Curry Kit (have you seen this?)

[pete]

BUT IF WE HAVE CLOSED OUR MINDS TO ANYTHING NEW WE WILL NEVER PROGRESS

I went out only last week, looking for a missing ingredient.
I managed to get another curry base recipe, which I posted.
I promise you that my mind isn't closed but I have come to the conclusion, that there definitley isn't a missing ingredient.
It is tecnique along with correct restaurant recipes.
I feel my curries still are missing a little something but all these recipes you buy, give essentially the same incomplete information.
The recipe I posted from The Balti Kitchen Video has an Asian chef on the demonstration.
The base is ok, but..............missing a flavour.
My point is that those Balti House Recipes are meant to be genuine.
They are meant to be as close as you can get, but they DON'T deliver.
I bought all three of them too.
They cost me about ?30
It drives me nuts.
I will keep on searching for information, but not from these unknown sources.
I have been conned so many times.
Sometimes it's only been ?2, sometimes ?15 and none of it has helped me at all.
The only recipes I trust, are the ones I have seen by chefs and ones witnessed by others on this site.
I think these people who sell information like this are preying on our desperation.
It takes self control ,on my part, not to purchase the curry kit you mentioned.
Because I want it.
I want that missing information really badly.
But I promised myself after David Smith's Curry Book and an ebay Ebook (written by a 54 year old observer) that I wouldn't waste any more money.
The conclusion I have come to, is that we can't reproduce the same curry results, because we are not working in the same quantities as a curry house does.
I intend to try some cooking experiments with greater volumes, and will post anything I find out.
If you buy the Curry Kit PLEASE post here if anything is new.
And believe me, I want that to be true.
That would make my decade!

[pete]

hi ,
please see this web page their base is so so different from all other
could you please come back all and tell me what do you think of it ?
thanks
ghanna
http://homepages.tesco.net/~andy.oddjob/curry.htm

I have tried this recipe about six months ago.
It's ok.
The use of pulses in the base is not unusual.
Some restaurants use chick peas.
I didn't bother doing the base again.
Using garlic powder is interesting too.
I've got recipes with that in.
I don't think many restaurants use it though.

[Curry King]

I am only trying to help in finding "the taste".? You may have noticed that posts to this site have slowed considerably after a brilliant start. In my oppinion this is for one of two reasons:

1. Everyone is happy with the results they have obtained
or
2.They are reluctant to post because some people on this site think they have all the answers and knock anyone with something different to say.
I know which I think it is.

I don't think anyone on here would profess to know "everything" and I haven't seen much flaming of peoples ideas etc...   I'm more than happy with what I can achieve at home but am always looking for more info, recipes and ideas to use. 

Have you noticed how many members this forum has compared to the number of members who actually post?  This forum would pick up considerably if more people contributed.

[curryqueen]

Hi Pete,

The Balti Kitchen dvd's are now selling for ?12.99.  Was there a good recipe collection on them?

[pete]

Hi Pete,

The Balti Kitchen dvd's are now selling for ?12.99. Was there a good recipe collection on them?

I typed out what I thought was the best:-
Base Sauce
2 ? lbs onions
1 bulb garlic
1 desertspoon salt
2 oz fresh ginger
2 tablespoon veg oil
2 ? pints water

Chop onions
Blend ginger and garlic with ? cup of the water
Put it all in a pot with the oil, salt and rest of the water
Bring to the boil then simmer for 40 minutes with the lid on
Stir occasionally
When cooled, blend
Take 2 cups aside for precooking chicken

1 small tin tomatoes blended
1 cup of vegetable oil
1 tablespoon tomato puree
1 desert spoon paprika
1 tablespoon turmeric
1 tablespoon ground black? pepper
1 desertspoon garam masala

Put the blended tomatoes, oil, turmeric and tomato puree into a pan and bring to the boil
Add the pepper, paprika and garam masala, simmer 20 minutes
Remove any froth

