Darth,

Thats exactly what i get ;D

graeme.

yes i'm in Newcastle, you to ?

there all going down hill.

graeme.

Ha,

I found this v-funny, it alway looked
like the person interviewing was
going to get a punch on the
nose. dont you ask too much or else.
standing in the wrong place at the wrong time,
and asking too much or too silly question.

I think the person interviewing and the producers
deserve a pat on the back (or a drink down the big market)
well done Raj Tv

Did anyone else see the program
about the get going of Raj Tv on sky.

Graeme (in Newcastle)

Yup,

this has been covered in the past,
it's going down hill as far as take away goes.

Hit-Mis-Mis-Mis-Hit-Mis

kind of thingy

graeme.

Hi again,

Holidays and looking after kids etc
could stop peeps cooking too.

graeme in newcastle.

Hi All,

Had a few personal problems but happy to see most
people still here, have give what i could to the cause.

respect,

Graeme (in newcastle)

Would some one remind admin to remove this post
after a while as it adds now't to curry just a big hello.

JB,

I have never myself been totaly happy with my diy version of this either.

I dont know how they do it.

graeme

To confuse you more....

the garam masala spices are normally roasted then ground,
but i have also seen garam masala shown a whole
spices ready to pop into the pan, normally
about 5-7 diffrent whole spices or leaves of diffrent qty's.

Graeme.

My local has gone down the plug hole now after 25-26 years.

now serving a red tom soup curry for a vindaloo, no longer the dark brown
sludge i loved so much full of spices and coriander etc not just heat but depth too.
I have enjoyed this same take away and the same dish for the last 25 odd years.

whats going on ?

graeme.

On the subject of page 115 in the book,

Prawns in sweet and hot curry (prawn Patia)

I think there is an error with the "blending" stage in my book,
it just does not make sense or i read it wrong, so i just use my nogin.

I use the concentrated tamarind from TRS and the jaggery(brown sugar)
i grate into the pan, i store them in the fridge.

Without the sour and sweet agents
this dish gives a very nice standard stir fry dish,
much like a bhona.

If you have not got the green chillies just use a
green bell pepper, i think its the green flesh that gives
it a bit something special.

I have even cooked this outside on my BBQ for friends.

Hope this helps,
graeme.