How to make spiced oil:

https://curry-recipes.co.uk/curry/index.php/topic,8952.0.html

Quote from: spiceyokooko on March 18, 2013, 08:47 PM

Quote from: Garabi Army on March 18, 2013, 08:01 PM
When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant. I know my comments will be treated with cynicism by some, I can understand that...

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This guy so far has come up with jack shit.

Only the other day I was reading a post from him where he was claiming that high heat was the answer, then the next minute it wasn't - the guy's full of crap.

I'll say this to him - put up or shut up.
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Are you just trolling, or did you have a point to make? You know your posting style seems awfully familiar but I can't place it...  Have you previously posted under another name?

On the subject of Chris's book, why not wait for it to arrive then judge him on what he produces?  Seems like the fair way to go about things. Or were you just looking to start an argument?

Quick Ken! Write it all up as an e-book and release it for

I use the following, which I think is basically IFF but I might've altered it along the way, I can't remember:

5 curry powder
5 turmeric
3 coriander
3 cumin
2 paprika
1 garam masala
0.33 chilli

I agree. Those knorr stockpots are evil things. Pure essence of concentrated salt and a guaranteed way to render almost any dish inedible.

Quote from: Axe on March 13, 2013, 12:09 AM
Did I here right, "it's good to have a bleach soaked cloth when working with raw chicken"? He then goes on to put his bleach soaked hands into the chicken! 

Probably far worse than that goes on in the average BIR kitchen! But yeah, not the best idea is it?

Tonight it was Chewytikka's madras, but with lime juice instead of lemon juice. It was a subtle but interesting variation but on balance I think I prefer it with lemon juice, as the flavour is such a spot-on replica of many genuine BIR madras dishes I've been served in restaurants in the past.

Love recipes like this. No trendy pretentious ingredients, just a well proven family favourite. Even without trying it I feel sure it will work brilliantly. A bit like madmatt's puffs I suppose.

Would like to see the pic though as in wondering how far out of the meatballs the ride sticks?

Quote from: h4ppy-chris on February 28, 2013, 08:24 PM

Quote from: natterjak on February 28, 2013, 07:51 PM
Good tip, but I prefer my method. I simply chop the coriander, put into a container and pop in the freezer. When making a curry, just retrieve the container from freezer, grab a large pinch and sprinkle it into your curry then lid back on and back into the freezer. So easy.

I like it fresh 

Like your women eh Chris

Quote from: Gav Iscon on February 28, 2013, 07:56 PM

Quote from: natterjak on February 28, 2013, 07:51 PM
Good tip, but I prefer my method. I simply chop the coriander, put into a container and pop in the freezer. When making a curry, just retrieve the container from freezer, grab a large pinch and sprinkle it into your curry then lid back on and back into the freezer. So easy.

I'm sure mine went black when I tried that. Will try again this weekend

I have no idea why it would. I've been doing this for 18 months and it's fine. Needs to be an airtight box and the coriander should be dry when you chop it. Don't rinse it then chop then freeze or it'll all stick together.