I had a chicken Ceylon about 2 years ago in a restaurant in Ormskirk, Lancs.

It was just like Chewy's description: Looked like a madras but a bit hotter and with a coconut flavour. No greens or anything like that. Quite nice really although a bit too hot for me.

Paul

RD,

Levitish = Julian

Quote from: Dajoca on February 19, 2013, 01:14 AM
I can't help but feel that with the wording of the initial post, this thread was intended to be a thinly veiled attack on the new book proposal by H4ppy-Chris.

Maybe I'm wrong, but there recently seems to have been a curmudgeonly collective, voicing opposition to his sheer audacity for charging for the book and vids.

I think you are right that some people on this forum feel that way but not everybody by any means. I'm looking forward to getting my copy!

Paul

Nice one RD, I like the look of that and it's on my to-do list.
I know what you mean about tomato skins. I wonder if the recipe would stand using tinned italian peeled toms?

Paul

PS: Those onions look like what I call red onions ??

It's hard to believe somebody put all that stuff on a curry forum.

Quote from: michael.t on February 15, 2013, 10:50 PM
And I thought they just spat in our curry

No only in yours 

Quote from: artistpaul on February 15, 2013, 12:16 AM
Surely frying  GG paste at a v high temp kills it?

Yes that's not the problem, it's the neurotoxins that are produced by the living cells and left behind even if you kill them.

We could do with a garlic and botulism "sticky" to refer people to instead of raking this up every time.

Paul

Hi Harley,

If you are at all concerned my advice would be to freeze your g/g paste.
Even if there are botulism spores present at freezer temps they can't really grow at all. I find it defrosts quickly enough to be able to scrape off what you want to cook with, then back in the freezer.

Paul

That description sounds right to me. I've made curries using too much oil and also reduced too much water from the base. You end up with a curry that has massive pools of oil that cannot be stirred back into the sauce.

I know we joke about liking our oily curries but there are limits.

I know it's low risk Phil but anybody doing this needs to be informed about the botulism risk of oil containing traces of garlic. Personally I would freeze it as I've found frozen oil can be quickly defrosted just enough to use it then refrozen again.

Botulism isn't just an upset tummy or the runs, it is more like being poisoned by nerve gas whereby your mind is clear (and terrified) but you lose the ability to move your chest muscles and suffocate.

Sorry about that!