Topic: Success For Me :: King Prawn Jalfrezi

[PaulP]

I guess it could be the Admin base - that is quite dark I think.

Looking at the first post he used the Saffron base which is lighter.

Cheers,

Paul.

[currypot65]

You may of sussed it Paul,i am going to try Razors base next,but so far admins has served me well.

[commis]

Hi
From what you describe, sounds like you cooked a Balti.
Regards

[currypot65]

Eh,so my jalrezi turned into a balti,blimey it gets more confusing!!

[floydmeddler]

Gave this a try last night. Used the Safron base and followed the recipe exactly apart from using reclaimed oil. Just used regular veg oil. I also used precooked chicken.



Absolutely superb. My girlfriend said it was 'restaurant quality'. This is now a definite keeper.

Notes to self for next time:

1. Add tomatoes later as they basically disappeared!
2. Don't use precooked chicken

Cheers!

[Ramirez]

That looks delicious!

2. Don't use precooked chicken

Why do you think the pre-cooked chicken didn't work?

[Unclebuck]

Cheers Floyd, looks lovely more Chinese looking if i may but still looking superb!
yes careful of the pre cooked chicken so easily over done
UB 

[floydmeddler]

That looks delicious!

2. Don't use precooked chicken

Why do you think the pre-cooked chicken didn't work?

I overcooked it slightly. 

[floydmeddler]

Cheers Floyd, looks lovely more Chinese looking if i may but still looking superb!
yes careful of the pre cooked chicken so easily over done
UB 

Know what you mean about the Chinese colours. How can I make it a deeper colour without adding tomato paste?

[Unclebuck]

My Curry's tend to turn out darker as I'm probably heavy handed with my tea spoon levels I also use deggi mirch mostly because of the colour it gives.