Seriously seems like we have lost about 1 weeks worth of posts and members so i can only say sorry.

Please go ahead and sign up again.
If you can remember anypost please re-post them...

Its like going back in time

S

Add your curry videos in here.

[gvideo=400,326]6554901547293624783[/gvideo]

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The forum should be fixed now, all photos working again and all downloads functioning.

We may have lost a few posts and the last 20 members so please sign up again and get posting.

We are back in business, even Darth's post is working again.

Stew

Hi chooch74,

I seem to be having a problem with attachements at the moment, we are working on it.  In the meantime here are the documents you require

Bruce Edwards Cury House Cookery
https://curry-recipes.co.uk/download/131_Bruce_Edwards_Curry_House_Cookery.doc

Bruce Edwards Updated Documents
https://curry-recipes.co.uk/download/512_Bruce_Edwards-UPDATE-part1.pdf
https://curry-recipes.co.uk/download/513_Bruce_Edwards-UPDATE-part2.pdf
https://curry-recipes.co.uk/download/514_Bruce_Edwards-UPDATE-part3.pdf
https://curry-recipes.co.uk/download/515_Bruce_Edwards-UPDATE-part4.pdf

If anyone else needs anything let me know.
I will work out why the download section is bust.

S

Hi Todd,

I posted them for you https://curry-recipes.co.uk/curry/index.php/topic,1080.0.html

Stew

Posted on behalf of Todd

Mark J,

Thanks for this update and i am with you on cooking the spices for a long time......you really have to be patient when cooking and leave it alone.  I have seen chefs in takeaways just walk away from the pan for 3-4 mins only shaking it now and again to stop it sticking.

S

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Testing to see if this works

       

Welcome Todd,

I second that...great post.
Looking forward to seeing your pictures.

QuoteThe only time Ive really watched a BIR chef cook a dish from start to finish was a few years ago at a takeaway in Bath. All I can remember is that spices and precooked meat / veg were in the pan on a high heat for a few mins before adding the base sauce

For me what you have said here is the key, get your pan very very hot with oil in, throw in your spices (turmeric/corriander/cumin/chilli etc) and shake pan, then seriously just add a 3 or 4 spoons of water.....stand back and watch the spice cloud explode and fill your kitchen with the Takeaway smell, then add your meat/prawns etc and a tablespoon of thick tomato pasata and then spoon in a ladle or 2 of base sauce, bubble for 5 and your done......add corriander.......let it cool before tasting

Stew

I only ever see Ghee added to Nan Bread...never in takeaway curry, i agree with the Dark Lord.

S