Quote from: livo on January 11, 2019, 09:24 PM
Excellent transcription Stephen Lindsay and your adjustments and notes look consistent with my viewing as well.  As BAJ points out, you've saved us a big job and it's well done.

In addition to the points of interest I listed on the original thread is another viewer comment regarding the amount of carrot. From memory, the most I've used (if any) in following other base recipes is 1. It seems a lot to use 5 fair sized carrots with 6 onions but I'll try it as presented and reserve judgement till I've used it.

Livo, yes I think the amount of carrot is a good observation, it seems a lot.

Quote from: SoberRat on January 11, 2019, 06:33 PM
Good post Stephen. Something else I noticed was when he added the salt at 4.04 he said he adds the same amount of salt as his mix powder, I assume it must be the curry powder he mentioned when he added the ground spices.

All the best

Rob

Rob, yes I wondered about that because if he added the same amount of salt as all the other ground spices there might be a risk it would be too salty.

Quote from: Peripatetic Phil on January 11, 2019, 05:49 PM
Very helpful transcript, Stephen.  I am not a great fan of learning via video (quite resistant to it, in fact) so having a transcript is a great help, to me at least.

** Phil.

Thanks Phil, I treated the transcript as if it were one of my own recipes, so hopefully it should work without the video.

Latif

Great post Phil. I have quite a few of these texts myself.

Quote from: Peripatetic Phil on November 29, 2018, 06:23 PM
Thinking more about this spiced oil malarkey, I now begin to think that the easiest way to experiment with it is to start by simply frying some whole spices (mixed whole masala, whole garam masala, panch phoran, whatever) in garlic-and-ginger infused oil, and after the essential oils have had time to leach out, filtering the oil and using it to make a curry using a recipe and method with the results of which you are already very familiar.  If the technique seems to add something (typically depth, IMHO), then you are onto a winner.  If it makes no significant difference, then forget about it.  I will be trying this for my next curry, and I will use Kris Dhillon's recipe and methodology to make a simple chicken Madras.

** Phil.

I will be interested to read your findings Phil.

Quote from: Garp on October 07, 2018, 06:31 PM
Bump for this one. Hadn't had a curry for a wee while but this was delicious.

Cheers Garp, glad you liked.

Quote from: Ghoulie on August 26, 2018, 11:12 AM
5 good recipes in todays mag - taken from The Curry Guy Easy book by Dan Toombs.

Chicken keema shimla mirch
Pani puri
Bhaja mackerel
Saag paneer
Lamb achari

I was given one of his books as a present, it is pretty good.

Wow. That is all.

Slicker55, welcome.