Quote from: Phil [Chaa006] on March 17, 2013, 07:38 PM

Quote from: RubyDoo on March 17, 2013, 07:27 PM
Seems well over on the turmeric to me this one. Simple but heavy haldi. 

But do remember Bruce Edward's assertion, re-cited here recently, that he could make a perfectly acceptable curry using only turmeric, salt and pepper : no other spices.  Think what you will of BE, that point is worth bearing in mind.

** Phil.

Are you sure he mentioned salt? 

My folks sometimes buy Tesco's pilau rice when I'm back in the U.K and that's about as good as it gets on the curry front I'm afraid. The rest is better than it used to be but pretty poor on the whole.

Excellent report, and probably the best curry photos I've ever seen!

I've tried using both boned and deboned chicken thighs, but I do prefer deboned in a curry. I still don't really like picking up bones that are covered in sauce

My missus hates chicken breast and luckily for me will sit and debone 5kgs at a time then pack it up and put it in the freezer. I certainly wouldn't have the patience.

The main reason is that I make stock for use in a lot of different things and it doesn't necessarily coincide with making a base. It is generally after the missus has deboned the chicken thighs. The second reason is that I find that it can be a bit greasy if it the fat isn't skimmed off before (I remember a disasterous risotto - shudder).

I also seemed to remember that soimeone mentioned using a whole carcass in there base and found it a bit over-powering.

While we're on the subject; Has anyone tried using homemade stock in the base and if so, how much stock to water did they use?

I can't remember the taste of knorr stock cubes, but in France a lot of Maggi chicken stock cubes are used in preparing West African dishes, I started using then as it's supposedly the authentic taste, but they really are far too salty for me.

I really don't like the idea of adding stock cubes to a stock! although making a base with stock is definitely something I'm going to try soon.

Cheers, my future seems to consist of shopping and D.I.Y until they put me in a box. I'm going to have to put my foot down to get some curry time.

My monthly task was :- https://curry-recipes.co.uk/curry/index.php/topic,6248.0.html

976 bar's bhuna, I've made this recipe before but not for a long time, in keeping with the spirit of the test I stuck to the recipe as much as possible.

It's been a long and stressful few weeks moving flat, but it's been worth it as I now have a proper kitchen. This was the first curry made in it and made with the first base. I chose to do a Zaal base for a change and disaster nearly struck when I tried to make the base and do my real work at the same time in order to finish the test by the end of the month, It caught a bit but I think I got to it in time.

The cooking went O.K but I felt a bit out of practice after a month without curry. Now, I have to say I didn't like the recipe to much, I've made it before without the fresh tomato which was excellent but the fresh tomato gave the recipe an um tomatoey taste, and I don't like fresh tomato. My missus loved it however and thought it was better than the Madras I made at the same time. I have more photos but I'm too frazzled to spent any more time trying to work on my computer.

Don't ever expect enyone to connect your internet in less than 3 months if you ever move to France




And I haven't finished the lighting in my kitchen, so the photos are a little strange in colour.

I always thought there was a difference between chilli powder and chili powder, the latter being a mix for chili con carne, or maybe I dreamt it.