That's very interesting. I didn't know that is how it worked. I used that guys recipe to make my first base gravy, for me it was too thick, but I had adblock on my PC so it didn't count, that's a bit of a shame! Its out of order using someone's photo and the fact that he didn't know that is terrible. There does seem to be some eagle eyed members on here which is great.

Thanks vinotinto, I'm glad you enjoyed it. I have some Abduls 8 spice mixed so I will give it a go with that to see what difference it makes. It does double quite well this recipe as you say. Congratulations on your second place. 

Me too! Thanks for the info.

Quote from: Garp on February 22, 2015, 12:07 PM
Just out of interests guys, what are your top tips for pre-cooking lentils. Nice one Lou, by the way

I did read somewhere that adding salt early on makes them go slightly tough. Not tried adding salt myself so I'm not sure. I like to cook them so that they are not too mushy, so they keep a bit of shape in the curry, although I do crush some to thicken things up a bit.

Looks really good in that dish. Thanks for trying the recipe. That description of the flavour the lentils add is what I wanted to say, just couldn't think of the word. I don't believe that I now want to make another one of these and go for a garlic naan instead of rice. This site really isn't doing my health any good I don't think. But you live only once! 

Thanks for that LouP. Do they still come out nice and crispy that way?

Yes, better than supermarket any day. I'm with you about the Bhuna, I don't mind Korma, but I couldn't eat a whole one, testing purposes only. The burnt taste didn't come through the curry to be honest, it just made both curries a bit darker than they would have been. So, it would seem that today is a base making day. No burning! 

Does anyone freeze onion bhajis. When I make a batch up I normally find that there are too many to eat in one go and although I like them the next day I really want to find a way of freezing them like I do everything else. I have found that curries aren't too bad and rice is fine, even the Happy Naan breads are good after cooking. What I am wondering is are there any other members who freeze them and at what stage do you do this. Is it better to part cook them and then deep fry again after defrosting, of is it better to freeze fully cooked and then heat in the oven. Suggestions would be much appreciated.

Thanks Rob

After discussing ingredients of my recently made Chicken Dhansak I had another attack of curry craving. I discovered that the only base I had left in the freezer was an old base that I had slightly burnt, enough for 2 curries. Anyway, I cooked up a chicken tikka bhuna type thing and a korma type dish for the wife. The korma was very nice but it is a recipe that I am playing around with a bit that is less sweet than normal and the bhuna curry was nice and spicy, using an assortment of chillies that I needed to use up. 

Thanks Garp. I hope you enjoy the recipe. Going off topic, I managed to try your Pakora recipe with precooked chicken (as opposed to Haggis) Made an excellent starter, so thanks for that. I'm going to try it with Tikka next time.