I'm rather nuts anyway. I try it on my tongue sometimes. I don't think it smells as bad as most but that defo changes when it hits the oil. From that time on it becomes garlic in nature, at least the powder does.

A lot of homestyle recipes use it don't they but I wouldn't doubt for a minute myself that they cater for people using what they know at home as regards ingredients. There's a huge Indian population where I am. Another style uses heaps of Green cardamom which is fried dark in the pan first. I guess each to their own huh?  ;D

I had the remains of my restaurant Sagwalla (Saag Murgh). Without a doubt what I though was garlic was in fact Hing. They must use a load or they use fresh which I've never used.

There was a crunch in the very last mouthful so a separated it from other food with my tongue and savoured it.

I wondered why theirs was just so different? I cannot get enough of it. So then who has cooked with fresh hing, what were your results and how did you use it please?
Getting some tomorrow. 

Wow this does smell very good. 

Is Ghanna still around I'd love to ask some questions about this recipe? Anyway I followed it to the book except I added some Paprika just about 15 minutes from time to turn it a rich dark red blood color. The smell is amazing already. I didn't grind the Garlic/Ginger/Onions. I opted for larger pieces to stop burning.

I'd say between this and CA's Spiced oil that it makes a huge difference later on in cooking. You perhaps don't notice its yield at first but compared to a dish without it there is little or no contest.

Drat. Although I took a picture of the stuff nowhere has it? 
I guess I'll have to order it online, everywhere has it online...

Will Coconut Milk be a good substitute? 

Hi bobby thanks.
I'm in the states where everything is like the 5th dimension. Almost the same but not quite.... I guess Cory will know what I'm talking about being in Ozzy perhaps?

Thanks for this its another heads up on what to look for.

Quote from: Bobby Bhuna on November 11, 2009, 08:28 PM
I usually see it in a green blue cardboard box the size of a bar of soap with a coconut on the front. You can get it in Tesco. Blue Dragon will be fine but is more expensive usually.

Hey Jimmy this really does look good to me too. The rice especially looks fluffy and moist.
Nice images too. It's nearly Dinner time over here and not a drop of curry to be had. I guess it's beef stew this evening though I am cooking up Ghanna's Spice Oil.

Nice one. ;D

Thanks Josh.
I've not seen it on the Chinese Shelves either but that's probably because I wasn't looking for it. I'll print of the image and take it with me tomorrow if I get a chance to go?

Thanks again.

Quote from: joshallen2k on November 11, 2009, 08:08 PM
Not a brand that I've seen, but it looks OK.

I've never seen it in my Indian stores.
I think I can get this from the Chinese supermarket, will this do please?

http://images.ethicalsuperstore.com/images/resize280/41724.jpg

Cory Ander this base looks drinkable  ;D
I was also looking for a base Jerry suggested called 'mytake'

I'm planning on doing one of these this week.
Great pictures, thank you.

Might be the mustard oil that confuses the palette? I've had and used mustard oil after hearing just how much us UK boys love it only to throw the meal away.  :