Quote from: Unclefrank on November 01, 2011, 11:00 AM
No from this book first published in 1984 http://ebook3000.com/Indian-Cookery--Bay-Books-Cookery-Collection-_87503.html

I have had this book years, got it from a carboot for 50p, have cooked all the recipes from this book over the years thats why i put that recipe up because i have tried it with CA's base (replacing chicken stock with base) and turned out quite nice.

Just read all the article she got it from the same book.

What a shame, the links don't work anymore, Looked interesting

HS

Quote from: Cory Ander on November 01, 2011, 04:48 AM
Another option is to cook the curries, without the onions, capsicums and tomatoes, and keep these warm in the oven (or subsequently reheat them on the stove, in the oven, or in a microwave).

Then, when you're about ready to eat, cook the onions, capsicums and tomatoes (e.g. stir fry in a hot wok, or other suitable pan - perhaps with a little garlic, ginger, spice mix and tomato puree) and add them to the curries, just before serving.  "Tarka" like?

That's a good idea CA, Might give that a try. A question if i may, have you made any changes to your base and spice mix since you posted them in 2009? and do you still use your own base/spice mix when making curry's?
Cheers
HS

Quote from: Cory Ander on October 31, 2011, 02:02 PM
It's a bit of a tricky one HS.

I'm sure that, for curries that include "crunchy" onions, capsicums, chillies, etc (e.g. bhoona, jalfrezi), it is best to present them immediately after cooking (i.e. to preserve the "crunchiness" of those particular ingredients).

However, having said that, I frequently freeze these types of curries and I am perfectly happy with them subsequently (i.e. after defrosting and microwaving them...after which, those ingredients have lost most of, if not all of, their "crunch").

I suppose it is all down to how discerning your guests are?

But I agree that a happy medium is to put the first one in the oven, for as short a time as possible, whilst making the second one.  Then serve both immediately.

However, if they aren't particularly discerning, put them both (the curries, not your guests!  ) in the oven to warm whilst your guests get inebriated!    Thereafter, they will probably be far less discerning anyway! 

Not sure that helps much, but I hope so! 

Actually CA it's a great help, Because i never thought about the veg going soft, So i think your suggestion of 1 in the oven while i do the other one sounds the bizz, It's only family but they know there Curry's, so yes maybe Lot's of booze, as I've never tried this one before, see what happens,
Cheers
HS

Quote from: madeinbeats on October 31, 2011, 10:27 AM

Ahh, but it's all right to be the cocky bastard if you have more chillies under your user name? Lol, one rule some and another rule for others...

What do the chillies have to do with it, they don't mean a thing, we where talking about your attitude to members of this forum.
And now, George thinks I'm a Thug, Gee, I think I might have to go and have a lie down.
Happy day's George  Apologies, I was out of order (again)

And this is my last post on the subject

HS

Quote from: madeinbeats on October 31, 2011, 10:00 AM

Quote from: hotstuff09

And I think I may be a tad too old to be your son

HS

Ahhh, so that's what the problem is... old dogs and new tricks! Like I say, I'll just agree with everything the 'old' established members say and won't ever dare stand up for what I champion in case I hurt someone's feelings. See, I don't see much in the way reasonable comeback or debate, just he who is the oldest member, who has the most posts or who shouts the loudest is right! I'm afraid not.

I didn't know we had a problem. all on this forum are willing to learn new things, even the old codgers like myself, and the commoners, and we don't mind constructive criticism, what we don't like is cockey bastards who try to tell us where wrong and must do it there way

HS

Quote from: madeinbeats on October 31, 2011, 09:45 AM

Quote from: hotstuff09 on October 31, 2011, 09:36 AM

Quote from: madeinbeats on October 31, 2011, 09:06 AM
Who is George? He sounds like my kind of people...

George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D

HS

Difference is guys, I was only joking, and you've been dying to say that since my first post, Hotstuff... Take a bow, Son  : I'll have to dumb myself down so I don't tread on anyone's toes... So, does anyone know how much water I need for easy cook rice? Anyone? It's in a bag!

Welcome back
Just enough to cover the rice, And make sure the water is boiling ;D
And I think I may be a tad too old to be your son

HS

Quote from: madeinbeats on October 31, 2011, 09:06 AM
Who is George? He sounds like my kind of people...

George is the resident Know it all of the forum, and everyone else is wrong,
So yes , he sounds like your kind of people ;D

HS

Quote from: Cory Ander on October 31, 2011, 04:35 AM

Quote from: hotstuff09 on October 30, 2011, 10:35 PM
I'm going to give this recipe a try on friday for 4 people
What would your opinion be on quantity's to use, Double everything, or would that be to much?

Hi HS,

Yes, I reckon a double quantity should adequately feed 4 people (especially if you intend to also provide other accompaniments)....unless they are total pigs, of course! 

With regard to preparing it, I would be inclined to cook two of them, unless you have a sufficiently big pan and an equally big heat source (i.e. somewhat larger, and more powerful, than a normal domestic hob).

Please let us know how you get on......

Cheers CA
No jet burners in my kitchen, so 2 lots it is, and yes i will let you know how it goes, and another yes, they do eat like pig's, small portions are not on the menu here ;D Do you recon that i could put both lot's into a cooking pot and keep it hot in the oven without spoiling the curry?

HS

CA
I'm going to give this recipe a try on friday for 4 people
What would your opinion be on quantity's to use, Double everything, or would that be to much?

HS

Quote from: Ramirez on October 30, 2011, 09:24 AM

Doesn't the recipe call for frying the spices in the oil for 2-3 minutes (with the onions) then adding the base?

Not in the Madras recipe Ramirez,
I suppose it could be a typo error