thanks for the post JB
Always interesting stuff

The bit where you

"Cover pan with a lid and turn heat to its lowest setting and leave to steam for 10 minutes."

is where I always have trouble
The rice tends to stick badly
I think you need a really heavy bottomed pot to do this

When they take that much care precooking the spinach, the end result must be fantastic.
They clearly go the extra mile
Wish I lived closer to try the real thing!

Thanks JB
Another great post
Are you getting time at home to try and do everything from scratch?
You know, gravy through to a curry?

your posts are brilliant
thanks so much

Garlic powder is interesting
I know curry powder has it in anyway, but that might have quite an effect
None of the places I have seen have said they used it in the mix
They use it in their garlic mayonaise

I made a potato madras and a prawn vindaloo, with this base last night
these are some of the best curries, I have made in the last 20years
Something is still not quite right, but so much is correct
I use the updated ginger garlic blend, which also has chilli and coriander in
I will keep using these recipes
To make them work you need to dry out the initial ingredients in the pan, then also cook without stirring for 6 minutes

Both of these instructions are critical
The drying out gives the garlic a chance to develop it's flavour
and the 6 minute cook changes the sauce, and caramelises it on the sides of the pan

thanks so much for posting this stuff

this is terrific stuff
have you seen the pre cooked veg prepared?
I would imagine it's similar to the pre cooked chicken

Quote from: jb on January 11, 2016, 11:30 AM
I also found out that it is in fact a mixture of veg oil and melted ghee that he uses to start his curries,not just plain veg oil.

is this veg or butter ghee?
Are you going to write up a series of recipes?
I's happily buy an ebook about all this