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1
Grow Your Own Spices and Herbs / Re: Black Chilli - what is this?
« on: April 09, 2011, 11:04 PM »2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Aussie TV chef makes a Balti base and veggie balti
« on: January 26, 2011, 09:20 PM »
Dear all,
Not much different to what is already out here - but first time I've seen it on the TV.
http://www.abc.net.au/tv/cookandchef/txt/s2500737.htm
Rabs
Not much different to what is already out here - but first time I've seen it on the TV.
http://www.abc.net.au/tv/cookandchef/txt/s2500737.htm
Rabs
3
Highly Recommended British Indian Restaurants / The Balti Wallah, Cardiff
« on: October 02, 2009, 04:08 PM »
Dear All,
My first trip back to the UK in a few years, and dropped in on a few mates in Cardiff. We went to The Balti Wallah, 72 Cowbridge Road, Canton.
In a word, stunning! The food was fantastic, and the staff were brilliant, very friendly, and more importantly for me, very helpful when discussing BIR cooking. The manager and chef wrote down a recipe for a base gravy, (which when I confirm details I'll post).
Try it, you won't be disappointed.
Rabs
My first trip back to the UK in a few years, and dropped in on a few mates in Cardiff. We went to The Balti Wallah, 72 Cowbridge Road, Canton.
In a word, stunning! The food was fantastic, and the staff were brilliant, very friendly, and more importantly for me, very helpful when discussing BIR cooking. The manager and chef wrote down a recipe for a base gravy, (which when I confirm details I'll post).
Try it, you won't be disappointed.
Rabs
4
Lets Talk Curry / Re: Zaffrons cooking lesson - What questions would you like me to ask?
« on: August 05, 2009, 11:25 PM »
Mushroom Bhaji recipe for me please 
5
Lets Talk Curry / Re: anyone getting this flavor issue
« on: April 16, 2009, 02:37 PM »
Hello Derek,
I must admit that getting a 'basey' tasting curry is my main problem. I follow recipes to the letter, but my final dish is a more strongly spiced base, try as I might I can't shift that base overtone.
I've tried a number of bases, but always the same result. I've dropped down from the 250-300ml of base per dish, to a few chefs spoons and water to make up the volume.
I must temper this comment by saying living in sydney I can't get Rajah (which seems to be the most recommended), so that might be one issue for me.
Rabs
I must admit that getting a 'basey' tasting curry is my main problem. I follow recipes to the letter, but my final dish is a more strongly spiced base, try as I might I can't shift that base overtone.
I've tried a number of bases, but always the same result. I've dropped down from the 250-300ml of base per dish, to a few chefs spoons and water to make up the volume.
I must temper this comment by saying living in sydney I can't get Rajah (which seems to be the most recommended), so that might be one issue for me.
Rabs
6
Grow Your Own Spices and Herbs / Re: Calling all Chile Growers
« on: April 16, 2009, 11:44 AM »
Hello SnS,
I get all my seeds (and growing advice) from Neil Smith,
http://thehippyseedcompany.com/
he's based in australia, but ships internationally.
He'll either have them, or know where to get them.
Have a look at the YouTube tests - insane.
Rabs
I get all my seeds (and growing advice) from Neil Smith,
http://thehippyseedcompany.com/
he's based in australia, but ships internationally.
He'll either have them, or know where to get them.
Have a look at the YouTube tests - insane.
Rabs
7
Lets Talk Curry / Re: Why we cannot produce that missing taste ?
« on: September 05, 2008, 10:55 AM »
We've been down this road but perhaps we all throw in ?100 each and find a Takeaway that is willing to open its doors and be filmed.
Stew
I'm in for 100!
8
Curry Web Links / Re: A CTM link
« on: July 21, 2008, 11:28 AM »
G'Day Jerry,
Sorry, never come across a brown version myself, even down here the CTM's are the red colour (albeit with large chunks of scorched peppers and onions).
Rabs
Sorry, never come across a brown version myself, even down here the CTM's are the red colour (albeit with large chunks of scorched peppers and onions).
Rabs
9
Curry Web Links / A CTM link
« on: July 20, 2008, 11:46 AM »
Here you go folks,
probably been posted before, but enjoy!
http://www.menumagazine.co.uk/book/tikkamasala.html
Rabs
probably been posted before, but enjoy!
http://www.menumagazine.co.uk/book/tikkamasala.html
Rabs
10
Trainee Chefs / Beginners Questions / Re: What is tomato puree?
« on: June 17, 2008, 12:17 PM »
G'day,
Just a quick word, we use a refined tomato paste in my lab for growing bacterial cultures. It's a fantastic medium, but I haven't had the courage to keep any opened 'cooking' paste in the fridge for more than a week since.
Rabs
Just a quick word, we use a refined tomato paste in my lab for growing bacterial cultures. It's a fantastic medium, but I haven't had the courage to keep any opened 'cooking' paste in the fridge for more than a week since.
Rabs
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