For the first time I cooked my base in a 12 ltr pressure cooker resently (Been watchin Heston .Keeping flavours sealed) Although a nice film of oil produced on top came out a dark brown Didnt taste bitter but would that make a difference to the final curry. Has any cooked a decent base in a pressure cooker

All sent should arrive tomorow the 6th

Mmmm yeah  again keep it simple . Trying too hard ,  defferently putting chicken in it next time  . How about Kentucky . sorry I'll shut up now

make you right there .  Read from a book   that so called top  Indian chefs Learn about French cooking first ,thats where the cellery came in !

That's right Rich keep it nice and simple ha ha my jaw was dropping while I was reading it until I saw the ha ha at the end . most normal stocks start with onion carrot and celery has any put the later in

funny how one thing leads to another chicken wings.Jamie Olivers perfect gravey involves roasting chicken wings with veg to make his stock . the wings would be an easy option . Its got to add flavour !

I think its a great idea to add the carcases, must  improve the flavour Ive even  tried putting wine in mine to add depth may be next beer .  Perfet combo Beer and a curry !

The peelings the worst part.I make them for christmas any vinegar will do then add your desired spices ,I like to add a bit of sugar .For cruncchy ones soak in brine for 24 hrs , then your need one big jar     

sorry for the delay will be sending out the powder in the next couple of days

Frustrating I know. Has anybody been to Julian's curry2go if you watch his videos he seems to cook on on a lowish heat (and singe) proof would be in the pudding.