Curry...!!

[The-Engineer-That-Brews]

Naans came out well - and I even managed to get a bit of caramelisation around the pan ;-)

 

[Clint]

Looks great! Aim to get the caramelisation happening all round and across the bottom of the pan...but keep stirring it in and topping up with base sauce as you go.

 

[VW911]

How about this?

View attachment 49978

That looks like a proper Karai (The cooking vessel that some say "curry" is named after), So, Yes!
As others have said, once "seasoned", it should be spot-on!!!

 

[Clint]

My wok is 24 years old,steel and bible black.

 

[The-Engineer-That-Brews]

 

[grooves]

Decided our existing spices were probably getting a bit long in the tooth, so a trip to the Hatfield Rd to visit the Asian food stores - man those places are fantastic... I love seeing all the different types of unusual fruit and vegetables.

Anywhere there have fresh curry leaves?

 

[The-Engineer-That-Brews]

Um... I think they might have done - there's quite a few different little shops down there and I'd be reasonable hopeful that at least one had some...?

 

[Kit-brewer]

I have 2 works bought from a chinese supermarket in China town Manchester, in 1989 one cost £3.50 the other, a bigger one, £5
and they are both much better than anything else I have used.

 

[Clint]

Tonight it's chicken tikka dopiaza. The chicken marinade included some roast garlic puree which I made yesterday in the same pan as roast potatoes and lamb chops and lots of fresh mint off the allotment.
I've upped the chilli from a third to half teaspoon so it's a little spicy...this tastes absolutely spot on!

 

[The-Engineer-That-Brews]

Well I listened carefully to all the suggestions about the pan and the technique - and today I did the British-Indian restaurant style Lamb Rogan Josh from 'the Curry Guy Bible'

O... M... G... what a difference! It sounds trite, but I really was blown away by this thanks a million for all the advice

@TETB

 

[The-Engineer-That-Brews]

As @Clint said at the top post, there’s a bit of faff to get set up to do these BIR style curries with all the spice blends, making the base and pre-cooking the meat; but the depth of flavour you get is really something else

 

[Clint]

You are then set up for many curries. You can even freeze the pre cooked meat...put loads of oil in with it to stop it drying out.

 

[London]

Another tip is put chicken breast in your base for the last 20-30 mins of simmering and then you've got pre cooked chicken.

 

[Clint]

This...many years ago I worked with a chap who was originally a curry chef in Indian restaurants and he said they used to put whole chickens into the huge pot of base gravy.

 

[The-Engineer-That-Brews]

he said they used to put whole chickens into the huge pot of base gravy.

Hopefully they prepped them first...

 

[Clint]

I bet they took some keeping in the pan...bricks on the lid job!

 

[johnny108]

I bet they took some keeping in the pan...bricks on the lid job!

Just need one brick- tied to the feet. “Sleeps with the paneer” according to old curry house mafia custom.

 

[Rodcx500z]

Curry for tea tonight just made a small batch of base

 

[The-Engineer-That-Brews]

Curry for tea tonight just made a small batch of base View attachment 51848

Mmmmm.... can almost smell it from here

 

[Rodcx500z]

Just done a chicken madras for my lunch