Quote from: JerryM on March 05, 2008, 09:38 AM
overall got to be 10/10. the colour, the smell, the texture...

Jerrym, I can't understand, if you give it 10/10, why you advocate changing so many things?  Maybe youre aiming to 12/10? 

To ask an obvious question, which seems to have alluded everyone so far, what base recipe are you using adriandavid?  Perhaps people would then be better informed to give correct advice?

George, if you strongly doubt its the length of time of cooking the onions, what else do you suggest it could be?

also check here https://curry-recipes.co.uk/curry/index.php/topic,1907.0.html

Chipfryer:  cassia is cassia, not cinnamon (see glossary section https://curry-recipes.co.uk/curry/index.php/topic,2434.0.html - though this is not visible to me in the "beginners guide" section for some reason???)

Daneil:  black (brown) and green pods are cardamon pods (see glossary section again https://curry-recipes.co.uk/curry/index.php/topic,2440.0.html)

Provided metal isnt touching metal you are ok I think?

Quote from: cg13 on February 18, 2008, 08:57 PM
If any one knows how to make a prawn puri that would be good because I have been trying to master this for ages

https://curry-recipes.co.uk/curry/index.php/topic,1869.0.html

There is a prawn bhuna puri recipe by woks up on here somewhere too but it seems to have disappeared

Here it is https://curry-recipes.co.uk/curry/index.php/topic,1323.msg11769.html#msg11769

and another one https://curry-recipes.co.uk/curry/index.php/topic,1856.msg16088.html#msg16088

Try doing a "puri" search from the main page of the forum

Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here.  Also use the two spice mixes detailed here:

Prawn Balti:-

Chunky cut onions (about half an onion)
Curry gravy
2 teaspoon Spice 1 and 1 teaspoon spice 2
Salt
1 teaspoon dried fenugreek
3 teaspoon garlic ginger mix
Prawns thawed in water
Sliced tomatoes (1 whole tomato)
1 desertspoon chopped coriander

Heat some oil in the deep pan fryer and fry the chunky onions til half cooked (4 minutes)
Take a cooking spoon of oil from the curry gravy (and a bit of curry gravy too)
Heat
Add the spices, salt, fenugreek and garlic ginger
Cook a minute then add a spoon of oil  from the deep pan fryer
Add another spoon of curry gravy
Add the cooked chunky onions
Mix and cook a little longer
Add Prawns cook a bit then add  tomatoes, coriander and a bit more curry gravy

Ten minutes to cook
The pan had flames running up the side all the time and the pan kept spluttering with flames.
The chef used one spoon to put all the spices on at the same time (talent)

You might try looking in the recipe section ltc https://curry-recipes.co.uk/curry/index.php/board,29.0.html there are several there

Otherwise there is a search button top right with an advanced search if you need it

there are currently problems again i think pat

vindaloo = tindaloo = bindaloo as far I could ever tell, just different names for the same thing?