To / from British, American, imperial and metric weights here (archived here).

I couldn't find a generic thread to ask in, but, confession, baltis have always confused me a bit. Probably due to geography, London rather than Birmingham, esp growing up when they would have been new. But I always thought a balti was a particular curry, with its own spice mixes, base and cooking technique. But recently (i.e., last decade or more and probably longer, but I only noticed a few years ago!) I'v seen entire Balti sections on menus, in which 'ordinary' BIR dishes seem to be turned into baltis too. Have a look at the random menu I found online, it's just what I mean. I'm wondering really, a)what the cooknbg difference would be between them, and what difference there would be in flavour (for example, if you make a Balti dupiaza, surely either the dupiaza spices will confuse the balti spices, or the other way round, and you'll end up with a hybrid tasting of neither?).

Apologies in advance for the convoluted question. Fractured my leg in two places and the co-codomols kind of drift in and out...   

Has Syed's put his tikka recipe up here? Can only find the lamb on his YT, and good though Lamb Tikka is:


It's not Chicken Tikka.

Is now in stock at Spices of India; I think I've seen the brand mentioned here a few times.

I'm not affiliated with the firm (I occasionally order turmeric root), but I wonder if we could arrange a forum discount with them? I have no idea how these things work.

In a nutshell

Looking for a good (probably trad) curry for a load of this; thoughts? Slowish stovetop job I was thinking, rather than the actual crockpot,  but I doubt that would affect the recipe. Cheers!

Quote from: romain on January 23, 2020, 12:18 AM
If you don't have the freezer space or just don't want to make a big batch of base there's a way that comes close to restaurant style. IMO it will get you 80 percent of the way there and you can make it one curry at a time.

You can check it out here.

Swap the chicken for paneer in  this recipe and you'll have a pretty good saag paneer.

Hope you find something that works for you. Ultimately, if you get into BIR you'll wind up finding a way to make a big batch of curry base. It's a rabbit hole I've fallen down certainly.

Excellent blog Romaine. Just FYI, you have permission to use more than an average of five words per sentence And there is more punctuation available than just a full-stop.  ~~~~

Know ye of such a thing? My local has just started doing it as a starter, and it contains "some of my favourite things". Yes, garlic and chilli

I know there's a Chinese dish involving garlic, chilli and green beans; I don't know why, but I'm assuming that this dish is with pulse beans (haricot e,g.). Thoughts?

Do we have a section on this? Mayhap I'm blind and can't see it. Burners, LPG etc in particular. But I imagine it would even include things like chefs spoons, etc., which there has certainly been a lot of motion about!

That video of Boaby's, the chow mein, chicken bits from Mozzas and then the curry reminded me of a time where I used a small box of KFC popcorn chicken to a chow mein and, actually, it was ****** brilliant. A really original 'new' taste to it, a twist if you will.

The question is, though: how well does that kind of thing--KFC in general, their boneless chicken particularly--freeze?  It would be handy to have a small stock ready to chuck into a dish at short notice.

Never tried it in a curry: was slightly put off by the (strong?) possibility of the sauce making the breadcrumb coating disappear leaving just small moody chicken pieces!

Caldine paste:

1 green pepper,  roasted in oven then deseeded.
8 tbsp fresh coriander, finely chopped
5 tbsp coconut block.
2 cloves.
8 green finger chilies (or to taste)
1 heap tsp roast coriander seed
1 tsp cumin.
6 garlic cloves.

Blend / mix.

Or in other words, http://barneystringer.wordpress.com/2014/07/28/is-london-too-small/

http://tiffinplanet.co.uk/

Have a look. It looks slightly bizarre- different menus depending on where you live! etc -but has anyone tried it or anything similar?

Found this pic- now that WAS fun, with HER being due back in the hour

Has anyone ever done something like this- in a slow cooker, for 8-10 hours kind of thing? It seems to me that a slow-cooked base could reach a real depth of flavour- or would it suffer from over-cooking?

Here: https://curry-recipes.co.uk/curry/index.php/topic,8947.0.html

Thanks to Stephen Lyndsey for this one. It was great- really smokey; quite an interesting method too- se the recipe, how you put the gravy in first. Not sure I've come across that method before? -and tbh, I did wonder if it was  a mis-print, but it seemed to work! Cheers bro.

PS: Just remembered it was chicken tikka but also using up some prawns too. Combo!



The missus's, with mushroom bhaji or aloo or somesuch.