Hi Chris,

I would love to see a recipe for chicken nawabi murkh, This is my new favourite dish and something different that you could add in to set your book apart from others!

Barry

Hi Solarspace,

Can you please tell me how this is to be stored EG fridge,freezer?

Cheers

Barry

Hello Fellow curry lovers,

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.
If this is the case how do other members get around this? would this mean investing in some kind of jet burner and stand? Also where could you buy these from?

Thanks

Barry

Goncalo,

In reference to cbms base gravy, I believe he uses the all purpose seasoning as it has a high salt content level, if you look at his recipe for base gravy you will notice salt isn't a listed ingredient.

Barry

Hi Guys,

This is the recipe I use for mango lassi:

4 ice cubes (crushed)
1/2 cup mango pulp (kesar)
3/4 cup plain natural yogurt
1/4 cup milk
2 tsp sugar
1/4 tsp ground cardamon (optional)

combine and Mix in blender for 20-30 secs. Add cardamon on top after pouring in glass. (Easy as that)

Note for a thicker or thinner consistency just adjust ice.

Enjoy

Barry

Hello All,

I have just watched a video by Julian from C2G where he suggests marinating your meat in yogurt, garam masala,mustard oil and G&G paste before you pre cook it.

Has anyone tried this or something similar before? (any recipes would be great)

Also I am after a recipe for pre cooking chicken? anyone point me in the right direction please!!

http://www.youtube.com/watch?v=AierdApIQj0

Hi Fellow curry lovers,

I thought I would post this link in order to help people find and buy the best curry pan for BIR home style curries.
The pan is a 9"(23 Cm) commercial aluminium fry/omelette pan with wooden handle. total cost ?15.25 inc vat and delivery.

http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/aluminium-omelette-pan/commercail-aluminium-frying-omelette-pan-no3-9-wooden-handle.html

Although there is no pics on the website I have included some of my own.

Hi,

I love korma as well and cook it the same way as you, the only difference being I use coconut flour/powder instead of creamed or block coconut!! By doing this you really will have the ultimate korma.