Cheers Whandsy, but I was looking for a flat skewer.

Even with these square skewers, the meat can still spin around if the mixture is a little loose.

I found these on ebay http://www.ebay.com.au/itm/FLAT-BBQ-SKEWER-STAINLESS-STEEL-25mm-Wide-3mm-thick-FLAT-500mm-LONG-/180786603909?pt=LH_DefaultDomain_15&hash=item2a17b8a785

but at  $ 23.50 each plus postage,   it's a joke. I know I said (at any cost) but I need to re-phrase that to any sensible cost.

I want 10 skewers, i'm sure I can get some made at a metalworkers here for less than $235 plus postage.

I'll let you know if/when I get some.

Hey Whandsy

I've searched high and low for kebab skewers and cannot find anything... not even on ebay. I am going to get some made at a metal fabrication shop. Wide flat skewers...I don't care how much they cost 

I'm agreeing with Razor twice here. Even though I am relatively new on this site, I am now on my 7th or 8th batch of base, and I have to say, it tastes so much better in the finished curry fresh, rather than frozen.

Also, my first curry was a dhansak, in Manchester in the late 70's. It was unbelievably tasty. I used to cylce 5 miles on a Sunday night in all weathers after the pubs had closed to get a takeaway....it was worth it.

It was a very mild curry, a lot of lentils and chunks of pineapple. So, yes, there obviously are regional differences.

Mind you last time we visited UK (2009) we had a few curries in various Manchester restaurants, but by far the best curry we had was in Twickenham the night before we flew back out to OZ. Can't rememeber the restaurant name, my nephew and his wife took us there, but we ordered 6 or 7 different dishes, and it was SUPERB!!

Top pictures Tongey.

That base looks smooth as silk.

I like the kebab pictures. My kebabs look the same. Taste great though. Our friends always look forward to a BBQ at our place because they know they will be getting "dog turd" kebabs. ;D

Thanks for sharing that SD.

I was never a HUGE fan of really hot curries, but Chewy's Madras is among my favourites that I cook up. It's always a challenge for me, but so addictive, i keep going back for more. ( I must be toughening up.HA!)

We had an Anzac DayBBQ at a friends place yesterday. he asked me to bring a couple of curries down for yet more people to try.....and guess what? Chewys Madras was the most popular. The intersting thing was that there were a few Aussies there too. This is the first time that an Australian (born and bred) has tried my curries, and they were seriously impressed.

I've said it before, and I'll say it again. THANK YOU people for sharing this knowledge.

And I will correct myself , it wasn't fennel seeds, it was CUMIN seeds in the Pat Chapman books.

I've tried the Cumin seeds at the start of cooking this Madras, and I have to say, it really doesn't make much difference. It's a great recipe. If you want to experiment away by adding a few ingredients......go for it....it'll still be gorgeous.

Hi Nacer

Don't be afraid to ask any questions on this site. I am quite new too, but this is the friendliest site I have been a memeber of.

The people are very friendly and helpful. I have posted a few dumb threads, yet not one person has "belittled "me. Instead, people have given good advise.

Stick around, and you will definitely learn. 

The way I was taught, and still use. Blow into a plastic bag (containg the coriander) and tie the bag up and place in the fridge. The CO2 in your breath keeps it fresh for a good week, if not more.

Quote from: Masala Mark on April 20, 2012, 02:43 AM
They carry the Mothers and Ashoka brands but don't have the Kashmiri masala in either of them either nor the Tikka.

Hi Mark,

Yes I like the Ashoka brand pastes. They do make a tikka paste, (I just checked in my fridge) so keep looking, or maybe ask them to order it in.

We're quite lucky here, our local IGA stocks Ashoka pastes. 

OOps, yes sorry Mark, I can't find a Kashmiri Masala over here either. I use just a tad of kebab paste. Everyone who has had my Balti or any other curry that has the "magic" sauce in, loves it. Make do and mend, or improvise...that's my philosophy.

I've even made the sauce with just the Pataks tandoori paste and it's still good.