After many different recipes and experiments here is my Madras recipe

To make a standard BIR madras:

Curry gravy (any decent one 'should' do)
2 Tbs spoons of oil fresh or from the gravy
Precooked meat
Finely chopped fresh chili (optional)
Tsp of chili powder
Tsp G&G paste
Heap tsp of tom puree\paste
Chopped fresh coriander
Salt to taste

Put the oil on heat
Add the fresh chili until soft, a minute or two
Add puree's
Add chili powder
Add some gravy and then the precooked meat
Add more gravy until it looks right
Sprinkle in some coriander
Add salt to taste
Done

To make it a posh one you can add a sliced tomato and some whole fresh finger chilli's near the end.

I find this is as close as I can get to replicating a madras from my local BIR.  Resist the urge to put in methi and spice mix it and you may be surprised how good it turns out.  I can't say how well it will work using a particular gravy but I have tried it with my own and the ashoka and although slightly different both were spot on.

My latest creations

Bit unreal this one, it's a kebab house but I am sure many of us on here are partial to the odd "donor": 

http://news.bbc.co.uk/1/hi/england/west_midlands/7669625.stm

Forgot about this new group and meant to post this at xmas when we went there.

Group of about 20 which in fairness probably didn't help but if you can't handle it don't book it I suppose.

For starters we all went for a chefs selection which was a pleasant mix of dishes lots to go round if you didn't like something etc..

My main course, lamb bhuna madras strength, I always go for something like this when I'm not sure how hot the vindaloo is.  This had to be one of the worst curry's I have ever had, the sauce was a plain curry powder tasting gloop, you could not tell the difference between curry's it really was that bad.  The meat was foul, fatty lumps and I found two 1.5" bone shards in it, one of which was still attached to a piece of 'lamb'  :-X

No one really had much good to say about their mains but mine was the worst of the bunch and they agreed to wipe the cost from the bill.

Somehow the 2008 curry club guide gives them an above average score, they must have gone on a quiet night or the restaurant new they were coming!  I won't be relying on reviews from there again 

cK

Try one of the new Sharwoods Thai curry pastes for free:

http://www.sharwoods.com/thai-range/index.htm

You have to register but theres no need to verify your email so you can put any old rubbish in.  You have to install a coupon printing plugin for your browser as well but it only takes a couple of seconds.

Enjoy
cK

My method for precooking lamb:

This is about right for about 4 leg steaks or neck fillets, most of the time I only cook two.

Heat a little oil in a saucepan
Add 2 black pods and 4 green lightly crushed
1 Piece of cassia bark
2 Bay leaves
When starting to heat up add a tsp of g&g puree and mix in
Add a tsp of cumin and a tsp of coriander powder
Mix in for a minute or two
Add the lamb and coat in the oil and spices
Add boiled water to cover the lamb and bring to the boil
Soon as it is boiling turn the heat right down cover and let gently simmer for about 45mins to an hour.

The result is really flavourfull and so tender you could chew it without teeth 

This is my recipe for a BIR lamb bhuna:

3 or 4 tbsp Oil 
1 tsp Garlic & ginger puree
Half a tbsp tomato puree
1 Medium onion, chopped
Half a green pepper, chopped
Fresh whole chillies, deseed and finely chopped (type and quantity to taste)
1 tsp Hot chilli powder 
1 tsp Corrainder powder
1 tsp Cumin powder
Large pinch of dried methi leaves
Salt to taste
One portion of curry gravy(approx 8-10 tbsp)
Small handful of chopped coriander
1 large fresh tomato quarted or a couple of cherry toms halfed
Precooked lamb(I used 2 leg steaks) method here:
https://curry-recipes.co.uk/curry/index.php?topic=1915.msg16602#msg16602

Fry the onion, pepper and fresh chili in the oil until going soft.
Add the garlic - ginger puree and fry for a few seconds stiring round the pan.
Stir in the tomato puree and fry for a minute or 2.
Add the powdered spices and cook for a further minute, 2 or 3 mintutes more if you don't have the heat right up.
Stir in the curry gravy a ladle at a time
Add the lamb and stir in.
Add the methi leaves and stir in.
Add the fresh tomato.
Sprinkle in some chopped coriander and stir in
Add some salt if needed.
Garnish with more fresh coriander.

I got round to trying Andy's paste over the weekend and during the cooking process I remembered that I had been here before:

http://www.natco-online.com/acatalog/Holy_Grail.html

With the exception of the tandoori masala it is word for word the same recipe.  Now I have nothing against the natco holy grail recipes, I tried them a while ago and they made a pleasant curry but not anything in terms of BIR taste or smell.  I notice that the base and currys have been elaborated on in Andy's recipes, they are similar but with a few more ingredients.  I might be barking up the wrong tree but is Andy the mysterious curry phantom "M", either that or has his chef pinched all his ideas from the Natco site!

