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2012 Cooking Club Week 2b: Indian Resturant curries

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Comments

  • #252
    Wurly
    Closed Accounts Posts: 3,095 ✭✭✭Wurly


    Hey curry addict! Can you replace coconut oil with the coconut block? What are the differences between the two? Thanks.


  • #253
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Wurly wrote: »
    Hey curry addict! Can you replace coconut oil with the coconut block? What are the differences between the two? Thanks.

    they are very different afaik. coconut oil is oil extracted from coconut and used as a replacement for veg oil etc. coconut block is pressed coconut cream and used for its creamy coconut flavor.


  • #254
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Curry Addict wrote: »
    Here is the recipe for restaurant style Biryani sauce. Its supposed to be light-ish in flavor so it compliments the flavored rice without either overpowering the other.

    Biryani sauce

    2tbs oil
    2tbs finely diced onion
    0.66tsp salt
    1tbs ginger/garlic paste
    1tbs tomato paste
    1/2 tsp fenugreek/methi leaves
    1tbs curry masala
    0.25 tsp chilli powder
    1 Ladle of curry base
    1 chef spoon of precooked vegetables
    1/2 a tomato in wedges
    1 ladle of curry base
    1tbs fresh coriander

    add the oil, onion and salt to the pan, cook on a high heat for 1min then add the ginger/garlic and cook for a further 30secs.
    Add the tomato paste and cook out for 30secs.
    add the fenugreek, curry masala and chilli powder. stir in quickly then add 1 ladle of curry base. cook this down for about 90secs until the oils start to come out. add the precooked veg, tomato and then the 2nd ladle of base, cook for 90sec stir in the coriander and serve.

    HI Curryaddict - I'm just wondering about the precooked veg. What are these? I had a look through the thread, and can't find this info.

    In addition, I just wanted to say thanks a billion for all the recipes you have given us here so far. You are a true Boards legend!:)


  • #255
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    gerrybbadd wrote: »
    HI Curryaddict - I'm just wondering about the precooked veg. What are these? I had a look through the thread, and can't find this info.

    In addition, I just wanted to say thanks a billion for all the recipes you have given us here so far. You are a true Boards legend!:)

    hi gerry, precooked veg is a mix of veg like cauliflower, carrot, brocolli, spud, sweet peppers etc. its cooked the same way as the meats but for much shorter. its hard to gauge the cooking time as it depends on the thickness and size of the pieces etc.
    im glad you are getting a lot of of the recipes!


  • #256
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    I made the biryani this week so i took some pictures.


  • #257
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    last couple of pics


  • #258
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    Hey CA, I made chicken biryani again earlier this week for pot luck. I wanted to keep the chicken legs whole, so instead of pulling the chicken apart after being cooked, I transferred them to a pan and fried skin side down until crisp. Cooked the rice as normal, adding some sultanas too. Just before serving I scattered toasted cashew nuts and arranged the chicken legs on top.
    Guests absolutely loved it :-) Side curry didn't turn out the way I wanted it to (too much turmeric) but they didn't seem to notice. Thanks again!


  • #259
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Mrs Fox wrote: »
    Hey CA, I made chicken biryani again earlier this week for pot luck. I wanted to keep the chicken legs whole, so instead of pulling the chicken apart after being cooked, I transferred them to a pan and fried skin side down until crisp. Cooked the rice as normal, adding some sultanas too. Just before serving I scattered toasted cashew nuts and arranged the chicken legs on top.
    Guests absolutely loved it :-) Side curry didn't turn out the way I wanted it to (too much turmeric) but they didn't seem to notice. Thanks again!

    sounds lovely, sultanas and cashew nuts are a nice addition it must have been as good as eating cake :pac: its such a versatile dish you can put so many different slants on it.


  • #260
    dfbemt
    Registered Users, Registered Users 2 Posts: 1,398 ✭✭✭dfbemt


    Curry Addict

    Made a batch of ginger and garlic paste for the curry gravy and there is approx 2 - 3 tablespoons left over.

    How long should this keep for if stored in container in fridge or does it freeze?

    Have the curry gravy on the cooker as I type. Starving !!!

    Thanks for all the info.


