Solarspace, totally agree with you on having to have all the associated paraphernalia .  I have an array of serving dishes frequently seen in restaurants.  Presentation is very much part of a good meal and trying to replicate the BIR meal experience.

Axe, unfortunately i too have an electric hob which doesn't allow one to take full advantage of the usefulness of a karahi.  It certainly would cut down on the mess when cooking, although part of the challenge of using different size omlette pans is trying to keep everything in the pan.  They seem to manage this in the BIR kitchens though so i continue to use them and practice the art of keeping the curry in the pan rather than spreading it over the cooker ;D.  Haven't used my karahi for serving up curry yet, but agree that it would look rather impressive simply used as a large serving dish for a large volume of curry or rice for that matter. :

No worries Solarspace.  I've just had a look at my karahi and decided to take a tape measure to it only to discover it's only 11 inches .  I must have had a man moment when i thought it was 13"!!!  Anyway, it does exactly what i want it to do and i think you will have no problem cooking a curry for one in a 10"version.  In fact I'd say you could easily cook a large portion for two in it and still have loads of room. ;D.  I'm curious as to why you want to cook in a karahi rather than using the more traditional BIR / TA pan.  Personally i use the popular omlette pan which has that love "clang" you hear coming from the BIR kitchens .

Many thanks for that Stephen.  I will you that as suitable background music for my curry party late in the month.  Should provide a very suitable ambience to the whole affair ;D

Have been to the Rupali (Curry Capitol as it was know for a while) and had the Curry Hell, hence the nick.  I can vouch for it being hot, very hot in fact even for my asbestos mouth .  Got if for free as advertised if you eat it all, along with several gifts, certificate and picture taken with the late Lord of Harpole.  The man is a legend and was a gentleman.  RIP Abdul and long live Curry Hell.  I will give the Bollywood Burner a go and report back if i live to tell the tale ;D.  A disclaimer was also necessary for the Rupali dish!!!!

Hi Solarspace.  I have a 13" karahi just like the one in the picture.  I bought it specifically for deep frying.  Ideal for samosas, onion bahjis, pakoras etc.  Have never cooked curry in it though but would be good for serving up large quantities of a dish or rice for that matter.   And it looks impressive .  I bought mine from an asian shop in Green street West ham when i was spice shopping for round about the same cost.  Hope this this helps.

I must admit this is probably the nicest "indian" yoghurt i've had, so easy to make and tweek to individuals tastes and always a favourite with almost everyone.

Quote from: jb on October 19, 2010, 09:07 PM
Solarspice no problems having you(or anyone) along.It would be great to have another pair of eyes with me!!!As I said the place is your bog standard takeaway you can find up an down the country,no frills but certainly big on taste with that elusive flavour.For some reason the guys are quite keen to share their secrets it's such as shame that other places are not so willing.The wife said I was grinning like a cheshire cat when I walked in last night.

JB if you are planning on visting the Preema anytime soon and would like some company, let me know. I'm only about 15 mins drive from East Tilbury and would love to come along.

Quote from: curryhell on April 03, 2011, 05:31 PM
I've made mint sauce before by actually going to the trouble of making the yoghurt myself, as it has a lot more creamier texture and taste.  I shan't be bothering in future after trying this recipe.  This is as good as you will get in any restaurant ( and a lot better than some).  And you can vary the balance of flavours to suit.  Agree with you Steven i too will be upping the mint sauce content a little and scaling back just a touch on the sugar.

Apologies Stephen for spelling your name incorrectly in my original post.

Quote from: natterjak on April 03, 2011, 05:43 PM
How long will this sauce keep once made?  It's the kind of thing I would only use in small quantities so just wondering what the best way to go about it is.  I don't suppose it can be frozen in small batches?

It's good for 7 to 10 days normally. And being versatile it freezes very well .  So all you need are some suitable size containers for what you would expect to use, and you're sorted ;D.

I've made mint sauce before by actually going to the trouble of making the yoghurt myself, as it has a lot more creamier texture and taste.  I shan't be bothering in future after trying this recipe.  This is as good as you will get in any restaurant ( and a lot better than some).  And you can vary the balance of flavours to suit.  Agree with you Steven i too will be upping the mint sauce content a little and scaling back just a touch on the sugar.