Welcome Hansel.  Yes we are a friendly bunch and humour is appreciated.  You will probably find the finest and friendliest Curryheads here.  Just beware of the Dark Side as you will find some mind blowing stuff there!

Now, that curry house in Bangor.  I went to the onl one ther (a good few years back) with my wife, and it was the most appalling curry we have ever tasted.  We asked a few locals what they thought, 'not bad, could be better' was there reply, but they had never eaten curries before!

Happy Cooking
CP

I have posted a measure ment guide on hints and tips. Maybe we could use this as a reference for the future?  I know I forget sometimes when I refer to cups.

CP

I just slice them in to thin strips, rub a little oil over them (to stop freezer burn), and put them into a zip bag and freeze them.  If you want to freeze Coriander; wash it well remove leaves from stalks , discard the stalks, put ona paper towel (or nespaper)and gently pat dry.  Loosely pack in to a container and freeze.  When you want to use either you must add them straight from the freezer to a hot sauce or whatever to retain their flavour.  Do not let them cook slowly or defrost first.

Happy Cooking
CP

Hi Curryseeker, this is the best site to be; there is a wealth of good experience and knowledge here.  Try searching around the site, you will surprised at what you find.

Happy Cooking
CP

Quote from: CurryCanuck on October 14, 2006, 06:21 AM
Occasionally I will add chipolte chilies to a  curry order to impart that more pronounced earthy taste .

CC

Ihave just bought some more for my chillis so I might just try one or two next time.

CP

Yes Ashes, by weight Saffron id more expensive than gold.  Spanish Saffron is the best and the most widely used in classic cuisine.  There are many poor quality imitations, which are suitable for Asian cuisine.

Happy Cooking
CP

Ashes, goodness gracious me. A quarter pound of Saffron!!!!!!! : surely not!  I reckon thats going to cost a few hundred pounds (UKBP) at least.  Anyone want to shares in the new curry paste investement club?

Cheers
CP

Yet another one from this stable of genuine BIR recipes.

You will need the following fro two portions

Fresh or precooked large Chicken breasts cut in to 2 inch pieces (precooked is quicker).
Marinate Chicken in a 50/50 tomato paste/water mix
Two or more coarsely chopped green Chillis. (to your taste)
One medium onion sliced approx 5mm, discard the small bits from the centre cos they burn
About 1/2 cup of UCB - remember this is a dry fried dish
One or two medium very ripe tomatoes cut in quarters.
Half cup Groundnut oil or Ghee
Salt & black pepper to taste

Heat oil in Kharai/Wok/Pan until smoking and add the Chicken and then the UCB to fuse it about 1-2 min
Lower heat and add onions and Chilli(s)
Stir-fry until onions soften
Season to taste.
Add Tomatoes, and fry until they are hot
Serve with garnish of Coriander leaf and a slice of lemon (if liked)

I suggest you keep the UCB to a minimum as this dish should not have a lot of sauce.

I like to add a pinch of dried methi leaves when I add the onions.  You do not need to precook the Onions, but make sure you don't have any small bits of onion in there!

Happy Cooking
CP

I use a recipe similar to Pete's, but without Ginger but with whole Fennel seeds.  The latter makes it more aromatic.  Cook the rice to al dente and then you finish off in the oven The best way is to remove the rice from the pan and fluff it up in a flat dish (we use catering trays).  Then cover the rice with foil and put into a low oven (80 ^o C.

I know I have said this before, but the powdered colourings you can buy here are banned in most countries, even India.  They are dangerous in the long term.  Also I have along with one or two others, posted information elsewhere about the dangers of rice, it is one of the most lethal things we consume! It can kill. Sorry to be a bore, and yes we must avoid a Nanny state, but if the Indians are panicking so should we, there are more sources for cheap rice now and it can be very dangerous.  The BIRs (and that includes me and the Western catering establishments) are only allowed (by law) to hold rice in warm mode for 4 hours and then it must be rapidly chilled and frozen or ditched.

Happy (safe ) cooking
CP

Quote from: Curry King on October 11, 2006, 11:14 AM
Just to add to this, I was shown by a BIR chef how they cooked their chicken and it was as follows:...............

For lamb\mutton it was pretty much the same except add a couple of black pods and cook for a lot longer, when I've cooked lamb before, depending on quality, i've cooked it for up to an hour.  This does produce perfect lamb that you don't even need to chew. 
.................

Thanks CK, I tried this akhni last night to cook up a large batch of Mutton leg.  It is perfect for precooking the Lamb/Mutton for my Punjabi Lamb as it carries a very similar flavour.  I think I would change it slightly for other meats; i.e. replace Cassia with Cinnamon stick, not use brown cardamom in any circumstance or if you have to, use only one pod. I used coarsley chopped Ginger and Garlic because I wanted to release the flavours slowly (Mutton takes a long time).  I added 1/2 tsp salt and I added two dried Cherry Chillis because they have a smokey taste, which is good for Punjabi Lamb.

Happy Cooking
CP