Does anyone have suggestions where I could buy blade mace, not pre ground? I'll be in the UK in May and I'd like to pick up the whole spice.

Just put nearly 1.5kg of lamb leg into a marinade to turn it into biryani tomorrow. It's going to make a massive pot, with loads of leftovers I can freeze.

It's based off this recipe, which I have made before - it makes a cracking biryani.

https://www.youtube.com/watch?v=uygb9O-MDPw

this post was motivated by my lack of spoons when I was really craving a curry.

I really wanted something but couldn't work up the energy. The thought of making a new-to-me-making-it dish gave me enough extra spoons to work out what to do.

I like the idea of bhuna but the whole cooking down the gravy felt difficult (in my spoonless state), but I remembered I had made The Curry Guy's base gravy, which is concentrated so you need to dilute it before use.

Ding ding ding! Grab the bhuna recipe from the PDF linked from here, use the CG base gravy as-is.... got a bhuna on the table about 30 minutes later, with a spare spoon to hand!

So.... if you make the Curry Guy concentrated base gravy, you've already done a lot of the work to a bhuna 

My wife and son don't like tarka dal - they find it "too dry".

I was wondering if anyone had suggestions for a lentil curry that I could cook instead of tarka dal?

It's not as fast as a BIR-yani, but it's way faster than the old fashioned way!

https://www.youtube.com/watch?v=uygb9O-MDPw&ab_channel=YourFoodLab

Subtitles on, unless you understand Hindi. Took me about 1.5 hours start to finish, but that included waiting time and making the Biryani Masala. Next time I make it I'll be faster.

Makes a nice medium - hot biryani, if you want a milder one you know what to cut back on.

in a classic case of cutting off your nose to spite your face, Huy Fong FOods who make the classic green cap Sriracha sauce, sued their sole supplier for $1m claiming fraud. Said supplier, Underwood Farms, countersued for $23m saying nope.

Underwood won. Cancelled the contract with Huy Fong. Oops. Now there's a global shortage of green cap Sriracha.

Huy Fong Faffed Around, and now they are Finding Out.

Large batch pilau rice.

Large batch "staff curry".

Pint bags for vacuum sealer.

Freezer.

Curry any day of the week!


(Why staff curry? Because it's nice enough on its own, but I can easily morph it into other curries depending on whim.)

keep getting password error, ask for password reset, nothing happens, suddenly 2 weeks later able to log in again with the same password. Getting kind of annoying.

decided to push the boat out this past weekend, to test my BIR cooking ability.

Fried paneer korma, keema pasanda, keema dansak, tarka dal, pilau rice, gulab jamun, masala chai.

I cocked up the gulab jamun - badly burned, to my shame - but everything else delivered. Delicious curries, and lots of left overs for me to indulge in for lunches. I also used what was left of the keema (actually, brisket cooked like it was pre-cooked lamb) to make an impromptu balti.

All in all, quite happy with the results. I just need to free some space in my freezer, or eat more curry leftovers 

I've been trying to crack BIRyani for a long time now. I have tried recipes posted here, as well as other places, as well as from books. None of them have satisfied me.

As I was making a fresh batch of garam masala, I had a look at Kris Dhillon's biryani recipe and thought I'd give it a go.

I chopped up half a red onion and let it slowly cook down to a jammy consistency while the pilau rice cooked. I heated up a batch of The Curry Guy's base gravy with some garam masala, salt, and a little cayenne pepper.

I chopped up half a rotisserie chicken breast and put the pieces on top of the jammy onions. Pilau rice on top. Heat off, lid up, let it all steam for a couple of minutes. Fold the chicken and onion through the rice, top with some fried raisins, serve and spoon a little of the gravy on top.

Oh yeah, that's what I was looking for. A nice BIRyani. What I was looking for!

I went to our local Restaurant Depot a couple of days ago. There they have bags of Fajita veg mix. 10lbs cost me $25.

Why did I buy 10lbs of fajita mix? It's green and red bell peppers and onions, chopped into largeish chunks.

So I now have 13 bags of Balti aromatics in my freezer.

.. it would have been 15, but I had some nice bratwurst that was crying out to be paired with those guys 

What do you get when you take your leftover Goan pork  vindaloo and add lentils and dansak spices? I'm calling it vindansakaloo, or even "yum!".

Their first experience with BIR style curry. He's a local lad, she's the daughter of Vietnamese immigrants who kept on boasting about her spice tolerance.

Menu was pilau rice, tarka dal, paneer korma, chicken dansak, and chicken balti vindaloo. Pudding was gulab jamun.

She couldn't finish her vindaloo, it was too spicy   

All in all, a success. And I have plenty of the precooked chicken left to make myself a dopiaza!

Made with the Curry Guy recipes:

fried paneer, base gravy, spice blends, balti

yes, I went there. Used Dan Tooms' recipe (the curry guy book, red cover). Worked quite nicely.

The only consideration is that you need to do a hybrid roasting / grill (broil) cooking method to make sure the pork is properly cooked through.

Putting this in talk about rather than reviews for reasons that will quickly become clear.

I called them to make sure they had food I can eat - folks, food allergies suck - and it turns out all their curries are safe for me (no wheat). They call themselves "Asian" as they do some stir fries, Szechuan style stuff, as well as curry.

https://www.yummefybirmingham.com/menus/#curry

I was tempted by both the Massaman and the Vindaloo, but as I make Vindaloo at home I went for the Massaman. Mrs ordered the mango chicken curry.

I tasted both. And I could tell they were - ta-daa! - using the same base gravy in both curries. They were different, but both had the same underlying flavour. I would probably never have picked up on that without all my messing around with base gravy recipes from here. That was an interesting revelation!

(Nice side note. For a small restaurant with a small number of draft taps, maybe half of them - 5 or 6 - were local craft beer, the rest the larger national or expected international brands. Remarkable for a small restaurant, maybe a couple of dozen tables.)

Can anyone point me to recipes for restaurant style Malaysian curries - you know, the sweet, coconutty types that get random fruit put in them, the kind that your Malaysian granny would disown you for making?

Thanks!

The advantage of a large turkey is plenty of meat left over to turn into curry tomorrow 

Turkey dopiaza, I think 

I think I have cracked the BIR secret!

... it's 100% reliable recipes. Add to that "accidentally adding way too much Kris Dhillon base gravy and having to cook it down by nearly half" plus "dammit, not enough salt!" and I had a wonderful chicken Madras tonight. The overly enthusiastic application of KD's base gravy having to be cooked down definitely added a depth of flavour and richness. Tasting the gravy after I took it off the heat made me realise it needed about an extra half teaspoon of salt.

That's it. Nice Madras, delicious pilau rice, all done in around 25 minutes. Rock on 

I made a lamb korma from the 55 page PDF Pap Rika posted over on this link: https://curry-recipes.co.uk/curry/index.php?topic=15111.0

It's wonderful. My wife has requested it once a month  ;D