here guys and girls is a video of a genuine balti from Birmingham.

https://www.youtube.com/watch?v=FiXF_TG1_8I

regards
gary .

lol yes I know :-) I made the most of the discount but loved the food and friendly service!!!! and if my friends and family know me so well I can vouch for a good indian restaurant and lol its within 100 yards from where I live! took chicken vindaloo, chicken tikka masala and rice over to my wife and 2 beautiful girls on my eldest daughters birthday on wed 3 sept and they had it for supper and loved it!!!!! and they are the harshest critics in the world!:-) HAPPY DAYS. Lol even tonight have some chicken tikka leftover so popped in for a vindaloo sauce and chips and again great friendly service and OMG  I love the food!! thank you Khan and the guys/girls and most importantly the chef for some of the best British Indian Restaurant food I have experienced.

http://www.asianathaiandindian.uk/

psst pass it on :-)

kind regards
gary

hi guys/girls
if you are making a CTM try using Mango pulp I think you will be surprised JerryM lol you were close with the mango chutney and yep  ground almonds too! after all it has to stand out from the korma and not just in colour :
regards
gary ;D

hi guys here is the recipe for the above

mouchak vindaloo

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

half of medium size precooked potato

1 dsp garlic puree

1 chefs spoon veg oil  ( or from the top of your curry base)

1 tbsp tomato paste/ puree (mixed with water 50/50)

1 tbsp mixed powder

1 rounded tbsp chilli powder

300-400ml curry base sauce

1 dsp clear vinegar

1 tsp butter ghee

2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)



heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli  and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam  until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.


regards
gary

hi guys just finished watching this new programme think it's a series on sunday afternoons, it's called SPICE BRITAIN, a great watch shame it's only 30 minutes long lol.

http://www.bbc.co.uk/iplayer/episode/b013scp7/Spice_Britain/

here is the link happy currying, i mean watching.

also check out the guy that was the first customer in to a restaurant in mancherster when it first opened in the 1950's and is still eating there!
are you or do you know this man?

is he already a memeber of this forum?

regards
gary

please post comments and questions here

regards
gary

hi guys if you have any comments/questions on this topic i have posted then put them in here

regards
gary

here is the recipe for Mouchaks madras

madras

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

1 dsp garlic puree

1 chefs spoon veg oil  ( or from the top of your curry base)

1 dsp tomato paste/ puree (mixed with water 50/50)

1 dsp mixed powder

1 dsp chilli powder

300-400ml curry base sauce ( https://curry-recipes.co.uk/curry/index.php?topic=5544.msg54113#msg54113

1 dsp lemon juice/dressing or 1/4 wedge lemon

1 tsp butter ghee

2 tbsp fresh coriander ( some to add to the dish whilst cooking and some for garnish)



heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli  and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam  until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins, add the butter ghee just before the end of cooking . scoop off any excess oil and garnish with coriander and serve.



as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.

regards
gary

here is the curry base sauce i use from mouchak

Mouchak base sauce recipe

1 kg onions sliced or diced

1 carrot grated

1/2 green pepper sliced

100 ml veg oil

1 tbsp salt

3/4 tin coconut milk

1 dsp garlic/ginger puree

200 ml tomato passata/blended tomatoes/puree mixed with water(50/50)

100 ml of oil for second stage 2

just enough hot water to cover veggies approx 1 litre

and water to thin the sauce for blending approx 2 litres

stage 1
put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer  with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down  alittle add the coconut milk 1/2-3/4 of a tin.
stage 2
get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices


1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)

1 dsp turmeric

1 dsp coriander

1 dsp cummin

1 dsp chilli powder



add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)

then pour into the onion pot and mix well,  then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.

regards
gary

recipe for mouchak madras
https://curry-recipes.co.uk/curry/index.php?topic=5545.msg54115#new

hope you are well after yesterday! saw this advertisment in tandoori magazine they do supply spice pastes to BIR and they do the big 3 tikka tandoori and kasmiri masala and garden mint and g&g anyone tried them or get hold of them?

