Quote from: Ramirez on April 04, 2011, 09:33 AM
Lovely looking curry, Russ. Definitely going to be getting this book soon with the glowing reviews from you and Axe.

Kicking myself for not trying it sooner!

I hope you will be plesantly surprised too

Thanks Russ,

Having got caught up in Roshneys and Masalas, I haven't concluded which chilli pickle is best. However, I can say that the Chilli Jam from ASDA works really well. I researched a little on Mr Naga having found a place locally to buy it, but I have not yet bought any as yet. Once I have finished the Roshney tests, this will be my next port of call.

If I recall, I wasn't aware of the ABC's Jalfrezi listed on their site until after I had made the Jalfrezi in this topic, which is based on CBM's LeSpice Jalfrezi video. Having seen it, I really wanted to try it. If you haven't watched it yet I highly recommend doing so, it looks fantastic.

Quote from: parker21 on April 04, 2011, 03:13 PM
updates to the base sauce

Thanks Gary,

It's probably worth mentioning that there are two versions of the book. The base having been changed in the second edition.

http://www.kushibalti.co.uk/images/clearerbaseupdateint.pdf

The way I looked at was this, I enjoyed the first meal I made with it, which from a TA would have cost me over GBP11.00 so yep, i'd say it's worth it. 

i jerry i have been watching a few vids on cbm blog and the jafflong.

basically fried off in a stainless steel balti dish some small chunks of onions peppers and small green chillies until showing signs of frying ( taking colour) then remove from the heat set aside. then get frying pan ( in m case i chose black steel faithful) to it i added a chefs spoon of veg oil heated  until hot then added sliced and chopped garlic 2-3 cloves and fried for a minute then added 3 chef spoons of reserved CT marinade 2 tbsp of coconut powder (1kg for 1.99gbp) and 3/4 tbsp caster sugar and a ladle of base , mixed it all well and reduce for a couple of mins until quite thick then add 1 dsp of pataks balti paste mix welll then add the CT mix well then add another lade of base and the onions/pepper/chilli mix and alittle more coconut powder  and allow to reduce for 3-4 mins depending on how thick you like it add 2 tbsp of cream mix in add 1 tsp of butter ghee done. garnish with coriander and a chilli cut in half just for effect. i let mine sit in a warm/hot oven with the lid on for 30 mins ( still steaming hot after this time)

hope this helps mate
regards gary