Quote from: curryhell on March 03, 2019, 12:14 PM
Why is it the only  thing I can ever grow is weeds 

;D

Lovely, healthy plants, Andy! Time I was sowing again. I overwintered 6 plants from last year, but I have my doubts about their viability for this year - they resemble dry sticks at the mo! Fingers crossed!

Now, that looks fantastic, Andy! I'm now reconsidering my breakfast porridge!

Quote from: curryhell on March 02, 2019, 02:05 PM
...However, new members will have to get used to the "characters" on here and their little ways.

Aye! The 'Welcome' mat is out! The vast majority of us don't bite (and hardly bark much these days either!).

Quote from: Garp on March 02, 2019, 10:27 AM
Let's welcome all those BIRexiteers from the other place with open arms

;D

Quote from: curryhell on March 02, 2019, 08:59 PM
On this site he was known as Colin Grigson.  You can use the search facility to bring his posts.  Alas he did not post a madras recipe on here but I remember him for his simple dhal recipe - very nice indeed.  Of course, this was soon replicated elsewhere.

Wow! A blast from the past! (Colin, not you, Dave lol!)

I can vouch for Colin's Massur Dhal - I still use his recipe. Simple, but very moreish. I wondered where he'd gone!

Quote from: chillihothot on February 22, 2019, 08:45 AM...I do like Newcastle as a place and its nice that its not overrun by the yellow tide...yet...

The 'yellow tide'? Is there something wrong with the water in NSW?

Quote from: mickyp on February 14, 2019, 10:44 AM
I know what you mean by cramming it in lol, i tend to make my gravy thick to freeze and then add water when cooking

Preecisely what I do too. I freeze 225g base gravy portions and add 225g water before cooking.

Quote from: Secret Santa on January 31, 2019, 09:51 PM...Having said that it has reminded me that I have a tin of Alphonso puree sitting at the back of a cupboard just begging to be used...

Perhaps this tin was bought in anticipation of this?

Quote from: Secret Santa on June 22, 2014, 06:17 PM
Naga I like that recipe as it uses canned mangoes thereby taking away the guesswork of using fresh ones. How would you say it compares to the shop bought varieties of mango chutney?

I was delighted to see this curry pop up on the forum again. So much so, I made it for the first time in ages last night and I'll be having the second half tonight. I don't use the Taz base, so I had to de-Tazify the recipe while remaining faithful to the other quoted ingredients. Absolutely delicious!

It was a spur of the moment decision to make the curry and I really fancied chicken tikka with it, but didn't have any to hand. I did a quick'n'dirty 'Hot and Spicy Chicken Tikka' from Barnali's Kitchen and it worked very well with Stephen's recipe. I can also highly recommend the other two tikka recipes shown in the link.

Quote from: adamski on January 22, 2019, 06:53 PM
Tayyabs in Whitechapel is very good, order the lamb chops you wont be disappointed (unless your vegetarian).