a true feast there CH.

looks like you nailed that, nice 1

now add finished curry pic to post one.

Quote from: pauly58 on November 18, 2012, 06:26 PM
How did you make your burner ? Here in Ireland we have to use bottled gas & there's very little heat from it.

sorry pauly i missed your post. you can buy a variable regulator, so you can let more gas though and make it hotter
like this one http://www.ebay.co.uk/itm/PROPANE-BUTANE-CALOR-GAS-REGULATOR-0-5-4-bar-/320706378079?pt=UK_DIY_Materials_Plumbing_MJ&hash=item4aab96f95f

Quote from: George on November 18, 2012, 07:00 PM

Quote from: h4ppy-chris on November 18, 2012, 05:45 PM
The taste it's there oh my (moderated) god i have done it.

I'm pleased to hear of your success but could you please watch your language. Four letter words, derivatives and thinly disguised versions are not allowed on this forum.

i have modded it now  thanks for pointing it out.

Quote from: natterjak on November 18, 2012, 06:43 PM
Have just enjoyed my naan, with chicken tikka Roshney, Bombay aloo and peas pilau:



Verdict on the naan? Well I loved the soft and pliable texture and the cooking method produced a more or less perfect amount of bubbling on the surface. In fact I used my halogen oven instead of grill to cook the top side.

Flavour.. Hmm, not so good I'm afraid. The flavour of yeast really doesn't sit well with me in a naan bread. I think I would tweak the sugar and salt levels down a but too, but the main issue for me (and this is obviously subjective) is the yeast. It's a big of a conundrum this, I've tried about 4 naan recipes now and the ones which use self raising flour and baking powder seem to turn out hard and don't rise right, and recipes with yeast taste yeasty... Anyone have the answer to this little poser?

Ps thanks for the great video Chris, not trying to criticise your recipe it's just not the 100% answer for me

well they do look good mate. try with half the yeast but you will need to let them rise for longer. thanks for trying them.

Quote from: curryhell on November 18, 2012, 06:58 PM

Quote from: natterjak on November 18, 2012, 06:32 PM
I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.

Not sure what the heat output is of my hotplates I have nothing to lose by giving this a go other than the bloody mess to clear up afterwards   My pans are black iron and i manage to get a bit of "catching" currently with setting up half way.  God only knows what's going to happen when i turn the puppy up to full blast  :  If i have to scour the pan afterwards  I will not be a happy bunny and will be blaming you lot ;D ;D

I don't think my electric hob or for that matter and industrial stove will generate or match the heat output of  that the burner of yours.  Hardly surprising if its main use is to melt pitch  ;D

As it was cooking i did think at one point i hope my pan don't melt, but not one burn mark on the inside or out 

Quote from: natterjak on November 18, 2012, 06:32 PM
I always cook on full heat on my electric hob and I use the halogen ring, which is 2.5kW from memory. I give the pan and hob ring two mins on full heat to preheat before adding G&G paste. I think allowing the base sauce to catch a little is important to the flavour of the curry and for that you need a high hob heat, a plain aluminium pan and also in the later stages of cooking it helps not to stir too often.

As you can see from the pic i got it hot, but the mad thing is cold pan and every thing chucked in 3 minutes later curry with the taste and smell

Quote from: Stephen Lindsay on November 18, 2012, 06:29 PM
CH I have resisted the nuclear blast so far, not least due to having an electric hob and the difficulties associated with containing curry splatter on full heat. I have toyed with the idea of getting a separate burner which runs on a gas bottle but haven't got round to it. I'd like to hear how you approach this using an electric heat source.

accept the mess and enjoy the taste your worth it.

Quote from: curryhell on November 18, 2012, 06:08 PM


Congratulations on your eureka moment there Chris.  Does that mean you'll be cooking your curries in the shed from now on???   And what is that improvised burner??

EDIT - Next weekend the electric is going on full blast, which i have never done before when cooking BIR and i will give it a go and see what the results are like.  Tonight i have something else i want to try

I will be in the shed making something to go in the house to give me that heat 
"improvised burner" propane burner for melting tar for roofs and a shopping basket turned upside down (patent pending )

"Next weekend the electric is going on full blast" let it rip mate and accept the mess i hope it gets up to the temp i got.