Thanks mate, glad to see that you are around again.
CP

Stew, I know it is not Indian but is this fantastic Thai restaurant in Holborn (Theobalds Rd behind Adastral House). It was run by a Thai family and they provided food of all different varieties, including Mega-Hot. I ran a megabucks-project from Adastral House and that restaurant was our preferred noshing venue, despite us being Indian curry lovers.

Failing that, why not try the Indian restaurant (not far)

India Club Restaurant
143 Strand
London, WC2R 1JA

Suoerb original curries and good real Indian beer, in a rustic Indian atmosphere.  I believe it is an offshoot of the Indian Embassy.  It is also a hotel.  Marvellous, but only open lunchtimes to 3pm I think, and then open evenings.  Also try Brown's in Old St afterwards for a good finish to the meal :.  Just have a bloody good birthday

CP

Have a great day tomorrow Stew and many happy returns.  Its a while before you get your next zero ;D

Many thanks for all your great efoorts to keep this ship on a level course.

CP

Hi After8 I concur with all that has been said before.  It is essential to fry the spices first (see hints and tips - link below).  I prefer to make a paste of the spices for frying where it is feasible, but I prefer to use oil and possibly a tiny drop of vinegar to make the paste not water as Cory suggests (he is not wrong - just another technique).  The reason being is I prefer a slow release of flavours and water tends to accelerate this.  The other point about frying slowly is very valid unless you are doing a Bargar or Tempering.  A good way to fry the spices is t heat the oil for about 2-3 minutes an a low heat and drop in one mustard seed.  If it takes its time to pop then you have the right temperature.  Now add your spices and stir continuously in to the oil for about one minute.  Then switch off the heat and keep stirring for about another minute or until the oil separates from the spices.  This way you reduce the risk of burning.

Happy Cooking
CP

https://curry-recipes.co.uk/curry/index.php?topic=1268.msg11122#msg11122

Slim Boy.... correct

Darth.... You've lost the plot matey, but great to see you around.

Now don't take this the wrong way, it is serious and nothing to do with curry unless you are that passionate about it, i.e you get orgasmic when you get a hit on a fantastic curry

http://www.globalorgasm.org/

No offence meant, just take it the right way  ;D ;D :

Wot me?   Anyway I thought you said you were a sand-blaster/shoveller or something like that from s/shields  ;D ;D ;D  BTW is DSS our 1001 nth member?

CP

Welcome Bondi AKA Graham to this great Forum.  It is a bit quiet at the moment coz I think they are all boiling up large pots of base mixes ready for Christmas ;D ;D.  I have just replied to D666 on the just joined thread so I suggest you read my reply and others there as his request is similar to yours.  Trawl the site using keywords and be prepared to read through some long threads.  We are trying to get the tried & tested & approved jobbies in one place but not there yet.  Better also if you try a specific question, e.g. how do I make a chicken madras? rather than ask for siggestions (you might wake up 1000 members : )

Happy Cooking
CP

Hi D666, I checked it out.  How refreshing to find a retaurant that isn't Bangladeshi (no offence meant),  A great menu full of traditional Punjabi dishes.  I prefer Punjabi food to all the other regions (but I do love them all) and I quite often make these dishes for the family and friends, although, with the exception of our Punjabi Lamb and Sabzis, our customers generally prefer the usual high st style.  It is a pity you can't remember the dish(es) you had as I probably have the original recipes for them.

Welcome again to the Forum
CP

Welcome D666, you will find many friends here who are willing to help (a few from the NE too).  My best reccomendation is to rawl the site using some keywords in the search.  We are all trying to get the well and truly tested/approved recipes in one place as well as techniques etc., (Hints & Tips); but there are still some long threads you need to explore to get the gist of things - no really quick solution I am afraid.  Maybe it might be worth you practising with the recipes from the Authentic Recipes first, just to get the hang of it; and check out the Hints & Tips.

You will enjoy this forum, they are a helpful and great gang of guys & gals ;D

CP

Can you check what type of Chilli it is After8, e.g. mild or hot, as this is very important too.
CP