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Messages - Robbo141

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1
Cooking Methods / Re: The Tilted Pan
« on: May 21, 2025, 01:08 AM »
Just seeing pics of takeaway vindaloo from back in blighty hurts my heart and at the same time, lifts it. I make a decent curry occasionally but man, those oily paper wrapped containers (foil back in the day) bring such good memories. Long way to fly for a curry for me though…
Keep posting Rob. Love these.


Robbo

2
Curry Base Chat / Next base to try
« on: April 13, 2025, 05:36 PM »
Julian has been around a long time. A very clear video.
https://youtu.be/3Nogt06vSuc?si=OhhBD8wa0o0ZjsTk

I think I’ll try this one. I’ve used cashews in a few traditional curry recipes recently but not seen in a base before. Spring has sprung, soon it’ll be outdoor cooking time. Excited!

Robbo

3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++
« on: April 06, 2025, 10:35 PM »
Hey Ivan
I’ve never seen a base recipe that includes potatoes.  I wonder what kind of consistency that would bring when it comes to the blitz stage? Ive tried many variations and never achieved the holy grail of true BIR dishes, but still made some tasty curries.
Next one I’m trying is very old school and can’t understand why I’ve not tried before, but Kris Dillon’s base from the Curry Secret book.
Let us know if you try a base with spuds, I’d be interested to know how it turns out.

Robbo

4
Pictures of Your Curries / Re: Masala fish
« on: April 03, 2025, 01:05 AM »
Indian prepared fish is honestly one of my favorite things.  The first time I had tandoori pomfret in Mumbai was astonishing. Never been able to recreate it, but the quest continues.
Robbo

5
Pictures of Your Curries / Re: April BBQ (mini)
« on: April 03, 2025, 01:01 AM »
Agreed, pop those babies in a vindaloo and bingo. Looks beautiful.

Robbo

6
Lets Talk Curry / Re: Dishoom Dhal Makhani
« on: March 08, 2025, 05:52 PM »
Sorry to hear that T63
The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn’t really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing.
Same with their chicken Ruby.
The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.
Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for ‘proper’ kebabs etc.
Robbo

7
Pictures of Your Curries / Re: Chicken vindaloo
« on: February 06, 2025, 02:08 PM »
Lovely. 8am and now I’m craving my favorite dish.
Recipe please?

Robbo

8
Lets Talk Curry / Re: Anyone consistently making restaurant-quality dishes w. "the taste"? If so, how?
« on: February 02, 2025, 03:42 PM »
I have that Cook4one website bookmarked and have typed up a couple of the base gravy recipes to try. One quick base suggests using canned French onion soup and tomato soup. Not sure about that one but there are so many curry recipes on that site, it’s mind boggling.

Robbo

9
Lets Talk Curry / Re: Anyone consistently making restaurant-quality dishes w. "the taste"? If so, how?
« on: February 01, 2025, 05:49 PM »
Livo, I have one recipe typed up long ago that uses Taz base.  I just entitled it ‘Taz Basic Curry’. Must’ve been ok for me if I typed it up - I have others from Chef Syed, Romain / Glebe, Rik etc etc

Taz Basic Curry
400ml Taz base
3 TBSP chopped tomatoes
4 cloves garlic
1 1/2 tsp Taz mix powder
1/4 tsp chilli powder
1/4 tsp salt
1 tsp kasuri methi
Pre-cooked chicken

Taz Mix Powder
8 parts turmeric
5 parts coriander
4 parts mild madras curry powder
4 parts cumin
3 parts paprika

Add 200 ml base to pan and bring up to heat
Add tomatoes and all the spices and fry to reduce right down to dry paste consistency
Add chicken to pan and coat well
Add remaining 200ml base and reduce to desired consistency
Garnish fresh coriander

It’s been a long time since I made this base, but maybe time for another bash.

Robbo

10
Lets Talk Curry / Re: Anyone consistently making restaurant-quality dishes w. "the taste"? If so, how?
« on: January 25, 2025, 11:38 PM »
I honestly can’t put my finger on a taste / texture / whatever but I know that a curry made by me at home never comes close to the BIR I grew up with.  Even now, British restaurant curry is better than home cooked of course but it’s a bit expensive to fly across the Atlantic for that vindaloo hit I crave….

Tonight it’s chicken tikka done in the air fryer then in a nice hot curry of some sort. No base gravy to hand, so winging it from scratch.

Robbo

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