Thanks UB, looks interesting. I noticed this recipe while looking that site:

http://www.cookchinese.co.uk/cookchinese/Seasoned-Oil.html

Might be useful for cooking BIR Curry with as well.

Quote from: windybum on April 01, 2009, 02:37 AM

I found a recipe on another site called Punjabi onion paste which is made in the microwave... i may give that ago some time soon..

Hi Windybum,

I'd be really interested to see that recipe if you're willing to share it.

Quote from: Bobby Bhuna on March 31, 2009, 04:48 PM

Quote from: parker21 on March 31, 2009, 09:53 AM
hi bibble in the search bar type in "hot red sauce " there is a recipe for this sauce you seek.

No there's not!

There is if you do it from the search box on the front page  ;D

Quote from: SnS on February 26, 2009, 05:35 PM
... and I import equipment from Stockholm so I speak to them daily .... Alla fragor vand

Halsningar

SnS

Ah I see!

Mange tak for r?det

Hilsninger

Craig

Quote from: Hargiwald on February 24, 2009, 06:47 PM
Made the base last week, but without the fenugreek and the madras powder because I couldn't find any in the stores, this is best explained by me being Swedish.

Hi Hargiwald,

Being Swedish shouldn't be an issue 

I'm English and I live in Denmark and although my Danish isn't perfect, I do know what all the spices are called in Danish (the first thing I learnt  ;D). Since many Danish words are similar to Swedish I may be able to help with translation, if that helps.

Feel free to ask if needed,

Craig

Hi All,

I really fancy having a go at this base today but my problem is I've got no carrots and the shops are closed (Sunday). Do you think the flavour would be wildly different if I left them out? Could I or should I substitute something else or increase one of the other veg? Should I just forget it for now?  ;D

At the moment its Vindaloo. Now that you mention it, can anyone point me in the direction of their favourite Vindaloo recipe?

Quote from: adriandavidb on February 18, 2009, 09:31 AM
What's 'Haldi', not the assiduous contributer to this site surely, I assume Haldi is also some form of spice?

Its Hindi for Turmeric 

Quote from: AchMal on February 06, 2009, 06:57 AM
I was channel hopping last night, as you do when tv is crap and what do I see...the ashoka group selling foil packets of curry on one of the shopping channels... whatever next ?

Deep frozen toilet rolls?  ;D

Hi Rebecca,

As far as I know US Chili Powder is a mix of spices primarily for making Chili Con Carne and other Tex Mex Dishes.

Chili Powder in Indian recipes is powder made purely from dried ground pods of the chili pepper plant. Hot Chili powder is usually made from ground Cayenne peppers. The Chili Powder I most often use for these dishes is called Deggi Mirch and can sometimes be  found in Asian/Indian shops, its made from a medium/mild strength dried ground chile which has a slightly 'earthy' tase and is very red in colour. If you can't find it dried ground New Mexico chili powder it might be a substitute.

Hope this helps