Precooked Chicken

4 large chicken breasts
1 desertspoon turmeric
1 desertspoon salt
1 desertspoon garam masala
1 desertspoon paprika
1 desertspoon tomato puree
1 cup of oil
2 cups of reserved curry gravy
Cut chickens into large chunks
In a pan add the oil and reserved curry gravy and boil
Lower heat and add everything but the chicken
Cook ten minutes then add chicken
Cook ten minutes more
Chicken Tikka
2 chopped chicken breast (8 pieces a breast)
1 Teaspoon garam masala
1 pinch? salt
1 pinch methi
? teaspoon salt
1 pinch orange food colour
1 desertspoon concentrated mint sauce
1 tablespoon plain yoghurt
1 tablespoon of blended ginger
1 tablespoon garlic
1 tablespoon oil

Add everything together and leave at least an hour
Put chicken onto skewers over a tray on the hottest heat in the oven
Cook 12 minutes

Chicken Tikka Masala
8 pieces of cooked chicken tikka
1 ? cups of base sauce
1 tablespoon oil
2 tablespoon single cream
1 desertspoon yoghurt
1 teaspoon concentrated mint sauce
? pinch orange food colouring
1 desertspoon fresh coriander

Put the sauce in the pan heat and add oil
Add everything else except the chicken
Cook 2 minutes
Add chicken cook 3 minutes
Add coriander and serve












Chicken Balti
6 pieces of chicken
1 ? cups of curry base
1 desertspoon veg oil
? teaspoon garam masala
1 pinch methi
? green pepper chopped
? onion chopped
1 teaspoon garlic blended
1 teaspoon ginger blended
1 tablespoon chopped coriander
1 pinch paprika
3 slices tomato

In a balti dish heat oil and add ginger and garlic
Cook on a high heat
Add pepper and onion
Add sauce
Add spices
Add more 1 teaspoon chilli to make Madras
When cooked add tomatoes and fresh coriander

Pillau Rice

3 cups rice
4 bay leaves
4 cloves
1 teaspoon salt
4 pieces cinammon stick
1 oz butter
1 pint water
? teaspoon red colour mixed with water
? teaspoon yellow colour mixed with water
4 green cardomons

Wash rice and put into pan with everything but the colouring
Bring to boil and simmer for 12 minutes
When all water has been absorbed add the colouring in a cross shape
Place in oven on maximum heat? for 20 minutes with lid on pan
When cooked fork through








Nan

1 ? lbs self raising flour
2 teaspoon salt
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon oil
1 egg
5 fl oz milk
5 fl oz water

Blend for 30 seconds the water, milk, egg, oil, sugar and salt
Mix the flour and baking powder
Slowly add the blend and kneed
Cover and leave 15 mins
Divide into tennis size balls and roll in hands
With a rolling pin roll to circles
Brush lightly with oil
Slap between hands till thin
Pull on end to tear shape
Heat under grill for 1 ? minutes each side
Spread with butter and serve

I think the above are ok.
I have not tried the nan though.
We have easily as good recipes here

[ghanna]

hi ,all
i received the curry kit package this morning and i just had a look at it.
nothing new , the curry base  is very very similar to the one from the balti kitchen DVD and Pete bless him typed it above.
Blondi please save your money ,it is not worse it.
another waste of money for me .
thanks
ghanna

[pete]

another waste of money for me .
ghanna

I'm really sorry
I wanted to buy it too.
But all these things are a con.
We don't know everything here, but we obviously know more than anyone else.
Could you post the curry gravy recipe, though.
I am still interested.
I have cooked a couple of curries tonight and spooned off the excess oil and put it back into the curry gravy.
This has made some difference.
Imagine doing that 100 times, like in a restaurant.
I think that must be it.
The missing flavour is the condensed taste of the evening's curries.

[two-sheds]

bought the CurryKit from www.currykits.co.uk for ?14.99 as previously discussed purely out of interest. First impressions were the idea of a laminated note-book with recipes was an excellent  and you can splash curry on it and just wipe off with a damp cloth. However most of the recipes suggested using raw chicken breast and not pre-cooked  hardly bir style . I will have a go with the madras recipe on Saturday and report back to the forum of the result.