I prefer the juice out of tinned pineapples than the stuff that comes in cartons, but I get fed up with throwing away the pineapples.

Has to be lamb for me, though often I have to settle for chicken. Cooking the dhal in stock really adds something for me. Plenty of garlic and green chilli too, with a tarka of more garlic and green chilli. I used to use the dhal recipe with CAs dansak recipe, but now I just spice it as I fancy. I use pinapple juice and fresh lemon, but I'll have to try the marmalade idea for a change.

https://curry-recipes.co.uk/curry/index.php/topic,7861.0.html

Use something like this as a starting point, use lime in the marinade and extra ginger. If you have any more info it'd be useful.

Well done. I can remember doing the same thing, cooking in the kitchen while trying to watch CTs vid on a computer in the lounge. It all starts here.

Quote from: Phil [Chaa006] on November 10, 2014, 08:01 AM

Quote from: livo on November 09, 2014, 11:19 PM
I just do not see the point of using profanity in a public forum.  So the words we all know, and many use, including myself in certain company, have become common place in our modern world.  I personally don't think it is a better place for it.  My vote is NO George. Keep up the good work.

Hear hear.  Well said, Livo.  I would, however, allow the use of Bowdlerised versions, so if someone wanted to write (for example) "tasted like sh1te", I would allow it.   By Bowdlerising the spelling, the author is shewing that he/she is aware that the un-Bowdlerised form is unacceptable, but is still able to express him/herself such that others can recognised what he/she wishes to say.  Of course, such usages should still be very much the exception rather than the rule.

** Phil.

Personally, I couldn't care less if there are swear words or not, if someones kids might see it, or maybe their 'little woman'. But, why would you want to say a recipe tastes like...

Why not say what you don't like about it, how it could be improved, not congratulating folks for nothing, but lending a bit of support.

This is more important than some witchhunt for 4-letter words.

Does anyone know if the procedure works without a pressure cooker?

And Chrisnw, any chance of posting up the Keralan chicken curry recipe, I love those South indian home-style curries.

Quote from: Garp on November 09, 2014, 06:33 PM
Very nice, as always, Andy.

Not only are you producing great curries, I do believe you may be taking over from Bengali Bob as the best curry photographer

Yeah, my photos always look like some brown slop in a bowl

Never seen this before, good documentary if you has jazz.

https://www.youtube.com/watch?v=Qn1xMVmLbWk#t=428

Strange weather this year. I have a cayenne that just started reflowering. I brought it inside about a month ago.

Corned beef hash, 2 fried eggs on top and a handfull of spring onions does the job for me.