Hi,

Not quite BIR but good for method




http://youtu.be/GX5FoSparrk

Andy has published a few of the Bombay Bicycle recipes on his website...

Worth a look 

http://www.andyvarma.com/

Not sure if this is a repost ….

I was watching an episode UK Food with Gary Rhodes, he visited India and was cooking (or being shown) how to cook a smoked watermelon skin pickle (looked good) the point being they wanted a smoky taste and got the pan and some hot charcoal put a dollop of ghee over it and covered it with the pan for  10 mins just a thought on the missing  taste
There is a web link for the recipe …

Perhaps the same method of infusion is used with the base sauce ??



http://uktv.co.uk/food/recipe/aid/591677

Like it says on the tin..........

http://www.wkd.co.uk/events/2007/curry/default.asp

Hi,

I found this little gem round the corner form Brick Lane it leans more towards the authentic as apposed to BIR but the food is fantastic and cheap as chips

www.tayyabs.co.uk/

I was messing around with dried leaves I made a garlic / ginger? / leaf paste using a small piece of ginger (size of thumb) same amount of garlic? and a handful of dried leaves in a small blender, a glug of veg oil Blitz it until fine fry this off in the normal way (until brown)

The leaves certainly adds something to the finished dish

Did You Buy The Balti Book ??

Hi,

I was looking around for a tandoor oven to build or put in the garden and found this


http://www.barbecue-online.co.uk/acatalog/BBQ_Shop_Nipoori__Charcoal_BBQs_54.html

To be honest I don?t think it will give an authentic taste because it?s made from aluminium but then again who knows?? 

I also found this link for the more adventurous

http://piers.thompson.users.btopenworld.com/index.html

this one has chicken stock in it

http://www.chillifrenzy.co.uk/chillifrenzy/asp/recipes.asp?type=Sauces

good to see you back 

http://www.amoy.co.uk/stwrice/index.php

ok i know its crap but hay ....it's free

I think this adds another layer to the flavour but I cant always seem to get my one to catch if you look at the photo by admin the pan is fully alight 

Any ideas

got this one form      http://curryclub.worldbreak.com/custom3.html


CURRY SAUCE - BASIC
Can Be Used With Any Fried Cooked Meat.
2 onions, peeled
1/2 inch piece of ginger, peeled2-3 cloves of garlic (optional), peeled
2 medium tomatoes, chopped finely or 200gm tinned tomatoes
2-3 tbs. cooking oil
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/4 tsp. chilli powder
1 tsp. of coriander powder
Salt to taste
1/2 tsp. Garam Masala
TO COOK: Wash onions, ginger and garlic and grind together in a food processor or chop finely or grate by hand.Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter. Add onion, ginger and garlic paste and fry until golden to dark brown (do not burn).Add all powdered spices, except garam masala and stir for 10 seconds, to release flavours. Add tomatoes and stir fry until oil separates.
Stir in garam masala. This can be added to the finished dish, at the end of cooking. Salt and chillies should be adjusted to your own taste. Remember that the curry sauce has to be added to the main curry ingredient, so it has to be stronger at this stage than the finished curry. Cool, bottle or place in airtight container to chill or freeze. It must be defrosted and heated before adding the meat or vegetables. After stir frying the main ingredient for 5-10 minutes (longer in case of meat, to seal it properly), add a little water and cook until the main ingredient is ready. Water can be added during cooking, to get the desired consistency of the curry sauce.

http://www.users.zetnet.co.uk/ejones/ufdi/faqrec/cursau.html


Has four or five different sauces

i was lookng around and found this never seen so many chilli's in the uk

http://www.southdevonchillifarm.co.uk/

Good idea too many missing posts on the in2curry site

cant wait to try some of the stuff on the site