Worst food in the world. Poorest hygiene ever

'Good' curries are not about heat and chilli, although a decent amount of chilli is essential, I would be interested in your recipe for Mango Chutney (the ingredients and process) as that is a wonderful finish to many Indian dishes, I add about two heaped tablespoons to the end of a Kashmiri Chicken batch which adds a lot of flavour.

We buy that every week when we shop, it's great.

I am fond of Pinakbet.

Chicken curry




Beef and Mushroom



Just had the Beef and Mushroom and it's about twenty minutes later and I can still taste the flavours

Both are fully home made both are very low fat, the chicken dish is served with the wrong rice it's Thai Jasmine but it was good the beef was served with Basmati but deliberately over watered a bit and cooked slightly longer.

Rice portions are 140 grams cooked, I make everything in batches and I measure and freeze the rice portions, in the Phils there would be no point in freezing rice because it is so ubiquitous but I live alone in the UK and cooking for one is not easy to do well nor is it cheap.

The beef dish was 500 grams of cubed beef £4 from Morrisons , big tub of chestnut mushrooms £1, onions probably about 20p spices and olive oil probably about 30p total, result 6 meals at about 75 pence a meal add the rice and you can add 10 pence to that, so maybe about 55 peso per meal, no doubt I could have done it cheaper in the Phils but not a lot cheaper these days.

I prefer to make from scratch because I do it in batches, but I will freeze stock from more conventional stews and so on. edit: and sometimes use the stock in a curry later.

I do freeze my ingredients now because I used to waste so much.

The greens in bags are Spring Onion for Chinese Chicken Fried rice, the pots contain red and green chilli crushed garlic and chopped ginger the bigger Satco containers are either finished meals or stock or chopped or sliced chicken or beef.

My problem was always that I am lazy and often put off cooking this way I bring out what I need in terms of meat then use the frozen ingredients directly, it's almost the same as a freshly made sauce.

I find that maturing the whole cooked dish is better than maturing just the sauce, a curry in the freezer will develop more flavour the longer you keep it there up to about a month.

I never throw away or waste onions now or ginger or anything else and I buy less.

I also hate chopping onion be it sliced, roughly chopped or finely chopped but when I am in the mood I do all of these in bulk and freeze the result for later use, it's great.

I've got about 20 full meals frozen at the moment so cooking time is coming again soon, I've been known to build it up to as many as 70 pre cooked meals in my two freezers.

I do normal British stews as well as Chinese and Indian dishes, I also eat fish and I also do many simple steamed dishes which are very very tasty and very very low fat.

At the moment I am reviewing how I store the meals I am thinking of bagging up rather than using Satco containers as 50% of the volume is wasted when you half fill a Satco 500ml container and the containers are expensive and a pain to clean for reuse, I get about 5 or 6 uses out of each container at about 8 quid for 50 containers.

If I use bags instead of containers I will use less plastic have less cleaning and it should be much cheaper and I will make more efficient use of my freezer which works best when it is full.

Steamed dishes are really the best but non stop they get boring.

I adjust my basic Masala per dish but what you are doing is exactly what is done in every high street curry house, they work from a base sauce although they sell too much of it to ever freeze it

The base sauce is the trade secret of every curry house, I wish I knew how the Raja in the Old Sneddon in Paisley made theirs one of the best curry houses in the world as far as I was concerned I got to know the family quite well and did some family photography for them back in the day, they had a great business there.

No Mike, not sure it would work in my case but I will take a look into it as it would be a good idea, no oxidation of the frozen items at all.

I am passing though Singapore on December the 8th but sadly will be confined to the airport

Looks really nice, I wonder if they can deliver to me time for some hypersonic aircraft

Seriously it does look really good, the Raja in Paisley was the first Indian restaurant in the town and as such it was pretty authentic they hadn't revised the menu to cater for Scottish tastes and it was still pretty authentic in the late 1970s but by no means was it really the best curry house in the world it was just the best we had and it was way better than what we have now in the UK, even in Scotland where the restaurants took a lot longer to degenerate to the current common British curry flavour.

That thing I made and pictured tastes much more like something from the Raja in 1976 than it does like generic British restaurant curry in 2019.

This is the Banana Leaf's website, please deliver to me because I will probably not be able to visit in person until I am 69 years old

I'm surprised the software didn't truncate it