1] Does it taste/work better than just putting things in a tub or a normal bag? 2] If it does work better, do you know why this might be? I.e is the exclusion of air something to do with it? 3] Or, is it just neater? Or, is it because you sous vide your meat or for some other reason? I'm always inte...

GB, Spam is a revered and special occasion delicacy in some countries, especially South Korea. I can see their point as I rate Spam up there with high-class salamis or hams in terms of flavour. I wonder if my infamous Gammon Vindaloo could be adapted for Spam?

Tried it again tonight and this time didn't peel the potatoes but halved and par-boiled then. The skins slid off the potatoes whilst eating them but I don't mind that. Didn't have any red pepper so used a couple handfuls cherry tomatoes that were beginning to go a bit soft and reduced the amount of ...

Cracking photo - are those potatoes unpeeled? Does it make any difference, I wonder?

I note the traditional cooking range but also the up-to-date items (two electric pressure cookers in the background).

Into the second half of the month and the score (if we're keeping scores) seems to be 10 testers so far and with favourable comments: steveparadox (obviously) ScotchBonnet (try before you buy and I'll be making it again) Chickenboona (nice picture, loads of coriander) andrw (a very nice picture - yo...

Too much chat, not enough chaat. Good to see that some members have tried this but, to date, only six have admitted it: steveparadox (obviously) ScotchBonnet (try before you buy) Chickenboona (nice picture, loads of coriander) andrw (a very nice picture - you can almost taste the sauce sticking to t...

Could you clarify the quantity of base gravy? I used 1.25 ladles where my ladle is 90ml giving about 110ml and it seemed about right for me at any rate.

Certainly looks good. Small pieces of meat or large pan?

I am honoured to have been asked to choose this months Curry Club recipe (November 2016). I note that there have been many fine recipes over the past 12 months and the majority of them are chicken curries of one form or another. I feel that it is time that we focus on a different main ingredient and...

To get the seeds spattering, try heating the pan and then adding about a third of the oil and let it shimmer before adding the seeds. Once the seeds start to pop then add the rest of the oil, the pastes etc.

As October bows out, thanks again for a great recipe. Made it again tonight and the only thing I did different was to scale it up for two and add a chopped red pepper (I figured if Red is good ten Redder is better). Tasty.

This was yummy and will be made again. Thanks to rsaha for the recipe and to BI for proposing it as Curry of the Month, Number 2 son has asked for the recipe. Not sure quite what he'll do with it, however, as his most daring culinary adventure to date has been Nutella on toast (to be fair to him, he...

I'm making this now to be heated up later. It's certainly a multi-sense experience. First impressions are good as the smell of the panch phoren hits you. Then the seeds start a-poppin'. Then the glorious garlic and ginger kicks in and the whole street knows it's curry night. Now for the colour - as ...

Personally, I like ground fenugreek in a base gravy and in a mix and have been told that my mix powder contains a lot of it but it doesn't give the same flavour as those lovely crumbled leaves (kasuri methi) so more ground fenugreek isn't better. Curry leaves, though, do have a very pleasant taste a...

Adding ground fenugreek risks making it a bit bitter. Curry leaves aren't the same as methi but I like the taste of them and if I were you I'd add a few of those. Another thing worth thinking about would be to substitute any sugar in the recipe with maple syrup since it shares a few aromatic compoun...

GB, my chilli-head son is away partying on a Greek Island so I won't be doing a hot curry this week (two weeks running I did my chicken Vindaloo) but my other son appreciates a less hot but still flavoursome curry so will likely make your recipe angina this coming week. 1 tsp all-purpose seasoning s...

Before I knew better I thought that the little leaves in a curry that tasted and smelled like - well - like a curry were actually curry leaves but now I know better and I always have a box of East End kasuri methi in the spice drawer. Yes, I always stick it in my madras (remembering to crumble it an...

Thank you for your (daughter's) appreciation, smeghead. I'm trying to decide between this or a chicken vindaloo for tomorrow night's dinner.

That's "Rajma", dear boy - Hindi for "beans". "Ramja" is (apparently) the Portuguese word for "grit" - my dish is not supposed to be gritty