Fantastic Cory, well done and thank you.  That must have taken a lot of effort to produce, so it is well appreciated.  I can smell it from here ;D
CP

Thanks for that advice I will post my image stuff there.
CP

After8  I would stick with the Mooli, it may taste unpleasant but it is an essential ingredient for base mixes and some veggie curries.  Once it is in you won't notice it as it acts more like a flavour enhancer.  I am not keen on Radishes as they add too muck heat and bitterness.

Good luck
CP

I notice you have just joined Ghoulie, so welcome aboard this great Forum.

Chilli Prawn

Small world eh?  I was backwards and forwards to the Emirates for a few years (70s - 80s) and lived in Abu Dhabi 80-83 with my family.  I had an office there and another on the 24th floor of the Trade Centre in Dhubai.  I used to go to all the curry houses in Dhubai and I agree their foods were fantastic.  Our main source of curries in Abu Dhabi was The 'British' Club on the creek and we also use to go diving/holidaying in Khor Fakaan and the Holiday Inn chefs used to knock out some fantastic Indian and Sri Lankan curries.  Also used to eat at the Gaylord, that was the first time my wife had Tandoori Trout.  I worked in Manchester for 20 odd years for ICL.

CP

Hi Stew, I am having frequent problems with posting replies, they either indicate they have gone (but haven't) or the site access crashes as soon as I hit 'Post'.  I clear my cookies automatically every time I power down (Wnodows Washer) so i don't think cookies are the main issue.

Keep up the good work and the great site
CP

No relation to the Bedford Incident!

A man goes to the curry house one evening and orders a red-hot chicken phall.

Of course he pays for it the next day with guts on fire and wind like Satan's breath.

The problem is there's a woman he's fancied for ages and he' s taking her out for a drive in the country that day.

He picks her up and all's going well except he's having to hold all his pump gas in and he's starting to feel like he'll explode.

Eventually he decides he'll have to let one go and tries to let it slip out quietly but misjudges and it comes out a real rip-snorter with a stink to match.

She coughs and splutters and puts the window down while he sits there feeling mortally embarrassed.

By now there's an uncomfortable silence which he's trying desperately to fill.

Eventually, thinking to ask her about current affairs he asks "Have you seen today's paper?" to which she replies "No, but if you stop in a layby I could find you a couple of dock leaves!"

Yar a nuttah ;D  Stick with Darth, the other guy may know nothing about curries

Ah ha! A8,  the mystical turnip theory   Well believe it or not Turnips are used in India, especially the North.  However they must be white turnips not Swede or Mangleworzels, which are yellow and usually mashed in UK.  I think they give an unusual peppery taste in the background.  So you could replace the Mooli with white Turnip in the base mix, which is I guess what some BIRs may do to keep costs down.

Suggestion.  get a small white turnip and cook it in some of your base mix until it is soft, then puree it, and then add a little of this mixture to your regular bas and see what happens.

Incidentally. Shab Degh is a famous Royal dish from the North; it comprises Lamb Koftahs, Lamb chops, and baby white turnips the size of golf ball, all cooked overnight together in a rich thin gravy.  This is the bee's wotsits I tell you :

Happy Cooking
CP

Happy Birthday CK, hope you have a great one!

CP