Richclever, I don't know if you're rich, but you are indeed clever to recognize Darth's recipe and point it out as such.  Darth went through a lot to get and refine that recipe, and he deserves all the credit.  Actually, it's kind of sad that petalgirl can't give praise where it's due, but wants all the glory for herself.  But that's no excuse!

Quote from: Mark J on August 28, 2006, 08:53 AM
I didnt do the soapy onion bit (nor did my friend)... I just followed the base recipe and then medium curry as I described in the post...

So you left out the white onions and garlic (from the soapy-bit) altogether?  Or did you add them with the red onions and first portion of garlic when you made the basic sauce?

It's always fun to have Indian music playing in the background.  You can get CDs or tapes at your local library. 
Your menu sounds great.  Do you need a taster?

Good luck!

Great post, Todd.  You're gonna love it here!

If you have an extra $5,400 sitting around (about 3,000 British pounds), here's a cooking/learning experience that sounds like fun:

http://thevikinglife.com/travel/india/india2007.html

Thanks, Poppadom_Pete, for guidance on the onions. 

I agree that the real differences occur in the final cooking, and, as George says, balancing the garlic and onions (and spices) of the base sauce to make the final dish.  I have two base sauces in my freezer, one bland and one spicy, and that's what I do.  Or should I say, that's what I try to do.  ;D

Nice work, Pete!  I hope this works out.  About how many onions did you end up using?

I don't think Pete quit because he got fed up with this forum.  It seemed to me he was supremely patient.  Those of you who remember the in2curry days will recall that Pete was more than happy to email us individually with copies of his recipes.   And then he quickly answered the questions that were posed to him, sometimes over and over again.  Same thing here.  He managed to get all kinds of information that he gladly shared.  And again, he was infinitely patient in anwering questions of the minutest detail.  That doesn't sound like the type of person who would let a few belligerent people drive him away. 

I hope he and his family are safe and sound, and merely enjoying a holiday.  Or, better yet, maybe he is attending BIR-cooking-school and will show up with all the answers!

Do you think it would it be appropriate for Stew to email Pete and invite him back?   

I like the photos!  Ideally, there'd be a photo to go with every recipe.  Since BIR-type curries seem to differ from country to country, and sometimes even within the UK, the photos give us all an idea of what were talking about.  I agree that once a photo of a dish has been posted, every other person who makes the dish need not post an identical photo.  But if it makes them happy, why not?, and at least it shows that the dish is reproducible.   

Hi, Stew, this is interesting, but I'm not sure I understand it.

When you say the chef used his fingers to throw in the spices, do you mean he used such small amounts that he could pinch them between his thumb and index finger?  Or did he use all the fingers of one hand to pick up more substantial amounts? 

Or are you saying that fingers are the secret taste?