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This is a link post Curries? I made this!
I shit 'em.

https://www.youtube.com/watch?v=bbCGaq2afgo
(835Rocks, Fri 12 May 2017, 22:58, , Reply)
This is a normal post I cooked a curry from scratch once and it took fucking ages.
Does this quick version taste authentic? Presume the full recipes are on your website.
 (I helped save b3ta! Fray Brentos *mega-belms*, Sat 13 May 2017, 9:32, , Reply)
This is a normal post Getting a curry good takes time, but it's worth it.

(I helped save b3ta! Fadgebadger (1 like), Sat 13 May 2017, 9:49, , Reply)
This is a normal post I don't do recipes for anything - not an organised sort or person.
And this took about 40 minutes.

Different spices develop differently over cooking time. You knock up a belter of a fresh zingy curry in 15 minutes no problem, just avoid seeds unless you want it to feel like muesli in the mouth :-)
 (835Rocks, Sat 13 May 2017, 13:07, , Reply)
This is a normal post *clicky* for dinner inspiration for tonight
I think I've got a ghost chilli in the freezer somewhere...


edit: overdid it as expected. RIP my anus.
 (I helped save b3ta! admiral crunch holds the newsreader's nose squarely, Sat 13 May 2017, 14:12, , Reply)
This is a normal post
Dry fry seeds. The powdered spices are not usually used like this and go into a base later on.

I'm used to frying curry powder and water paste in oil for a nyonyan chicken dish.

I'm not convinced by your methods here, however.

I do like the format and editing though. Engaging and on point.
 (I helped save b3ta! colmcq2, Sat 13 May 2017, 15:28, , Reply)
This is a normal post a chana masala of about that size should have about a tsp of turmeric and cumin each
presumably he needs so much because he's burning the fuck out of all the spices by dry roasting them, so they don't taste of anything

and why would you use (/waste) olive oil in a curry?
 (meepmeep is, Sat 13 May 2017, 15:39, , Reply)
This is a normal post Nothing burnt here
And everyone cleared their plates. As I said on the last vid, these techniques were imparted by my Gujarati mother-in-law, and there are of course a million ways to make curries. I'm not a chef, I just cook for my family and they all seem to like it - even the brown ones. :-)
 (835Rocks, Sat 13 May 2017, 18:06, , Reply)
This is a normal post Also, I use Olive Oil for everything unless
there's a good reason not to (flavour or smoke point). Lots of people are surprised to see it in curries, but I assure you it works really nicely.

Also, it's the elixir of eternal life, so there's that.
 (835Rocks, Sat 13 May 2017, 18:09, , Reply)