Hey BB, I googled "Rajah madras curry powder" and found a place (at the other end of Perth) that sold it. So I set of on my motorbike on a 2 1/2 hour round trip.

Imagine my disapointment when it turned out that it was their own brand of powder that they called "Rajah".

I was gutted, but bought some anyway. It's ok. I've tried other brands and they're ok. I think any decent powder is ok. I don't know about Keens though 

I think if you get it from your local Indian supplies it will be alright.

Hey Mark, for the masala sauce I use Pataks tandoori paste, and "Prime" or "Ahmed Foods" sauces. They are available in Indian supermarkets here, so should imagine you'd get them over east too. I'm happy with the results.

Thanks for posting the link to the menu Mick. Very interesting that a high class restaurant is so cheap (to us)

Here is the menu for Royal India here in Perth, a similar high class restaurant.

http://www.royalindia.com.au/menus/ri-alacarte.pdf

And here is our local restaurant/cafe

http://www.indian-restaurant-perth.com.au/menu/food-menu/

Thanks for sharing Mick.

I check out Facebook for the same reasons as Razor.

We had a trip back to UK in 2010 and I manged to find some old schoolmates (through Facebook) that I hadn't seen since I left school in 1979. We had a bit of a re-union while I was back and it was really good to see them. Also found other mates from the area I grew up in, so all in all for me, Facebook has been great.

It's also good to see photo's of friends, cousins, nephews, nieces etc.  AND of course to take the p**s out of Man City fans these last few weeks. ;D

I would say it's a definite "typo"

To be honest, I've started using jarred ginger and garlic paste (something I NEVER would have done when I was cooking curry BEFORE I had found this site. IE cooking curry without a base gravy) and I really cannot spot the difference between fresh and bottled.

If it's gonna be "boiled " up in a base gravy, the difference between fresh and jarred stuff will be unrecognisable  IMHO.

FCUK!!! That is a LOT of chillies

I might tone it down a little I think.

That looks superb CA.

I've tried and been happy with curry2go vindaloo, but I will difinitely be giving this a go real soon. That really does look the bees knees. Can almost taste it just be looking at it.

Thanks fried. I'll try that next time. Spur of the moment decision to try it today, so yeah, next time, plan ahead and marinade.

With my recent purchase of a pressure cooker, it seems to have opened up a whole new world of delicous dishes that can be cooked quickly, rather than 3 hours in the oven. Cheaper cuts of meat that are also much tastier.

Tonight I cooked up a Beef Bourginon, and the family loved it:

This recipe fed the 5 of us.

- 3 rashers bacon chopped
- 800 grams Gravy beef cubed
- 300 gms mushrooms quartered
- 2 carrots sliced
- 1 large onion chopped
- 4 cloves garlic chopped or crushed
- 2 tbsp flour
- 1 cup red wine
- 1 cup beef stock
- 1-2 tsp dried thyme
- 1 tsp dried basil
- salt and pepper
- Olive oil

Fry bacon for a few seconds, then add onion and garlic and fry till clear. Add beef and seal. Add flour and stir till mixed. Stir in wine, stock and seasonings.

Close lid and cook for 20 minutes.

Release pressure, and open pan. Add mushrooms and carrots. Close lid and cook a further 5 min's.

Served up with pasta, well buttered spinach and a nice crusty French stick. The beef was fall apart tender in only 25 min's of cooking.  A very nice change from curry. ;D

Fascinating viewing.

It's pretty "full on" for a chef eh?

Surprised how long pans can be left bubbling away on high heat without things burning.

Thanks for posting Mick.