Hi another thing I enjoy is making curry from scratch no jars here 
this is a Rogan josh we are having tonight
this is a Rogan josh we are having tonight 
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I had to google "rogan josh"(indian dishes are not so widespread here) and the answer was as yummy as your picture, Brian. -
Looks like I'm moving to Widnes!Comment
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The majority of ships I served on in the Merchant Navy had either Indian, or Bangladeshi crew, and one of the lunch menu items was always a curry. I've found that the only one I didn't like was fish curry! That meant that at least 6 days a week I had a curry lunch.The older ships had separate galleys ( gas oil fired! ) for officers & crew & if you were lucky, and on special occasions, you'd get invited to eat with the crew! - that was the real meal deal!! The cooks used to mix up their own curry powder - none of the vindaloo or madras variety ( I was told they were for westeners only ), but spicy. Fresh parathas, naan bread & condiments - all excellent.
In case you were wondering why separate galleys - it was a religious thing, the officers cook was a Christian & he would prepare Pork & other things that were forbidden to Hindus/Moslems, hence separate galleys.
DaveComment
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I enjoy cooking curries from scratch. I make alot from this book which includes curries from many places.
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Time to eat
BrianComment
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Looks good….love a good curry, but just had a home made lamb tagine myself……not made by me though, herself is a trained chef…..Comment
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Must be a Widnes thing. My Dad's from Widnes, and loves making his own. As yourself, all from scratch. I remember him
Making bases in bulk and stocking up the freezer. So much better than jar bought stuff.Comment
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WHEN you all are eating them curryies i think i'll stand upwind of you lol an you must have cast iron stomacke jen loves them curryies but no way for me they make me ill ughComment
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I used to have a colleague who defined curry as "what Asians eat instead of food"!
I'm not a big fan myself but I do like a mild curry occasionally.
PeteComment
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Ooh Curries!!!
Hi, I'm no Gordon 'Ramasamy' but do cook my own curries fusion style. Being a Eurasian, my curries are a mix of Indian, Ceylonese, Burmese, Malay and Chinese recipes and ingredients. The spiciness varies with the batch of chillies and the removal of the core and seeds. Curry powders aren't really hot, just flavourful. It's the chillies and peppers that hit the hot spot. Dried chillies are a surprise and disaster waiting to happen unless you get yours from a local Indian dry spice goods store where you can get special grades. You'll know the chillies are hot when your fingers heat up while cleaning and dicing them.
We Asians are crazy and can cry at the table and still go for more torture with second helpings.
Cheers,
WabbleComment
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