Interesting point, Bobby...No -  indeed it was actually one quite large batch in a single wok-style frying pan, absolutely full to the brim.  And it was a last minute decision to add the garam masala (East End, by the way...) based on tasting. 

So you could well be right, and I may have only just got away with it...

The saag aloo, on the other hand was a much smaller quantity - perhaps only slightly more than a standard take-away sized portion (it was after all intended only as a side dish), and that didn't require any last minute modification.

As I've still got approx half a gallon (!) of the base sauce left (now frozen) another shot will be in order very soon, this time when we don't have guests coming.

So thanks for the tip!

Cheers

Dave

Hi
Just a quick posting to say that I've had a fantastic result making Chicken Tikka Jalfrezi using this Saffron Base with Ast's Jalfrezi recipe.  Both recipes followed to the letter, only one addition was some garam masala 5 minutes before serving the final thing.

It was unanimously voted thoroughly magnificent by 8 attending dinner guests, and I have to say, I was pretty gobsmacked myself.

Thanks to both SnS and AST...these two recipes make a superb combination!

Also, a superb Saag Aloo, again using the Saffron Base and Russell's BIR Saag Aloo recipe (to the letter, no modification whatsoever!!!)  So thanks also to Russell !!!

Marks out of 10 for BIR-ness...?  I'd give both 10, no question.

It's also probably worth mentioning that by chance, in both cases I used Pride vegetable oil, which gave no problems or horrible tastes/smells, so I can only assume it must have been a bad batch which Mag1973 used earlier in the topic...

Finally, yes I did say Chicken Tikka Jalfrezi...!  I've chanced upon an excellent 'cheating' way of creating thoroughly credible Chicken Tikka, and I'll post my recipe/method in a new post in the appropriate topic.
 

Cheers

Dave

Hi everyone...my first question...and it's probably a stupid one, but here goes.

I can buy great raw poppadoms from my local Asian foodstore.  I drop these (one at a time, about 5 seconds each) into hot oil in a chip pan, but they always come out 3-dimensional, curling up at the edges.

My way round this has been to hurriedly sandwich each one between two sheets of kitchen roll on a board, and flatten them with a rolling pin just in the nick of time before they 'set'.

Has anyone any better ideas - BIR poppadoms are always almost totally flat...

Cheers

Dave

Hi, Davemcurry here...

I'm glad I've found this site - it looks like a goldmine of info.  I've been on a quest to create the perfect BIR style curry base for a while, but I've already spotted things I've been clearly doing wrong.

Now to try again, armed with some real knowledge...!!!

And hopefully I'll also be able to contribute some useful stuff.

Cheers

Dave