Why would anyone want to eat something that's been fried in oil that's no longer fit to even fry chips in?

When does the oil reach a point that is no longer usable for chips, but good for curry?

Seasoned oil is one thing, but come on...

Gary

Hi Whandsy, which picture is which please?

Also do you usually wash the Sainsbury's stuff 3 or 4 times until the water is clear too?

Gary

Quote from: Phil (Chaa006) on November 25, 2011, 06:20 PM

QuoteSaag dishes contain Spinach, if ordered in Bangladeshi run BIR's
Palak dishes contain Spinach, if ordered in Pakistani/Indian run BIR's

There I respectfully beg to disagree : "saag" simply refers to a generic green leafed vegetable; "palak" is the specific word for spinach (both are Hindi).

** Phil.

Both statements are true really Just a matter of semantics.

I wonder if Watercress would work...

Gary

I love the idea of this. It's not new - there's a good few curry takeaway/cafes inside Lancashire market halls already, but what a great alternative to Greggs eh

Good luck Julian

Gary

Inspirational stuff

Gary

Hi Chewy,

North-west England, North East Lancs to be precise - betwixt Blackburn and Bradford (roughly)

Eating curries since mid eighties, making since early nineties

Gary

Yes, a level teaspoon of ready-ground black pepper.

The Worcestershire sauce works rally well for me, I've seen it in a few kitchens and wondered what it could be used for.

Thanks again for sharing your efforts,

Gary

Thanks Mate, tried this tonight - very close to my benchmark for a Madras in terms of flavour I must say

The heat and the tang were spot on.

gary

Quote from: chewytikka on October 24, 2011, 01:02 AM
You could try, if you haven't already, half a teaspoon of freshly ground black pepper corns,

Most Restaurant and Takeaway menus around here stress black pepper as one of the distinguishing flavours of Madras, along with tomato puree and lemon juice, so that idea sits well with me.

Thanks for the Vid mate, good stuff

Gary

Seen this at my local Asian grocers.

I think it's just a basic mix for the home cook.

Kind of 'Desi Curry Powder' as opposed to 'Madras' curry powder (which is mixed for western tastes)

The ingredients look fairly typical of Northern/Punjabi cooking, which is known for using relatively few spices.

With Chilli being the first ingredient I doubt very much it's aimed at the restaurant trade.

Gary