chuck the stock away - never :O If I have any spare I use it to thin out the base sauce.

Kev.

I believed for years that the secret ingredient was the chef's own garam masala mix but dont subscribe to that view now - I think it's all down to cooking technique and lots of heat. I will be purchasing a black iron fry pan soon, these are used in BIR's so I beleive, they hold the heat well and are quite cheep. I have a full size carbon steel wok which gets hotter than the flames of hell but dont use it for indian meals - It's just too darn big and has a habit of tipping over on the hob

Kev.

yeah it is chippy - itv.com/bestdish

Kev.

very suprised that the judges didnt pick up that re: the chicken - still what does Ed Baines know about anything

Never mind the CTM I was drooling over that sticky toffey pud mmmmmmmmm

Kev.

excellent post m8 well done

Kev.

same spice yes agreed but possibly different varieties - like you get Russian taragon & French taragon - as with the coriander the russian taragon is rubbish too

Kev.

Quote from: chipfryer on October 07, 2007, 01:08 PM
I may try this again this week but I don't know what quantities of Tomatoes are being used? Whole large can, small can, just the toms or tom juice as well?

I figure this is important because this recipe is more than close to how I was trying to cook my final meal many moons ago. If its a base sauce then I can see it going somewhere. Mine ended up in the bin sadly.

Best.

It does say in the recipe - "1 Can Tinned Tomato 400g tin chopped"

chopped toms - the lot goes in to be blended.

Kev.

erm I think she made a mistake with the measurements  according to the comments it should be a 1/4 cup of water - that might explain your sticky fingers  ;D

Kev.

yep TRS is the brand my local store stock - 50p for 100g pack - bargain 

Kev.

Quote from: Secret Santa on October 06, 2007, 06:44 PM

Quote from: chipfryer on October 06, 2007, 01:26 PM
I am eliminating fresh garlic since this is problematic at times.

This sort of stood out when I read this post. I think if there is anything that we definitely do agree on in this forum, it's that all BIRs use raw garlic added at the beginning of every curry. So this just doesn't seem right to me.

tend to agree with santa on the garlic - why is it problematic chippy? shouldn't be  when I start a curry I throw in a couple of tbs of finelly chopped onion followed by a tsp of garlic paste, keep it moving fast enough and there shouldn't be any problems.

Kev.