My BIR pet hate is vegetarians. They should have their own restaurants with beige walls, beige tables and beige windows where the miserable feckers can eat lentils and break wind to their hearts' content without boring the rest of us..

My most memorable Curry revelation of 2019 is that it's not a good idea to have a really hot one just before a game of darts

Quote from: Panpot on July 29, 2018, 11:57 AM

Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..

My daughter is coming for tea tonight and guess what I'm making?

A big tasty lasagne with a side order of garlic bread, followed by butterscotch flavour Angel Delight?

A Chicken Tarka is like a Chicken Tikka but a little 'otter!

Hi all, first post so be kind and all that!

Like everyone else on here, I love curry and have spent many happy hours in the kitchen of late trying to replicate the best ones you get in restaurants.

However, there is one sticking point for me personally; having been diagnosed with high blood pressure last year, I've been advised by my GP to stick to a low salt diet. Indeed, I've become rather obsessive about it, to the extent that I always check everything I buy for its salt content and never add salt when cooking my own meals from scratch. Of course, some ingredients such as prepackaged spice mixes and stock cubes already contain salt, but I try to keep these to a minimum. Were it not for my girlfriend, I wouldn't keep any salt in the house at all!

This of course creates a problem when trying to replicate restaurant curries, as many of them are extremely high in salt; it's not always noticeable if you're used to salty food, but since going on my low-salt diet, I find it extremely noticeable to the extent that some meals I used to enjoy I now find virtually inedible!

So my question is; is it possible to create restaurant-standard curries without using salt?