Topic: Next base to try

[Peripatetic Phil]

It's not expecting BB code between the [ IMG ] tags, George, just the URL.
--
** Phil.

[livo]

I agree that the ads are a frustration and quite a nuisance, however the fact that the site keeps disappearing for long periods is even more annoying with the last outage lasting 12 days for me.

Why can't we just post photos in the posting of comments, as attachments, as you do on any other forum, and how we used to be able to do it here?  Admin?  Why can't you fix this?

[George]

It's not expecting BB code between the [ IMG ] tags, George, just the URL.

Yes, the image host page also provides a direct URL. I tried looking up the image on my chrome browser. The web address came up blue, suggesting it's valid. The curry recipes image host page opened with a line saying 'loading image' but the photo never appeared. I fear the whole site is neglected with bugs all over the place.

Here is the web address if you can achieve anything with it, or perhaps the photo will appear here.

https://curry-recipes.co.uk/imagehost/#09ac36d4943c919de7cff56b00af346e.jpg

[Peripatetic Phil]

No, the putative PNG simply does not exist — https://curry-recipes.co.uk/imagehost/pics/5b26f5311fb20a039135b914bd743fac.png

[Kashmiri Bob]

Another recipe using the Indian base. Chicken tikka dhansak. He has a special guest at the begining.

https://youtu.be/G2zAAGUA6BI?si=YiwAvAbxwE1VLD-2

There are a fair few ingredients in this recipe.

Not sure about using tikka in a curry these days. Haven't made one in a while. Doing one soon though. Balti lamb tikka, or Lamb tikka vindaloo. Managed to over cook a grilled batch recently, so there we have it.

Rob

[Robbo141]

Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

[Kashmiri Bob]

Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

She did a less stinky recipe version in The New Curry Secret. Halved the amount of oil and changed to olive oil. Increased water to 1.5 L. Neither for me anymore I am afraid, or anything similar, which is most of them. The effectively blank canvass approach to BIR gravy is flawed, imo. The Curry Secret was first published in 1989. This is perhaps significant. 400 g tinned tomatoes standard here Robbo, I think.

Rob

[Robbo141]

Yes the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.

Robbo