Another curry. Red one this time. Too red really, that powdered food colour is strong stuff eh?

Quote from: livo on April 19, 2015, 08:02 PM
Thanks. I have a pressure cooker. It was actually the curry itself I was after.

Well the curry itself, if you were to cook it batch style like mine, would be something like:(1) pre-cook your meat and set aside. (2) cook yourself a base sauce but keep it thick, around the consistency of a finished curry, instead of diluting to a thin soup like a standard base. Set aside. (3) do your bhagar of spices and Tom pur

Onions are you just aiming to be my personal cheerleader or are you going to post something yourself from time to time?

Not that I can't appreciate the, uh, appreciation, just that people will talk about us if you carry on like this?

Just a basic Bengali fry up of plenty of oil then garlic and ginger, onions, tomatoes, whole spices, and then (after cooking down well till the onions are falling apart), mix powder, salt and tomato pur

No the rice was from today, I always cook a big pot of it then freeze into portions for convenience. The curry was a batch cook from Easter, I cooked 3 others the same time, 35 portions total. It's a long day. Enough to make you want a few pizzas for a change.

I do find it work the effort to bulk cook though, so I can pull a curry and rice out of the freezer and sling into the microwave upon returning home from work.

Rice!

Curry

Posted so those like Littlechillie who can't bear to look at the Josephine thread can at least not miss a rare chance of a curry pic.

Batched cooked at Easter as part of an 8 portion bulk big-pot curry.

Thought I'd bring my self imposed curry hiatus to an end tonight and went with a nice tasty lamb madras. I don't often go for a lamb curry, but when I do it always seems like madras suits the deep rich flavour of lamb best. I added a good amount of the lamb stock from the precook back into the curry and that always helps the flavour along. 

Showing off my copper serving dish first which Livo helped me buff up!  The lamb was super tender and the dish had almost a sweetness to it, without the use of any sugar.

Wonder how madmatt is getting on with his expensive knife and whether in the long term it's been worth it? Cheaper knives for me, although I must admit I have to sharpen them often as the edge doesn't seem to stay.

Thanks for the tip Livo, tried it today and they came up a treat. I've read online tomato ketchup works too.

George, no one has died, so as usual your stirring has no solid foundation. You've stepped down - whoopee say I - others may bite their tongue. Well whatever. Now you can post freely without fear of bringing the post of moderator into disrepute so I'm sure you will have your say. Bear in mind though that unlike before you can't go back and change what you said or delete your posts, so you'll be accountable for what you do post, as am I and the other members.

You've been a disastrous moderator and were never fit for the job. Celebrating your departure is an appropriate response to your announcement and is not "pure hatred". The only person I've seen that from is yourself, frequently in the past.