Quote from: 976bar on August 07, 2011, 09:18 AM
Sorry Curryhell, yes it's green pepper, that will teach me for not reading the whole post first

;D ;D ;D. How many time are we all guilty of that 976bar !!!

Quote from: meggytia on August 06, 2011, 11:27 PM
Hello, loved and have eaten spicy food all my life and intend to do more of it!

Well, you've come to the right place mate.  A very warm welcome .  Enjoy the benefits of the forum 

Sounds like all those who attended had a great time as well as a great curry fest!!  Sorry to hear others were beaten by the infamous M25.  Does it never take a hol? .  I hope this becomes an annual event with increasing support from other CRO members.  Can't wait to hear about the questions asked of Az - and his replies and comments on the CRO chefs efforts.

Feeling real hungry now looking at those pics .  Guess it'll be curry for supper then to cheer myself up ;D ;D ;D.   Well done all

Thanks for that Uncle Frank.  Next time i make it I intend to add a good tablespoon of CT's chilli and corriander puree which i knew nothing about until happening across Razors Rogan Josh recipe.  That will give it a nice kick as well as adding a hint of corriander to the overall finish of the dish

Quote from: natterjak on August 06, 2011, 11:12 AM
Chriswg is here now and we are tucking into naga chilli pickle - lovely stuff!

Home made or Mr Naga???  Either would be absolutely delightful  ;D.  I'm so jealous

Quote from: moonster on August 06, 2011, 01:18 PM
Curryhell,

It looks exactly how it should do in my opinion. Great pic and effort Looks like one i definatley have to try.

thanks

Alan ;D

Thanks for that Alan.  Most definitely worth a go even if you're not a spinach fan .  I'm normally a phall man but over the last few weeks i've diversified ;D, this dish being one of them - very nice too it was.  Just looked at the banquet you did - most impressive mate.  Mouthwatering pics

Quote from: Ramirez on August 05, 2011, 11:17 AM
Missed this when it was first posted, curryhell.
Great picture - looks lovely.  It's a great recipe.

It is indeed.  My first attempt ended up a little thick but nevertheless damn tasty.  Next time i'll add a little water to provide a bit more liquid during the final cooking stages.  I think i can tick the box on this one now thanks to this recipe  ;D.

Quote from: coogan on August 05, 2011, 08:32 AM
So following the test do you think that the use of whole onions and the longer cooking time in the CT base produced a better 'sweeter' tasting sauce then the CA base or not.

This is a question we all want to hear the answer to  ;D. And in your opinion?  :.
Great job though Matt.  You pitched two of the most acclaimed bases on the site against one another.  It would be very interesting for you to make a dish like Razor's jalfrezi or his Rogan josh with each base to see if one or the other edges in to the lead . 
Love the apron too.  Looking at the cooker and the tiles you needed to wear it .  Well done mate and thanks to the base creators for sharing their knowledge and recipes here and for their continued and much appreciated regular contributions.  I will be carrying out a similar experiement with 4 bases in the running at the moment as soon as i have the time.

Great post. Keep up the good work.

Hope you all have a fantastic day  :.  With the effort that has gone in you deserve it.  Hope the puncture wasn't the last straw Phil  .  Hopefully, this will be come an annual "CRO curry fest" and I'll be able to join in next year.  Look forward to all the reports for the day ;D.

Having joined this site, you'll now produce better BIR Indian than anything that the island of Crete has to offer I'm sure  .  I visited a couple of restaurants when on holiday there and to be honest my friend and I could have gone into the kitchens and produced far better BIR fare than the crap that was dished up to us  .  Welcome to the site.  Keep us posted on your experiences and results and don't forget to include some pics as well  :