It’s what all the Indian restaurants use in 90% of all their curries. I make mine from 5kgs of chopped onions, 2 tins of tomatoes, half a cabbage, half red & green peppers, 1 carrot, 1 potato, 6 Tbsps of ginger garlic paste, 2 bunches of fresh coriander leaf, 100ml of veg oil, 1 carton of coconut milk, mix powder, mild curry powder, star anise, 6 dry red chillies. Water to cover. Boil n simmer until onions are falling apart. Remove whole spices and blend then water down to two pots. Should be the consistency of skimmed milk. That gives you around 10 litres, I generally use about 200 ml per curry. Freezes well. When cooked on a hot gas ring it caramelises around the edges which gives you that unmistakable British restaurant curry taste. You should try it mate, you won’t go back.
There will always be people that take the piss and if they aren’t doing the job adequately they should be given a warning as they would be if they weren’t doing enough being in the office every day but **** ever going back in on the days I know I’ll just be at my desk on Excel all day. For meeting customers, yeah cool I can see the value in schlepping to see them if it’s not the other end of the country. Harder to **** in the office too.
He's had warnings but has wormed his way in with senior management so we can't get agreement that he should be forced to come in (He constantly has 'internet issues' too). And you never flopped your cock out in a meeting? Not the man I thought you were.
Tbh it's leftovers I used a load of stuff that needed using and came up with that, sorta like jambalaya.
@Spurlock Keema aloo tonight I will be posting pics for your approval. Question, do you add peas? Lots of recipes seem to.
