Hi Darth,
Thanks for posting this so quickly, much appreciated.
Would you say this recipe could be scaled down to say half the quantity without losing anything?

Ray

Just found this link from a guy on the in2curry site. I am not too sure if we have had this one before so it might not be such a new one after all but worth a look though. Go onto the site and scroll down the page for the recipe at the bottom.

http://www.natco-online.com/acatalog/Recipes.html


Ray

Quote from: paast10 on September 01, 2005, 08:27 PM
uh oh, so it may be the chicken....hmm...mine was just like shoe leather

Hi Payal

Don't worry about your tough chicken, I expect someone out there will have a great recipe for "Shoe Leather Madras"!
I reckon wev'e all made something like that before!

Ray

Quote

Quote from: Nessa on September 03, 2005, 07:46 PM
Homemade curries from the 70's, I remember the horrors produced at other people's tables!

I started my serious curry making in the 70's and there was certainly nothing like the recipes on this site. My first book was called Harvey Day's Curry Book, or something like that and was supposed to be the book of the "real thing".
What a disaster, there wasn't even a hint of the taste of curry in it so what I was doing wrong I don't know. It would take me another 20 years to even get close. I do remember how restaurant curries tasted so good in those days though!

And now 30 years down the line and I still haven't found the flippin answer!!

Ray

Quote from: curryqueen on September 01, 2005, 11:01 PM
I used to post quite frequently on this forum at one time but have never had any positive feedback from my efforts!? Are you sure its not just men who think that they can cook a curry on this forum?? And do you think that it is only men who can tackle a hot, hot phall?

Hi Curryqueen,

You keep on posting girl cos we want you too....................O.K.!!!!!!

I don't get replies to many of my posts either but just because I don't doesn't mean there are not loadsa folk out there reading my comments and taking something positive on board!
On the other hand they might think I am a complete Dork!
But never mind, who cares, if I give one person a small bit of inspiration I will be more than happy. I think this site is moving forward at great speed due to EVERYONE'S efforts. We are all doing our own thing and living different lives but we all have a common bonding.......................CURRY!!

And I think it's great that everyone has the passion enough to spend the hours they do chopping, blending, frying, boiling, stinking out the kitchen and scraping disasters into the bin so the rest of us can benefit with food fit for the Maharaja!
It's just an ace site isn't it!!

I work with loads of women who can cook blinding curries (especially the asian ones) and I keep pestering them for advice so I have no doubt women do just as well in the curry cooking stakes.
And as for men tackling a hot Phall I am afraid I must be a Wuss cos nowadays I don't go above a Madras.

And while I am here I would like to say to all you folk out there who browse the site and find it interesting.............let's know who you all are and why not join in, you will be very welcome, I know I have been made to feel part of the gang!

Now it's my time to go to work for another night shift on my Ambulance!!!!
Oh dear!? Saturday night. Pubs, clubs, beer, curries, fights, blood and guts!!!!! I hope it isn't full moon as well!!

Ah well, here we go again!!!!

See Ya all!

Ray G

Hi Digre,

I have made Laksa (actually called Nonya Laksa) from a Ken Hom cook book. I have never seen it in England either but it was just as you say a Thai Red Curry soup with noodles and was really tasty and simple to make.
Have you seen the recipe? If not I can dig it out and post it for you.

Regards

Ray G

Quote from: DARTHPHALL on September 02, 2005, 08:16 AM
P.S. Does anyone know the psychology behind the love of hot Curries
? ? ? ? ? ? ? ? ? ? ? ( Is it a form of addiction as mentioned in medical journals ??)

Certainly do. It's both a psychological and a physical thing.
First, the Chemicals in the Chillie cause our body to produce stuff called Endorphins. These Endorphins give our body that kind of rush we feel when in fear or with excitement etc. Put that "Daily Sport" down Darth!

This can be likened to a rush like Heroin, Amphetamines, Cocaine, Nicotine etc without the Health Warnings.
This rush gives pleasure to our senses and the more we have the more the body starts to crave like it would for Nicotine for instance.
Have you ever felt that sort of buzz you get after a hot curry when you feel light headed and very contented?? That's Endorphin's.
After a few Vindaloo's you start to become mildly addicted and any period of time without will cause a withdrawal symptom like you get if you want a Ciggy.
A few days without a Chillie rush and you will be biting your nails to rush to your nearest Balti outlet with a tenner in your hand.
And as for you Darth I don't think there is a psychologist on the planet who can cure your Chillie addiction so I guess you will just have to learn to live with it!

But never mind.........what a way to go!!

Ray

This might sound a bit strange but I have been to the morgue loads of times ( comes with my job ), but only been next door to the Kashmir once!
I wasn't all that impressed with the food which seemed to be thrown at you so didn't go again.
A better one is the International just over the road in Morley Street.
Did you ever go to the Karachee in Bradford (oldest curry house in England)?

Ray

P.S. Those folk in the morgue didn't have much to say about the Kashmir either!

Yes I know just the one you mean. Right on the corner at the end of lumb lane at the traffic lights. Have eaten there myself......very good and cheap as chips! This particular one is the last to shut in Bradford at about 4.30 am. Just the job for a very late night curry binge!

Ray G

Quote from: George on September 01, 2005, 08:19 PM
I'm looking forward to this book as well. The only problem is that I'm not too keen on balti dishes. Does the book include recipes for traditional favourites like CTM, chicken korma and saag aloo? I hope so.
Regards
George

Hi George,

If you go to www.baltibook.co.uk it will answer your question. There is a link to the total recipe index that will be in the book. I think it is going to cater for all tastes judging by what I have seen. There is a recipe for CTM and also Bombay Potato but not specifically Saag Aloo although adding Spinach to the Bombay Pot would probably be as close.
I am not a keen Balti fan either but I think many restaurants just use the Balti name and hide their standard curries behind it. Just depends where you go.

Regards

Ray G