Good suggestion Lozman!

Good luck Al. I'm won over to the big batch curry cook these days, instead of cooking "to order" each night. It's just so much more time / energy efficient and convenient to preload your freezer with curries and simply defrost when needed.

Ah nice, one. I'm averaging just two a week at the moment but I go through phases where I'm more addicted

How many curries do you get thru snoopy? You always seem to be cooking bases!

I have one but haven't used it often, as the hassle of rescuing it from a cupboard and setting it up, then washing the thing afterwards has never seemed as appealing as the far simpler approach of just marinating stuff for a normal time period in the fridge. I've also never done a proper back-to-bac...

Looks great! I've more or less given up on making prawn curries because the super market king prawns (even the "extra large" ones) seem tiny and get lost in a curry sauce. Maybe if I was willing to spend the big bucks and go to a proper fishmongers I might get something worthy of the "...

Can you seal wine bottles this way?

That's some top quality food there ZC. Bet you were tired out afterwards! Which bhaji recipe did you use?

Lovely looking food there frank!

Nice looking bhajis there Frank. You have the balance right between the onion strands and the coating IMHO. some bhajis I see are smooth like tennis balls and my own (bhajis, not balls) are sometimes a bit too stringy.

Sterling effort there, you must be knackered! All looks spot on so hats off to you

Looks great gc, but is that all that remains of your taste tester?

Splendid looking meal there uc!

Looking good there gc. Nice consistency and the right colour, hope it tasted the biz

Great looking food there

Interesting link goncalo but I can't persuade myself to attribute any more credibility to the people who've answered that question that I would to anyone posting on any forum (including me!). In other words, who knows if they're right or not.

I agree the proportions of water and oil must play a role, and thus evaporation has a part to play but my feeling is it's a secondary effect. Oil rising is fairly widely taken to be an indicator of a dish being cooked so you're challenging conventional wisdom Cory. I still think conventional wisdom ...

Well it was a perfectly nice curry but nothing about it was spectacular. Fairly spicy without being hot, so I had the impression there was plenty of mix powder and maybe Balti paste but not much chilli. Plenty of peppers and tomatoes provided a fairly fresh taste. Versus my home cooked curries, hard...

Haha, the naga korma is a rare beast indeed. Wonder if there's any BIR offering this anywhere? Doubtful but you can never say never

I don't think oil separation which denotes a dish being fully cooked has anything to do with evaporation of the water content. If that were the case oil separation would occur only depending on the initial level of dilution of the base and the oil content and would therefore say nothing about whethe...