Hi Guys and Gals

Stuart here from Central Florida, moved over from England in 2006 for a live in the sun and still adjusting but really wishing I could make a curry over here to match what I am used to in Hertfordshire. 

I joined another website with forum a couple of years ago and had ago at a base but it never really worked out for me but I am back here hoping to give it another shot hopefully with your support this time.

Although been eating Indian for years I loved my Korma and Tikka Masala so much I never really moved on from them so I would really like to find a good receipe for that...any tips?

Central Florida has a few Indian resturant around the disney area but nothing I would say comes close to a BIR.
 
Sure your all hear from me for help soon.   Thanks for such a great forum.

Thanks all

Stuart

Welcome

If you are looking to expand your curry horizons a little, why not have a read through the 'Curry Heads Madras 2011' thread over here: https://curry-recipes.co.uk/curry/index.php?topic=5378.0

Several people, including myself have been rather pleased with the Taz base, mix and method  - Plus the Taz base is very simple to make and is great to cook with, especially for beginners as the method (which you will read about in the thread) makes it hard to burn the spices and ruin the dish.

Good luck!

Cheers

Quote from: solarsplace on March 10, 2011, 09:51 AM
If you are looking to expand your curry horizons a little, why not have a read through the 'Curry Heads Madras 2011' thread over here: https://curry-recipes.co.uk/curry/index.php?topic=5378.0

Several people, including myself have been rather pleased with the Taz base, mix and method  - Plus the Taz base is very simple to make and is great to cook with, especially for beginners

While I personally find the Taz base fine to work with, I'm not sure I'd want to recommend it to a beginner simply because of the judgement needed to decide when the first stage has been sufficiently reduced.   I would offer as an alternative suggestion to consider starting with KD1 as a base and KD1/PT as a main course; there is zero risk of the spices burning (because they are never fried per se), and the whole thing is pretty fail-safe.

** Phil.

Welcome to CR0.

I have recently purchased the Authentic Balti Curry and set about testing the recipes here. On the basis that it is Balti orientated, I think it would suit your palate nicely.

I admit that I haven't tied the two dishes you mention from the book. But from the successes I had with the book, I am happy to recommend it.

Welcome to CR0.

Hi Stuart, and welcome to the mad house mate :

I'm pretty confident that you will find something from the forum, and when you do, it is compulsory to invite the recipe provider to your home on an all expenses paid trip, in a show of appreciation ;D

Good look, and if you need any help or advice, just give us a nudge :

Ray

Hi Guys

Thanks for all the messages and advise, I will definitly be trying the Baz base soon as I have everything in place.   My main concern right now is ingrediants as in Central Florida its not a great area for indian cooking, my Dad will be visiting from England next week and wonder if you have any advice for ingrediants that would be better coming from Engand to use?

Also what sort of pots and pans do you use?

Thanks

Stuart