I have to agree with Phil at Reply#10. This thread is going nowhere useful or constructive IMHO.

Quote from: Micky Tikka on January 30, 2016, 09:57 PM...Nice to see a few peas...

Mmmmm! Peas!

Looking good, MA! Ive got a whole load of dishes lined up for the week ahead, but, as I haven't made a pathia in a while, JB's version will be one of them.

Quote from: loveitspicy on January 29, 2016, 11:57 AM...Thai Pork green curry...

Looks excellent! Great minds think alike, Rich! Thai Chicken Green Curry for the family tonight (minus the pea aubergines and Kaffir lime leaves - damn you, Sainsbury's!)

Quote from: Madrasandy on January 29, 2016, 07:23 AM

Quote from: petespot on January 29, 2016, 12:26 AM
The wife is already going berserk ! I have claimed a drawer in the freezer already.

Ha the addiction has begun, freezer drawers, seperate cupboard for spices etc, seperate cupboard for blenders, grinders etc , slowly you will take over the kitchen.

Too true!

Indian lambs look suspiciously like elephants!

Quote from: Curry addict bob on January 28, 2016, 07:50 PMToo true stew and dumplings next week.

Now you're talking! I was just thinking about mince or stew with doughballs the other day. Going to get some suet tomorrow now!

Quote from: Madrasandy on January 28, 2016, 07:51 AM

Gotta love coriander 
What potato pre-cook did you use Naga?

It was CBM's 'Advanced' Pre-Cooked Potato recipe from his Volume II, MA. After cooking, I strained the gravy then reduced it down over a high heat to recover the oil and the flavoursome paste. It's really nice on it's own!

Quote from: mickdabass on January 28, 2016, 09:53 AM
That looks lovely Naga. Being a potato grower, Im of the belief that EVERY meal (even deserts  ) whether curried or not should include some spuds  ;D ;D

Regards

Mick

I'm not sure about spuds in desserts, Mick! I committed something of a sin in the pre-cooking of the potatoes as I used around 1.5kg of Charlottes, which I peeled before cooking. In my defence, they were rather old and had started to sprout! But they were delicious, and I still have two-thirds of the pre-cook in the freezer.

Quote from: Stephen Lindsay on January 28, 2016, 11:52 AM
Naga your post is very timely for as I have a vegetarian friend coming over for some curry and this recipe will be perfect.

Timing is everything, Stephen! I only used 90g out of a 180g bag of fresh spinach. After it wilted, I reckon I could have used the entire bag. I'll know better next time. Hope your friend enjoys it as much as I did.

Thanks, guys! It was really tasty. And the pre-cooked potato gravy and oil was so good, you could eat it cold with a spoon (I did!).

Did I mention that I like coriander?

Having pre-cooked a load of potatoes for my recent and future vindaloo curries, I decided to use up some fresh spinach in the fridge, so went for CBM's take on Saag Aloo with some plain boiled basmati and a couple of chapattis.







I left the curry a little saucy so I could mop up with the chapattis, added a couple of chopped green chillies for additional heat and threw in a couple of tbsp of the gravy left over from cooking the potatoes. I also skimmed off about 4tbsp of spiced oil from the left-over gravy to start the curry off. Delicious!