  • #261
    frag420
    Registered Users, Registered Users 2 Posts: 6,158 ✭✭✭frag420


    anytime I have made curry paste I always make extra and freeze it, each about the size of a golf ball. Then whenever I want to make anther dish I leave it out to defrost in the fridge the night before. saves a lot of time.


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  • #262
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    dfbemt wrote: »
    Curry Addict

    Made a batch of ginger and garlic paste for the curry gravy and there is approx 2 - 3 tablespoons left over.

    How long should this keep for if stored in container in fridge or does it freeze?

    Have the curry gravy on the cooker as I type. Starving !!!

    Thanks for all the info.

    ginger/garlic paste will be good for a week in the fridge. it may go green, this is normal and its perfectly good to use.

    I hope your gravy works out well! gl make the curries...


  • #263
    Gbear
    Registered Users, Registered Users 2 Posts: 12,775 ✭✭✭✭Gbear


    Garlic won't stay good forever though, and can give you botulism. More relevant if you're keeping bits of salad dressing that can be forgotten at the back of the fridge.

    Made a very nice lamb Biryani last Sunday. Made a chana dal side dish to go with it. It was rather good. Nice one again CA.


  • #264
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Mrs Fox wrote: »
    Ehem, ehem! Cough up the recipe! :cool:

    Maybe you should open another thread, "2012 Cooking Club Week 2c: Other curries"


    A nice simple spicy curry with spuds and roti. When im in holland i enjoy this in surinamese snack bars, the wife makes it and its our current addiction!


    Surinamese Roti chicken Masala

    Ingredients:

    For the Roti:

    100 gr. Yellow split peas
    3 cloves of garlic
    1 scotch bonnet chili, seeds removed
    2 tsp. Ground cumin
    ¼ tsp. Salt
    ½ tsp. Freshly ground black pepper
    500 gr. Self raising flour
    4 – 5 tbsp. Vegetable oil

    For the chicken Masala:

    3 tbsp. Vegetable oil
    1 medium sized oninon, finely chopped
    3 cloves of garlic, finely chopped
    1 scotch bonnet chili, finely chopped
    2 tbsp. Curry djawa powder (a sweet curry powder)
    8 chicken tighs
    6 medium sized rooster potatoes, quartered and parboiled
    1 tbsp. Tomato puree
    Handful of frozen green beans, chopped up

    Method:

    Wash the yellow split peas and put in a saucepan with enough water to cover them. Bring to the boil and simmer for 30 minutes. Drain the peas. Add the garlic, chili, cumin, salt and pepper and puree in a blender.

    Heat the oil for the masala in a deep (cast iron) pot, fry the onion, garlic and chili gently for 3 minutes. Stir in the curry powder. Add the chicken tighs and 500 ml. Water. Bring to the boil and let simmer for 1,5 hrs. Take the chicken out of the pot.
    Add some salt, potatoes, tomato puree and the beans to the cooking juices. Let this simmer whilst you take the meat of the tighs. Add the meat back into the pot, simmer for another 15 minutes on a very low heat.

    While the curry is simmering away make the roti’s.
    Put the flour in a bowl, add 300 ml. Water. Knead into a firm dough.

    Shape balls of dough into the shape of an egg, with your thumb, pinch a hole, add 1 tbsp. Of the pea mixture into the hole. Fold the dough around the whole.
    Let the filled balls rest for 15 minutes.
    Roll the balls, with a rolling pin, into small pancakes.
    Fry the roti’s in a very hot pan for 3 minutes each side.


  • #265
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    Another one to try from the master.
    Just one thing. Can I make up my own djawa curry powder mix?


  • #266
    gg2
    Registered Users, Registered Users 2 Posts: 1,082 ✭✭✭gg2


    Looking for a VERY simple curry recipe for 2 people. Must be very simple as I'm cooking it in my OH's and all thats there for me to work with is 2 saucepans, a frying pan and a couple of knives. His oven can be fairly contrary too so if anyone has one that only requires 2 hobs, that would be fab :-)


  • #267
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    jimfinoc wrote: »
    Another one to try from the master.
    Just one thing. Can I make up my own djawa curry powder mix?



    Curry Powder djawa
    ¼ cup black pepper
    ¼ cup cardamom powder
    ½ cup coriander powder
    ½ cup cumin powder
    1 tbsp. Cinnamon powder
    1 tbsp. turmeric
    Just mix it all together and store in a jar with airtight lid.


