Firstly, regarding chives, I have found the same as Stew.  I also thought that the little stalks in my special fried rice were chives but, upon looking more closely, I found that they were actually finely chopped coriander stalks.  They were really sweet and tasty and seemed to have absorbed quite a lot of oil!

Secondly, regarding condensed milk.  Same as John.  I also use it in kormas and pasandas.  It not only gives them a creamy sweetness, but it also gives them a similar texture to BIRs.....used fairly sparingly though, cos it's really thick, sweet, stuff!  Not to be confused with evaporated milk though.  I use this too.

Thirdy, I might just try using condensed milk in my tea as Layne describes 

Sorry George, my point was simply that Bart seemed to think that she was claiming to be the originator of the recipe.  She is not claiming that.....irrespective of anything else...

Quote from: bart09 on September 06, 2006, 09:54 PM
....petalgirl...(wildastonvilla/trollhunter)......still claims that the recipe is theirs and not ours.

Hi Bart,

With respect Bart, I think you may have misunderstood what she was trying to say?.  As I read it, I think she was simply agreeing that she was the original poster of Darthphall's recipe on the BBC site.  She was not laying claim to being the the originator of the recipe itself.  I think she was also saying that the recipe is so similar, to the one used in the restaurant that she worked in, that she simply copied and pasted Darth's recipe to the BBC site.

I reckon Darthphall should be flattered that others rate his recipes sufficiently highly to copy and paste them to other sites!  Good on you matey! 

Thanks for your responses guys.  As far as I can deduce, this is what people are saying about how to cook the onions for the curry base:

Those that boil the onions (2/7):

Stew? but doesn't say why.  Believes that adding bicarbonate of soda breaks them down quicker and reduces acidity (and bitterness?)

George? believes that a long boil is required for "the flavour of" long-boiled onions?

Those that fry the onions (2/7):

Mike (presumably?) - believes frying them for longer makes them sweeter

CurryCanuck? but doesn't say why.  Believes that adding salt "will help draw" the moisture out? and that low heat is required to avoid bitterness

Those that fry and then boil the onions (1/7):

Dragon - fries (sweats) them, and then boils them, but doesn't say why

Others (2/7):

MarkJ - doesn't say, but believes frying at high temperatures makes them bitter

Ashes  - uses both methods, depending on the circumstances, but doesn't say why.  Believes that frying, on low heat, makes them sweeter.  Seems to believe that boiled onions will not be sweet unless oil is subsequently added?

Conclusions:

• Some people boil the onions, some fry them and some fry then boil them (approximately in equal measures)
• Frying onions on a low heat, for longer, makes them sweeter (there seems to be consensus here at least?)
• Boiling onions, for longer, makes them sweeter (?) and develops the boiled onion flavour (but I am uncertain about this conclusion?)

Have I drawn the right conclusions?  Does boiling onions for longer make them sweeter?  Or does boiling them not sweeten them at all (as Ashes seems to suggest)? 

Does anyone else have any views on, what appears to me to be, a fundamental question of whether to boil or to fry the onions (or both) for the curry base and why?  Or maybe I am mistaken in thinking that this is a fundamental question?

Of course, you can't beat a nice stainless steel "Dabba" like Extrahotchilli now has either! 

I totally agree MarkJ. 

I?ve been a little perturbed by the sometimes scathing comments made about Pat Chapman and his books on this site. 

What is so easy to forget is that Pat had the intuition to do what he did way before anyone else even thought about doing it?.AND he made it happen!  Pat started ?The Curry Club?, and published his first books, way back in 1982!   

I have used Pat?s books extensively over the years (what realistic alternatives have there really been in that time?) and I have learnt a tremendous amount from them.  I have found that they contain many good recipes, tips and techniques (granted there are one or two more dubious ones too!) and that his books are always informative and interesting. 

Of the seven of Pat?s curry cooking books that I have, I would recommend ?Pat Chapman?s Curry Bible? (which is beautifully illustrated and laid out) and his ?Balti Curry Cookbook? (which contains a very different, but very effective, curry base recipe) as his best.

I take my hat off to the man and begrudge him none of his fame and fortune?.I just wish that I'd had the intuition and drive to do what he did instead of him!  :

Quote from: juju on August 31, 2006, 06:09 PM
...what is the spice mix? sorry to sound thick. it will be my first time
julie :

Hi Julie,

Frequently Asked Questions found here https://curry-recipes.co.uk/curry/index.php?topic=776.0

I keep the spices in their original packaging, but put these inside a resealable plastic sandwich bag (e.g. "snaplock") and squeeze the air out of them before sealing them.

I then put these inside a sealable plastic box (e.g. "Tupperware").  Then store in a cool cupboard.  Works fine for me.  I reckon powders are good for several months stored this way and whole spices even longer.

Of course, you can't beat a nice stainless steel "Dabba" like Layne has!   

I'm sure BIRs do not freshly roast and grind their spices as well Panpot....time = money after all! 

Thanks for the link Ashes.

I read all 9 pages of the post (twice!), but there doesn't appear to be anything about boiling or frying the onions in the curry base, or its effect on the sweetness of the onions?  Am I missing something?  Or did you mean to provide a link to a different post?

Hi Sardam,

Glad to hear that it worked well for you sardam   

The beauty of this method is that, if you use the rice immediately after sieving and draining, without rinsing or cooling (i.e. simply drain after step 3), you can have half decent rice, ready to eat, in about 10 - 15 minutes.  I do this, most of the time, if I'm in a hurry (usually the case of course  )