Quote from: Onions on November 09, 2014, 04:14 PM
I think this has been asked before, but- seriously, because it's a growing trend- but if that is the case, what about the vegetable curries for vegetarians? If they found out they had meat juice in, I reckon they could sue (false advertising or something), know what I mean?

i know just what you mean, both my wife and my father are vegetarian, they make the conscious decision not to eat jelly babies or licquorice allsorts (and other things that contain gelatine), and not to eat meat, fish or fowl, i think it's a bit like going to the chip shop, they know that their white pudding supper is going to be fried in the same oil as someone elses fish supper, but how far can you practically take things without depriving yourself?

as previously mentioned the pre-cooked vegetables were cooked seperately to the pre-cooked chicken, pre-cooked beef, lamb etc so the risk of cross-contamination could be there but not deliberately so. 

Quote from: Onions on November 09, 2014, 12:32 PM

Quote from: sp on November 08, 2014, 06:05 PM
Use 8 or 9 pieces of pre-cooked per curry.

Bout a 100g?

no idea on the weight, depends on the size of your pieces and how much meat you like in your curries!  i'd say 50p-sized chunks, but there were no scales available to weigh things in their kitchen... 

Quote from: Sverige on November 09, 2014, 07:27 AM
Or is it just to flavour the oil so it can be used in currie?

i think it's more as a preservative - they'd cook a big pot of the pre-cooked (of each type - lamb/beef/chicken/vegetables) and said that they would usually do them once a week on average, depending on how busy they were.  after cooking they'd ladle it off it into ice cream tubs, complete with the oil, freeze half of those ice cream tubs in their chest freezers and keep the other half in the walk-in fridge, taking them out and leaving them in the kitchen as required.  because the pre-cook is oily they would be fishing the bits of vegetables/lamb/beef/chicken as applicable of out of the oil, and invariably some of that flavoured oil would end up in the curry dishes, but i never saw them purposely use seasoned/used oil (apart from if their base wasn't as oily as it usually is, they'd sometimes take a chef spoons worth out of the fryer to start a dish off, but that was a rarity, usually the base was so oily the first thing to hit the pan was the oily base, then in with the garlic & ginger, methi, fresh coriander, meat or vegetables, any extras (like peppers or extra onions, tikka marinade etc), then a couple of ladles of base, heat through, then serve)

No problem ligs, I hope you find what you're looking for, please let us know if you get any further with the mystery sauce 

quite a lot of oil, poured in from a drum, at a guess i'd say a couple of litres?

Aloo Tikka

the pastes are only used when making tikka in the tandoor.  the tikka is marinated overnight then cooked, see here for info:

https://curry-recipes.co.uk/curry/index.php/topic,13419.0.html

Thanks for your question, it's raw ingredients, cover with water, boil, then add the oil, then simmer.

They look like nice chapattis Jerry 

To answer your question the dough isn't that sticky after it's been balled up and rolled in sr flour.  A ball is taken from the tray, dipped in sr flour then rolled out, first using just fingers then rolling pin.  It's then passed from hand to hand to stretch it out (see video), a bit of vegetable oil applied to the hands to stop the dough sticking when they are stretching it out.  Then they wet one side a bit with water to make it stick to the tandoor wall and apply by hand.  They only seem to use the gaadi naan pad thing if they're doing chapattis or peshwari naan, again, wetting one side lightly so it sticks to the wall.

Does that help any?

Pre-Cooking