Hi all,

The other half is asking every 5 minutes what I would like for Christmas.

Any ideas from forum members as to what would be a good curry related Christmas gift.
Anything goes, just looking for inspiration.

Thanks for any comments.

Cheers, James

Always happening to me on iPad1

Amazing price.
Can you tell us why you bought it and how it will be used and where.

Sorry to start a new thread. I was directed to do so.

I have looked through this and associated threads

Mick's/Taz's Curry Base Gravy can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4163.0

Mick's/Taz's Dopiaza recipe can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4165.msg37738;topicseen#msg37738

I'm sure I saw a reference to a video related to the technique used.
Is there a video?

Quote from: George on September 30, 2012, 06:18 PM

Quote from: Petrolhead360 on September 28, 2012, 08:30 PM
I've been on a diet since Jan 2012 and not had a take away's since Dec 2011....(the takeaway) smells wonderful compared to the BIR curries I've been making, but why?

Are you saying that you haven't had a takeaway since 2011 for health reasons? But that you've continued to eat many curries which you've prepared at home?

If you've been setting out to make your curries more healthy - like with less salt and less fat - then that could be a large part of the difference.  Takeaways tend to taste good because they're far from healthy!

Yes I get you on that point.
I was just trying to control the urge to have a TA and focus on improving my skills in BIR curry making inspired by this site.

I have a couple of currys (home made per week) and still have lost weight ie. 2 stone since Jan 2012.
So every time I wanted a curry I make a full recipe and reduce the portion size for dinner and freeze the rest.
The result is in losing weight and having a freezer full of curry's.

I just love the process of making my own so there seemed little point in getting a TA.
My point was that I have realised that I need the reference of a real BIR TA occasionally.

Thanks for the comments

Hi all,

I've been on a diet since Jan 2012 and not had a take away's since Dec 2011.
The wife caught me off guard a couple of nights ago and text me after a stressful day and suggested we got an Indian take away on a Wednesday. The local take away was celebrating their 13th anniversary and were offering 2 for 1.

OK I finally gave in and chose a meat madras.
I ate half of the main dish and frozen the rest.

The reason i'm writing this is because i just defrosted the other half (on  Friday) and it smells wonderful compared to the BIR curries I've been making, but why?

The aromas are so full. I can detect a full rich gravy smell with tomato and a hint of green pepper and something else I can't put my finger on. There is a smokey aroma with a slight sweetness element which i do not achieve with my recipes.

I guess everyone says the same thing but I wanted to register this after soooo long in not having a take away and only making my own.

It just reminds me to to compare, even occasionally, with the real thing.
I was thoroughly enjoying mine creations until now

It's only a picture but this is what I'm trying to describe.

Wood chips is it then!

oh!....where do I get them?

Hi Stephen,

I found the TV show you referred to on VHS tape and have uploaded it to YouTube for interest sake.
I think it was originally shown on C4 in the mid(?) 1990's and was hosted by Hugh Whittingstall.

Is this the one?

http://youtu.be/oUGsv93W1G8

QuoteIt's not the charcoal, it's the pure animal-fat being superheated which will produce the carcinogens.

Oh well seemed a good idea at the time

Would veg oil make any difference?
Just a thought would eating a ton of BBQ's carry the same carcinogenic risk?


Thanks CurryHell.
My problem has always been in not following the practise of "less is more" I just keep adding more ingredients than necessary.
I will follow your advice next time.

I think I may add more videos as I appreciate the positive guidance from more experienced members.

Cheers to all.

I did a test last night after achieving great success last weekend with a butter chicken recipe which involved a smoking technique.
For me this produced the smokey tandoori flavour I often found in my local TA curries which I could never replicate.

With the butter chicken recipe it was a perfect match.
But, would it add anything to to a non cream/butter based curry?

I decided to give it a go with a generic based chicken vindaloo.
The result was more subtle than the butter chicken but still added a smokey flavour which contributed something extra to the finished curry.
I will definitely try it again and experiment with other recipes.

This is my first video attempt and apologises for the quality.
Next time I'll use a better camera.

I credit this site at the end.

http://youtu.be/_VEpRaE4fVA