  • #268
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    gg2 wrote: »
    Looking for a VERY simple curry recipe for 2 people. Must be very simple as I'm cooking it in my OH's and all thats there for me to work with is 2 saucepans, a frying pan and a couple of knives. His oven can be fairly contrary too so if anyone has one that only requires 2 hobs, that would be fab :-)

    check this one out, its very simple and a killer curry!
    http://www.boards.ie/vbulletin/showthread.php?p=70514056


  • #269
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Curry Addict, I finally got around to making the Biryani and gravy over the weekend. Holy sh#tballs was it good! I had another dose of it today, even better again. A million thanks to you!


  • #270
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    i'm glad you enjoyed Gerry!


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  • #271
    dfbemt
    Registered Users, Registered Users 2 Posts: 1,398 ✭✭✭dfbemt


    Made everything as per instructions - Had a Rogan Josh and Korma over the weekend. Absolutely gorgeous. What I found most interesting was that even though everything is combined you can taste the individual flavours of the various spices. You can definitely taste that everything is freshly made.

    Lovely food and easy to follow. These will become our regular Friday night 'kids gone to bed, Mam and Dad time' dinners.

    Thanks CA


  • #272
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Hi Curry Addict

    I enjoy the flavours of Indian food but the amount of oil always puts me off, I hate that film of grease on top of Indian dishes. Just wondering if I were to make your curry base with a big reduction in the amount of oil would it still work ok? What's the miminum amount of oil I could get away with do you think?

    Thank you!


  • #273
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    homemadecider wrote: »
    Hi Curry Addict

    I enjoy the flavours of Indian food but the amount of oil always puts me off, I hate that film of grease on top of Indian dishes. Just wondering if I were to make your curry base with a big reduction in the amount of oil would it still work ok? What's the miminum amount of oil I could get away with do you think?

    Thank you!

    I agree, its shameful tbh. not just the amount of oil but the quality in general of 90% of the indians in my area has fallen badly in recent years.

    i posted an updated curry base (p14 of this tread) with the oil reduced to the bare minimum 0.003%. When making the individual curries you can get away with 2 tbs of oil to start so oil content isn't an issue in these recipes and the flavour doesn't suffer! so i think you can make them in full confidence that they are very healthy. Note, the korma and the tikka masala are a bit indulgent thought but the rest are grand.....


  • #274
    Dubl07
    Registered Users, Registered Users 2 Posts: 1,801 ✭✭✭Dubl07


    homemadecider wrote: »
    Hi Curry Addict

    I enjoy the flavours of Indian food but the amount of oil always puts me off, I hate that film of grease on top of Indian dishes. Just wondering if I were to make your curry base with a big reduction in the amount of oil would it still work ok? What's the miminum amount of oil I could get away with do you think?

    Thank you!

    I agree that too much oil is off-putting but recent research is showing just how many nutrients need oil or fats to have optimum absorption in digestion. Our generation has been brainwashed with hype that fats are bad. The backlash is beginning. Spinach for example is much better for a body when prepared or dressed with butter oil like ghee rather than simply steamed.


  • #275
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    We are looking for dips that we have with poppadoms before our main course. My wife makes up a few different ones but it would be nice to try something different.


  • #276
    Overflow
    Registered Users, Registered Users 2 Posts: 1,266 ✭✭✭Overflow


    In your original curry gravy recipe, how much curry gravy does this recipe make ? Or how many ladles ?

    Thanks


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  • #277
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Overflow wrote: »
    In your original curry gravy recipe, how much curry gravy does this recipe make ? Or how many ladles ?

    Thanks

    i'm guessing as its a year and a half since ive made it and i usually made a double portion. I think it should yield 3.5 liters of base.

    the current version yields approx 6-6.5 liters.


  • #278
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    jimfinoc wrote: »
    We are looking for dips that we have with poppadoms before our main course. My wife makes up a few different ones but it would be nice to try something different.


    I don't have any on hand. its a long time since we made them! id suggest books from atul kochhar or vivek singh for good recipes.


  • #279
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    I am looking forward to trying this at the weekend.
    From time to time Aldi and Lidl do bags of onions for very reasonable prices so that would be a good time to start making bases and freezing.
    I looked through the whole thread but didn't see a recipe for onion bhaji, has anyone chanced it at all?


