It looks fine to me. Aim for milk consistancy after blending.

I made this base, I added the tarka before freezing and it turned out fine once defrosted.

A good tip for freezing is to use those freezer bags that are closable, then lay them flat and stack in a box in the freezer, seperate the layers with a bit of paper towel. I don't have much freezer space and this advice has proved invaluable.

Quote from: Secret Santa on October 06, 2014, 12:31 PM

Quote from: curry god on October 05, 2014, 11:05 PM
Glad you have got the results your happy with. I think this stopped being a madras when you added star anise and Worcester sauce and sugar

Not to mention the lemon juice and Kashmiri chilli powder. If it's an "ultimate" curry that's fine just don't call it a Madras.

Stop trolling SS and get your 'madras' recipe up, come on, we've been asking for it for years!

As it's the festival of l'Aid today, I've got a 3.5kg lamb joint in the oven which'll be cooked for 5h at 140? in foil with water at the bottom of the tray. After that I'll put it under the grill to brown it up, the only spicing is garlic cloves, a bit of thyme and a few bay leaves.

Hopefully I'll have plenty of leftovers for my planned Lamb dansak tomorrow, already got the tarka dhal on the go.

Quote from: noble ox on October 03, 2014, 12:42 PM
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D

Now that I must find ;D

Cheers, I might have a wander down to the Chinese area and see if I can find some.

Chilli oil might be an idea. How does the shrimp/scallop flavour work with chicken/ pork/ beef etc? I imagine like a fish sauce would.

Does anyone have any chilli sauce recommendations?

I'm looking for something that will be used in a lot of different cooking and maybe a splash as a dip. It needs to be hotter than a tabasco sauce, but not some Insanity type stuff. Nice taste too.

I also don't like sauces that are too vinegary or too salty. I picked up a bottle of Nando's extra hot piri-piri sauce yesterday as I spotted it in my local asian shop, this is far too salty and wouldn't be hot enough in a recipe.

I've got Mr naga on my list to try, but are there any easier to source products ( I have family visiting from the U.K, so I'm going to try to get them to find it).

Thanks.

I know for a FACT that the missing 6.3% is in the brand of tomato puree used. You see the chef's cooking in a  kitchen they always take it directly from already opened jars, you never see those jars being opened though, do you? Or delivered for that matter.

What's the Quibani gosht, BB? Lovely looking photos.

Look up CA's Dhansak recipe and you'll find a link to the dhal used in it. I cant remember whose recipe it is. This makes a very good basic dhal recipe. Id give you more info but Im on my phone with a v slow connection.