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Trainee Chefs / Beginners Questions / Dualit Burr Coffee Grinder
« on: April 20, 2016, 05:42 PM »

Lets Talk Curry / Curry2go Ebook
« on: April 24, 2012, 10:23 PM »
Having worked my way through the Curry2go Ebook base sauce recipe and Vindaloo recipes I have to be honest and say the results were no where near as good as the one I chose on here that was CorryAnders (CA's) recipes
Added to this I have had no answers from 2 emails I sent to juliian mentioning his typo on the curry2gorecipe for base mix where I'm sure he double doses the root ginger.

Lets Talk Curry / Low fat oil
« on: April 12, 2012, 06:51 PM »
I'm really concerned about the amount of oil used to create the perfect curry and curry base, but do realise how necessary it is.
I bought some of that Flora Cuisine oil the other day and used it for the first time tonight in a stir fry. I noticed as I was using it just how much it resembled vegetable Gee which I used years ago. I notice per 100ml just how much less calories and saturated fat there is in Flora Cuisine in comparison to Flora Sunflower oil that I normally use in Curry sauce and base.
Has anyone else tried this oil and maybe you have other alternatives you could suggest.  I'm interested in lowering the calories and fat given the amount of curry I like to consume :)


Lets Talk Curry / First effort Major success thanks to you guys
« on: February 18, 2012, 08:48 PM »
Hi just wanted to thank all the people who gave me the first advice in pots explained thred under the equipment section and to CUrryAnder for the brilliant instructions on his Base Mix plus the Vindaloo which I made and consumed this evening
The best curry I have ever made.... EVER!
I intend to work my way over the other recipes and hopefully give something back to the forum with any new ideas I may find but you guys seem to have everything covered

Thanks again to all


Lets Talk Curry / A Big Thanks
« on: February 18, 2012, 10:27 AM »
Hi guys,
Wanted to say how much I've appreciated this site in the last 2 weeks I've
Been on board.
I've looked at what must be nearly every post, and started with all of your brilliant advice on pans and stockpots.and hand blender

Then to base sauces after looking at most of them I've decided to start with CA's base which I made last night some for freezer and some for tonight's Vindaloo
I must say the base turned out spot on and can't wait to cook with it tonight

I will try to post a piccie of the vindaloo.

I've been making currys for years now and have to admit I now find Iused the wrong technique but always enjoyed the results so for your entertainment
Heres briefly what I would do

Cook 12 onions fried until soft with garlic and chillis then liquidize in kenwood chef till smooth
Then fry a general spice mix of coriander, cummin, ground from seeds in my coffee grinder I would also grind cassia and cloves and chilli  and add to the other ingredients then fry

Then add tomatoes 2 cans then add the onion mixture and boil it all up for an hour or so

Totally different to the true BIR method but it was nice :) this was enough for several portions

I am pleased to have come across this superb site and will make a donation shortly when mrs has come back off the ceiling after my spending spree on pots,pans,blenders and new Natco delivery :)

Thanks again guys.


Just Joined? Introduce Yourself / Hi Curryholics
« on: February 06, 2012, 09:27 PM »
Hi folks
Pleased to be a we member
I cook all my own curries
I like hot curries

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