Wonderful looking feast there Livo. Hope your madras turned out well. It looks good, must've been nice in contrast to the chicken curries.

Loved the video Bob, very professional production and nice clear captioning so easy to follow. Gave you a thumbs up on YouTube since no other bugger bothered 

I'm not one for putting sugar in every curry I cook, as if this is is needed I think It's a sign that you've not cooked your base right. However, there are certain curries which I think benefit from some sweetness, chicken tikka masala being one.

Question... When you add sugar at the beginning of a curry, while frying the spices, does the sweetening effect of the sugar reduce the longer you fry it? I mean is it like making a roux where the longer you fry the flour the less thickening power it has?

Quote from: Stu-pot on April 04, 2015, 08:42 PM
Is it possible to over cook your base? 
Can the aroma change from nice BIR to horrible?
Boiling/simmering for an hour seems good but onions aren't at 'melting point'.
Thereafter smell and flavour changes to undesirable.
Dies this sound familiar?

Stu, it is possible to overcook your base but I think this is going to take many hours rather than more than 1 hr as per your post.  Cooked last a certain point I think the onions will dissolve into a grainy mush which sinks to the bottom of the pot and can burn.  Most people won't take it this far though and I think more undertook than over cook, based on reading comments on here.

Quiche and fries, because only real men eat quiche. At least I think that's how that saying goes.

Another portion of my lamb madras from Easter

damn fried, that pork looks totally delicious!

Well I bet you say that to all the boys...

Naans were a cook-ahead classic. Destined for the freezer, to be pulled out with one of the 35 curries I cooked at Easter, plus a portion of pilau cooked last weekend. I've respect for those who are organised enough to have everything on hand to cook fresh each day. For me batch cook and freeze is the way to go so I've got curry on hand when I get home from work.

Pic pls onions?

Usual story Gav, what's on the plate was only about half of what went down me. Chinese is my "pig out" meal more than any other. Something to do with the msg I think, keeps me coming back for more till I'm stuffed.