Quote from: Curryking32000 on January 26, 2014, 02:39 AM
Do these places also sell aluminium curry pans and cast iron karahi's etc too?

Hi CK, possibly, but to be honest, I've never looked here for them.

Quote from: natterjak on January 25, 2014, 01:29 PM
Thanks Bob, looks like they're almost next door to Quality Foods's Hayes branch: http://quality-foods.co.uk/shops/ so I could check out both with one visit. Think I'll do just that as I've run out of a few things and I can almost guarantee these places will beat Asda's prices on spices, oil, rice, etc. plus I need some mr Naga.

Yes, definitely cheaper than any supermarket. We regularly buy 25kg sacks of Basmati Rice for around

Quote from: madrasandy on January 25, 2014, 12:21 PM
Any one actually tried this recipes rather than arguing over heaped level or rounded teaspoons? I am making a madras tonight but dont have all the ingredients for this recipe and have never used a pataks paste for making a curry (isnt that cheating) does any one else use shop bought pastes? I am going to go through the majority of recipes and cooking processes for madras from this site and take notes and then take a happy medium from the results! Shall start a new topic after I have done and shall upload some photos also of the finished madras

The best Madras on this website in my opinion and I have just made this along with 5 other curries and a Raan of Lamb which is in the oven right now cooking ready for the clan when they arrive is....

1-2 persons
Oil
1 tsp garlic puree
1 tsp ginger puree
1 tsp spice mix
1 tsp curry powder
2 tsp chilli powder (or to suit)
1 tbsp tomato puree mixed in 50ml of hot water
1 tsp salt
a little orange food colouring (optional)
350ml base
a splash of worcestershire sauce
1/2 lemon (juice) or to taste
1tsp suger (to balance out the lemon juice
freshly chopped coriander to garnish

oil in the pan, add the g&g, cook for 1-2 minutes.
Add the spices and salt, cook for a further 1-2 minutes, add the tomato puree blend and stir in, it should splutter a little.
Add 100ml of base and cook out until the oil starts to separate. Continue with the rest of the base.
Add the worcestershire sauce, lemon juice and sugar and cook out until the curry sauce is ready and the oil is separating.

Add the meat/Chicken/Vegetables of your choice and cook/warm through thoroughly.

Serve and add freshly chopped coriander.

Done 

Quote from: natterjak on January 25, 2014, 10:43 AM
Whereabouts in southall Bob? I've considered making a supply run down there but wouldn't know which of the shops to go to or whether they are even open to the public or account-only (trade)?

Hi Chris,

It's Siras in Springfield Road, just over the canal bridge as you enter Southall from Hayes. Leave plenty of time as it is a very very big cash and carry which is also open to the public. You will be delighted with what they have in there

http://www.siras.co.uk/findsiras.html

Quote from: Salvador Dhali on January 25, 2014, 10:37 AM
That green chilli dhal looks the business!

Is that channa or split pea?

Split Pea Red Lentils and Moong Dhal Yellow Lentils

They are extremely hot and along the same heat content as Habenaro's. They have a sweetish fruity taste and I personally don't like them in curries. However, a Jamaican dish would suit.

The fact that they are probably fresh, I would add half to one chilli, depending on how hot you want your dish. You can, after tasting the dish, chop another fresh one and add later on towards the end of the cooking process

Back to curry nights at the Uni again this term, every Thursday

Last Thursday was Kashmiri Chicken Masala with Banana, Chicken Rogan Josh and Green Chilli Dhal for the Vegetarians.....







I started marinading a Raan of Lamb on Thursday which is for today's Indian Bonanza feast when the kids and grandchildren come over. I'll post that recipe and pictures later on during the weekend

I regularly go to one in Southall. It is an Aladin's cave for curry lovers. I'll take some pictures the next time I go

Hi Rapscalli,

I work with a Sri Lankan chef at the Uni. When he makes a curry, it is traditional Sri Lankan style and I have had to teach him how to cook BIR style.

He certainly uses curry leaves and fresh chilli, but I am thinking that the meal you had has been created specifically by the chef in that pub.

Black pepper is used in greater quantities more in Southern India and Sri Lanka as a cooling agent, because of it's heat, it makes you sweat. The sweat cools on your face and body, therefore cooling you down somewhat.

I'll ask him next week if he has come across this dish or something similar. Traditionally in Sri Lanka, they eat a lot of fish (bountiful supply) and chicken. Meat (lamb) is quite a luxury for them as it is expensive.

Quote from: madrasandy on January 21, 2014, 06:22 PM
I did 976bar and its Andy to you haha

Haha, too many G&T's last night, I saw too many S's....  ;D