Hi everyone haven't posted anything for a while(haven't cooked anything for ages either!!).Anyway had a couple of friends around on Saturday and decided to make a curry feast.Will be posting the pictures hope it meets with everyone's approval.
Decided on making the following...tandoori chicken mossala,chicken tikka garlic chili balti,tandoori chicken,bombay aloo,aloo pathia,mushroom bhaji,sag aloo and pillau rice.
It took me ages to prepare everything and I sunk a good few beers whilst doing it!!However it was undoubtedly my best attempt so far at cooking a BIR
curry.My guests couldn't believe their eyes when the food turned up.They said it was spot on and some dishes even better than their usual takeaway.The house certainly smelt authentic,good job I have a spare fridge as it still smells of curry!!!!
Base sauce(Cooked and ready for blending)
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Base sauce(Blended)
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Been reading through the popular base sauce recipes on this site together with those in my recipe books and it seemed to me that all are very similar in technique and ingredients,with only subtle changes here and there.I decided to try the base sauce(sort of) from the Kushi Book.I brought it when it came out,the more I re-read it the more I like it,although I can't see really the difference between these(balti) recipes and normal BIR recipes,they just seem to be served in a balti bowl.Anyway I cooked the base but added some all purpose seasoning,asofoetida,sugar and some coconut block.All I can say is that the base smelt(and tasted)
wonderful.My wife hates the smell of my normal base sauce cooking but even she said it smelt really nice.
Topic: my latest attempt (read 7,011 times)