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Messages - Blondie

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Madras / Re: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!)

« on: April 04, 2007, 12:12 PM »

Hi Debbie63,

The 6 tsp of Chili isn't that much when you consider that the recipe is to serve 4. As you can see that only means 1 1/2 tsp per portion. that doesn't seem much to me as I put 1 tsp of chili powder and fresh chilli's in to my Vindaloo, which I don't think is as hot as my local's Vindaloo.

Cheers.

Blondie

Lets Talk Curry / Re: Recipes. 10 year curry etc

« on: January 25, 2007, 09:23 AM »

Hi Andy,

Dhansak as already requested above also Rhogan and if / when you get around to vegetable side dishes / starters - Tarka Dhal / Dhal soup and Mushroom Bhaji please.

I know you have a lot to do so I will be patient.

Brilliant posts, keep up the good work

Thanks Andy,

Blondie

Lets Talk Curry / Re: Lets Carry on- 10 years curry house experience

« on: January 20, 2007, 06:19 PM »

Brilliant Andy,

Good to see you back, and many thanks to you and the people you work with / for.

Cheers,

Blondie

Lets Talk Curry / Re: 10 years curry house experience

« on: January 03, 2007, 02:04 PM »

Hi Andy,

Looking forward to your postings of REAL BIR recipes,

Cheers,

Blondie

Lets Talk Curry / Re: curry kits

« on: December 28, 2006, 01:53 PM »

Hi All,

I bought one of these kits about 7 or 8 months ago. I actually spoke to the guy on the phone before I bought it and he assured me that the guide / cooking instructions were actually written by a working restaurant / take away chef. He was very helpfull and offered to answer any questions that I had before I committed to buy.

I made the base sauce and wasn't very impressed, but some bases are nothing special on their own, so I made the Madras. In my opinion it was pretty bad (containing 3 Tbs of lemon juice for 2-3 servings) that's what it tasted of. By the way, I don't know about anyone else here, but I have never had a Madras that even hints a taste of lemon.

I sent an email to them, as they said I should if I had any problems, saying that I thought the Madras was pretty bad and should there be so much lemon juice......... NO REPLY. I emailed again........NO REPLY.

After reading the above post from Curryholic, maybe I should try a different recipe from the 8 curries in the booklet.

Cheers All,

Blondie

BIR Main Dishes Chat / Re: Vindaloo at home

« on: December 24, 2006, 12:18 PM »

Hi Haldi,

Have you made any of the base sauces on this site and if so which of them (if any) did your bought base sauce come closest to?

Cheers,

Blondie

British Indian Restaurant Recipe Requests / Re: onion bhaji's

« on: November 30, 2006, 07:54 AM »

I think this is your BIR onion Bhaji recipe C.P.

http://www.curry-recipes.co.uk/curry/index.php?topic=1334.msg11866#msg11866

or could it be

http://www.curry-recipes.co.uk/curry/index.php?topic=1303.msg11550#msg11550

Cheers,

Blondie

Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: September 15, 2006, 07:19 AM »

Hi all,

I tried this recipe as is Tuesday / Wednesday.

The best without a doubt,

Cheers all,

Blondie

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce

« on: August 31, 2006, 10:30 PM »

Hi Buzz,

Thanks for that, we have a massive Tesco extra less than a mile away, I will have a look next time I am there.

Cheers,

Blondie

Lets Talk Curry / Re: indian ingredients in grocery stores

« on: August 31, 2006, 10:27 PM »

Hi All,

I don't know if this is only at my local ASDA, but they are doing the Patak's Creamed coconut (200g) for 50p. And I don't know if anyone else has seen them yet, the 200g is now split into 4 individually sealed 50g sachets. At this price and with the convenience of the individual sachets, it may well be worth stocking up. The best before date on what I bought this week is 24-04-2008.

Cheers,

Blondie

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