I believe my curries are pretty healthy. Like I say, 1.5 grams of salt per portion is lower that a can of supermarket soup. As for the oil I use rice bran oil which is considered as healthy as olive oil. The only downside to eating oil is the sheer amount of calories you can consume but I can quite easily eat less in the day knowing I have a curry to look forward to in the evening. I'm not fat at all, my BMI is about 22.

I eat about 2 home made curries per week and probably 1 or 2 takeaway curries per month. Lovely jubbly 

I also use about 1/4 teaspoon per portion. This equates to about 1.5 grams per portion. The doctors say you shouldn't eat more than 6 grams per day.

I certainly wouldn't go above 1/2 teaspoon per person.

Paul

I've also used mix powder containing powdered ginger and garlic and it hasn't really got me closer to the elusive taste.

Cheers

Paul.

Hi Ruthgrundy and welcome to the forum. Glad to hear you managed to cook some cracking curries with the information on this site.

I guess you won't be using any poppy seeds though, 4 years in jail for possessing them in Dubai 

Cheers,

Paul

Hi JerryM,

Have you missed this one:

https://curry-recipes.co.uk/curry/index.php?topic=4776.0

I've got the book but not tried it yet.
That thread is about 32 pages long now!

Paul.

Hi Jb, searching on the net I can see bombay potato recipes that contain mango powder and also recipes using panch phoran. Panch phoran is just a Bengali mix of five whole spices, usually in equal proportions. It is fried first in the oil to flavour it before adding other ingredients.

Cheers,

Paul

I think Dipu's recipes are fine too. Maybe a bit underrated on this site.

Cheers,

Paul.

Hi Gazzaj,

If you cook lentils a lot a pressure cooker does the job really quickly and they don't cost too much to buy.

Cheers,

Paul

I too prefer chapattis over nans but haven't gotten around to trying to make them yet.
I'm too obsessed with cooking a good sauce to move onto breads at the moment.

Thanks for the recipe.

Paul

Quote from: Secret Santa on September 13, 2010, 05:54 PM

Quote from: PaulP on September 13, 2010, 03:58 PM
I reckon aluminium is the way to go. A thin steel wok just has too many hot spots.

Paul I bought that same pan. Damn, it's built like a tank...well, an aluminium tank.   ;D

It is far too good for BIR use though. What you need is thin and light, not heavy gauge aluminium.

Thanks SS - I really should avoid the Amazon 1-Click option as I now have the 26 cm version on the way. The missus will kill me!

The previous link SolarSpace (I think) put up was showing a 6 mm thick aluminium pan.
I hope the Meyer pans will be usable for cooking curries - I've now spent 40 quid on 3 different sized pans.

Cheers,

Paul.