HAPPY NEW YEAR TO EVERYONE! HOPE ITS FULL AND PLENTIFUL

best, Rich

loooooooking gooooood!

All the best, Rich

Why dont you dip your finger n and taste the oil -

CHIP oil is NO good for cooking curries its taken the starch from the potatoes (even if frozen chips) and it leaves a taste in the oil. Bhaji and samosa oil is ok there is a mild spice taste.

Do the taste test - try it - just don't eat a spoonful

best, Rich

Quote from: curryhell on December 08, 2011, 09:56 AM
Ah the missing 5% at last .  But we already knew this.  We just don't like to admit it otherwise we'd have no excuse for spending hours in the kitchen trying a new gravy / spice mix / technique, turning the house into a BIR yet again to the wife's disgust, cooking pot upon pot of curry and washing it down with gallons of beer ;D.  And besides what an earth would we have to talk about on the forum? ;D ;D ;D

Ha ha ha Never truer words spoken

best, Rich

Is this the secret? - we are just hungry and our mouths are drooling and in need of a curry so we think its different to the ones we cook - lets face it having one cooked for you rather than preparing and cooking!!!

best, Rich

TURN OFF the heat and pause for a couple of secs then add the yoghurt - folding it into the dish instead of stirring like mad on a high heat - that might crack it for you!

best, Rich

Quote from: emin-j on December 07, 2011, 07:57 PM

Quote from: loveitspicy on December 06, 2011, 10:18 PM
Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's

Quoteinstead of throwing it away after one use

best, Rich

One use ? 

Ie; you cant use it for your egg and chips - and those who don't make curries all the time usually throw out oil that has a smell - sacrilege!!

Using Bhaji oil doesn't make a great deal of difference we use it all the time - however it is two fold - ie; it does add a little flavour to the oil which must impart into the cooking of the curry an secondly it helps use up the oil used to make the bahji's instead of throwing it away after one use

best, Rich

What is everyone (who grinds their own) using to grind fresh spices? We have been using a pestal and mortar out here - a stone one and a wooden one - its a pain to be honest - however where i am there appears only to be grinding type appliances but they have a blade in - will they be good enough to reduce to powder?

best, Rich

Awesome looking!!!

best, Rich