Hi all , not had much time over the last few months to make curries what with holidays and the garden etc etc  : been relying on our local t/a most Saturdays.
Anyhow, getting the curry bug again but would like to start the ' season ' with something different as have tried many of the popular base gravy recipes on the site last one being the Zaal.
I was hoping Chris would have his e-book out by now  : but ' soon ' seems to be taking a while 
My Onion Bhaji attempts have been dismal compared to our local t/a and they did offer to show me how they make theirs but their always too busy  they put lentils in their bhaji's plus use coconut block in their gravy so that's a start 
Mmmmmm decisions decisions 

What stage is the book at Chris ?

Quote from: Willyeckerslike on April 14, 2013, 10:40 AM
Just tried old link if it is any help, a bit big but hardly any mb

Yep, that's the page I had 

Quote from: Phil [Chaa006] on April 13, 2013, 03:27 PM
Did you get this ? 

QuotePage Unavailable
This page is currently unavailable. If you are the owner of this site, please contact your hosting provider.

If so, your old bookmark was to Cr0.Co.Uk, which no longer diverts to the new host.
** Phil.

That will be it then Phil 

Yes, I could not access the site from my usual link which is saved in my favorites so typed in curry recipes online then clicked on the link which opened the usual page and saved this page to my favorites,now all well again  when I saved the new link to my favorites it didn't inform me that the link was allready stored in my favorites as usually happens it just created the new link 

Quote from: joadt on April 13, 2013, 02:29 PM
When cooking for two is it just a case of doubling the quantities of the ingredients and base or is it a little less straight forward than this? Do I double the spices or keep them the same as one portion?

Hi joadt,
I have found when making 2 similar curry's in the same pan that you need 2 portions of base but only 1.5 the amount for spice mix/ chili powder 

Also read recently about someone who went to their dentist following a curry in a restaurant complaining of what he/she thought to be a seed wedged between tooth and gum,turned out to be part of a cat/dog microchip  smoke/fire 

http://www.mirror.co.uk/news/uk-news/dog-cat-curry-fears-over-1789118

I understand what is meant by a Lassi curry now !

Quote from: Bengali Bob on March 13, 2013, 12:24 PM
Great reports lads.  Nearly there with my test, but will be on the last minute writing.  Made it last night in the TA, to the amusement of the head chef.  Can you guess what it is going to be?  Clue: heavy on the sliced garlic.





Botched it somewhat (the burners are bloomin

Quote from: Geezah on March 03, 2013, 06:45 PM
You could always reduce down a ladle of base, set aside then add it back later as you would if using a bunjara.

Might be an interesting trial.

Like your thinking Geezah but there is so little left after the hard fry as most of it is stuck to the side of the pan  at this point it would be a good time to start your curry with the oil etc etc as the tasty residue could be stirred into the curry,just don't see BIR's doing this  could it be the power of BIR burners that do this ? Dunno