There is some discussion on them here if anyone else wants to have a look what we said about them first time around:

https://curry-recipes.co.uk/curry/index.php?topic=383.0

cK

Google have added a beta recipe searching section:

http://www.google.com/base/search?a_n0=recipes&a_y0=9&hl=en&gl=US

How good it will be is another matter!

cK

It's a little of topic but i've recently picked a load of chilis from my habanero plant and there are far to many for me to use up in currys.  I was wondering if anyone had a trusty Chili sauce recipe?  The sort of sauce used for dipping chips etc..

Thanks
cK

This is a chicken balti recipe from Terry (ifindforu), if he's others are anything to go by it should be a good'un 

First add to a non stick wok or fryin pan half a green pepper 2 onions, half cup of oil or gee,1 tomato cut in four,1 desert spoon of tomato puree, 2 desert spoons of methi, 1 teaspoon of g+g,and a teaspoon full of special mix.Start to fry all togetheraftre 5 mins add atespoon of sugar by this time everything is cooking down Now add 2 breasts of raw chicken cut into pieces and sprinkle over them about a teaspoon of all purpose seasoning and start to move about in the pan or wok add now about 2 cups of curry base.and throw in a good quantity of fresh coriander about 2 desert spoonsfry for a futher 5-6 mins.Now put on a gas ring a balti bowl to heat up for about 4-5 mins whatch your fingers put in the balti bowl half teaspoon of gee or oil with 1/4 teaspoon of garlic.Straight away start adding from the wok the chicken and sauce and all other that you fried.dont worry about the flames,as its the heat and the flames that will alter the flavour I personaly add about 5 chopped green fresh chillies when cooking by the way make sure the chicken in just cooked in the wok not over cooked and not under cooked remove the balti dish off the gas after about 4 mins and serve with rice TERRY

I havn't had time to format it so if anyone else wants to feel free otherwise I will do it tommorow.

cK

Hi All,

Some pics of my latest creations 

I have started a F.A.Q with some of the most commonly asked questions, its only small but can be added to so pm me anything that you think should be added.?

Table of Contents:
What is base sauce\gravy
What is the "taste"
List of common spices
What does BIR mean
What's the difference between BIR and authentic curry
Who is this Bruce Edwards I keep reading about
What is this "Spice Mix" refered to in a lot of the recipes
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What is base sauce\gravy
The base sauce\gravy is one of the main components of the restaurant curry.? Every restaurant will have a big pot of this on the go all the time, it enables the chef to create any curry within a few minutes of it being ordered.? There is no 100% correct? base sauce recipe, every restaurants will be slightly different so the best thing to do would be try one of the basic ones and go from there:

Here is the index of base sauce recipes available on this forum:

https://curry-recipes.co.uk/curry/index.php?topic=422.0

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What is the "taste"
The "taste" which is refered on the forum is the specific taste and quite often smell that you get with a good restaurant curry.? It is this "taste" that we are all trying to emulate at home!

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Common Spices
Here is a link to the most common spices that you may need:

https://curry-recipes.co.uk/curry/index.php?topic=184.0

Here is a link to a site which describes spices with pictures etc..

http://www.uni-graz.at/~katzer/engl/index.html
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What does BIR mean
BIR is short for British Indian Restaurant

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What's the difference between BIR and authentic Indian curry
The obvious difference is the base sauce, each BIR curry is made from the same base sauce,? authentic curry's are more often than not each created from scratch.? Taste wise they are completely different, which is why 99% of Indian cook books won't help you create anything similar to your local Indian takeaway!? The chef's base sauce recipe is a VERY closely guarded secret hence why you won't find many books with them in!


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Who is this Bruce Edwards I keep reading about
Forget Pat Chapman and Kris Dhillion the best BIR cooking articles were written by Bruce Edwards.? If you havn't done so already download and print both parts from here:

https://curry-recipes.co.uk/curry/index.php?topic=516.0

https://curry-recipes.co.uk/curry/index.php?topic=108.0

These articles are essential reading and many people on the forum use Bruce's restaurant spice mix in the recipes that have been posted.

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What is this "Spice Mix" refered to in a lot of the recipes

The Spice Mix, Restaurant Massla or Chefs Curry Powder all refer to a mix of powdered spices that are used throughout BIR cooking.? Rather than specify or use the individual spices this mix is used in place.? The most favoured one at the moment is the Bruce Edwards which is made as follows:

Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)

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Please send me a PM if you think that something should be added.

