Good luck with the books Julian. I'm sure I'll be buying a copy to add to my cooking library.

Cheers,

Paul

Hi UF,

I'm in north Liverpool so no Asian shops nearby unfortunately. To be honest I'm not looking for a new stock pot just yet and I might go for a large aluminium pressure cooker next time just to speed things up.

Cheers,

Paul

Everybody's gone low fat mad in my opinion 

Cheers,

Paul

Quote from: solarsplace on February 17, 2012, 03:18 PM
Yay, happy days!

Anyway who would like to see another video posted later? I have footage of a Bhuna or a rather singed Vindaloo - which should be first?

Regards

My vote for the vindaloo first 

Paul

Hi Martin, when I made the ifindforu base a couple of weeks ago I kept to the recipe and used a 2:1 ginger/garlic ratio as per the recipe. I thought the base was a little gingery but when you cook a final curry the recipe states to use a 3:1 garlic/ginger paste. I ended up cooking final curries using just garlic and then the ginger from the base wasn't overpowering.

I must admit I've never made a curry and thought it had too much garlic but I don't like ginger sticking out as a dominant flavour.

Paul

Yes "Victor" needs to exercise his chuckle muscles now and again. I'd like to add Ifindforu to the list including CA, Mick, Chewytikka, Abdul Mohed and this visit to see chef AZ as the most important recent contributions to cr0.

Paul

Hi BMB,

Here is a link to a pre-cooked chicken recipe:

https://curry-recipes.co.uk/curry/index.php?topic=7611.0

I'm guilty of cooking curries with fresh raw chicken and it does come out tough and dry sometimes.

I find that pre-cooked chicken (especially when it has been gently fried, not just poached) is usually more juicy and tender in the finished dish and the flavours from the cooked chicken add to the layers of flavour.

Cheers,

Paul

Quote from: Geezah on February 16, 2012, 08:48 PM
That Roshun Mirchi Moshla looks delicious!

I cant wait to cook my next curry after reading all about the Az experience, I have always been very cautious and probarbly undercooked my spices nearly ever time.

Me too although I did burn the garlic once really badly. I'm looking forward to having a go at this now.
The big problem may well be consistency from now on!

Lovely looking grub there Gary 

Paul

About 2 years ago I went to a chippy in Hebden Bridge, Yorkshire. In this place you could buy chips cooked in lard or beef dripping (not sure which now) or vegetable oil. We had the animal fat fried chips and they were absolutely delicious.

Cheers,

Paul

Hi BMB,

That looks about right. Just one thing, I think this base needs a finished volume of about 5.5 to 6 litres to get the consistency right. Just make sure you have a big enough stock pot. And it can get a bit messy forcing it through a sieve into a second pot.

IMO this is a very good base recipe and I believe the sieving improves the base a lot despite the mess and effort.

Cheers,

Paul