  • #280
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    irishproduce wrote: »
    I looked through the whole thread but didn't see a recipe for onion bhaji, has anyone chanced it at all?

    There's a recipe in post #7 in this thread: http://www.boards.ie/vbulletin/showthread.php?p=79205512

    Edit: there's one here too http://www.boards.ie/vbulletin/showthread.php?p=87254676


  • #281
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    irishproduce wrote: »
    I am looking forward to trying this at the weekend.
    From time to time Aldi and Lidl do bags of onions for very reasonable prices so that would be a good time to start making bases and freezing.
    I looked through the whole thread but didn't see a recipe for onion bhaji, has anyone chanced it at all?

    Hi Irishproduce, make sure you use the recipe in post #202 for the base as its updated and better than the original! It takes a few hours of cooking time so its something that you just tip along slowly, perfect for a lazy afternoon. good luck with it and let us know how u get on.


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  • #282
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Curry Addict wrote: »
    Hi Irishproduce, make sure you use the recipe in post #202 for the base as its updated and better than the original! It takes a few hours of cooking time so its something that you just tip along slowly, perfect for a lazy afternoon. good luck with it and let us know how u get on.

    Do you want me to edit your first post to include a link to post #202?


  • #283
    PigeonPie
    Registered Users Posts: 83 ✭✭PigeonPie


    Just read through this whole thread, curry addict you are amazing! I am soooo excited to try out your recipes. Thanks for taking the time to put up all those fab recipes :)


  • #284
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    BaZmO* wrote: »
    Do you want me to edit your first post to include a link to post #202?

    great idea BaZmo please do :pac:


  • #285
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Curry Addict wrote: »
    great idea BaZmo please do :pac:

    Done!


  • #286
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    Curry Addict wrote: »
    Hi Irishproduce, make sure you use the recipe in post #202 for the base as its updated and better than the original! It takes a few hours of cooking time so its something that you just tip along slowly, perfect for a lazy afternoon. good luck with it and let us know how u get on.

    I printed it today at work. Another poster provided a word doc with your recipes and as i kept reading i came across the healthier version so stuck it onto the back of the print out :D


  • #287
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    Curry addict, maybe a silly question.
    Can i just halve the recipe for the curry base?
    7 litres of base seems like a huge amount for just my wife and I.
    If I halve every part of the recipe, I don't halve the cooking time do I?


  • #288
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    irishproduce wrote: »
    Curry addict, maybe a silly question.
    Can i just halve the recipe for the curry base?
    7 litres of base seems like a huge amount for just my wife and I.
    If I halve every part of the recipe, I don't halve the cooking time do I?

    after you make your first 2 curries you will have enough for about 10 curries each left which is a good yield for the time spent. I would recommend not halving it but if you do, the base will work fine with half the ingredients. The cooking time remains the same though.
    For freezing I use freezer bags and put 6 ladles of base in each, for 2 portions at a time.


  • #289
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    Ok, thanks.
    I am starting tonight. Hoping to have the whole lot done between hours of 7 - 11 this evening.

    Here is my shopping list which covers just about everything in your guide. Hopefully I can find everything now. My wife is going to kill me if she sees the receipt but hopefully she will be impressed with the food. She isn't as mad into indian food as me but she has a serious penchant for Sagwala which I will have a go off eventually.

    Ginger
    Garlic
    Ground coriander
    Ground cumin
    Ground turmeric
    Garam masala
    Curry powder
    Fresh coriander
    Bay leaves
    Cinnamon sticks
    Star anise
    Cumin seeds
    Cloves
    Fenugreek leaves
    Chilli powder
    Green chillis
    Creamed coconut
    Ground almonds
    deggi mirch/ Kashmiri chilli
    Mace/ Javitri/ جاوتری/ जावित्री
    Cardamom
    Cardamom powder

    Carrot
    Onions
    Cream
    Vegetable oil
    Green pepper
    Plum tomatoes
    Natural yogurt


  • #290
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    if there is an asian shop in your area, thats the place to go, you will get best value there. You will have a lot left over so make sure you keep all your spices fresh as you will need them for next time!


  • #291
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Curry Addict wrote: »
    if there is an asian shop in your area, thats the place to go, you will get best value there. You will have a lot left over so make sure you keep all your spices fresh as you will need them for next time!

