Nice looking dish the sauce looks spot on , not a thick stodge which can so often happen.
M

Hi Razor
Interesting looking mix, on the salt front why not just omit it from the mix and then salt the base and or recipe to taste.
M

Quote from: joshallen2k on May 28, 2010, 06:21 PM
I couldn't find the onion paste video.

What is the title of that video?

Hi Josh
I have just clicked on the link and the Jaffalong vids have now been removed.
M

Quote from: adamski on May 27, 2010, 06:14 PM
Very interesting, thanks for the post. Unfortunately I live in Dartford and the place is just down the road.

I used to get a take-away from them every saturday night, but that was a long time ago. Maybe time to try them out again and then try the recipes out.

However there is a missing ingredient that is not mentioned in the videos, that is this onion paste. The only way to get hold of it is to join the www.indian-recipe.org website. They are now charging for this as I suspected they would.

If you click on the link given by Gary you can access the vids for FREE and there is on on the onion paste.
Spend some time watching these folks you may well learn something rather than the constant arguing and other associated crap that is going on the forum.

Quote from: Secret Santa on May 07, 2010, 03:24 PM

Quote from: jimmy2x on May 07, 2010, 03:15 PM
i have a little yellow tub of the stuff too, bought it more outta curiosity.

to be honest i dont notice any diffrence in my vindaloo with it in or not

You won't find much effect with the yellow powder type jimmy2x because they're mostly turmeric!

If you want to actually get its effect use the resin variety  and melt it in the frying oil or, get a better brand of powder. The best powder I have used is from Bart's spices.

Alternatively use a lot of the crappy powders, say 3tsp, and compensate by reducing the amount of turmeric in your mix powder.

I always use it in vindaloo and it has a very noticeable effect on the taste that some may not like/want.

Interesting SS I assumed it was more popular in traditional Indian cooking, however I will give it a try as there is some in my cupboard
cheers.

Oh dear me, here we go again 
There are clearly some, very accomplished chefs on this site as the photos and posts demonstrate, however some not so- Is it polite to post negative comments(or positive advice) on a photo that someone has posted I'm not sure.
I'm not knocking anyone's efforts, the post is lighthearted within the current exchanges.
To all those who have been upset by my post, I apologise- 

Quote from: string28 on May 06, 2010, 07:12 PM
Well i for one would say people who post the curries pics are people who make the forum.
You know why matt3333?
Because they took the time and effort to make the curries and post them.
To show other people on here so they can learn.
So i for one would like to thank everyone who posted pics, Videos, Recpies because without them we wouldnt be anywhere near making BIR
So matt3333 can i ask why did you join the forum?

Quote from: matt3333 on May 06, 2010, 07:04 PM

Merely my opinion on some photos, no need to add the aggressive tone string28, 'm sure we can all resort to that.

Hi George
You must be having one hell of a laugh at the controversy this simple post has caused- I find it fantastic well done.
Let's face it who wants to knock a home made curry after a few, maybe alot of  beers if there is a quick and acceptale alternative to whack in the microwave, we all know the recipes on the site produce excellent fresh curries-
Mind you having seen some of the photos posted I think I'd prefer to buy at LIDL ;D

If you want something to be fresh then make it fresh garlic/ginger paste takes no more than 5 mins to knock up you can freeze but its just not the same  :-X

Hi
I'm sure a curry powder can be made at home, however as most people are trying to reproduce the restaurant/takeaway taste and such places use bought in curry powder and spices- I guess you have the answer.
Matt