Curry pastes.

RocknRollDave

Personally, I find the pastes on their own a little disappointing - we usually top them up with a load of coconut milk don't worry if you don't like coconut, it doesn't taste of coconut, it just adds a creaminess. Or, I guess, you could use cream, which I believe has a certain creaminess to it too.

RocknRollDave

TheMarlin said:

I'm defrosting some for a chicken Madras to feed 25 on Saturday, plus making a Thai red curry (salmon and King prawn).  Also makeing, starters, vegetable pakoras, onion bhajis, and naan breads.

Marlin

*drooooool*

What time do you want us there...?

Sambostar

Get some fake ID made up and head down your local Bangledeshi restaurant on a week night and observe how they make their bases.  If they are pre made, quizz them about the ingredients, as you need to know because you are from the environmental health.

VimFuego

badlydrawnbanjo said:

This is a great curry to make at home
http://i1150.photobucket.com/albums/o605/banjo74/9B9B64B9-91C2-4CE7-8DC5-C7CA5727A5EC_zpst9pvyhcc.png

just made this, utterly fantastic. recipe listed was a bit oil heavy, I had to spoon some out at the end of the cook, so next time will use a bit less. But a fantastic and easy curry.

chillidoggy

I've just got a lamb jalfrezi on the stove, but will save that one for next week. If it's a Hairy Biker recipe it must be good.

breakstuff

Mmmmm think I might try that one too.

Wonder if it'll work with lamb rather than beef.

VimFuego

I was tempted to try it with mutton, but the butcher didn't have any in today.