Thanks guys, really interesting on the paneer. Some more experimentation required on my part I think.

No knead pizza today. Just lightly loaded with Chorizo, bacon, sausage, red pepper, green chilli and sweetcorn. It didn't cook quite as I'd wanted as the oven wasn't as hot as I thought, so I ended up having to leave it in for too long. Will have another crack soon.

Thanks, I'll chuck some into the curry sauce tonight ahead of lunch tomorrow

I give up on the photos. I've taken them with the iPhone to the left and to the right and still people tell me they're upside down. I must've bought an Australian iPhone.

My scales are more accurate than my dodgy eyeballs and i'd rather fulfill my quota of 150g meat, even if that means some will need their meat adding later.

It's not something I would attempt, so I can't advise you.

Ha, yeah - first time using paneer in a curry and I wasn't quite sure what to do with it. I was worried it would melt if I microwaved it in the sauce

What should I have done?

Chicken and paneer Ceylon with pilau. Small portion just for QC checking purposes

Quote from: Curry addict bob on February 17, 2016, 09:42 AM

Quote from: Sverige on February 16, 2016, 10:35 PM
10 batch of Ceylon sauce before and after pre-cooked chicken was added. Not enough meat to go around but that's ok, I have some paneer to make up the shortfall.

These are destined for the freezer for convenience-food curries in the coming months. I have a similar ten batch of lamb madras in the freezer already, from a couple of weeks back.

When taking photos on iPhone note the camera emblem in the top right corner this needs to be the right way up before you take the picture! If it's upside down tilt your phone back a forth and it will alter to the correct position

What a great idea on the large batch of curry I'm going to have a go at that

CAB.

Thanks, I'll see what I can do with the photos.

If you're trying bulk cooking you'll need to keep your base sauce thick - don't dilute it down as you would for individual curries, as you'll never manage to reduce it again to correct thickness when operating in bulk. The other key is to fry the bhagar for much longer as a big batch of spices, oil, G&G and tomato puree takes a lot more cooking than a single portion might.

Quote from: Gav Iscon on February 17, 2016, 09:21 AM
Missus would quite easily take those of your hands Svergie. Her favourite next to Madras. 

Let her know my freezer is well stocked with both Ceylon and Madras right now, so if she's been thinking of whacking those divorce papers in, it might be a good time.

I'll leave the door on the latch.

Quote from: chewytikka on February 17, 2016, 12:57 AM
Nice one.
That's you sorted for Madras/Sri Lankan then Sv.
Certainly stuffed with meat, much more than you would get served in a TA.

Any reason why you didn

Quote from: london on February 16, 2016, 11:37 PM
Good work, all you need to do now it to spin the last two pics as they are upside down.

London.

Oh shit. iPhone & iPad combination gets me every time. I'm still at sea with knowing how to get pics right way up. Are these better.?