It's expensive but I have recently being using cold pressed rapeseed oil. It's a beautiful golden colour and looks good for you! Makes a mean masala if you ask me.
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#82
Just Joined? Introduce Yourself / Re: Good evening curry fans
April 27, 2013, 09:27 PMQuote from: goncalo on April 27, 2013, 09:21 PM
Welcome, we're pretty much all in the same boat, so join in and bring any of your specialities forward! ;-)
At the moment my CTM is my signature dish and I would say a 9/10 at its best, so I will look to post that recipe sometime soon, along with photo once I get the hang of how that works!
#83
Just Joined? Introduce Yourself / Good evening curry fans
April 27, 2013, 09:13 PM
After about six months into my curry journey I've found this site and decided to join.
I've followed people like Julian Voigt, got his ebook and a couple more from the Curry Guy and Kris Dhillon. I've melded bits from these and other sources and now producing curries that my wife says are sometimes better than our favourite takeaway, and sometimes a bit rubbish!
I suppose that's what fascinates me about making curry, it's like alchemy, turning spices into fantastic curries, no one seems to know exactly why or how it works, but when it does, boy do you know it!
I've followed people like Julian Voigt, got his ebook and a couple more from the Curry Guy and Kris Dhillon. I've melded bits from these and other sources and now producing curries that my wife says are sometimes better than our favourite takeaway, and sometimes a bit rubbish!
I suppose that's what fascinates me about making curry, it's like alchemy, turning spices into fantastic curries, no one seems to know exactly why or how it works, but when it does, boy do you know it!