Maybe should have added a further concern that this is a well spiced base that is to all intents and purposes a finished curry sauce.  I am sure it is very tasty but does it not follow that every dish made with this 'base'  will taste the same.  Ish.

Edit - more convinced now that this is not actually a base in the true sense. Sh* t guys - look at what is in it.  .

Bet is still V nice though. And I WILL try it. 

Need to dwell on is a bit but .............. Any base I have made, CT! CA! C2G etc etc is always 'thick' at that similar stage.  Now we are then 'told' the trick with a good base is to thin it to the right consistency. Who am I to say what is right but thin and almost transparent seems to be the norm.

Going from there the next stage is the cooking. Add a thick base  and it takes less time to reduce to what is required. Add a thinner base and it will reduce in more time but, still reduce to the same consistency but with more concentrated flavour? ( debatable)
.

So, is it best to have more reduction time as yet.  for added flavour or is it best to reduce quicker from a thicker start? Not convinced by either

Quote from: Admin on January 12, 2013, 05:45 PM
I like this, consistency looks excellent.
Reminds me of a madras sauce?

Is this spicy?

Great effort.
Stew

Has a slight kick to it. A little less than a Madras I would say. These days I seem to go shy on the chilli when doubling recipes and sometimes wish I had added a little extra. Note however he whole chilli for my benefit.m

Quote from: fried on January 12, 2013, 04:03 PM
Looks good, any chance you could link to the recipe?

https://curry-recipes.co.uk/curry/index.php/topic,3925.msg35427.html#msg35427

Been meaning to make this for a while. Used the CA recipe. Seems like you have to be so careful with the lemon juice though.

It was so nice I had to make some more.

Quote from: gagomes on January 12, 2013, 01:58 PM

Quote from: RubyDoo on January 10, 2013, 08:01 AM

Quote from: gagomes on January 10, 2013, 12:42 AM
to those w/o a tandoor: Where do you put your skewers on to cook the meat?

For example, using the skewers that naga bought, if you were to place it in the oven, wouldn't the wooden handles burn too?

Mine go on large roasting tray under grill. They are suspended and are long enough that the handles are not under the heat.

I'm not sure I followed you RubyDoo -- do you mean you put them just under the grill, but with the handles sticking out of the oven, i.e leaving the oven's door open?

Thanks

er  yes. That is exactly what I do.  I think the confusion comes in where peeps have stupid ovens where the grill doesn't work unless the door is closed.  I just cannot understand that. A grill is an element that glows red etc and applies direct heat to the food underneath. Why on earth does the door need to be closed? Yes, mine will get hotter all round with the door closed but then it has more of an oven effect and direct heat from above.

Oh dear.

Apparently  a US authority once suggested that there was no threat caused by the war in Europe. Doh!
I would hope that anybody on this site would have the 'savvy' to at least have minimal protection.. In this day and age, if you do not then you deserve what you get. That may sound harsh but everybody gets bombarded even by default to the need for minimum requirements. Ignore at your own peril.

George . This post is patronising at best, insulting at worst.  I will leave it at that in the hope that YOUR own ignorance is driven by a genuine desire to do the right thing.

Quote from: Stephen Lindsay on January 11, 2013, 06:13 PM
Great looking curry RubyDoo - not sure if the picture captures the colour of your bunjarra correctly but may I suggest taking it a bit further than half an hour and aiming for a colour not unlike Branston pickle. This is where the concerns from burning come from because once you get to that stage it's possible to take it too far.

Hi. I take, acknowledge and appreciate your comments regarding the colour of the onion paste assuming they are from first hand experience of course. No it was not dark brown but almost there and yes, maybe my camera needs a decoke! I am not sure however about the relation suggested between that and  the 'fear of burning' which was originally mentioned only with regard to the preparation of the meal itself and only just at the stage prior to the addition of the gravy which is, in my experience a common stage  for any potential ' disaster'.

Quote from: fried on January 11, 2013, 05:01 PM
Thanks, Phil.

I think that translates as .......
Thanks for trying to make contact AND then  .. thanks for filling the vacancy should a reply not be forthcoming?    ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D