Been a long time since I posted on here as I am currently in my 4th year working in Bangkok, Thailand. I try and cook up a BIR style curry fairly often after sourcing the spices in little India.

Today was a slightly modified CA Base Gravy some of which then went into a KD Chicken Jhol.

I still love Corry Anders recipes. No fuss, fast and delicious.


My sous chef was found wanting...








Base made, I used a portion for a Chicken Jhol following Kriss Dhillion's 'The New Curry Secret'






Lovely dish. I often replace the base in KD's recipes with CA's or variation of, with great results. The New Curry Secret also has a few more traditional Indian dishes that are delicious.

Hopefully I will pick up where I left off when back in the UK next year and start to experiment with BIR recipes a little more again as sourcing ingredients can surprisingly be tricky here in Thailand as the Thai's do not generally like Indian food, of Indians for that matter   

As a little community help at my local youth centre I will hopefully running a short 7 week course that I have pitched as 'Curry Club' and will be teaching 12 to 18 year olds how the basics I learnt of BIR cooking. I am no expert by any means but thought it might be a fun thing to try with a group of upto 10 people, working in pairs.

I hope to go over creating a base gravy, the different spice mix's, the main dishes and the fundamentals of cooking BIR curry. This is no expert class by any stretch of the imagination so I do not need to worry about too finer details.

I was wondering if you guys could recommend any pointers on what might be good ideas to cover over the 7, 45minute sessions.

So far my initial outline would be:

• Familiarise with different spices, Spice mixes / massalas, ingredients used etc.
• Base gravies, the main BIR dishes
• Releasing oils in spices, burner control, preparing ingredients
• Cooking main dishes (Korma, Madras, Pathia, Vindaloo, Jalfrezi)
• Experimenting with base / dishes
• Side dishes (Alou Gobi, Dhals, Roti)

Unfortunately all we have access to are portable burners. No ovens or microwave.

Any help much appreciated, Cheers.

Hello all been a while!

Well me and the Mrs (British before you ask! Lol) have moved to Bangkok Thailand for the next 2 years with my job. Very exciting, however I have 2 problems.

1) The Indian restaurants are not BIR, albeit very nice.
2) Need complete cupboard restock and surprisingly hard to source the same ones.

I don't suppose anyone could offer any advice, as well as ideas for key spices I should get first, and a long shot but if you know any I would find hard to source, possible Thai / local alternatives.

Cheers guys

So far I have had great success with CA's base and curries combo. However I am now finding it hard to know whos to try next and don't want to become lazy and only cooking CA's.

I am finding it hard to pick another base as some seem more vague on the weights and measures and more problematic is its hard to tell which are most widely used in recipes.

Does anyone know of a list that says for example "CA Base - 10 recipes" etc...

Failing that can anyone point me in right direction of a good base / recipes to try following CA's Stella start

Thanks

Hi Guys,

I would love to get an outdoor gas burner to be able to cook curries in the wild (well near my campervan lol) but at the moment do not really want to break the bank.

Can anyone comment on this ebay item? work out the Kw output?

http://www.ebay.co.uk/itm/LARGE-GAS-BOILING-RING-PROPANE-LPG-CATERING-BURNER-OUTDOOR-STOCK-BREWING-CATER-/170738529186?pt=UK_BOI_Restaurant_RL&hash=item27c0cf33a2

I guess I would need more fixings? Regulator, pipe etc?

Failing that could anyone recommend an alternative?

Thanks

Hi Guys,

Wanted to pick your brains really. I recently had a curry night on my birthday for my mates, but spent most of the time cooking the bloody things so this time I want to have them made before hand. I have also heard this can make the flavours develop more.

Are there certain curries that are only recommended to be made fresh before eating and not a day before?

How do you go about reheating them?

Cheers

Hi Guys,

In process of videoing a few of my curries to try and get tips etc so sorry for the influx lol

CA Chicken Korma Curry - Takeaway Standard

Hi Guys,

This is more of a test as I am not happy with the quality at all. Our kitchen is in a large victorian house and the lighting is appalling and the video came out very grainy.

This is taken with a Kodak Playsport ZX5. Nice little camera but I will need to get some form of external lighting for use in this way next time.

Finished Curry:


Video:
Cooking a Ceylon Curry BIR - British Indian Restaurant Style

Next time I will do a proper job of the comments, showing ingredients etc and get some clear lighting.

Hi guys,

I hope I can get a response in time for dinner this evening but I plan on making CA's Vindaloo with beef chunks. Themcutsmare fairly cheap so I assume needs to be cooked a fair while.

Does anyone know how best to do this? Cook in oven in the Vindaloo for 30 mins then top up lost spice? Or per cook the beef? If so how?

I read through the forum but can't see any specific to this cheap cut.

Cheers guys

Hi Guys,

Thought I would share my recent CA Madras made with CA Base and Spice Mix

Bloody Lovely







PS. Does this look about the right amount of oil / separation?

Hi guys,

Sorry if I am being completely daft here but can anyone point me to the rice and sides section? I can't find any recipe as for rices and sides at all?

Thanks

Hi Guys,

I am new here having come from KD cooking background. Just wondered how come people seem to dislike Pat Chapman so much? Have not come across his work but from what I can read on here people seem to not like the man, just wondered why?

Hello everyone,

This looks like just the site I am after 

I have so far been using "The Curry Secret" and have produced some great curries. I tended to cook the base in a huge pot to make 3 times the amount and keep Anglos stock in the freezer.

Overall I am very pleased with the curries, with the exception of her korma which tasted very different to BIR ones I have had.

I am thinking about trying alternative bases, but most I have seen on here appear to require a lot more effort from the one I am used to. Is the difference really that noticeable? And which is a good one to start with?

Thanks  ;D