I use meyer hard anodised (analon) pans They're fantastic- no hot-spots, and absolutely nothing sticks....they're also excellent for heat retention and great for cleaning too 8)they're a tad on the expensive side though, but you can find some decent bargains....I don't have the wok though but they have a special offer on here:-


Just under ?70 for the meyer here:
http://www.pots-and-pans.co.uk/acatalog/Meyer_Anolon_Professional.html

or just shy of ?50 for a 28cm anodised wok from tefal here
http://www.cookware.co.uk/shop/Cookware/T304?ProAnodised/d1/sd70

I made a big batch of this today.....or rather I should say I set out to make a huge batch of this today but the kids came home just as I was setting my stall up and I used pataks madras paste by accident : (I thought it looked a bit dark) anyways not wanting to chuck out a whole load of chicken I cooked 'em up and it was still very nice indeed I'll be making a batch following the right recipe tomorrow 'cos my daughter loves CT wraps for her packed lunch but this batch is just too hot

A very nice tasting error  I can't wait to try it out properly ;D

I googled it and found it on some menus......although they don't list ingredients other than to say it's lamb or chicken marinaded and garnished with fried whole bulbs/cloves of garlic...shame really....it sounds like something I might like......you can never have too much garlic in my book

cheers Stew and George for sharing ofc!

Not alot of shocks in there for me, but an interesting listen all the same ;D I think most of the points made on there have been made in discussions on here already lol

About twenty five years ago when I started eating BIR, a normal menu basically consisted of keema, chicken, prawn or lamb curry served mild, medium or hot lol the rest of the menu was taken up with rices and other sides. As I've said before in other threads, your idea of what a good curry is depends on how long you've been eating them because recipes have changed year by year. I also doubt that heat has as much influence on dishes as some members think as alot of the old curry houses round my way were actually cooking on common-or-garden 4 ring gas cookers, there weren't many wok burners and great big cooking ranges back then but all curries still had that taste <rolling me sleeves up for another heavy battle> lol

Purely as an aside, the guy who cooks the fish curry reminds me strongly of Fonejacker's internet providings touter :-X

I've never heard of a chicken roshni Could you list the recipe you used, that way we can look and see if we find anything similar that might suit you.....although it may not contain mango ;D

Hi

I got this recipe from a Keralan member of one of my forums - dunno if it's right though   the guy's a vegan lol

https://curry-recipes.co.uk/curry/index.php/topic,2464.0.html

LOL I've never seen any this far south of Glasgow Cross Chris

Is it as tasty as a deep-fried kebab?

?1400?!?! they must have supped a heckuva lot of buckfast that day

and BB can't have been one of them......he dropped a pound coin last week and when he bent down to pick it up, it hit him on the back of the head :

WOOOHOOOOO!!!!!Ya mean I'm finally climbing the social ladder BB?

Damn! And I just had me yearly shower too