Hi Hopey

Welcome to the forum

Thanks for responding to my e-mail, and so quickly! Looking forward to the recipe and any other details you can give us.? ?

Quote from: woodpecker21 on May 23, 2005, 06:57 PM
i bought PC's "the real fast curry cookbook" some interesting recipes. will post some of the as soon as i get the opportunity.

'The real fast way to make money out of rehashed shite cookbook' more like.

I feel better now I've got that out. Do we have to keep peddling this blokes muck. It's been said before, read this forum and there's much more and much better here.

I've e-mailed Hope and asked her to join the forum and fill in the blanks. I really hope (no pun intended) she replies, first hand accounts are better than the usual conjecture we plough through.

Quote from: DARTHPHALL on May 23, 2005, 10:42 AM
I have also found out that a Take-away about 14 miles from me(Wadebridge) does all the training for most of the chefs down here & i have a mate who is very friendly with them( you never know!! ), when the busy season is over (end of September) i will approach them for some lessons & also will do the same for my local Take-away(Newquay).

I used to holiday in Newquay as a lad, loved the place. If you have any luck with this, I'd be interested in attending if you can make it a group thing.

I'm not sure. The 'cous cous' is mentioned twice, once where it is used as a thickener in the white paste and once where it's added with the garlic and ginger. I must admit it did strike me as odd to use what is essentially pasta in a curry, but it would act as a thickener. I do think you've got a point though where the cous cous is added with the garlic/ginger it would make more sense if it was khus khus instead. Well spotted.

That said, I've tried poppy seeds in the past but wasn't struck by any real benefit so never used them again.

Quote from: Blondie on May 22, 2005, 05:27 PM
we've looked at this before here https://curry-recipes.co.uk/curry/index.php?topic=163.0 didn't meet with much interest though.

DOH! I should have done a search of the forum first. I even remember the thread now I've looked at it. You know it wouldn't surprise me if the vendor isn't someone on this forum though!

Not only that, the initial aroma/taste test would literally have to be done blind folded to avoid possible bias due to one curry having a better visual appeal than another. It gets better and better.? ?

Yes it does seem pretty close to the ones on this forum. I found the use of cous-cous interesting, but I think it's just for thickening. What was mentioned was that long hours of cooking were required to bring out the flavour of the dry spices, I thought that was significant.

My local Tesco has stocked 'ethnic foods' for a long time but I think it's regional and depends on local demand. They have just started to stock big boxes of methi and boxes of coconut powder like the restaurants use. They're definitely getting better, but annoyingly they only stock butter ghee and not veg ghee? :-[

Here's a link to the kit contents page of another 'restaurant style' curry kit. There's not much in it is there?

http://www.curry-kits.co.uk/What_is_a_curry_kit.html