real lovley pics ub

i was wondering if a grill placed partly up the pot would solve any droppage problems?

also the internal area of the pot looks quite sooty (last pic you posted) how do you solve cooking nans on the side wall?

wish i had the area to build something like this, much better than a bog standard bbq.

ok all done. here are my pics of making this base

all the stuff together, i added more onion as i measured out the amount wrong, the scales doing lbs i thought kg dohhhhh. but caught my mistake just in time.




here is the onions in the oil and starting to cook away




onions after about 20 mins on a medium heat number 4 on electric cooker




i now put the garlic and ginger and tomatoes into the pot



gave it a right good going with a hand blender till it was in a good puree, at this point i added 2 cups of water as well, then stuck it on a low heat for about 30 mins then upped to a medium heat for another 30 mins. i kept the lid on except for a few stirrings at this point.




this little devil came into the kitchen when my back was turned for a minute and started poking about with my spices!, you can see the chilli and cumin on his brand new jumper.



stuck the spices in and let it do its stuff.




oil starting to form on top and getting darker, 2 hours i




just about there now 2hours 30 mins of bubbling away





scooped this oil off the top of it, think i will keep it and use to make the curry with.




all packed and cooling ready to freeze the final product




except for this one, this is for making my first real curry tomorrow night, vindallo for me and a korma for the scared wife.







tastes lovley , had a spoonfull. i halved the amount of chilli and paprika i put in because thought it would be better for kormas, and i can give as much heat as i require when making the vindallo.


will post pics of how i get on


many thanks

ok my first ever attempt at a proper curry that didint mean some mince with curry powder thrown in it.

got this base reciepe on the hob the now, photographing my attempt as i go on, will post the pics up soon as convienient.

fingers crossed

i buy this wonderfull chopped up garlic from farmfoods frozen. big bag i think 200 grams( not got any in to tell exactly)

this stuff is so easy for any cooking and retains all its flavour being flash frozen quickly, no more peeling and dicing up.

and it works out extremly cheap compared to fresh garlic which i always tend to throw half away before i use it. only ?1 a pack, im sure you can get it at other stores, though havent seen it yet at the main supermarkets.

definetly worth a try to save a few quid and time.

i dont think this old oil idea is correct, just for the sheer fact the restaurant wouldnt be able to produce enough old oil for curries. as curry uses a fair amount of oil and will be the biggest selling item, i cant see how old pakora and bhaji oil would keep up with the demand to keep a uniform product. infact i doubt there would be more than a few deep fat friers of the stuff a week, which would hardly be enough for all the curries they would sell in that time.