Topic: Hi from Lee in Mossley, Lancashire

[samson]

Hi everyone,

I've got to say what a website I've been member of Cr0 for about while and tried a few recipe's off here. Curry is my favourite food and like most people on here I've been trying to make the perfect BIR curry for years. I first started making my own curry was about 10 years ago with not too much success with Pat Chapman's Balti Bible ( Hard to trace ingredient's and knowhere near the taste i wanted)  then about 6 year ago i got my hand's on a copy of The Curry Secret by Kris Dhillon the making of a base first produced the best results i'd had in a while but still lacked what i was looking for, so for a few years i stopped making curries at home and when i needed my curry fix i'd eat out, until earlier this year when i found this website which kickstarted my curry making. thanks to all who have posted their recipes and ideas.

[Razor]

Hiya Lee,

Good to see a fellow Tamesider on ere matey, I'm in Ashton btw

So, what have you tried from here then, owt good?

Ray

[Secret Santa]

not too much success with Pat Chapman's Balti Bible ( Hard to trace ingredient's and knowhere near the taste i wanted)  then about 6 year ago i got my hand's on a copy of The Curry Secret by Kris Dhillon the making of a base first produced the best results i'd had in a while but still lacked what i was looking for

Hello Lee

That totally mirrors my experience when I started. The Pat Chapman stuff is completely unlike any curry I've had in a BIR and I was really disappointed with the results. You have to wonder if people who rate his efforts have ever actually had BIR curries.

Similarly with the KD curries, they were a real step forward for me in terms of achieving something close to BIR but, like you say, they still lacked something.

The recipes on here should get you much closer.

[samson]

Hiya Lee,

Good to see a fellow Tamesider on ere matey, I'm in Ashton btw

So, what have you tried from here then, owt good?

Ray

Hi Razor, it's good to have someone on this website so close to home cos my theory on why most people don't get or seem to have something missing when they make a homemade bir curry is cos of a couple of reasons, one of for me is if a recipe someone got there hands on from a local takeaway or restaurant is posted on here say from Northampton I'd say if i was from that area I'd say that recipe is the one that should be used by me (only going off my eating out experience because when i do go out of my  region I'm usually not as impressed as with what I'm eating when I'm out). Also you could say if you have 100 people that eat out at 100 of there favourite restaurants and the 100 people go to a different restaurant out of these 100 restaurant everybody will have a different opinion(good and bad experiences through out). But here's my thoughts on the recipes off this website. The first recipe i made was CA's curry base which is the most successful base I've made to date, I've made Dipuraja's curry base twice(although i used a differant cooking method to his)with good results the on the first attempt but found on the second attempt this base was not as successful and can't pinpoint what I'd done wrong but i did use a lot more onions on my second attempt. Regarding curries I've made as follows Dipuraja's Madras,Vindaloo& Massala, out of them three curries I'd say the massala's the only one worth trying to perfect although i do consider massala to be the rice pudding of the curry world. Also tried your (Madras by Razor) and this is the one I'll be trying to perfect with my next base i make.
For chicken tikka i had been using Chicken Tikka - better than the BIRs posted by blade1212 but after the first attempt i improvised on the paste and used powder instead found this chicken tikka good but the more i made this the less satisfied i was with the outcome and found the spices to over powering. I showed this recipe to someone at my favourite takeaway and he told me there was too many ingredients and spices to make a good tasting tikka but we agreed the recipe is probably better than what most of your ten bob takeaways in general are making. Anyway he gave me the list of ingredients last week on how to make a chicken tikka like the one they sell and i've got to say what a difference. I've made it twice and got to say it's head and shoulders above any other chicken tikka i've made myself and the taste same as what i make a 20 mile round trip for every week. I've also made Terry's Balti but adapted some ingredients wasn't to impressed with the outcome but gave my friend a tub to try to be told I'm being to fussy on what I'm trying to achieve and said he thought it was better than anything the takeaways can produce in my home town. I will post that chicken tikka recipe later on.

[Razor]

Hi Lee,

It sounds like you've already reached that point where, your mates will think that you are a curry master chef but you are not satisfied with your own efforts.

I can totally relate to what your TA chef said about there being too many ingredients in the recipe to make a good tikka, I think we do tend to over complicate things on here now and again.  Would be good to see the recipe that the TA gave you, if only to compare with what we have on here.

Like you, I'm at my happiest when I'm eating a Tameside/Manchester curry.  Regional variances really play their part.  I've eaten in Birmingham, Blackpool, Liverpool, Wales, Buxton, and London (a very long time ago) but never been really satisfied with what I'd ate, compared to our local curries.

I've never ate in Glasgow but would love to, based on the accolades from a few of our Scottish members.

So, where's your favourate haunt around our way Lee?  Can't say I've ever ate in Mossley if I'm being honest, probably the closest I've come was at the Indian Ocean in Ashton but that's still a few mile away.

Ray

P.S,

You don't happen to know Bish do ya (long shot but he's pretty well known up there, lol)

[samson]

So, where's your favourate haunt around our way Lee?  Can't say I've ever ate in Mossley if I'm being honest, probably the closest I've come was at the Indian Ocean in Ashton but that's still a few mile away.

Ray

P.S,

You don't happen to know Bish do ya (long shot but he's pretty well known up there, lol)

Razor,
I've only tried the Indian Ocean on a takeaway a quite a few years ago and that put me off but since heard off a few people to eat in the food is better which is obvious really but i still remain reluctant ....

http://www.curry-recipes.co.uk/curry/index.php?topic=5131.0

PS. There quite a few bish's in Mossley but probably. lol

[fishy]

Hi lee and welcome,  would be very gratefull if you could post the tikka recipe your BIR has given you, just to compare with others and out of interest.
atvb
rich