Quote from: mickdabass on April 04, 2012, 07:46 AM

Quote from: Aussie Mick on April 03, 2012, 04:09 PM
its too "bready" for me ha ha ha.

;D

Personally, yeast every ime for me. I tried the non yeast (Curry2go) version and sorry...i wasn't impressed....too "cakey" for me.

I don't have a tandoor though, so maybe that would make a difference.

I get good results using the BBQ hotplate, then turn it onto the open grill to finish off. Not perfect, but not bad either.

Big thank you to Julian for all his hard work on this (don't how/where he finds the time.....he is definitely a man on a mission)..

For a measly 8 quid, worth every single penny. Looking forward to trying the pillau rice, as this is something I haven't managed to crack succesfully.

Good luck to you Julian, you deserve your success.

Well, we've just got rid of the last of our guests at 12.30 am.

Curries were delicous. Everyone loved them.

Korma and Tikka Masala were the winners for the kids and less adventurous, but the outstanding dish of the night by a long way was CA's Chicken Ceylon. It's a dish i had never even heard of, but a hands down winner tonight..........simply gorgeous.

Thanks again people for sharing this knowledge. A lot of curry starved ex-Pats have gone home happy tonight.

I cook outside for the same reason Colin. The times I have cooked curry inside, the wife hasn't been pleased with the smell. Doesn't bother me at all.

The side burner on the BBQ is way more powerful than the gas hob inside anyway, so it's all good.

Thanks again Chewy.

I have noticed that too. i started cooking yesterday, and I did add more water to the base as I went along, as the curries were really thickening up very quickly. I reckon I got a good 6 litres out of this last batch. I cooked 9 curries yesterday. i have just cooked a triple version of korma, and I have put enough for 12 more curries in containers in the freezer.

Really happy with the results. Curry is tasty and the right consistency.

Never thought of a sandwich press. I normally whallop them onto a very very hot hotplate on the BBQ and then turn them onto the grill to "burn" the top. Brush with some garlic infused ghee, and it's all good.

Just checked out tandoor livings website. I WANT one.

Thanks fellas.

Hey VC, A tandoor may be a future project for me. I built a pizza oven hoping it would (sort of) double as a tandoor, but it doesn't do the business. Cooks pizza great, and even tikka and tandoori stuff, but it doesn't cook naan too well.

Wish I could swing by and borrow yours if you're firing it anyway, but Perth is a tad too far eh? Enjoy your phall.

And yes Gary, it's definitely the prep that takes the time. But deffo worth it eh?

Thanks Chewy.

I will take that on board for the next batch mate.

The photo you have posted looks silky smooth in comparison to my effort, but I WILL get there.

Practice makes pefect!

At the end of the day, the curries taste fantastic, and the good news for me is that they can only get better.

Cheers Mick

Gotcha SD.

I'll snap pictures next time.

Cheers

Mick