hi again
i was in a bookshop today and saw a new book by pc i think it is called "quick curries" or "curries in a hurry". i only had a short time to browse through it, but there are a few good looking quick recipes all cooked in around 30 minutes. but i did see that there was the usual pc preparation.... : curry powder etc. i saw it in "ottakars" bookshop for a princely sum of ?9.99 but for all those folk that can get to either geerings bookshop or a sussex stationers it is a meager ?5.99 not bad. i hope to get one sometime this week will keep you all posted.
also whilst i am still here and on a roll pat chapman had a book out last year which preceeds the "new" curry bible it is called ......wait for it  "the modern indian restaurant cookbook"
it has a selection of recipes chosen by pc from a list of restaurants from the top 200 BIRs in the curryclub good curry guide. each recipe has a small description of background on the chosen dish and the restaurant and its address from where it comes from        
here is the recipe for curry masala gravy
1/2 pint(300ml) ghee or veg oil
5 tbsp garlic puree
4tbsp ginger puree
10x8oz spanish onions pureed
6 tbsp tomato puree
1tsp salt
spices
2 tbsp turmeric
4tbsp curry powder(his own 100yo recipe)
1-6 tsp chilli powder (to taste)
2 tbsp ground cummin seeds
2tbsp chopped fresh coriander
mix the spices with water to make a thick paste that has the approx consistency ot ketchup. let it stand whilst going on to stage 2
 heat the oil stirfry the garlic puree for 3 mins , then add ginger and cook for 3 more mins. add the spice mixture and sir-fry until the water has evaporated and the oil separates,about 5 mins. should it need it, add sufficient water to make it pourable.
ad the onion puree and stir-fry for a futher 10 mins. then add the tomato puree and stir-fry for a final 10 min. add the salt. no need to blend  but then there are various add-ons to make mild base, medium base, madras, vindaloo and phall.
this recipe comes from the "Viceroy of India 51 sun street, biggleswade ,Beds " and Balak 133 chanterlands ave, Hull. this recipe will make 10 curries for 4 persons as he states in the book.

hope you enjoy this post

regards gary

hi guys! 

didn't think that this would be my first post! but i feel i needed to say something. especially to Darthphall this is right up your street.....
in today's sun ( page 10) there is a story about a new chilli sauce which goes on sale today! it has been labelled a KILLER owing to that fact that it has scoville scale factor of 8000 times hotter than tabasco sauce and 30 times hotter than the worlds hottest chilli pepper ( red savina scoville scale of 570000) . you must sign a disclaimer before you can buy a bottle which only 999 have been made  so it costs ?105 each . it contains pure capsaicin and it takes tons of peppers to make 1lb of capsaicin. medical experts  fear it could kill asthmatics or hospitalize a user who touches a sensitive part . the creator said "That it is like having your tongue hit by a hammer "man it hurt" he said. so Darth  do you think you could use a bottle or 2 ...

IT IS CALLED 16 MILLION RESERVE  owing to that Scoville factor

every chilli-head needs 1 in their freezer along with the Andrex . regards Gary . i'll be back!