I would put the currys into an 80 deg oven at least 2 hours before serving - i put the rice in for about 45 mins : )

Hi ! I used e-book recipes for 4 of the 6 dishes. The Jalfrezi [ my personal favorite ] was my own version [ pretty similar to the e-book one though ] Foil containers [or plastic ones] coz it sits in the fridge after it's been cooked - this lot got served up two days later. I do have some nice karah...

It was enjoyed, thanks for all the nice comments ! Not too much work as I spread it over a few days - all I had to do was pop it all in the oven on feast day . The 'character' of the curry changes a bit after 2 days in the fridge, but it's a subtle difference from one straight from the pan.

B4 and after - was yummy : )

Here are the rest of them ......

Here are some shots from a two hour cooking session last sunday.............. They won't all fit so I'll put the rest on another post.

Hi Folks I'm cooking today so will post some fotos shortly. Cory, its designed for heavy duty spice grinding [ Kenwood state this ] The blades can be replaced easily if required but they are super heavy duty. The only caveat in the user manual is don't run it for over 3 minutes at a time. Ha Ha ! I ...

I found this pack of whole G M spices in one of our local "asian" food stores. It's called Pan's Asian Food ....... and it stocks just about everything for BIR curry cooking, and plenty of other stuff if you want to get into chinese/japanese / korean etc etc. The whole Dry Ginger may have ...