Could any one advise where to get a set of good Karahi/Baltis pans. I need to be able to cook with them and then serve the dish in them. Preferably the size of each dish should be able to serve two people.

Thanks

Steve

I have been living in Nottingham for a while now, but my local is back in Watford where I have known the owners for a long time. I was sure that the next time I went in, if I asked, I would be told what was in the curry gravy. But Wow, when I asked them the response I got amazed me. I was told that only the Chef knows the recipe and that he would not tell anyone even them.

All I was told was they do not freeze the gravy (because they cook so many curries a night), and they DO use Thyme and Basil in the base. Other ingredients, as we all know were onions, tomatoes, ginger, garlic. They would not tell me in what proportions, or let me watch.

Another interesting point was that the owner remarked that when the chef was off (one day a week) the curries tasted different. But he insisted that the curry gravy used on this day off was the same as all week. So the secret may not be in the gravy.

Cheers

Steve

Hello there,

this is my first attempt at a curry base. I used a slightly modified version of the KD base, and the Cracked It base.

Firstly I boiled red onions garlic and ginger unpeeled for 45 mins. This produced a blood red sweet smelling liquid that was very bitter in taste ( shown in second picture, also in first picture - top right hob)

I then peeled the onions and garlic but left the ginger unpeeled. I deep fried the boiled onions for 15 mins until caramilised, I then added the garlic and chopped ginger, plus half a stick of cinamon and three slices of lemon and continued feep frying for 5 minutes  ;D ;D ;D.

From then on, I pretty much followed the instructions for the 'Cracked It' base, but used the red onion/ginger/garlic stock instead of water.

The jug contains my skimmed spice oil which I plan to reuse. (there was alot more once I had completely finished skimming, I took the pictures early on and simmered for around 45mins)

I shall be using the base tommorrow to make my first BIR curry. I will let you know what the end result tastes like. Going by the smell and taste of the base I can't wait 

Hello

Names Steve from the UK, (Watford), but living in Nottingham.

I have made a few authentic curries before using Madar Jaffreys curry bible and my homemade Garam Masala and Ghee (which until finding this site was quite proud of) , but BIR's are all new to me. I am enjoying reading the curry base recipes, and hope to try one within the week.

Has anyone any tips regarding spice oil (as I have none to start with), which base should a newbee start with, and which curry should I try first?

Lastly can I attempt any type of curry (madras, Jalfrezi, Bhuna, Kalia etc...) with the same curry base. Or do I need Lots of bases?

Cheers

Steve

As title says,

what is BIR, I did a search but nothing came up

Steve