Hi

Looks like you need to use the indirect method to stop burning, I.e put charcoal over to one side and meat over the other side not over coals. Do it when they are white or glowing red and cover and all should be good, no dripping fat onto coals etc

Ed

Hi rs

Been to a few Asian shops on London road but never noticed it yet

Cheers

Ed

Hi guys can anyone help me to find Mr Naga in Sheffield

Cheers Ed

Hi fried, I too have made this and loved it. Mr Joli's posted by Abdul Mohammed is also great but very different technique. Can you provide link to CT,s please mate

Ed

Just done Mr Joli's staff curry on page 20 and it is great. Totally different but very tasty. Not only does it taste great but the process is highly enjoyable as the taste builds over the hour. I use chicken pieces with skin on and bone in for most flavour and then when cool remove skin and bones, the meat falls off anyway.

Give it a go guys very therapeutic and tasty, good to eat with a tasty chilli naan!

Ed

No Ottis

You should be ok following CBM, he's got a lot of experience and knowledge. His e books are great value 3-4 pounds each and well worth having. His onion paste is great.

Ed

Oops in wrong section....pls move if a problem

Ed

Hi guys

Just bought 100grm of East End coriander seeds from my local Asian sore for 99p, then I was on the foreign/polish etc aisle of my local tesco and saw a bag of Indus coriander seeds 300grm!!! For 99p.

Are these any good, if so that's one in tesco's basket for future

Ed
PS coconut powder and (ghee if you want it) are also cheap

Hi goncalo, looks good, do you have the veg curry to go with the biryani to give it some moisture?

Ed

Hi

I had some veg ghee but binned it before i used it as I moved house and then replaced it last week but with butter ghee. I think I will try some more veg ghee again before not using ghee all together but I wish there were smaller qtys available, if there are let me know pls

Ed