Sorry to hear you're thinking  of leaving us Chilli Prawn, Where are you thinking of settling { Goa buy chance }. I do wish you well and sucess in whatever destiny you choose.

  Very expernsive meals I think.

Well done Vinda looo, I'm please to here the success of your efforts, keep it going. Paul

  Your sauce looks mighty fine to me Vinda looo, nice colour, excellent 1st attempt. Keep it up. Paul.

 ;D ;D A big hellooooooo to the forum Dominatri xxx from me. Welcome and good luck. Regards. Paul

I've never tried Barts myself Vinda looo, but I'm certain I've seen other members recipe threads who have. It certainly wont hurt to try, but be aware of the amount to use. [ Possibly 1 tablespoon }.

Hi Vinda looo, I always prefer fresh garlic and ginger instead of powder as I find their taste and aroma is so predominant to the final taste of the base sauce. Powder substitutes I find very bland because the natural flavor has been zapped out of them. If no fresh is available I tend to use jars of either.

 ;D ;D Too true After8 mate, too true.

Hi Currylover,  It would be better to only fry enough popadom to suffice your meal. Unless you have a catering plate warming cabinate, just pop them in a slightly warm oven a few mins before serving. mmmmmmmmm starters.

P.S. Try frying them 2 at a time, as in my thread. Cheers Paul

  Glad to have you onboard Indianwells, If you need any advice from us just ask. Good Luck