Oh, sorry.  I underlined the link (I always do, as otherwise they just disappear !), not realising that some might still find it difficult to spot.  Next time I'll make them red, too !

** Phil.

Quote from: JerryM on November 22, 2010, 04:33 PM
what i need help on from the members with good memory (and i may be asking too much ) is what veg was readily available in the 70's for curry ie fresh coriander as an example. i rate this as a must in base today but i think it may not have been used then. there was certainly no garish like there is today.

I still have some recipe books (Indian, British published) dating back to then, so I may be able to fill in some gaps.  Certainly bhindi were ubiquitous, but I never acquired a taste for them !

** Phil.

Quote from: Cory Ander on November 22, 2010, 01:38 PM

Quote from: Phil (Chaa006) on November 22, 2010, 01:32 PM
Maybe this one, but omitting the element "tikka" 

** Phil.

I think he means this one:  https://curry-recipes.co.uk/curry/index.php?topic=5061.0

That's the one I linked to, CA : where did you think I had linked ?
** Phil.

Maybe this one, but omitting the element "tikka" 

** Phil.

Thanks for the suggestion, Emin-J : I shall give it a go and let you know the results.  I am also considering trying to make a biryani from the same left-overs, using Chef Harpal Singh Sohki's recipe and methodology :

Kachche Gosht Ki Biryani (Mutton Biryani)

** Phil.

Ah yes, just the thing.  And as my wife is Vietnamese/Chinese, she'll be all in favour so that she can cook her favourite stir-fries at the proper temperature :-)  Now all we have to do is decide where to put it !

** Phil.

Can you tell us more about this stove at GBP 30-00, Jerry; that is what I paid for an induction hob that puts out 2Kw max :-(((

** Phil.

Quote from: JerryM on November 21, 2010, 04:51 PM
nice to know Phil has sampled the hagley road and of coarse smethwick is the center of entertainment for me.

for me the 70's madras:

1) most striking is the colour - red
2) there is oil on the surface but not too much
3) a very smooth curry with no bits
4) a hot dish - far hotter than now (but no lip burn suggesting no green chilli)
5) that savouriness
6) in balance will no real spice standing out
7) a hint of green cardamom

I can go along with most of that, except for the "far hotter than now"; a Madras today is (IMHO) simply not a fixed concept -- it can vary even within the same restaurant depending on the duty chef.  And of course, when we first ate curries (60's, 70's, whenever : earlier, anyone ?) even the mildest tasted unbelievably hot.  Only after we had trained our bodies to accommodate them did a Madras become comfortable, a Vindaloo tolerable, and a Bangalore Phal something to regret for at least three days afterwards ... !).  So I really don't think they were any hotter than they are now (or should I say, hotter than are now served in some BIRs on some days).

And just by way of a digression, a true story about my first visit to Smethwick and the Hagley Road.  I had a blind date with a girl who was teaching near Smethwick, and the friend who arranged our date (through his girlfriend, who originated near my girlfriend-to-be) was to drive me from London to Smethick.  Satnav, of course, did not exist.  And we joked as we drove there that if we needed to ask for directions, we would need to get a translator.  So we arrived in Birmingham, and tried to find the Hagley Road.  No success.  So I wound down the window and asked "Excuse me, can you tell me where the Hagley Road is, please ?".  "Do what, maite ?", was the distinctly Brummy answer.  "Can you telw me where the 'agley Road is ?", I asked again, this time trying to emulate the local accent to the best of my ability.  "Sure, it's roight there at the corner" said our friendly informant, and it was. (This story is completely true, but works much better when spoken than when written !)

** Phil.

Has anyone tried emin-j's "Tasty curry from scratch" using pre-cooked (but not pre-spiced) lamb ?  I ask because we have rather a lot of leg of lamb left over from last night's roast, and my previous experiences of trying to produce a curry from pre-roast lamb have not been at all good.

** Phil.

Quote from: Cory Ander on November 20, 2010, 12:21 PM
No one (yet) has ticked the box "To access things I can't access without joining" as one of their main (two) reasons for joining the forum.

Not would I expect anyone to, because the more specific reasons for which people might join have already appeared in the questionnaire.  I'm sure you know at least as much about questionnaire design as I do, Cory, but in this case I think that the answers we get are not as revealing as they might be if all questions were mutually exclusive.

** Phil.