Quote from: fried on January 21, 2019, 04:38 PM
I remember them, absolutely ghastly.

Listen.........I remember Vesta Beef Curry and rice, just add water and simmer.

Grow your own plant, tis what i have done lol, rewarding little hobby

Hi Phil, its basically a spicy snack / starter, see the recipe at the top of the page, all variants I have found to be similar, key is finger chillies, mustard seeds and fresh curry leaves infused into the oil, the taste and aroma the curry leaves impart is quite unique.

chicken 65 makes for a great snack, the only dodgy time is when you put in the mustard seeds, curry leaves, and chillies, they spit the hot oil out like demons, stick em in and cover.

Quote from: fried on February 05, 2019, 04:56 PM
I heard that last year there was a shortage of fresh curry leaves, leading to panic in the restaurants that I eat in Paris where it is considered an essential ingredient. I don't know if there's some worldwide curry leave shortage or it's just seasonal.

Quote from: mickyp on February 11, 2019, 01:05 PM
Hi Fitdog,
Yep i have grown my curry leaf tree from a small plant that i got from "The Citrus Centre" (google) im in surrey, its now 3 years old and a healthy 2ft high bushy tree, last year i got a crop of berries that didn't quite make it to seeds, maybe this year lol,
just avoid frost, keep it away from ponds, (scale insect) and during the winter an outside shed is fine, during the summer feed with citrus food, soak the pot and then let it dry out before watering again, ie stick your fingers in the soil and only water when the soil is dry for at least two inches, its good fun, enjoy

I cook it up using a commercial 40 ltr pot, on a burner, i use Adey Payne's recipe (youtube)which i like, i then freeze it in rectangular i ltr pots, its a ritual i enjoy doing but at the same time i like to get it done if that makes sense.

You may be ok, just don't water it, even during the growing season feed em but let them dry out before feeding them, curry leaf trees and lemon trees are the same, My Naga plants look dead at the moment but hopefully spring will see them shoot again.

Cassia Bark contains Coumarin which can be toxic, Ceylon Cinnamon also contains Coumarin but about 250 times less than Cassia, i dumped all my cassia bark last year and just use the thin Cinnamon sticks.

Yep i bought an Anova, you can often get them half price for Mothers Day / Fathers day deals, i think its a great tool,
I have cooked pork joints, Lamb Shank, Steaks, boiled eggs, as previously said browning the meat is required, steaks i cook then sear in a really hot pan, then rest before serving.
I modified a Coleman coolbox by drilling a hole in the lid thats a tight fit for the anova, so it keeps in the heat and stops evaporation

That all makes total sense to me Livo, especially having enough heat to cook out the spices, also your chef threw in a few other points like chilli freshness, surface area of the vessel, points all born from experience. Personally for me i find cooking curries therapeutic and enjoyable, if I'm going to be cooking say four portions of a dish i will do them as a max of two at a time as i would be more in my comfort zone, i do not have the experience like your chef to scale up and have control of all those parameters and would hate to waste the ingredients by gettting it wrong.