hi nits yes you should be able to do that with any of the bases, just when you defrost you may need to re-blend or mix very well. hope this helps in lieu of a reply from CK
regards
gary

its a worm that sits dormant until you activate it and then reeks havoc on your computer. its called the windows32 conflicker virus/worm put it in your google bar and you should see what i mean.
regards
gary

thank you alan will check it out
regards
gary
ps great story shame about the boxers but remember to put the bog roll in the freezer before you leave for the restaurant ;D

hi haldi
we have to remember that it is not just the aforementioned that are fried in the oil but a countless number of other ingredients are too peppers/onions/garlic/mushrooms/aubergines/samosas(lamb and vegetable)/pakoras(chicken and vegetable) onion bhajis twice! and it all will be recycled back into the curry gravy or if they use the fryer to cook them them that oil will be re-used in the curry gravy complex oil to say the least. dependant on the pre-cooking methods ie bruce edwards methods of cooking the chicken/potatoes/cauliflower/tarkas(onions/garlic/tomato puree etc.) again recycled! and not forgetting popadums/puris(purees) ghees butter and vegetable, just about everything that is fried excess will be in the curry gravy oil.

anyway haldi you are not in the minority thinking that the recycled oil is the key ingredient to obtain that restaurant smell and flavour. i have been recycling my oil and when it gets low i top up with new oil but the recycling keeps going adding the next batch of curry oil from new sauce but it does make a difference. haven't got to my local for ages now cheaper to cook my own but i do want to get some oil just to confirm that it is that and i am doing it right as you are. have just finished making a new batch of curry gravy 10 onions worth about 5 and a half litres and reclaimed the oil having used fresh oil to start with 500ml have reclaimed 300ml of red oil. the remainder is floating on top of the gravy and is a very dark red! i did add 1 dsp kashmiri chilli powder after blending( having already reclaimed the curry oil) and the only spices added to the gravy are rajver masala ( recipe posted)and turmeric (3tbsps and 1 heaped tbsp respectively). the gravy will naturally thicken as it cools and when i cook the final dish i add the gravy to a small pan to bring to boil with added water so is runny works every time.

hope this confuses matters further

regards
gary

hi lightboy i had avg free and i still got it. had to wipe the disk clean and reboot the whole system and now i have to find the right sound device as the fujitsu siemens drivers and utilities disk will not run bad file error, so i have no sound at all! and now the threat of the conflicker hits the airwaves on radio 1 today but it was mentioned on sky news last month about the time i had av2009 (there is a reward for the capture of the git who started this! why do they create these i wonder how they would feel to have their lives and livelyhoods trashed by one of these)

regards
gary

hi leo i know that in petes prawn madras demo they used 20 prawns for 1 portion. but that is depending on the size of your prawns and i agree with sns that you should only cook 1 portion per pan at a time, at least until you get the hang of things anyway.
regards
gary

hi stephen
that should be welcome to the curryhouse
welcome to the forum houseofun
regards
gary

hi leodido don't use frozen prawns , if you defrost them in some cold water first then you should be ok to use add them towards the end of the cooking as they only take a couple of minutes, too long and they will go tough and chewy ;D
kind regards
gary

if you use frozen prawns then you may regret it if you know what i mean!

hi george great to hear from you again been a long time! how's your BIR curry cooking going? are you any closer to that bir curry?  just made a CT vindaloo to combat the cold/snowy weather we are having down here in kent(6" so far). anyway have you had any demos since you last posted?
regards
gary

hi guys just finished cooking a chicken tikka & mushroom vindaloo extra hot sublime!

hope you all like the snow!
regards
gary

ps great piccy UB. bet you have even more snow than we do here in the weald(of kent)