Hmmm, is it wrong to have so many mix powders? They are all so different, but all equally good IMO!

Well, I'm pretty pleased with it anyhow!,
Today I dragged the other 'arf to Olympia bbc good food show , with the intention of getting a belated birthday pres she owes me and a knife from 'Kin Knives'
Well, no coffee machine as surprisingly there were none on show, but the knives were there, and to top it all the limited 'Gordon Ramsay' knife was on offer from ?145 to ?100!!
Happy days!
Tis the sharpest knife ive ever handled(and the most expensive by about ?90 I've ever bought)
It had better last a lifetime!
Gotta mind the ol pinkies now!

Also got a few tubs of naga chili pickles, naga olives and tamarind pickle.

I also allowed her to buy some cheese, as long as it had chilli in it!!

Curry on chaps!!

MM

I have used this DVD for years, and this Goan Prawn dish is fantastic (Although not BIR)

Goan Prawn Curry - Part 1

Anyone else got this dvd?

The chef is called 'Mridula Baljekar'

search on youtube her name if interested, as most of the recipes from the dvd are on there.

Regards

Matt

Heres tonights dinner.All went well and was very nice, althought for the mint sauce(Dipurajas recipe) I used mango puree(see pic) and this overpowered the mint taste.God knows what to do with the rest of it!!
The Bhaji's are a recipe I've used for years, & I will upload the recipe soon.They are fab!!
The rice is Dips mushroom rice. using curryhells pilau.(Top notch)

Enjoy

Matt

Hi Guys,

Just thought i'd propose a pilau group test, as , above all, this is one dish 95% of people will have with a curry, so its highly important to get right, like roast spuds with a sunday roast!

Its relativley easy, cheap, and not too time consuming, and any newbie would appreciate the results IMO.

I would be happy to participate if its agreed.

Matt

I was just wondering, is there a 'standard' brand chilli powder that everyone uses here, as its one of those ingredients that can be totally different, brand to brand?

Whenever I buy it, I spend ages pondering which one, and which heat strength to go for.

Regards

Matt

Well Folks, as promised here is my side by side comparison of the 2 most highly acclaimed bases on CR0.
You can see the details of my making Chewy Tikkas 3 hr base on its own thread, and here is my making Cory Anders base.
I feel I should have thinned both down a tad(Before I get told!!)but both ended up the same consistency.

CA's Base.
1) The raw ingredients in the pot
2) CA's Spice Mix
3) After the simmer
4) After Blending

Well, here goes, my Pilau rice recipe.

I have made this hundreds of times and it never fails to impress.It is originally Pat chapmans Perfect pilau recipe, but I have adapted it by adding/removing some ingredients to make what I believe is BIR rice!!Follow the recipe, using exact measurements and you will be on to a winner!!Enjoy ;D

Ingredients(Enough for 2 portions)

300g Basmati Rice
3 Tbs Ghee (Veg oil will do, but Ghee has a lovely nutty flavour)
3 Bay Leaves
1 or 2 Brown Cardamom(depending on size)
8 Green Cardamoms
10 Cloves
0.5 tsp Coriander Seeds
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tsp brown mustard seeds
2 Star Anise
3 pieces Cassia Bark(or cinnamon sticks)
600ml Boiling water
a pinch red/green food colouring(optional)

Method:-
1)Rinse rice a few times in a sieve until water runs clear, and leave to drain
2)Boil kettle!!
3)get all spices in a bowl
4)Heat ghee/oil in a heavy based pan, then add spices and stir for a few secs.The mustard seed will start to splutter.
5) add rice and stir to try and cover all grains in oil. (Keep gas/heat on max during the whole time)
6)Add 600 ml boiling water and stir.
7)Cover and set a timer for 4 minutes!!
8)when timer goes turn off gas/heat, take off lid and stir making sure there is no water left(There never is with me, but if so, keep on heat covered for another min)then add your colouring in 1 spot, re-cover and leave.

After 10 mins you will have perfect pilau, all cooked from scratch in 4 mins!!

I then give it another stir, picking all whole spices out.

I guess you could use one of these spice ball things, but I never have so not sure if the flavours would get out as well??

Pics below!! Enjoy!!

Hi all,

I hope I dont get shot for this, but with Parathas, I dont feel its worth the effort making them at home, when the frozen ones from the supermarket are so good.

I believe its like puff pastry, even chefs dont make it from scratch.After speaking to an Indian lady in my local sainsburys they really are as good ready made.

Saying that, I have tried 3 different brands, and by far the best in my opinion is Shana brand.(My kids also love em!)
See link:-

http://www.nivala.co.uk/shana-plain-paratha-167-p.asp

The plain, or the onion are both just as good.

