Quote from: George on April 30, 2007, 12:46 AM

Quote from: Serum on April 29, 2007, 08:10 PM
I used Darth's base and made a mixed veg curry (like the one you get with a Biryani)

Serum

Which recipe did you use for the mixed veg curry, please?

Regards
George

I adapted this:

https://curry-recipes.co.uk/curry/index.php?topic=649.0

I used a lot less chilli and more base mix so it's not as dry.  I also think I added a little more spice mix as well and didn't add coriander at the end.  It was a pretty close match.

The veg I used were: Potato, carrot, white cabbage, peas, courgette, sweetcorn

Hi chaps,

I've finally got round to making my first base sauce and curry and I'm really pleased with the results.  It shows how much work you guys have put in!  I've been reading the recipes loads and found them very accurate and easy to follow and all the feedback on each recipe has meant that I could pretty much find a recipe for the tastes I was looking for.

I used Darth's base and made a mixed veg curry (like the one you get with a Biryani) and also a prawn jalfrezi.  The results tasted pretty much like my local!

I'll get some snaps up once I've re-sized them

I've also made a pretty unusual curry based on a traditional lamb bhuna with a bottle of Leffe Bruin beer in it after making beef in beer casserole a few weeks back.  I'll get it posted soon!

How's about this for bad luck:

Found this site then got IBS immediately afterwards so I've not tried any of the recipes.  I'm still finding out what triggers it and it seems to be mainly tea, coffee and dairy products and fresh tomatoes (tinned ones seem ok though)

I still come and read the recipes though, should be getting some tablets to help on thursday so I might actually get round to trying some of this stuff.  Dart Phall's recipes are looking excellent so I think those will be my first port of call.

I saw a recipe for one of these in a book but have never had one in a restaurant before, they look really good though.

I always put whole boiled eggs in my keema matar when I make it, tastes excellent, it must be very similar.

Quote from: tempest63 on March 07, 2007, 05:21 PM
I'll try Khushbu as soon as possible, I want to try Tayabs as well and Kebabish.

I'd definitely hit Tayyabs first, it's definitely my favourite, best tandoori you'll get!

Quote from: tempest63 on March 02, 2007, 09:05 AM
I have just started on a new job site near Liverpool Street station and have met a completely new group of work mates. i introduced one of them to sweet & spicey on Tuesday, I had the Lamb Rogan made with Lamb Chops (3 in a serving). Yesterday I took another two, I had the spicy lamb curry. On leaving work last night another couple of the guys came to me and said they had heard about the place and asked if I would take them there today...well, who needs an excuse?

By the way, I tried the Indian food stall in Spitalfields Market on Wednesday. Very poor, I won't be doing that again. Neither will I eat from the Thai place a few stalls along, Thai food cooked in cauldrons was not very nice. I can't understand why these places get so busy when the food is so second rate.

I forgot to mention Rogan Josh in S&S, it's quality!  Your hands can get a bit messy though!  I agree that the spitalfields ones are a bit crap as well, not sure why they get so much attention. 

If you liked Sweet & Spicy give Khushbu a try, it's the one on the corner of Whitechapel high street (opposite Clifton) .  They've got some really nice dishes in there, try the meatball and egg curry, it's very unusual but I like it.  They do really good naan bread in there as well.

Quote from: Curry King on March 01, 2007, 04:04 PM
Hi Tomek,

The reason it's not cooked for long is that the chicken has been precooked so the making of the final curry becomes a quick a simple process ala BIR restaurants.  When I am fully prepared it takes 10 minutes max to make a curry from start to finish. 

The only thing I would slow cook is lamb, on a really low heat for over an hour maybe more so that as you say it is tender and you could chew it without teeth!  Even so that is precooked on it's own rather than cook the whole curry for over an hour. 

cK

I hear you on the lamb thing, the meat has to just fall to bits in your mouth. 

I like to be able to taste the meat in the sauce, I often keep some lamb stock in the freezer for this.  Some BIRs defintely don't cook the lamb long enough for me.  That's my only gripe with the cooking style.  What you can do to compensate is make lamb stock.  You can buy your meat on the bone, get it cut off but keep the bone aside and boil up some stock at the same time.

There are some restaurants near me that will use a plain lamb curry like a base so you get the meaty sauce but the freshness of the spices being added the way you would with the  standard BIR method, this doesn't really work well with creamy dishes but is great for others.  Tried this last the weekend with one of my slow cooked lamb curries and it tasted really good.  Gave it a nice fresh taste.

Quote from: laynebritton on February 27, 2007, 04:03 PM

Quote from: Serum on February 25, 2007, 11:45 PM
I'd recommend going there just for that.  Boal fish curry is also very good.

Serum
Boal Fish Curry 
You are now talkin my kinda place for sure that's confirmed it when me and Mrs go to London Sweet and Spicy is on my hit list.
I have made Boal curry a few times simply because I was served it a few times at an Indian friends home and enjoyed it but you can use Hake if you can't get hold of Boal I recommend anyone to try a proper fish Curry !
Layne 

If they got them when you go try the sweet samosas.  It's the only place I've ever seen them, they're samosas full of cashew nut barfi and dunked in sugar syrup.  You'll probably need a trip to the dentist if you have more than one though!

I've not tried making a boal fish curry yet but I think I'll have to hit brick lane to buy some equipment this weekend so I may grab some.

Quote from: extrahotchillie on February 27, 2007, 01:16 PM
Hi all

I have just made Terry's (A good curry base) again; this time i used mustard oil only and it definitely has that elusive smell and aroma that my local BIR has.

Please give it a try I definitely think it is a step closer to what we are trying to achieve.

Cheers

Chas

According to a mate of mine this is a Bangladeshi thing.  A lot of the Brick Lane places use it apparently.

OK here goes, the book was pretty much completely destroyed but luckily a few recipes were intact and this was one of them.  You can add the colouring if you like but I don't

1/2 tbs paprika
1 tsp chilli powder
2 tbs garam masala
1/1/2 tbs lemon juice
4 cloves garlic
5 cm bit of ginger (peeled)
1/2 cup coriander (i like this load so I use a bit more)
100 ml thick yoghurt

Mash it all up in a blender, leave your chicken in it and grill it up in your oven / grill / tandoor / bbq and there you go!

I tried quite a few recipes and I like this one a lot, the coriander tastes great, and it seems nice to me without the tomato that a lot of recipes use.  It's nice with lamb chops as well.