I've just made this. I added a tbsp of coconut milk powder towards the end.

For the sauce I didn't add any vegetables at all. I just made a curry sauce with a pinch of chilli.

It was beautiful. 

Same here Whandsy, and I am convinced that the pressure cooker bases that I have made are superior to the non-pressure cooker bases I have made. A lesser cooking time obviously keeps in a lot of the taste and goodness of the raw ingredients....IMHO.

I'm no expert, but I've cooked at least a dozen bases these past few months ( and have been cooking curries at home for 30 years.) I'm a recent convert to the pressure cooker, and I'll be using it every time in future.

I think the reason the restaurants don't use one is the fact that you cannot buy one big enough to cook up what a restaurant would need each day. They would need to do several batches.

Top effort Whandsy 

And I must say, that base gravy looks excellent

Thanks Chewy

I could almost taste that when you had finished. Looks like a very rich, flavoursome Jhalfrezi.

Next curry on my list 

Yes, I've got a couple of those pans. Same problem here with the un-balancing. I tried bending the handle upwards to balance it better, but it didn't work. May have to cut the handle shorter, but at $12, I'm not complaining.

I bought a non stick and a plain steel tawa. Haven't tried them yet. I noticed the handle on the steel one was loose, so i tightened it up and it seems OK. Time will tell.

Cheers for the info re: Red Dot. I think I'm OK at the moment for stock pots. I've got my 11 litre pressure cooker and 3 other largish pots.

I must say that yesterday I cooked onion bhajis for the first time since I discovered this site. So, i thought I would cook some curries using the bhaji oil to see what all the fuss was about.

So far, i have only used fresh canola or sunflower oil to cook curries and I have been very happy with the results.

We had a few mates over last night, so i cooked up 6 curries with the bhaji oil. Now, maybe I had been "spiced out" with cooking, but I can honestly say that for me personally, I will stick to using fresh oil for each curry. I didn't notice any difference at all. Like I say, my tastebuds were probably shot because of cooking up 6 ruby's, but I didn't enjoy the food as much as normal.

My mates all seemed to enjoy them, in fact I know they enjoyed them, so..............who knows.

Next time I will cook up just one curry and try it with the bhaji oil, just to satisfy my curiosity, but, unless it really does say something, I am gonna stick to fresh oil each time.

Just the thought of using old oil turns me off the food straight away. I know my parents used to cook chips in lard that had been used dozens and dozens of times, and they tasted better the older the lard got, but....seriously, they didn't know about trans fats and other nasty stuff back then.

Surely, old oil that has been heated and cooled, and cooked other stuff several times is not healthy?

Just my thoughts.

G'day mate.

Ditto what Colin said. You won't go far wrong.

Quote from: Cory Ander on May 02, 2012, 11:50 AM

I have only found one brand of "Kashmiri Masala Paste" (used in some tikka marinade and onion bhaji recipes) - "Ahmeds"; available from many Asian stores.  If you live in Perth (Mick) then try one of the four Asian stores on High Road, Willetton (e.g Maharajah's).

Sorry to hijack the thread Jonx....BUT....

I took a trip down to Willeton today and visited 3 of the spice stores. I asked in each one and they said they didn't have it. In Mahahrajah's, I told the guy I'd driven down from Joondalup, and I'd been told that they would have it, so  he went out the back to have a look and came out with a jar of "Kashmiri masala" Ahmed's brand. I was well impressed with Magharajah's and ended up spending just short of $100!!!

Got meself a couple of cheap Tawa's. Cheapest I've seen in Perth and a good sized ally stock pan with lid too. And the obligatory samosa for the drive home. ;D

THANKS for the info CA!!

I hear what you're saying George, and I too realise that there a few mistakes in Julians e-book. I had to re-watch his pillau rice video, as he omitted one of the ingredients in the book..............BUT, I still wish him all the luck in the world.

He is a "do-er". He will/does make mistakes. As a wise old Maori fella said to me when we first emigrated. "if you don't make mistakes....you aren't doing anything."

Julian is running a takeaway business AND making videos, writing books, and now this. of course there will be mistakes here and there.

Personally, having run businesses in the past and made mistakes along the way...I wish him nothing but good luck, same goes to CBM and anyone else who is trying to take this to another level.

Hear hear Colin

If Julian has got the nouse and the balls to set this up, and people are happy to pay the money to go and watch/learn/eat. GOOD LUCK says I.

I hope it is a real success.