason not to be honest with myself.
When i was a babby a wagon wheel was massive and a curly-wurly was 2 feet long, our tastes and memories alter with time too.

Don't forget that when twice frying chips the first fry is at a lower temperature for so long(don't know the actual temp or time period) The second fry is hotter for less time.
This way you dont really colour the food on the first fry, its gently cooked through.
The second fry being hotter makes for the crisp and the colour.

Thanks Axe for the helpful insights to the base, its the first really different way of doing things i have seen so far anywhere. Infusing the water with spices before adding to the onions is a good way of stopping your spices burning.
The other way of doing it is the way i make my sauce and thats to cook the onions and veg and throw the spice mix into it with water and then boiling, yours is a different way still.
I think ill pick my recipe apart and try your way, it sounds good.
The only thing ill really have to leave out is the lemon as my missus has a citrus allergy, but i can always add mango powder instead.
Spiced water, nice

Ive got one or two recipes for a quick indian curry here if you want them, they're tasty but are nowhere near as good as the recipes you'll find on here, the more time you spend on something the better it will turn out.
Personally i find that if im stuck and want a quick no-nonsense curry i go for Thai everytime, its got the heat if you want it and takes about 20mins from start ot finish, and you dont need that many ingredients ie,
Buy a jar of blue dragon Thai red curry paste(mild heat) or a jar of Blue dragon Thai green curry paste(hot).
Buy a box of Creamed coconut powder, or a tin of coconut milk/cream.
Buy a packet of Medium egg noodles
Buy some stir fryable veggies, onion, peppers.......
Follow the instructions on the jars and hey presto, quick and easy, nice and passable spicy curry.
If i fancy a quick HOT something i always open a jar of Thai green curry paste, but i add some kaffia lime leaves and lemon grass, dash of fish sauce and a handfull of chopped peanuts.
Yes in a hurry id go thai.

Ive just knocked up a batch, and eaten, of onion bhaji's after reading this discussion lol.
As a side note if you wash your hands and keep them wet whilst rolling the mix up it wont stick to you.