I admit, I have never made them myself(was going to until I saw the work involved) but the ones I have had from my local BIR, are inferior to the bought ones cooked in a dry frying pan at home.(on the other hand I have a cracking recipe for Naan that I will post soon)

This is my favourite BIR in bedford.
All the curries have a fantastic 'Fresh' Tastes, especially with the herbs-Fresh coriander etc.
Although it is a 'Modern' BIR so its not like the BIR's of the 80's but still the best in bedfordshire(That I'm aware of anyway)

Link :-
http://www.indiya.co.uk/welcome2indiya/Welcome.html


Regards

Matt

OK, here is my base gravy, with pictures that I feel is on par with any other I have tried.It is very easy, and relatively low in oil compared to other bases.
please try it, and I would love feedback on your thoughts.
enjoy!!!

Ingredients:-

4 Large Onions
6 Cloves Garlic
2 inch square knob Fresh Ginger

2 Tsp Salt
1.5 Tsp Cumin Powder
1 Tsp Paprika
2 Tsp Coriander
2 Tsp Curry Powder(I use Madras medium heat)
1 Tsp Chilli Powder
1 Tsp Turmeric

(all above quantities are heaped teaspoons)

1 Tin Tomatoes
half a tube Tom Puree
3 Tablespoons Vegetable or Olive oil.

Method.

Chop onions into quarters.Here I used 6 onions as they were not that big.(Pic 1)

Add the Garlic and Ginger.These have been cut into 1cm squares approx(Pic 2 and 3)

Cover with cold water(The onions will float, but when pushed down are coverd)(Pic 4)
See next post to carry on due to picture rules.

Here is my recipe for Chicken Korma.

Its is my wifes favourite.I find it a struggle to cook her any other curries, so generally end up cooking this for her plus a.n.other for me lol.

One thing that I believe Pat Chapman mentioned once is Korma does not HAVE to be mild.It can be as spicy(like anything really) as you like, and this does have a slight kick to it.
This would be due to the base that I recommend using for it, that I have just posted on the Base sauce section.If you want a totally mild korma, obviously, just cut down on the chilli powder.

Here it is:-

Chicken Korma

450g Chicken Breasts, cubed
60g/4 Tbsp olive oil/Ghee
225g/15 Tbsp Madmatts Curry Base
150g/ Small pot single/Double cream(Either works well)
3 Tbsp Desicated Coconut
2 Tbsp Sugar

Heat oil/ghee then add chicken anf fry until sealed(4 mins)
Add Curry Base and fry for 2 mins.
Add sugar,coconut and cream.
Bring to simmer then cover on low to med heat for 5/10 mins.
Stir well then simmer for 5 mins.
Cover again  and simmer on lowish heat for another 5 mins.Stir frequently.
When sauce is thick and meat cooked serve up!!!!


Enjoy-And please let me know how you all get on!!

Regards

Matt

Here is how I do my base gravy.I have been doing this one for years(Found it to be very easy to do, with good results).

Admittedly I have only recently found this fantastic website, so may well find one that I consider better, but would love you guys/gals to give it a go and let me know your opinions.

I find it works fantastic as a base for the Korma I am about to post on the Mains section.
It also freezes very well, as with most bases i guess.

Here it is:-

4 Large Onions
6 Cloves Garlic
Big Knob Fresh Ginger
2 tsp Salt
1? tsp Chilli Powder(just ? tsp of if v.hot)
1 tsp Turmeric
1.5 tsp Cumin
1 tsp Paprika
2 tsp Coriander Powder
2 tsp Curry Powder (Mild Madras works fine)
1 tin Toms + Puree
3 Tsp Veg Oil


Add onions garlic and ginger to pan.
Cover with cold water.
Bring to boil
Cover and simmer 25-35 mins until much of the water is reduced.
Add the 7 spices, tomato?s & Puree.
Stir, cover for and simmer for 5 mins then add olive or veg. oil and simmer for a further 5-10 mins.
Let this cool then blend & use/freeze

Hi All,

Im Matt from Bedford,UK.

Ive been cooking curry's for years.Find it really relaxing and enjoyable.

Alkways searching for a better recipe.

I try and emulate a resteraunt curry, and have got the korma absolutely spot on.(for the wife, of course!!Lol)
I found this to be the best base and korma recipe so far.I have all weights etc if anyone fancys giving it a go.There really is no difference between this and an indian resteraunt.
For base look at this:-
How to make curry base

For Korma copy this:-
How to make chicken korma

Looking forward to finding some good ones on here to try.

Good Luck All!!

Matt