here is the web address http://www.pascospices.co.uk/index-2.html

worth trying as pataks seem to run the field in pastes

regards
gary

hi guys the above awards were presented at the ceremony at the ashford international hotel for various categories and the Raja of kent in St Michaels, Tenterden won best restaurant in kent. the owner of this restaurant own Mouchak, raja of kent in maidstone(seats 280) and a large restaurant in dartford as well. now i get on with Joy the head waiter at mouchak( incidentally i have to drive past the raja of kent ( which is 3miles away)to get to Mouchak) and the carpark is always full and i have never eaten there! )  and always talking with Rupon who is one of three brothers each of them are chefs that all started at Mouchak, and Raj is the eldest and boss man. they are more than happy to answer any questions i have to ask, and i have had demos with them. but as yet i have not had the opportunity to speak with Raj to ask if i could have a proper lessons following all processes from base to precooking and final dishes. as i am probably one of their best customers i will take the chance to ask! see links below checkout the raja menu aswell!

http://www.kentrestaurantawards.co.uk/
http://www.orderonlinenow.co.uk/view_restaurant.php?id=theraja

regards
gary

hi guys just got back from Mouchak with enough of their base sauce to make 2-3 curries i took pictures of this and theirs and my mxed powder, Mouchaks is on the left and contrary to the colour shown in the pic it is slightly more yellow than mine, that stands for mix powder and base sauce
regards
gary
[/URL]

Photos subsequently added by CA

hi UB thought you might like to try this restaurant when your next in tenterden mate. last wednesday my wife had a foot op so after a long day did not want to cook so looked through the menus we had and for a change we decided to give Mouchak a try a quick 5 mile drive having already cooked some rice to save money, i ordered 2 chicken vindaloos, bombay aloo, chicken tikka starter, onion bhaji and a peshwari naan. i must say it was 1 of those meals that tasted so good you didn't want it to end, bloody fantastic. i know that 1 meal does not make a restaurant good but just try this 1. the restaurant is light and airy clean and well organised (computerised system. they did have a website but i tried the link and it did not work, shame!
regards
gary

hi guys bought some shazans microcook chicken tikka yesterday in asda 5.97 for 700g which isn't bad. would have made my own but thought i'd try it but the time it takes to mix the ingredients together this can be cooked and eaten as you cook from frozen in about 4 minutes or until cooked through . it is halal meat and the list of ingredients are :-
chicken 85%
veg oil
tomato paste
garam masala
salt
chilli powder
turmeric
food colouring
msg
it tastes very good but does have a bit of kick not everybodies cup of T. but worth it for a shortcut instead of minimum 6 hours marination then cooking it and then making the final dish 10 mins you could have a curry cooked and on the table in 15 mins DONE! ;D
they also do sheek kebabs 15 long sausage like kebabs for 5.00gbp very good value for money 

regards
gary

hi guys/girls
thought is was about time to ask this queston again (as we have a few new members)
as we all know that chicken tikka masala is the favourite curry in the uk at the moment, but how true is that on this forum? if you were to go into a takeaway or restaurant what curry would you order or in fact cook?

personally i would cook/order a chicken vindaloo or a phall but just lately have had the munchies for a chicken chilli masala.

hope this post will inspire a miriad of newbies to post.

regards
gary

hi guys any of you had this virus running on your computer? my brother in law came round and installed the 2009 McAfee internet security disk and it shows that everything is now clear, yet tried to get on ebay/talktalk- to get emails and it pops up blank page this site may contain addware or spyware, even on the microsoft website when i have been trying to find out how do i get rid of this. yet it does not effect this connection to curry heaven- but then you would have guessed!
i know there are some real computer techs on here so would be eternally grateful

regards
gary

hi guys/gals just to say happy belated birthday to cr0 for 24/12/04 so it is now 4years old ,also it is 4 years today that i first set eyes on the best curry forum in the world. it has been a grand journey and long may it go on! well done stew
also happy christmas to you all again belated ;D

more turkey leftover vindaloo anyone? lol
regards
gary

hi guys there is a company that supplies a multipurpose curry sauce, check out goldenfoods.com.
regards
gary

hi guys well its here again the week of the year when the whole nation can really enjoy curry, wish i could get to the battle of the chillies and try something really hot! started the week with a vindaloo, so will try to make a different curry each day. fancy making my rajver phall tonight. what are you guys/girls doing to celebrate this week?
regards
gary

hi guys in tonights gordon ramsey cook-a-long live he visits a BIR that covers 6 times as many as claridges does and truly sees how much work is involved ;D should be fun if only they did it for the whole program
regards
gary