Another fine argument youve started George. Plenty of page views.  PM from admin incoming "cheque's in the post" - best not publish that one eh?

Or do you have another reason for trolling the forum on a daily basis? Lack of love and human affection in your life??

The only way you'll get rid of George is to send a pm admin explaining you object to his malicious & vindictive posting style and his abuse of the moderator powers he has and that as a result you'll no longer be visiting the website.

Hi Jen

In general the key to getting a good curry base is to give it a good long cook, to mellow out the onion and spice flavours. A lot of the recipes on the forums understate the cooking time or use terms like "simmer" when they mean boil, so keep it in mind.

Moving back to the UK will be a shock after 10 years in Spain. Hope it goes well for you.

Nice simple recipe thanks.

What's the reason for the two stage marinade?

Quote from: George on October 23, 2014, 09:24 AMSome may feel it's light-hearted banter but, in my opinion, the underlying message is one of drip-drip bullying

Which drip do you think they're bullying?

Thin cheap stockpot?

Bit more stirring next time and a lower heat and you'll be right mate.

Interesting video. Can anyone explain how the cooking durations can be halved just by more or less halving the amount of ingredients in the pot?  Presumably the chemical reactions taking place during cooking must've somehow magically doubled their speed? Or did Mr Singh just get it wrong?

Ansas on a postcard please

Nurse! Sense of humour for the joyless muppet who doesn't know a joke when he sees it!!

I must be living a sheltered life, every curry I see on here tonight is new to me. What's a basanti when it's at home? I mean what are the defining characteristics?  And is this a new creation or a house special from somewhere, or have I simply had my head in my arse and missed it on every menu I've looked at the past 30 yrs?