what I meant is actually graininess. Unfortunately, I don't have my sieve with me to help me separate the grainy bits from the get go

So, I tend to get the korma sauce a bit lumpy from all the coconut flour, which I generally throw in together at the same time. Is there any tricks to avoid this?

I suppose perhaps starting with 2.5 laddles of base instead of 2 could make it better, but thought I'd ask around for expert advice, seeing as I am getting a visit tonight and will be my first time cooking for non-family.

I will likely be repeating this one in the future, although I did miss quartered tomato in there -- as I just moved house, I didn't have it.  I can also imagine how adding chicken tikka pieces and maybe a tiny bit of shatkora juice could be of great use here :-)

Great tip. I just moved home, first time cooking on the new cooker (which happens to be a fairly old cooker) and I just experienced that with my sonnex pans! the trick I used is to put the chef spoon in a way that will counter balance it.

Quote from: Phil [Chaa006] on February 02, 2013, 09:31 PM

Quote from: gagomes on February 02, 2013, 09:27 PM
I've just done this curry and I

have lost the ability to type ?!

Good spot. I was typing and accidentally shifted focus to the "post" button, so I ended up submitting prematurely. Check back for full post ;-)

I've just done this curry and I can say it was by far the nicest curry I've done.

Here's what I've done slightly differently:

For the tomato I blended a tin (240g) of plum tomatoes with a tsp of tandoori massala. Instead of BE spice mix, I used c2g mix powder (without bassar) and instead of 2 tsp of chili, I used 1 tsp of kashmiri chili powder and a pinch hot chili powder. A bit more than a tbsp of coconut. Instead of sugar, I used demerara and a tiny bit of lemon extra at the end. Half-way thru the cooking add half-onion cooked into the mix.

It was fantastic, though my mouth is still burning :-)
Thanks for the recipe.

Quote from: h4ppy-chris on February 01, 2013, 04:45 PM
Tinned plum tomatoes blended for me every time in the making of a curry.

Cool, thanks h4ppy-chris. Any additional spices added to the sauce?

I was wondering how you go about making your own tomato sauce. I've looked at the recipe from c2g, where Julian suggests using double-concentrate and for each part of sauce, add 2 same parts of water and then for each litre of watered down tomato sauce, add 1 tbsp of tandoori masala and let it rest for 2 hours.

Now, I don't know about you, but here the tomato sauce comes in a tube and it's not quite very precise or pratical to be squeezing it into a spoon to water it down, so I'm hoping there is a better way around this  and I'm sure there is, so any thoughts would be gladly welcome

Also, your thoughts on adding tandoori masala to the tomato  sauce would be welcome, as this is one of those things from the c2g book, like "bassar", that I can't quite put my finger on.

n.b: I'm referring to the tomato sauce/paste we generally throw in around the time G&G stops sizzling

Thanks

I am curious, how do these chefs manage to get their frying pans in flames?

the video looks good, but obviously, we have to understand that chefs woudn't take their time to share content if there wasn't any potential benefit for them. So obviously they are doing it to draw sales to his book or restaurant or whatever.

Like curryhell, I like it when I learn something new. I like also the look of this kitchen and how organized it seems. It does give the feeling of an actual kitchen from a restaurant rather than TA.

thanks for sharing

Quote
Medicinal

A June 2011 study at the Australian Centre for Integrative Clinical and Molecular Medicine found that men aged 25 to 52 who took a fenugreek extract twice daily for six weeks scored 25% higher on tests gauging libido levels than those who took a placebo.[10][11

According to wikipedia, it may help increasing my libido. This could be dangerous.