Now you need to cook! hope you turn into a chef

best, Rich

Jackh - welcome - have a ganders around the site - as posted above CA's dishes are well done indeed there are others that jump out if you read the threads - Curryhells pilau rice is getting some good reviews

Hope to see some of your curries and pics

best, Rich

Hi Stephen

YES YES YES everyone uses a base (or should do) and there is certainly no one base which is the ultimate base or we would all be using it. If your base is nearly the same as the others with a couple of ingredient changes so be it. I use my own base for all my dishes and its not dissimilar to others on here!

best, Rich 

Quote from: abdulmohed2002 on October 28, 2011, 02:34 PM

Quote from: natterjak on October 25, 2011, 12:53 PM
Hi Abdul

Thanks for making the effort to post your recipes here and answering people's questions. I find it hard to understand why people would accuse you of "money making" given that you advertise webcam lessons at a very modest price of

Any vegetable, rapeseed oil is great for curries - Hell we use palm oil as well as do the Indians. I've seen coconut oil used too!

I would never use Olive Oil for curries only salad dressings - mind you its too expensive out here

best, Rich

Hats off to Razor - well done! makes it a bit easier all round

best, Rich

I did notice this before but forgot until this has been moved here -
did anyone else notice there is no ginger  ie G/G

best, Rich

Razor well done for moving

Awesome mate looks great!

best, Rich

Quote from: emin-j on October 22, 2011, 09:41 PM
Allways interesting to read the latest comments but it does seem we have got to a level and have run out of new idea's  What keeps me going though was standing at our favourite T/A's Chef's side watching him make my Chicken Madras ,so simple :-
Veg Oil in Pan (some Ghee melted into the Oil)
Tip of Chef's spoon dipped into dried Methi leaves and stirred into pan.
Garlic/Ginger Puree added ( at least 2 heaped tsp ) and fried.
Tom Puree added and stirred in.
A good heaped tbl spoon of 'Chef's Spice Massala' (looked a coarse texture and with the colour of Garam Masala )
Chili Powder (cant remember how much)
A Chef's spoon of Base followed by Pre-Cooked Chicken some more Base,Salt,and a good pinch of fresh Coriander.
Simmered for a few Minutes then poured into a T/A container and garnished with fresh Coriander.
Job Done.
No High heat,No Spiced Oil (other than Ghee melted in),No 'special' additives unless it was in the Spice Mix 
It tasted lovely and I just can't get close to this one 

Simplicity that is the way!!!! (as mentioned above)

best, Rich

Quote from: Stephen Lindsay on October 19, 2011, 11:37 PM
I would like to suggest that this post doesn't veer into a search for the holy grail - the fact that some members can beat 3 out of 5 BI Rs is actually testament to this site and their cooking. If we said we could beat 3 out of 5 French restaurants would that be considered an achievement.

For the last year I've been regularly knocking out 3 to 4 curries, 3 to 5 times per week. My curries have never tasted better and I reminded of Bruce Edward's last post - this site has everything you need - crack on and get cooking!

I really don't think it's about reclaimed oil, jaggery, or msg, I think it's about sticking with a decent base, spice mix, set of recipes and bashing on. There's a lot of these on this site and I really don't think one will draw you more to an "ellusive" taste than any other. The more you cook the better your results will be.

Just read this again Stephen - WELL SAID!