Anyone tried the curries / bases on the BIR section of cooking4one.co.uk ?

Ive not looked back since discovering it. Strange little site but the currys and c46 base are very authentic. Simple recopies too.

Just wondering if others have tried any.

I do my base in a pressure cooker too. Very similar to this one. However last time I used frozen onions. Three 750 gram bags from Farm Foods ?1 each or three for ?2. I actually think it came out better!

Hmm I was led here after watching Chris's base vid on youtube.

After reading all your bickering on here I doubt this ebook is actually going to happen - Pity.

Back to Julian's book it is then

Whilst at my local indian supermarket I noticed a whole isle of little boxes of various masala's from madras to tikka, and many more Ive never heard of. All were from India / Pakistan. The only customers browsing them were Asian. All the British people were in the spice isle (like I normally am). The instructions state to add water and meat and simmer.

Has anyone tried any of these indian boxed masalas? Any good?

Just made this tonight (Saturday night is curry night in our house) using CA's base and spice mix. Nailed on! it was so authentic I'd have paid for it, hence have donated to the site.

I must say that CA's base and spice mix is better than my previous attempts (SNS). No bitterness (although i did it in me pressure cooker) and the spice mix makes the curry the 'right colour'.

Nothing better than a authentic Jalfrezi to chase a 7-1 defeat out of ones mind 

Any chance of a CA's Dopiaza recipe?

Going to give this one a go this weekend.

Having done vindaloos before and noticing the vinegar taste was strong Im going to give red wine vinegar a go. Im also toying with pressure cooking it for 10 mins to force that 24 hours later blended taste tghat is referred to on this thread.

Cooked this last weekend. Very similar to my local takeaway. Very nice. Will be having this again. Thanks CA  ;)javascript:void(0);

Thanks for that.

Will post results this weekend.

After slaving away all night over a pan of base i decided to try methods that would be quicker or releave me from the pot.

I did one batch of SNS in my slow cooker leaving it for 12 hours in total (tinned toms in for last 2 hours after blending (with stick insitu).

I also did the same SNS in a pressure cooker for 30 mins.

Results.

The slow cooked one came out thicker.
The pressure cooker one was runnier after blending but the veg was far softer. I then boiled it with the lid off for 15 mins to thicken it.
Either way i found the end result not much different from the standard hob method.

If I was forced I'd choose the pressure cooker simply as it takes less time.

Im going to give this a try this weekend. One question...

Fresh pineapple and fresh pineapple juice, or will a tin of pineapple chunks and the canned juice from it do?