I just tried the Basaar Mix in my latest vindaloo (thanks Ray for sending it, top bloke!)

I made a standard vindaloo with my regular gravy the only difference being that I added half tsp of Basaar Mix and reduced the curry powder mix to a level tsp.  The final curry was identical to one of my local BIR's, a bit better really although to be honest its not the best one in town but still nice.  I've been trying for ages to match a differnent curry house near me but this one was spot on first time so im fairly sure they use this mix in their currys.

Anyone else had some good results with the Basaar Mix?
cK

Happy birthday cr0.co.uk a year old on the 24th 

Heres to another year of top curry chat

As question, now you have read it and tried it would you recommend it?

Give reasons as well if possible rather than its really good or really crap 

Pakoras

Ingredients:
6 mushrooms, Cauliflower florets and 2 Onions
2 cloves garlic, crushed
8 oz (225g) gram flour
? tsp chilli powder
1 tsp turmeric
1/2 teaspoon ground coriander
1 tsp baking powder
? tsp asafoetida
1 tsp salt
? tsp of each of the following fennel seeds and cumin seeds, (Ground up coarsely)
2oz (50g) Coriander

Method:
Sieve the gram flour into a bowl and then add all the veggies diced up nice and small (? inch max.)
mix in all the remaining ingredients and stir the whole lot until evenly coated.
Now GENTLY add water until the mixture is just too stiff to drip off a spoon. Remember to get the whole lot blended evenly before adding more water. If you do over do it with the water just add a bit more gram flour.
Heat oil in a wok.
Using 2 teaspoons scoop blobs of the mixture into the hot oil. Initially it sticks to the bottom so try and get 9 or 10 blobs in then give the wok a gentle shake and the pakoras will float to the surface. Continue cooking for about 5 mins. Don't rush them or the outside will be cooked and the inside still too doughy. This can also happen if the blobs are to big or the fat is too hot. Have a play and you'll soon get the right combination.
Ideally you should cook these just before eating as they don't keep too well and certainly not over night. 

Dipping Sauce:
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup

I found this today, the second article down:

http://www.the-tls.co.uk/subject_by_subject/subject.aspx?path=/subject%20by%20subject/social_studies/


Heres the interesting bit:
She has a robust, non-purist attitude to culinary change, even to chicken tikka masala, and very nearly penetrates to the ultimate secret of the Indian restaurant kitchen ? the three-pot method. (Though she never defines ?curry? strictly, Collingham uses the term as most Indian cooks do, to describe dishes that are sauced.) Many curry recipes call for onions to be cooked slowly for a long time, which makes it impossible to prepare dishes from scratch only after they have been ordered. So instead of using a paste of freshly ground onions they developed a thick, brownish curry base ?made from pur?e of onions cooked in their own moisture without oil?, giving the ?slightly raw onion flavour which is one of the distinctive tastes of Indian restaurant food?.

Indeed, but go into almost any Indian restaurant kitchen (including those in India), and you will see two other vats of sauce, one red from its tomato base, the other cream-coloured, based on ground almonds. With an appropriate protein ingredient, vegetables and prepared masalas ? spice mixtures ? herbs, aromatics, varying quantities of chilli powder, mango chutney, sugar or cream added, their combinations and permutations produce the familiar biryanis, kormas, jalfrezis, dhansaks and vindaloos. This three-pot system is of course anathema to any Indian domestic cook, who prepares everything for the meal, including the masala, completely ab initio, but I know of only one Indian restaurant in Britain that does so.

Its been out a couple of days who's made what and what was it like, im going to order it just havn't got round to it yet?

Conducting my usual trawl of the interweb I found this forum:

http://www.bangladesh.com/forums/showthread.php3?threadid=17140

I'l quote the interesting bit:

If you are after recipes for British Indian restaurant (BIR) curries, then your best bet could be to visit http://www.curry-recipes.co.uk where a group of curry lovers are working together to uncover/discover/derive as many recipes as possible. They appear to be getting there, as well. I'm talking mainly about the unique UK restaurant taste, rather than 'authentic' Indian or Bangladeshi recipes.

Most of these UK curry houses are run by our Bangladeshi friends and I guess you can't blame them for not giving away too many secrets. Thousands of them work in the kitchens of those great restaurants and take-aways and a few must lurk here, I guess. Only they will know whether the folks at cr0.co.uk are getting close. Or perhaps they will just laugh their heads off at the desperation!