Well, here's the update. Planted the seeds in a trough on 24/01/2013, woke up on Monday morning to find shoots of about an inch high, 20 of them  ;D, will separate them this weekend into other troughs.

Quote from: gagomes on February 03, 2013, 11:17 PM

Thanks Sainty, what curry is this supposed to be? garlic jalfrezi?

How hot would you rate it with the 6 bird eyes chillies and do you de-seed them and open/dice em?

I'll try it when my taz base runs out

It's not a Garlic Jalfrezi, just a curry taught to me by an Army Master Chef who'd spent 3 years with Gurkhas in Brunei. ATM, I'm just getting to grips with making BIR bases now for use at home. Ref the chillies, I normally add them to the blender to make the paste, but have started to just slice a couple more to add to the frying onions, I don't bother de-seeding them as I like a bit of heat.

Could we add KH as in 'Kin Hot  ;D

Quote from: walleye on January 05, 2013, 01:04 AM
I have about 2 litres of frozen base just wondering if a made a few main dishes using the base is it safe to freeze the meals ?

As long as the original base is brought up to a minimum of 78 degrees (most will be close to boiling point I should imagine) and cooled down as quick as possible after, there shouldn't be a problem.

Quote from: RubyDoo on January 24, 2013, 04:34 PM
wow  - 1st time I think I have seen nutmeg used in a Ruby!!!!   

Weird thing is, you can't taste it, but it does something to the flavour. I don't know, I just make and eat them  ;D

Quote from: Naga on January 24, 2013, 03:50 PM

Quote from: Sainty62 on January 24, 2013, 12:53 PM
I'm just starting out in the Chilli growing from seeds but have grown plants before, when's the best time to plant seeds? I'll be growing them indoors

Get them into a propagator now, mate! Nothing fancy needed - just a covered tray full of seed compost kept on a windowsill in a warm room. Prick the seedlings out to small pots once the seed leaves are fully developed and you'll be well on your way.

I sowed the seeds from 3 dried Kashmiri chillies on the 14th of this month and I've already got a number of small, inch-long seedlings showing. I love it when a plan comes together!

Well, that's my night sorted for tonight, got the seeds and compost the other day 

Quote from: commis on January 24, 2013, 04:01 PM
Sainty62
Please feel free to post the recipes
Regards

2 x Onions, small diced
Inch cube of Ginger
8 Garlic cloves
Half bunch of Coriander
4 tins chopped Tomatoes
2 Cardomom Pods
Approx 1 Tablespoon of Nutmeg, Fenugreek, Cumin mixed
1/4 tube Tom Puree
6 x Finger/Birdseye Chillies
1/2 Cup Garam Masala

Saute onions and chillies, whilst this is going on, blitz coriander, garlic and ginger with a small amount of water to make a paste.
Crush cardomom pods, empty seeds into frying onions.
Add dry spices.
I normally add my meat at this stage, to get a mix of the spices into the meat whilst frying
Add tom puree and paste and fry over a low heat.
Add chopped toms and stir.
Cook over a low-medium heat for approx 30 mins, stirring occasionally (this shouldn't stick, it hasn't for me so far in 15yrs)
This makes a curry base for around 6 portions.
You can faff around with the chillies for varying heat, I find that 6 give a reasonable flavour.
This can be used for any meat/fish/veg curry you like and it's often good to play around with teh spice mix depending on personal tastes.

Cheers all   ;D

Being a bit new to this forum and a bit late to this thread, I'd do loads of prep at home, chopped onions, spice crushing, butchery etc. I've done curries for a party of around 45, 3 different, lamb, chicken and veg with all the added sundries, naans, poppadums, sambals and carted it to the area of cooking.
Had a good early start, but I don't use a BIR base at the moment, just use the way I was shown by an chef who'd spent 3 years with the Gurkhas. It's an easy quick method and I managed to knock out the curries and have them bubbling away in around and hour, leaving time for the better things in life such as beer 
Rice was cooked as needed, naans heated as needed, leaving a fiar bit of time to chat to the others invited. At 10 pound a head for charity, I took costs out and even managed to make 370 pound for charity too.

Good afternoon all, just joined as I'm a bit of a curry freak. Spent 9 years as a chef in the Army where I learnt to produce Gurkha style curries and am just starting out growing my own chillies for the 2nd time, used plants the first, now seeds, hoping for as much luck this time round.