Hi Lambie, and welcome to cr0.
Ok, just to point out from the start, this site is mainly dedicated to making BIR (British Indian Restaurant) style curries. BIR curries differ from traditional ones in the fact that they use what's called a
base gravy Also known as; Grabbi, curry base, base sauce and simply just 'base'
Click the link to navigate to the Base section
https://curry-recipes.co.uk/curry/index.php?board=2.0Once you have settled on a base to try, you will then need to think about a
spice mix AKA: Spice blend, spice masala, mix powder, curry masala and sometimes, curry powder but do not confuse this with commercial curry powders that can be purchased in packets from brands such as Nacto, Rajah, East End and so on, they are very different. In my opinion, it's always best to choose a spice mix that has been created in conjunction with a particular base sauce, from the same recipe provider.
Click this link to take you to the spice mix section
https://curry-recipes.co.uk/curry/index.php?board=28.0And finally, you will need to choose your
pre-cooked meat. This can be chicken, lamb or beef, although beef isn't common place on the BIR menu. The above link will take you to the pre-cooked meats but you will have to look for them, as there aren't too many to choose from. Of course, you can use fresh meat if you prefer but I think that making a big batch of pre-cooked meat, and freezing it, enables you to make your BIR style curries in less than 7 minutes. Now that's what I call "fast food"
These three components are key to replicating a typical BIR style curry. Once you've got the "trinity" in place, all you will need to do, is master the technique. Don't worry, there are plenty of willing members here at cr0, who will only be too glad to offer you hints and tips, so DON'T be afraid to ask!
Ok Lambie, now we've got that out of the way, good luck, keep us informed on your progress, and don't be put off if you have a stumble along the way, even the most experienced of us make mistakes.
And remember, we are always learning, so don't feel like a novice.
All the very best,
Ray
Topic: Hi from Lambie ( 3,053 )
