Hi Guys.

[johnny fow]

Hello all.

My name is John, I am 34 years old, I am from central Norfolk, England. I am very keen on curries and very pleased I have come across this excellent website.

I have cooked several curries in the past and have often wondered how I could get a more authentic restaurant taste, rather than a homecooked taste. Hopefully with the help of your contributions on this site, I can give it a good shot. They are certainly lots of options for me to choose from. My biggest concern is HOW do I know which recipes are best and will I choose the correct ones.

I plan to have some friends (keen curry lovers) round once I have tested the water with a few things on here but if anyone can give me advice on whose recipes to use, I would very much appreciate it.

The dishes I plan to cook are :

1. Onion Bhaji
2. Sheekh Kebab
3. Chicken tikka
4. CTM
5. Chicken Bhuna
6. Prawn madras or Jalfrezi
7. Naan or stuffed paratha
8. Sag Aloo

I know it's a fair old list, but any advice would be much appreciated.

Regards.
A tiny bit daunted John.

[joshallen2k]

Hi John,

I live in Toronto, but spent a number of years in Norwich. The Raja Tandoori and Ripa Tandoori were my favourites!

There are so many great recipes on here, and no one will ever agree on all of them.

But maybe as a starting point, heres my personal recommendations! Note, I've not tried everything in your list, but a good few!

1. Onion Bhaji

*** I like Chilli Prawn's recipe ***

2. Sheekh Kebab
3. Chicken tikka

*** Blade1212's tikka is very highly rated ***

4. CTM

*** The one I use isn't posted, but Curry King's CTM is excellent ***

5. Chicken Bhuna

*** Curry King wins the Bhuna for me too ***

6. Prawn madras or Jalfrezi

*** Madras can be tricky. It would really help for someone new to BIR method to choose a Base and Madras recipe that match, and are very specific on the recipe. Both the "SnS June 2008" and "CA's Madras" fit this well. For Jalfrezi, "Admin's Jalfrezi" is very very good. ***

7. Naan or stuffed paratha

*** For Naan, I'm partial to mine, its under Josh's restaurant naan. Just be sure to follow the method and read the comments where I suggest omitting the baking powder. Its based of a number of recipes on the site, but the high temp pizza stone method is the key piece. I saw Domi just posted a Paratha recipe, the only one I can recall. ***

8. Sag Aloo

One thing you didn't ask for is a Base Gravy recommendation. This is a critical starting point. Be sure to read the primers on BIR cooking, as this is the primary ingredient for most, if not all, standard curries - and the main reason they can serve up dishes in less than 10 minutes! As with the Madras recommendation, you are best to start with one that is very specific on the ingredient weights and methods. The CA and SnS June 2008 both work well.

Good luck.

Josh

[johnny fow]

Thanks for that Josh.

I just sent you a PM. I am not sure it got sent properly, if you haven't received it, please inform me and I will send it again.

Regards.
John.

[johnny fow]

I've mad a base sauce. It has a load of oil on top. Do I mix it before i add it to the curry or does it not matter.

Regards.
Johnn.

[joshallen2k]

Some people skim it off, save it, and use it when they make the final curry.

Some oil separation is normal - some bases release more than others.

Its your choice... stir it back in, or skim and save it.

Which base did you make?

[johnny fow]

Hi Josh.

I made the saffron one. I am having a curry day tomorrow. I did test a bit earlier with some ginger, onion, garlic and spices in a pan. Tasted great. I can't wait for tomorrow.

Where abouts in Norwich were you when you were here? I am about 20 mins away in East Dereham. Not the most noteable area for curry houses but a few decent ones in Norwich.

Regards.
John.

[joshallen2k]

Good luck with the Saffron. It is a very good base.

While I was in Norwich I lived in the Sprowston area. I've never been west on the A47 out your way. I never had any difficulty finding a good curry in Norwich!