Isn't it  just a food colouring rather than a spice Phil?

Cheers Bob

Maybe you should edit the recipe to reflect this, as there is no mention of when the g/g puree should be added.

Martin

Made this twice now (inc. tonight) and it has really been enjoyed by all.

Must admit I've never had it in a restaurant, so can't compare it in that way.

One question regarding the recipe, when should the garlic and ginger puree be added?

I added them after cooking the the peppers etc., and before adding the spices.

Martin

Looks good.

Isn't the Chicken tikka added to the pan?
Or is it a sauce poured over your chicken tikka on the plate?

Cheers
Martin

Hi SS

I'd go for one like the Amazon 12" (but in truth not at that price).
I have both you have listed, and the 14" one is, to me, too long and uncomfortable to hold when cooking.

I got a couple (really cheap), plus other bits and pieces, when I did my order from Dadibhais, to make the postage worthwhile.
Plus I needed some, because I usually cook for three (2 curries + rice), and I think serving spoons (one for each dish) are better for self serving.

If you can't find any from your local supermarkets (lidl/Aldi have them in occasionally), maybe have a look on ebay.

http://www.ebay.co.uk/itm/Stainless-Steel-Plain-Serving-Spoon-12-08300012-/390367968310?pt=UK_BOI_Restaurant_RL&hash=item5ae3be7c36

Martin

Dadibhais are great, I've ordered from them no problem. but postage can make them expensive unless you are ordering a few things.

Or they still have some of these left

http://www.amazon.co.uk/Ipac-Grandi-Cuochi-Aluminium-Fry/dp/B0052WSA08/ref=sr_1_2?ie=UTF8&qid=1327879347&sr=8-2


Obviously, has been discussed, the cheapest places to get them are from Asian supermarkets, if you have one local.

Martin

Lidl are doing the Large Spanish/salad/mild onions for 0.69p at the moment.

Net of four, mine weighed in at 1.125 Kg and are usually 0.99p.

Pretty good price, if like me you, prefer them to normal cooking onions in your base and can only get them from local supermarkets.

Martin

Yep, cheers Mick.

Looks like my thinking wasn't too far off the mark.
Hadn't come across it before but after a quick google, it seems the akhni  stock/spiced water is is a well used method, and the freezing of it for later use.

Martin

Quote from: madstwatter on January 25, 2012, 06:32 PM
I remember a base sauce I made a few times where whole spices were infused in water and added to the base sauce. I cannot remember whether it was from this site or RCR but it was pretty good and would love to try it again now that my cooking technique has improved.

I don't know why but I think it may have been posted by Mick (Curry Barking Mad) but I could be wrong.

Mick - If you read this and it was one of yours, please can you post it here or PM me the recipe.

Cheers

Nick

That's interesting Nick.
Would be cool if you could find out a little more info on that base.



Oh and thanks emin, I reckon the homemade GM will be really nice sprinkled on a curry at the end of cooking.
Something I don't usually do, but the difference between this and the bought GM was really pleasing, so I'm definitely going to try it next time.

Martin

Yes mate, that be him.