Thanks SS and Livo, I am very much looking forward to making this now.

Going to do the base today and curry on Saturday.

I will feedback with my results

I am considering trying this base as an alternative to JB`s curry base recipe.

Can this curry base be used as a standard base for any curry recipe or is it just recommended for Balti`s?

Thanks in advance

The missing ingredient is a chicken carcass, they don't do it now for vegetarian and vegan recipes

I am looking to change my spice mix from Abdul just for a change. What would you recommend

Thanks in advance

very interesting, the final product looked excellent. thanks Chris

Made it yesterday with a kilo of lamb chops, absolutley stunning.

Regards

Alan

Chris,

I made  the staff curry tonight and have got to say, i will be making this again and again. The only difference i made was using chicken breast( Mrs Moony to blame for that one, i much prefer chicken on the bone),used 10 green finger chillies roughly chopped rather than the bullet chillies and used the Abdul spice mix.

It was quite a long process with the onions in the beginning and a new method of cooking for me but got to say it was well worth it

The dish had a natural sweetness and the hard spices in the beginning plays a huge part in the final dish.

It has got me thinking why, many base recipes don't use the hard spices in the initial cook before the blending stage (we could be missing something there). something i am going to add to mine in the future.

Thanks for the recipe and the video, i am starting to think method is just as important as the spices.

Regards,

Moony

Quote from: chewytikka on May 11, 2013, 03:08 PM
Crikey does everybody eat out of a carton? :

I agree Phil, as there are dishes on a menu, which are not sold as take out, which is why I posted the Salmon. photo taken in Restaurant.

Be pretty boring, which it is, if this forum was just about making Garabi and basic curries, over and over and over again.

I think it should be a step up, obviously because I'm involved in Restaurants, you get to know the difference between TA

A TA is much easier as there's no assembly or care in presentation, when the dish is aimed at a carton.

There's a huge amount of Cheffing skills, missing in your usual TA Chef, and when a restaurant is looking for
a new Curry Chef lots of TA cooks apply, but I've seen a lot fail to trade up and there's no second chance, as it's
the restaurants reputation at stake.

Keeping with Restaurant Fayre, here's another, Staff Curry (Murgh)

Bengali, Tyne and Wear



cheers Chewy

Any chance of the staff curry recipe chewy, it looks amazing.

Big Keith,

I am from the Boro myself. I couldnt agree more with the reccomendation of namastes. I have also been singing the praises of this restraunt for the quality of the food.

It is a massive shame that it does not get more custom.

well worth a visit if anyone is ever in the boro.

Alan

Great stuff chewy,

I have been using your base for a year now, with excellent results. I look forward to trying this one it looks right up my street.

Cheers

Alan