Been watching this, it's very good.

http://www.channel4.com/programmes/spice-trip/episode-guide/series-1

Series Summary
Chef Stevie Parle and chef and professional spice blender Emma Grazette are embarking on a vibrant, colourful and spice-filled journey around the world.

Adding spice is the easiest and quickest way to transform a simple dish from mundane to sensational.

Stevie and Emma go to some of the most exotic countries on earth to meet the experts who grow spices and use them every day - visiting Mexico for chilli, Cambodia for black pepper, Grenada for nutmeg, Turkey for cumin, Zanzibar for cloves and India for cinnamon.

As well creating recipes as cooking up amazing food along the way, Emma concocts therapies, beauty treatments and teas using the potent spices.

here you go UB, -230V AC50 HZ......... 2100W
it say it on the listing mate.

2 lovely looking dishes there Rob.

I have a compulsive disorder, and it's be kind, yes I know this is a fault, and I have worked on this for many year. Will I ever get there?

Well Bob them pictures look fantastic, it certainly looks like you have nailed it.
It looks like you doing a fantastic job there, well done mate.

Quote from: JerryM on December 01, 2012, 10:25 AM
h4ppy-chris is star man for me on this. had fun this week working around the posted recipe. really apprecite the effort made by Chris.

this recipe is all about the garlic and getting it right. i see 3 variations and have had repeated attempts over the years at all 3:

1) added at start ie as per recipe
2) Zaal method of separate frying
3) pre fried slithers and added cold

i still don't feel i've got the garlic as good as my fav TA does so more practice and trial and error is needed for myself.

the owner of the local asian store who i know well suggested not to blitz the tin toms ie just use chopped straight out the tin. i felt this worked well although i've not tried the blitz version. i feel the tin toms is the "tom" of choice for this type of "curry" dish c/w tom puree and intend to adopt going forward.

Dish 1 i over did the zaal effect although the dish was very close to what i'm after. on dish 2 i put the onion in 1st and did not use pre cooked (my norm) and ended up not cooking the garlic enough. Dish 3 was disappointing as i felt it was a step back yet i know the dish with the secret santa sauce and know it works a treat. All 3 dishes were very different in fact too different for me.

in short i'm back to the drawing board and feel i need to get more practice to better understand the effects of the various game changers.

i feel i will start by sticking exactly to the as spec recipe for a while and adjusting the cooking until i get the best outturn before then adding in a few subtleties - which in essence is what my needs are.

Dish 1 - recipe but using zaal garlic


Dish 2 - as spec but added in tom puree


Dish 3 - repeat of dish 1 but using modified secret santa sauce having the tom puree replaced with tin tom

First of all thanks Gerry for your kind words.
Can I just say this, if I was to order  a curry, south Indian garlic is the one I want.
This was my only quest in doing this post, anybody that reads it please feel free to add and remove any ingredient you wish.
I have to say Gerry, dish number two looks very close to what I order from the takeaway.

Up-to-date I have made this dish about six times and learnt from each experience.
This is where I am up to.
1. Cook the tomato's longer so that the oil separates.
2. Once you have cooked the tomato's out add 1 TSP G and G paste (this seems to add to the garlic flavour of the finished dish)

I did notice on the video from the takeaway there was a bit more mixed powder added later on in the dish, I have yet to try this.

Quote from: George on November 30, 2012, 03:38 PM

Quote from: shockuk on November 30, 2012, 02:09 PM
I'm wondering if anyone has every baked a samosa

shockuk - welcome to the forum. Perhaps English is not your first language, or the glaring mistakes are typos or you are true to your user name.

Would you mind modifying/editing the subject heading iof your post/thread to  read "How to bake a Samosa"
The use of the word 'baked' just looks so wrong.

George Would you mind modifying/editing your post """""""""  iof  """"""""""?? or is that a new word now?

Quote from: mr.mojorisin on November 29, 2012, 06:15 PM
lol

thought i was having a deep deja vu session when i seen this

chris's undercover garlic chilli chicken video

mr.mojorisin omg i found that funny.

I will be definitely trying this, thanks for taking the time to put this up :-)

Quote from: chewytikka on November 27, 2012, 06:40 PM
Good first effort Chris, (observation) your a bit slow at creating the Masala and you cooked it way too long.

You could practice the dish a few times and then upload a mastered dish for people to check out. "just a thought" not a Crit.

For better results keep it under 10mins, especially if your just blasting it on your highest fixed flame
and if you want to cook quicker on high heat and keep plenty of sauce in the finished dish = put a lid on or put another pan (inverted) on top.

South Indian Garlic Chicken? your TakeAways name for it.
The dish is an 80's Garlic Chicken or Rashun Murgh and there's NO South Indian flavours in there at all.

The Shagor Vid
Were you actually in the kitchen or is that the view that all customers can see while their waiting.
Looks a good Take Away and very good teamwork.
One point, their Garabi looks very greedy indeed (Watery and more profit)

Have you tried their Piri-Piri Special from the menu.
"This dish adopts its name from the famous Portuguese sauce (peri peri ).
This fiery, fragrant sauce is common in portugal. Strongly aromatic well
flavoured. Its unique flavour is enhanced by use of a fine blend of
spices, garlic, onions and coriander: A mystical experience of taste you won't forget. "

Theres a bottle of Nandos Piri Piri sauce next to a jar of Mr Naga on the side. You have to giggle at curry descriptions.

I rather like the Nandos medium Piri Piri sauce.
cheers Chewy

thisThanks for watching the video chewytikka, the takeaway is open i.e. when you stood at the counter you can watch them make your meal..
I know what you are saying about the timing, I am sure the more I make this and the recipe is fixed in my head I will get the timing down.
You say the base gravy looks watery, it's funny you should say that as I asked if I could buy some, I was told no but you can have some.
I could not wait to get home and taste it, it did taste different than what I usually make and definitely not watery.
Piri Piri special not tried that yet chewy