Welcome,Welcome,Welcome.

best, Rich

Welcome, Welcome, Welcome.

best, Rich

Coconut oil is one of the best - im looking into it at the moment - and believe it or not living here where there is an abundance of coconuts the oil is expensive  - i will keep looking and im sure i can find a supplier - then all my curries will be made with coconut oil

The health benefits that have been documented overall out weigh the others

best, Rich

Good tips on here for all the new comers and old alike i reckon

thanks guys

best, Rich

Which is the preferred way to colour Pilau rice - putting a little heap of colour powder or using liquid drops also what method do you use - ie; put the colour on then cover with rice let stand then stir through

best, Rich

wwwwwonnnnnnn huuuuuuundred annnnnnnnnd eeeeighty! and now for double top!! Wow what a star if you are?

Listen mate a pinch (dont pinch too much) to a quarter of a tsp (not heaped) in at the start with the garlic and ginger then the normal spices etc etc and base and all the other ingredients that you are using - a little pinch of salt helps sweeten the g&g - thats what ive found and you dont have to use too much at all

I like my salt in my curries but the above will help you keep some flavour and not too much salt at all - in fact there will be probably less than if you would shake some on a bag of chips - if you know what i mean

best, Rich

Welcome

We hope to see some of your results posted on here!!!

This is a great site with a great bunch of regular posters who try things and give advice - JUST HOW IT SHOULD BE! there are many many many others who are members taking a free ride and not contributing - and lets face it, it cant be shyness because no one knows who you are! It would be great if you could post up some pics or recipes of your resulting quests!!

best, Rich

There are many theories on the use of Garam Masala and to which chef you watch or listen too - the question is when do you use Garam Masala? during the start of making a curry - in the middle - or towards the end -
Here's another question - If we all have to cook spices through at the start of cooking a curry why then do we think Garam Masala can be stirred in towards the end of cooking? The raw spices/powder can only infuse slightly into the dish and not be cooked!!!!

Love to hear EVERYONE'S opinion on this - this is a real debatable topic - we all use it (most of us) in one way or another

best, Rich

Quote from: curryhell on October 28, 2011, 07:24 PM

Quote from: madmatt on October 28, 2011, 09:54 AM
Trebled all quantities to make a batch for freezing.
Great taste, but had to add more water after the initial 15 mins, and gave it another 7 mins.

Matt

Haven't cooked rice for a while now, have been brushing up on my chapatti skills 

CH how did the chapati skills turn out and what recipe are you using - and they soft?

best, Rich

Heres a tip for cooking the centre but im sure you all know it anyway - after you have made your little ball of Bhaji and put it in the oil - cook it for a couple of mins or less depending on the temperature - then take out and let drain - let it cool - when you can touch it open the centre slightly with your fingers then squash it between your hands or on a flat surface - then refry for a min - DONE! with centre cooked

best, Rich