i wonder if anyone can help me.. i finally bought 2 woks a large non-stick one for big curries and a smaller non non-stick one.. I seasoned the wok as explained on various websites but during cooking the season seems to flake off.. so what am i doing wrong? does anyone know?

Andy 

I was looking through the freezer for the smallest container because there was only me in, this is what i came up with:

Tarka Dhal and CA`s Ceylon curry sauce;

I cooked the dhal during the week and simmered it not boiled and it came out great.

I dont know what its called.. a Ceylon Dhal i should expect.. and it was home grown coriander..




forgot to mention it was surprisingly good

jamie, yea i have some of them but i was referring to the 10 for a pound round containers.

yea i use those cartons from pound land.. they also have round ones i use for excess spices, we should start a "BATTLEFIELD" thread.. photos of our mess during cooking..

you had to do it didn't you jamie, 11.38am and my stomach is rumbling now.. great photos and its looks delicious

has anyone tried this dish yet?

Hi Stephen,

As Razor said its a bit of fun, I had never made a kebab before this taste test so I learnt something from it.. and also congrats to Razor and well done everyone else who took part.

Andy

welcome bud cant wait to see your recipes

Andy

Hi Razor,
Yes it did give off more water making the sauce thinner, I tried to get the chicken as tender as possible and didnt want to cook it any longer than i needed to so i cheated and added a little cornflower.. next time i will be making my base a little thicker.

Andy

Hi Razor..

I tried the pre-cooked lamb the other week and it was like butter in your mouth, so I tried the pre cooked chicken and when I was went to eat it was like eating lumps of rubber so I'm not a fan on the pre cooked chicken, it might have been that particular recipe I don't know. So the next time I cooked CA`s korma, I soaked the chicken in water overnight and 15 mins before cooking soaked it in lemon juice and it was mouth watering.

Andy