Hey Guys,

Since i started making BIR curries, i've put on about 2 stone. I'm now on the atkins diet trying to burn it off.  : I'm just wondering if any of you have experimented with low carb curries. I'd like to make a stab at something that tastes good but is acceptable on this diet. Any ideas you guys could give me?

Cheers!

Quote from: Stephen Lindsay on January 02, 2013, 03:21 PM
Well this is my first curry for 2013 as I continue to experiment with new recipes that go beyond the standard curry house favourites. Adapted for the Taz base from the recipe on the cook4one website, apparently this was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry".  Therefore its BIR credentials are probably non-existent but it has been heavily modified for a single portion and cooked in BIR rather than traditional style.  The taste of chilli and coconut comes through in this very tasty dish.

Chicken Kerala with Taz Base

Ingredients:

1 portion pre-cooked chicken
400 ml Taz base

Thanks Ken! Yeah of course, i never really stick to original recipes anyway! Let me know how you get on with it And thanks re. the music btw, i spend a lot of time writing music at home so when i'm not doing that i'm normally in the kitchen farting about with new ideas

Thanks for the heads up Phil, i would but i'm currently have 5 of them 

Cheers Guys!

Ok Guys, this is recipe i made up while trying to copy (as best as i could) the Kashmiri Masala from my local takeaway.

It's a rich and spicy curry with a nice sweet coconut undertone.

The cooking basic's are the same as your normal BIR curry, but the my twisted ingredients are;

3 Tbsp Butter Ghee
1 Tbsp Garlic Puree/Paste (store bought or homemade)
1 Tbsp Mix powder
1 Tbsp Tomato Paste
1 pinch of salt
1 or more Tsp of chilli powder
1 Chefs spoon Precooked onions and peppers
Pre-coocked Chicken Tikka (Lamb also kicks ass with this!)
400ml of Base (which ever you is your favorite)
1 tsp Pataks Tandoori Paste
1 tsp of Pataks Tikka Paste
1 Chef's spoon of Coconut powder
1 Chef's spoon of sugar
400ml of Base (which ever you is your favorite)
Red food colouring (if desired, my takeaway's one is very red/pink in colour)
Lots of fresh coriander
Cook till the gravy is thick and sticky in consistency and garnish with a few Birdseye or finger chilies

Give it a shot and i'd love to know what you guys think

Thanks Mick! New to this whole thing so still finding my feet Cheers!

Hey guys, one of my first posts here but i've been a member for a while.

I've had great success when making a base gravy (Using; onion, garlic, ginger, tomato, carrot, bell pepper, potato and mix powder) but instead of using fresh veg oil i have used oil from my fryer (which has been used for pakora's and samosa's etc... I then scoop the oil off the top and use it once again for making the curry. I guess it's safe to use the oil over and over like this and the taste really is divine.

Anybody else do this or am i just a weirdo?

Give it a shot if you can, next time you make a base!

Cheers!