looks good Stephen well done mate.

thanks for taking the time and doing a fantastic post... appreciated !

very good Potwash looks lovely. try making my naan's to go with it, better that shop bought 
https://curry-recipes.co.uk/curry/index.php?topic=8803.0

looks good to me tommy. 

Quote from: Secret Santa on September 26, 2012, 12:36 PM

Quote from: Razor on September 26, 2012, 12:26 PM
These days, I blend garlic and ginger with oil and a sprinkle of salt, and it stay creamy white for the duration.

And then you potentially open yourself up to botulinum toxin. You just can't win!  ;D

how is that SS ? as i make mine "I blend garlic and ginger with oil and a sprinkle of salt," no water.

i don't know if this has been covered, but this is what i have started doing.
when making the base and get to the add water part I DON'T..
i just put it in the plastic tubes and freeze it, that way i get 50 curry's into one draw in the freezer.
when i want to make a curry i take one tube out and de-frost it, add the water bring to the boil and make sure it's the right consistency.

my tubes are 1Lt and i get 5 curry's from one tube once diluted.

Quote from: Phil [Chaa006] on September 26, 2012, 09:30 AM
Two very interesting points to emerge from this week's update from Chef Ajoy Joshi :

• He writes (in reference to a vegetable stock) : "Add the spices one at a time, as in our images. This small procedure allows the volatile oils in each spice impart its specific

appreciate the time you have put in to this post solarsplace well done 

https://curry-recipes.co.uk/curry/index.php?topic=8803.0

1st class Phil.