If its in a curry sauce i will it eat it lol

Near where i live there is 2 large indian supermarkets within 30yards of each other in dudley,But for a real change i go to a chinese in birmingham called wing yip,there are some amazing things there like real birds nest for the birds nest soup i thought this was just the name,chickens feet,and load of mad stuff i never new about,must admit i brought some shark to try i marinated it in tandoori but it was to grease to work and tasted not to good they also stock rarah spices so stocked up on some of them at a bargain price ;D.
                   Andy

I no this may seem a little mad but when i go into my local indian supermarket i an in total ore of whats around me,I spend ages just looking at the defferent spices and start to think i wounder if that would make a good curry or maybe thats whats missing my wife now will not come in with me as i'm in there ages ;D i then go to the halal part and look at the meat then the freezer section where yes i buy ready made and cut samosa pastry buy this time i have spent a fortune on stuff i will only try once and then put in my spice boxes or the 4 type of chillies i have put in my freezer ::)i love it there,
Am i mad? :
andy

hi i am trying to upload picture but not working at moment will try again.
yahoo managed to put it on my avatar
<------------------------------- ;D andy and the dorado just outside kassiopi corfu
            andy

I will try to contact him to find out where he learnt to cook but i think like us it is experement and books and asking but i no he spends the winters in goa and has been on a thai corse in thailand.
andy

I used it in all the naan mixes with lots of yogurt and sugar it seems the more the better to a degree.The mix you call posh ;D.
                Andy

Our base was sometimes still warm but mostly cold as we would make enough for a week keep some out and freeze the remainder in 2-3 days worth in each container and we only ran out 1 time how embarrassing was that half way through the night ;D.
Andy

I have noticed that the way you guys make the meals is nothing like we used to do in the restaurant where i worked.
1, You use more ingredients and find more flavours
2, You work at it getting it right and strive for perfection.
3, You are your own food critics.
4, You will allways try another recipe.
5, You help others trying to find that little something that's missing.
It seems that all of you could cook in restaurants i have seen the posts seen pictures of meals and let me tell you if i was served that i would be content.
All we did was heat the ghee put in which ever was in the meal i,e peppers,onions,chillies,etc put in the base sauce add the salt and cooked meats or fish add the spices add evaporated milk if cooking ctm or korma etc reduce the sauce to thicken add coriander and serve.every thing from 1 base sauce it sold well and i even sold frozen Curry's to local bars out there to make a few drachmas (forgot how to spell now are euros)And i would say the meals were no where near the quality of any of the ones on here.
If i was younger or my daughter had left school i would have a go at running and cooking in my own restaurant abroad there is to much competition over here we where lucky if you wanted a Indian on Corfu you made it yourself or you came to my bosses restaurant there was nowhere else on the island.
What I'm trying to say is that i think you all have the same take that i do. my meals just not seem right when all say its great and better than this one or better than that takeaway but i prefer the local takeaway or restaurant no matter how you cook you can never put across that same feeling that sitting in a restaurant gives you.Look sound and smell that's halfway to making the sell if its pleasing to 1 or all 3 of these you half way there.
I will be trying some of these recipes as i have said before they all look great.
  great site thanks Andy

The reason i asked this is that the head chef made 40-45 covers on our busy nights that's 10 per hour and i think that most of you could probably do the same and could make good cooks epically abroad where the competition is really none existent i took over for 7-10 days on the main meals side and had no returns.but i was very slow but got them out.my other thread was how many meals do you no how to make?The chef made me a list of what to add to each meal and i new a few so not to bad and bluffed my way through it.But it was a great experience.Imagine it has a job how much you would learn and how good you could get.
            Thanks Andy
                                   
                     

By meat you mean keema?
The recipe i use is.
   1/2 pound lamb or beef (minced)
   3 tablespoons veg oil
   1 cup curry base
   1 seaspoon salt
   cup cooked garden peas
   1 teaspoon garam massala
   1 teaspoon ground cumin
   3 Finley chopped chillies (birds eye)
   2 heaped teaspoons curry powder
   1 teaspoon chillier powder
   1 good handfull Finley chopped coriander
method
   heat the oil in the pan
   add the chillies and cook for 2 min turn down to low heat
   add mince and and stir until cooked
   add the base sauce then all other ingredients except coriander
   keep stirring to mix together when mixed 3-4 Min's
   add coriander and stir in.
   take from pan with slotted spoon or sieve to get rid of oils etc.
  now your mix is ready to use in your samosa pastries or just as a side dish
  I sometime make a poppadom pocket and put this inside.
   Andy