Wouldnt use turkey for curries but I get mine from a local farm fresh and it tastes bloody gorgeous!

Quote from: welshknuckles on December 12, 2006, 12:34 PM
Is this a faux pas?

No mate, sounds bloody good  ;D

Quote from: After8 on December 08, 2006, 09:34 AM
With the second one, I fried a few onions, then a bit of puree and then threw the spices in, frying them for no more than 20 seconds. I'm sure the onion helps to deffuse the heat - Bruce Edwards uses a pepper which, I guess, does much the same thing.

Hi Mate,

When frying something with water content (ie tomato paste and onions) the temperature in your pan wont go much over 100C, of course it depends how much of this content is in the pan as to how hot other areas of the pan will get but for example if you added a load of oil and a load of onions in a pan and cooked it on high the temp wont go over 100C until almost all of the water has been driven out of the onions.

If only fat les was still around, he used to do great pics as well

Try CK's https://curry-recipes.co.uk/curry/index.php?topic=539.0

But presumably his ethinic origin is of the Indian subcontinent yes?

Hi CP, is Mark Bangledeshi?

http://www.baltibook.co.uk/

Iused to home brew many years ago, I always found cider to be the easiest to produce a decent pint with lager being the hardest

Excellent, Ill be giving that a go once my new kitchen is installed, grrr  (almost 4 weeks and no curry cooking) ;D