When Basa first showed up here there was a fear campaign run showing video of the fish being harvested from effluent contaminated waterways. It has since been countered by claims that "apparently" this is a practice of farming them for "local" consumption, but "apparently", the export fish are taken from clean water.

We "supposedly" have very good food standards here and yet it is known that only a very small percentage of imported seafood is actually tested.  I choose not to eat it.

Out here it is known as Basa Fillet and I won't touch it.

I can't say it is something I'd hurry to try again either. While not unpleasant to eat, I do prefer the 2 separately.  If the Hot ones are anything to go by, I won't be trying the Extreme.  Sometimes unusual flavour combinations create a unique and surprising creation, for example; cheese and coffee.

Seeing as you mention Monkfish I'd assume you are from Europe so I can't say for sure what local fish is best suited to curry but commonly used fish in curries is Mackerel. Spanish Mackerel or Grey Mackerel if you can obtain it will serve you well. They are not the same species but very close and often confused.

Here in Oz Blue-eye Trevalla (also known as Blue Eye Cod) is also a good fish that holds together well, so perhaps try fish in the Cod group.

You need to obtain fish that is a firm flesh and even still it needs to be cooked carefully with gentle touch.

Quote from: hazzy on October 07, 2014, 11:15 AM
Myth about the tomato soup:

http://news.bbc.co.uk/2/hi/uk_news/scotland/glasgow_and_west/8161812.stm

I'm trying to get my head around The Honourable Mr Mohammad McSarwar speaking to the Parliament in a heavy Glaswegian accent or singing Campbeltown Loch I wish ye were Whiskey.

Quote from: indianwells on October 04, 2014, 08:14 PM
The best bit is not using yoghurt, I absolutely despise the cakey texture when using yoghurt and this is 100 times better!

I'll go along with that.  Great care needs to be exercised when using acidic marinades.
I had some store bought takeaway Tikka a few months back and it was worse than cakey.
Inedible.  Chicken needs to be moist and juicy. Nothing worse than a dry piece of chook.

Quote from: noble ox on October 07, 2014, 08:58 AM
Garlic powder for horse health kg containers Cream of tomato soup tins are normal finds Carnation milk tins empty medicinal garlic oil capsules.Carrot and coriander soup tins prevail.

You'd probably find that the garlic powder is not much different to the food wholesalers, just bulk quantity for less money.  I know that the apple cider vinegar I make for my horses is good enough for my own consumption and pulverised brewers yeast used for horses is the same as that available in health food stores, just cheaper.  I was once told unofficially by a vet that a certain veterinary ointment was commonly used in aged care facilities.

I don't find it at all odd that Campbell's and Carnation are widely used.  I used to work in a hospital kitchen and the bulk food prep was very interesting.  Never could come at hospital scrambled eggs after I saw it made though.

Some of the knockoff KFC recipes tell unsuspecting fried chicken seekers that powdered tomato soup is one of the 11 secret herbs and spices. 

I guess a can of Campbell's might go alright in some dishes.

Quote from: macferret on September 24, 2014, 07:45 AM
I hesitate to pile in with yet more advice on this epic thread. but here goes.....

- we use both yeast and baking powder. The yeast is not so much for aeration - it does something to the texture

I'm assuming you use both, as in, both in the same mix. Not either / or?
Plain Flour or SR?  Protein level? Atta, maida or doesn't matter?

Quote from: macferret on September 24, 2014, 07:45 AM

allow about 1 level tbsp sugar and 1 tsp baking powder per naan - it should be a very sweet dough

That is far more sugar than I've ever seen used anywhere but I'll give it a try.

Quote from: macferret on September 24, 2014, 07:45 AM

- never work with a dry dough; it should be almost too wet to handle

I am surprised by how wet the dough is in some of the videos I've watched recently.

Now the big question.
Other flavouring agents? 
I read and posted somewhere here about the use of Rose Water and Cumin.
I tried a pinch of cumin in the last batch and it seemed to give me a hint of the flavour I think I maybe trying to achieve.  I'll try a little bit more next time.

My father and I once had the "pleasure" of converting a Chinese Restaurant into a Lotteries Office.  The place was right in town and a popular place to eat both dine in and T/A.  How the operators managed to keep the non-human residents out of the dishes and the dining area in general was amazing.

I guess you really can train cockroaches.