    Yeah, don't buy all that stuff in the likes of Tesco, it'll cost a fortune.


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  • #292
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    When you say Asian, are you referring to a Chinese type shop or halal Arabic type place?
    I am in Limerick and we have two halal Bangladeshi owned places, one Afghanistan owned place and we also have a Chinese supermarket. I could go into them all and tick off as I go I suppose but for speed, it would handy to know what is going to be in each place.


  • #293
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    irishproduce wrote: »
    When you say Asian, are you referring to a Chinese type shop or halal Arabic type place?
    I am in Limerick and we have two halal Bangladeshi owned places, one Afghanistan owned place and we also have a Chinese supermarket. I could go into them all and tick off as I go I suppose but for speed, it would handy to know what is going to be in each place.

    the Bangladeshi shops should have all of it!


  • #294
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    Curry Addict wrote: »
    the Bangladeshi shops should have all of it!

    Hi, in your opinion, what is the best way to store dry spices?
    Airtight container in fridge?


  • #295
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    eisenberg1 wrote: »
    Hi, in your opinion, what is the best way to store dry spices?
    Airtight container in fridge?

    I posted a pic of my setup in this tread somewhere :) Airtight kilner jars is a good option but you would need a big fridge!


  • #296
    iwantmydinner
    Registered Users Posts: 3,246 ✭✭✭iwantmydinner


    irishproduce wrote: »
    Ok, thanks.
    I am starting tonight. Hoping to have the whole lot done between hours of 7 - 11 this evening.

    Here is my shopping list which covers just about everything in your guide. Hopefully I can find everything now. My wife is going to kill me if she sees the receipt but hopefully she will be impressed with the food. She isn't as mad into indian food as me but she has a serious penchant for Sagwala which I will have a go off eventually.

    Ginger
    Garlic
    Ground coriander
    Ground cumin
    Ground turmeric
    Garam masala
    Curry powder
    Fresh coriander
    Bay leaves
    Cinnamon sticks
    Star anise
    Cumin seeds
    Cloves
    Fenugreek leaves
    Chilli powder
    Green chillis
    Creamed coconut
    Ground almonds
    deggi mirch/ Kashmiri chilli
    Mace/ Javitri/ جاوتری/ जावित्री
    Cardamom
    Cardamom powder

    Carrot
    Onions
    Cream
    Vegetable oil
    Green pepper
    Plum tomatoes
    Natural yogurt

    Amazing post - I think I''ll take the plunge and get these while I'm in Dublin for the weekend! Will be visiting my recently-returned-from-SE Asia-friend and her Persian fiancé so they can help me in the Asian shops :)

    Can't wait to finally try your recipes, CA!


  • #297
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    Curry Addict wrote: »
    I posted a pic of my setup in this tread somewhere :) Airtight kilner jars is a good option but you would need a big fridge!


    Ok, cheers. .....................great job by the way.


  • #298
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Hi CurryAddict,

    firstly, an amazing series of posts - thank you :)

    Regarding the improved method for making the paste you mention

    "The onions are then slow cooked on minimum heat for 2.5 hours"

    Is this something that could be done in a slow cooker?

    Thanks,
    Loire.


  • #299
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    Loire wrote: »
    Hi CurryAddict,

    firstly, an amazing series of posts - thank you :)

    Regarding the improved method for making the paste you mention

    "The onions are then slow cooked on minimum heat for 2.5 hours"

    Is this something that could be done in a slow cooker?

    Thanks,
    Loire.

    Hi Loire, thanks for your kind comments. I have never used a slow cooker but i would imagine a slow cooker would be perfect for this as the slow reduced heat is whats required to draw the particular flavour from the onions. If you try it, you should start to smell an unmistakeable acidic type smell after a couple of hours.


  • #300
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Curry Addict wrote: »
    Hi Loire, thanks for your kind comments. I have never used a slow cooker but i would imagine a slow cooker would be perfect for this as the slow reduced heat is whats required to draw the particular flavour from the onions. If you try it, you should start to smell an unmistakeable acidic type smell after a couple of hours.

    Thankyou kindly!
    Loire.


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  • #301
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,827 ✭✭✭irishproduce


    Wow. That was some dinner tonight! Rogan josh and a korma! Lovely stuff :)


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