For anyone in the same boat as I was - 11 inches is (IMO) too big. Making an individual curry portion reduces down too quickly. I wish I'd gone for the smaller ones - even at the extra price.

Just ordered the ingredients. Worth a go!

We'll I've spoken to 3 BFnCS chefs now and they have all assured be that they put onion in their chips. It's the avenue I'll be pursuing.

I think IG is our best bet yet for moving forwards. We have established they cook good curries and they seem very happy to share. We also know exactly what is in their spice mix. Now we need to know what goes into their base sauce and then how they cook a basic curry (like a Madras).

To do this you will need to grill them down on every little detail:

What is their proprtion of garlic to ginger in their gg paste. Do they just use fresh blended with a bit of water or is anything else added (i.e. oil, or use roasted garlic, or some spicing).

Tomato puree - exatly which brand do they use? Do they do anything to it before it goes into the curry (i.e. simmered with spices, watered down - if so what %)

Pre-cooked chicken - how do they do this? Any spices cooked with the chicken can impact the final dish.

I'm sure I have missed out some important bits. If anyone can think of any please post. Am I right they are happy for you to go back soon for another demo?

Interesting method, I've not come across it before. I cant see how that puts in plenty of layers but I'd have thought you would squeeze out all of the air. I guess for a thin and crispy base it would work better, I usually aim for deep pan so need plenty of air in the base.

The 2 biggest improvements for me were making my own tomato sauce (the Napoli 'Pizza Topping' is pretty gross), and buying a pizza tray (metal with holes in the bottom). I find they work much better than the pizza stone I used to use.

I forgot to mention my secret ingredient of using cornmeal instead of flour to roll out the bases. It gives a really crispy result and fairly authentic flavour. It is definitely what Dominos use.

Hi Pizzaman

Perhaps you could share with us your pizza expertise, specifially the dough and pizza sauce.

chris's pizza recipe moved to here by CA: https://curry-recipes.co.uk/curry/index.php?topic=4461.0

I'd appreciate your feedback and comments of how I can improve either part (In above linked thread please)

Thanks
Chris

I'd say 12 green chillies = 1 Naga. 6 Nagas would probably be an actual health risk.

Cory - I just half filled a large saucepan with fresh vegetable oil (KTC big cardboard box variety). and heated it up to 125 degrees. I gently formed the bhajis into palm sized balls (with wet hands) and dropped them in. I then brought the temperature back up to around 130 - 140 degrees so they could cook for the full 8 - 10 minutes without going too dark.

Razor - you really dont want to be drawing the water out of the onions using salt. Infact it is quite the opposite. I think this has been one of the biggest breakthroughs of this last week. If you salt them they will go soft and you wont be able to get the air holes within the bhaji.

Hope this helps.

An Arsenal fan living in Glasgow???