Ive used the some of the mr huda`s pastes too.
A bit higher in price but i must admit i find them better then the pataks pastes.
I`m trying to find some where that does the pasco`s pastes.
I`m doing a curry this weekend making Gosht Hawally and a murgh mossala.
Will post video to it.

Again each to their own.
I never put that much salt in my base and dont put any when making the curries.
I guess i like to use the spices more so bigger flavour.
With  rules changing the way salt is put into food you will see salt being used less in the future.
Plus i keep saying IMO supermarket curries are bland and they are mass produced.
Anyway moving on  :

I said each to their own.
It doesnt state the amount of salt or sugar. (which in the news last week said was way over the levels we should be eating)
So again i wouldnt touch supermarket curries.

Quote from: George on May 06, 2010, 10:18 AM

Quote from: string28 on May 05, 2010, 09:07 PM
supermarket curries are made up of.........Well lots of stuff you wouldnt want in a curry put it this way. So each to their own i guess. ;D

I disagree. Here's the ingredients list for another tasty LIDL curry - their Chicken Tikka Masala. I think Mr Noon would be most put out by your accusation. What is there in this list of ingredients to cause any concern? They also state that no colours or additives are used. Again, for GBP1.49, an absolute bargain.

Well as i said each to their own. A lot would say the pastes can be usefull too.
Thats if they are used in the right way.  :

well pastes are made up of spice mixes! supermarket curries are made up of.........Well lots of stuff you wouldnt want in a curry put it this way.
So each to their own i guess. ;D

Well ive tried supermarket frozen curries....They truely are disgusting (IMO) (bland too much salt and very little in the way of what you call chicken or meat) and that is not me going over the top.
I cook my own chinese, thai and indian.
I wouldnt ever use  frozen or even jar made curries again because of two words.
Mass Produced.
Cooking your own curries from recpies will always be better then anything from a supermarket.
I will stick my neck and say by far i can and have cooked way better then anything in a supermarket and that is not because im a big head.
Its because i cook with everything fresh.

Hi nai
I`m glad you like the way i do my base.
So im gonna be nosey and ask what you cooking or what did you cook?

string

I just dont get why people are being like this.
We are on this forum to learn or have we all forgotten that?
We all can make our own minds up on whats the right measures are.(no big thing really trial and error people thats why its fun cooking)
To belittle people on the forum is not the way for us to learn and will turn people off the forum.
IF we watch the videos and look at the ways the curries are been made then we can learn from them.
Dont just slag the posters off because you dont like what they post (eg measure,pastes powders,oils,TA,BIR and so on) this is a forum with many different tastes so lets all get along people.

Hi Ray
I think dips not really showing much in the base video and the truth i just did it the way i felt it would be right.
It does go a lot darker when cooking it that hour longer and one thing i found with the base it had flavour.
Now the water issue with the base i thinks got mixed up. I put the water in like i would CAs base all the way over the veg.
ITs trial and error i guess but i must admit the curries this weekend have been the best so far.
The wife was well pleased with the taste this time around.
Ive found cooking the spice mix first with the garlic and ginger is better then putting them in cold with the base... I do cook the masala a lot longer then dips.

string

Hi Ray
The base just a few change from dips.
I put the water so it covered all the veg.
I cook for an hour first then add the mix spice and toms
Then cook it for 30 mins then blend it after that if it needs water you can add it i found i didnt need to.
But then i cooked the base for another hour after it was blended and found it went darker in colour and tasted a lot nicer.
I think dip was showing in the video a smaller amount of the base imo.
The base was awsome and you could see in the video had the oil coming on top after i cooked it for that extra hour.
I hope that helps m8
string