Hi

Great pictures, looks delicious.

The curry sauce looks so deep red and rich, can't quite imagine it to taste similar to mild madras though, looks like it should be very rich with tomato and garlic and quite spicy.

Nice beer & pickle too

Regards

Hi

The forum seems to be getting gradually worse for being down and constantly alternating between available and down.

Not sure where its hosted although a responsive tracert ends up at Node 4.

Is it on a shared server and someone else keeps running cron jobs that are bringing the server down?

Anyway, what about a small campaign for a pound or 2 donation from each member and get the forum hosted somewhere more reliable?

Cheers

Hi All

Just to clarify, the question is in regard to the oil itself that has either been reclaimed from the surface of the base gravy or a purpose made oil.

So it is essentially just the oil component, however there must be particles of the original ingredients in there with the oil, such as the onions, garlic etc. This leads to the question of how long it is safe to keep for and how best to store.

If it is likely to be fine for a month or two then no problem as it is unlikely to last that long before a new batch needs to be made anyway.

EDIT: Thanks for the advice guys. It is very likely then, that the oil will be used up long before there is risk of it going bad.

Thanks

Hi All

Supposing you have reclaimed or purpose infused oil that has been created with ingredients such as onions, peppers and garlic with spices:

1) How long is it safe to keep for?

2) Where is the best place to store it? in an old oil bottle in the cupboard? in a fridge? freeze?

Thanks in advance

Russell

Hi Paul

Nice cooker! - wish mine was one of those!

Even nicer looking 'korai thingy' - looks absolutely delicious.

Did you use exclusively spiced oil for it?

Hi

Just a bit of feed-back on the spiced oil.

Made it with:

6 x tsp - Bruce Edwards spice mix
4 x tsp - Tandoori masala (Rajah)
2 x tsp - Asafoetida (Natco)

The rest was as specified.

While cooking the aroma was very pleasant. Although during the cooking stage there was no eureka moment triggered by the aroma etc. I was beginning to think that this may add a little something but it was unlikely to be ground breaking.

I decided to pick a simple and fairly lightly spiced recipe with which to try the oil initially, so chose a slightly tweaked CA base coupled with the Undercover Curry - Dopiaza, using the onion paste that is produced with this recipe as a by-product of the oil.

The results... Absolutely stunning. I rate my local TA, they make not the best curry I have ever had but some really nice curry all the same. This dopiaza was nicer than any curry I have had from the TA, no question. The aroma and taste was astonishing, TBH I'm still a little in disbelief myself.

The plan tonight is to do a side by side madras test, one with plain oil and one with spice and do a kind of blind taste test. Lets see what happens.

P.S sorry I cannot post the recipe here, I don't have permission to do that - I'm not sure how we can overcome this?

Cheers

Russell

Hi

Try this:

1) Open Windows paint

2) Open spread sheet in Excel.

3) Press print screen key.

4) Select Windows paint and press control+V to paste the clipboard.

5) Crop image to size

6) Save as .JPG type

CHeers

Hi Jerry

Blimey, I think question 2 could be a tricky one for anyone to give you a satisfactory answer.

It is hard to say which well known dishes would benefit from some green chilli from those for which it has become, or evolved into an integral if not essential ingredient already.

I can only recall at the moment 2 dishes that have sometimes been served with green chillis and sometimes not, these being a Karahi and Rogan Josh, where personally I think it does benefit from the inclusion.

In fact it is likely any dishes with whole pieces of things like tomatoes, onion or capsicum would likely benefit from the addition. Where as creamy or sweet-ish dishes I think it would likely be detrimental. Surely it would be worse than awful in a butter chicken dish for example?

Not sure if my reply was of any help at all...

EDIT: Having thought about it, and made myself extremely hungry! - I reckon that some thinly sliced green chills would be especially nice with chicken tikka and bombay potatoes

Cheers

Hi

It is interesting to hear your feedback on the Mr Hudas stuff. Did you manage to take any pictures of the results?

I have tried the mint sauce (http://www.spicesofindia.co.uk/acatalog/Mint-Sauce-Recipe.html) that they do, and that is lovely. I can recommend that.

Some will consider it cheating, but for those occasions (mostly all the time with young kids) when you are too busy to cook all the stuff from scratch having an arsenal of good pastes that give decent results is a very handy thing to have.

Hi Jerry

I'm slightly confused by your question. Are you wondering if there is generally always some form of green chilli added during the dish cooking stage?

CHeers