Anyone in Surrey?

Quote from: Derek Dansak on December 21, 2009, 11:25 AM
I totally agree Jerry. getting the base the right consistency for your own cooking style is key for me. evaporating the base influences the taste. if you overdo it, the curry can be too rich. if you underdo it, the curry has a poor flavor.

Absolutely spot-on in my humble experience!

Quote from: Razor on January 16, 2010, 01:25 AM
Hi CA,

Tried making this tonight, what a disaster

Everything was going great, right up until the point of the onions caramelising.  Then in an instant, everything burnt. 

Any tips would be much appreciated!

Ray

Try chopping the onions not quite so finely, that will do do the trick, might take longer to cook, but will not go from just underdone to burnt in an instant!!

Quote from: emin-j on December 27, 2009, 09:29 AM
It wont be Beef mate as the Cow is a Sacred animal in India

It most deffinately can be beef; a local BIR to me uses it - the taste is obvious.  I much prefer lamb/mutton: it makes a much better curry IMO.  I suspect they use it because it's less fatty and easier to prepare - less wastage.

Quote from: jimmy2x on January 11, 2010, 05:11 PM
allways wash to get rid of starch,

I used to do that, and recently have found it makes not one jot of difference, provided the rice is allowed to steam, off the heat and fluff-up for 1/2 hr after cooking.

Washing the rice IS the convention, but bearing in mind the entire rice grain is MADE of starch anyway, you're going to have a hard job washing it all away!  I find it's possible to rinse it repeatedly 'till your blue in the face, and the water will never run fully clear anyway!

Get a big container of Koh-i-noor basmati rice from Tescos; and follow the micro wave instructions on the back: the trick is to fork it through when cooked and leave it covered-up in the it's cooking conatiner (I use a pyrex bowl and lid)for AT LEAST half and hour to 'fluff'  (no, not THAT kind of fluffing!).  This makes great plain rice.

To do a pilau version fry some spice* in a little oil and/or gee (NOT veg gee - full of nasty hydrogenated trans-fats), sir in the uncooked (even unwashed is ok) fry for a minute, add to the pyrex bowl with the required amount of water and ckk as above.  Great results and easy-peasy!

* pinch turmeric; 4 or 5 cloves; piece cinnamon or casia; pinch fennel seed, and a couple of lightly crushed green cardomom pods.

Quote from: JerryM on January 10, 2010, 09:16 AM
i've never needed to go further than CA's

Ditto; I keep meaning to try Blades, but havn't gotten 'round to it yet.

brrrrrrrrrrrrrrrrr!

Wed morning and had to struggle into work, wonderring how on earth I'll get home again; what with another 8" forecast - on top of last night's 8"!  And this is SURREY (UK) for God's sake - it's not supposed to do this here!

Parathas, and stuffed Parathas; a hot favorite of mine - I've never heard of them containing eggs either!

I'll give it a try, although I've not had a problem getting them flaky without.

Quote from: GulfExpat on December 30, 2009, 02:17 PM
Has anyone used this book?

Yep, some if it's pretty good, some average!  I particularly like the Bombay Spud recipe - top notch!