Recent Posts

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91
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« Last post by madmatt on April 16, 2025, 01:39 PM »
Nearly 20 years old and still my go-to for Tikka. Is Blade still around?
92
Curry Base Chat / Re: Next base to try
« Last post by Kashmiri Bob on April 14, 2025, 10:36 PM »
Great to see Julian back on the scene. I remember the Punjab in Rusholme.

Rob
93
Lets Talk Curry / Re: BIR 1983
« Last post by curryhell on April 14, 2025, 08:23 PM »
Quote from: Kashmiri Bob on April 13, 2025, 07:47 PM
Remembered another '70's home food classic. This was also fairly regular fayre for us. Rissoles! Made with minced beef and onion. Mum had a Spong gadget; clamped on the work top.

Just had these tonight.  I make these regularly, adding some coriander, cumin, paprika and mixed herbs. No gadget though, just an egg ring and a spoon. Prefer mine with mash and gravy.
94
Lets Talk Curry / Re: BIR 1983
« Last post by Peripatetic Phil on April 14, 2025, 01:46 PM »
Crusts cut off, of course, and eaten with the little finger elegantly raised ?!
95
Pictures of Your Curries / Mr. Dave's Chicken Madras
« Last post by Kashmiri Bob on April 13, 2025, 08:13 PM »
The freezer is pretty much devoid of curry, or anything remotely BIR. I found this ready made. Wasn't bad, wasn't great either.






Ready made BBQ ribs from the butchers. These were pretty good actually.





Anyway. Reckon I need to make some base gravy. There can only be one.

Rob :)
96
Lets Talk Curry / Re: BIR 1983
« Last post by Kashmiri Bob on April 13, 2025, 07:47 PM »
Remembered another '70's home food classic. This was also fairly regular fayre for us. Rissoles! Made with minced beef and onion. Mum had a Spong gadget; clamped on the work top. It was red. I have one somewhere, must find it. No bread bun or picked gherkins with these bad boys. Served with chips, peas and sometimes gravy. Brown sauce or ketchup, or both. Buttered white bread on a side plate, sliced on the diagonal :)

Rob
97
Curry Base Chat / Next base to try
« Last post by Robbo141 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
98
Traditional Indian Recipes / Re: Spice Grinder (Bombay Bottle Masala)
« Last post by Peripatetic Phil on April 12, 2025, 09:35 PM »
Quote from: Kashmiri Bob on March 13, 2025, 12:19 PM
It will be 3 years in June since anyone new joined. Like I said somewhere, it's proper exclusive on here.

Seriously though CRO is still a major resource for BIR cooking. Only recently I saw one of the big FB curry groups citing a post from here. One of CT's, on a chicken jhul (or similar) curry.  I have also seen one of Santa's posts (and others) referenced. I suspect when we are open for business again there will be many new members chomping at the bit to sign up. The FB groups are fine, but there is no real analysis, or critique, like here. So, in the meantime, it's good we are here to keep the fires burning.

Rob

Hear hear.
99
Traditional Indian Recipes / Re: Spice Grinder (Bombay Bottle Masala)
« Last post by Kashmiri Bob on April 11, 2025, 11:30 AM »
Here is a fairly recent article/recipe for a bottle masala curry plugging (in part) Derby Dave's product.

https://glebekitchen.com/bottle-masala-chicken-curry-restaurant-style/

Interesting read.

Glebe do some good stuff. A decent resource. Contemporary BIR approach, not a bad thing. Although, these days I can't help thinking the "trap" the author mentions is instead the blank canvass gravy approach itself. Shock horror!  Depends on what people are looking for, I suppose. Or maybe I am just bonkers :)

Rob

100
Pictures of Your Curries / Re: Masala fish
« Last post by Kashmiri Bob on April 08, 2025, 12:34 PM »
Quote from: peshwarinaan on April 07, 2025, 02:34 AM
The sea bass looks especially fantastic, Rob.

Any chance of your recipe(s) please?

The sea bass is based (loosely) on this recipe:

https://www.viveksingh.co.uk/june-baked-whole-fish/

Modified for Asda's extremely stingy fresh fillet portions (190 g). Opted for black and timut pepper. I will add details/approx quantities later and for the other two.  I am way behind with everything. All this sunshine we are having. I am working on my tan :)

Rob
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