Hello All

Been a long time since I have been on this site looking to get back into making curries again.
I was using one of the best recipes on here for chicken tikka, may have been posted by Blade but had a look and cannot find it. The recipe he mentions using Patak's tandoori paste due to the high volume of Tamarind. This was popular on her for a long time so if anyone has it could you let me know or reply with a link to it?

Thanks

I am going to Manchester for the weekend in 3 weeks can anyone recommend a good BIR from past experience?
I am staying next to Piccadilly square so right in the center.

Thanks

I have been adding Golden Syrup to my Pathia curries lately rather than adding sugar. Doing so I have been making my best Pathia's using this as an alternative ingredient to sugar. I did add a tsp full to a CA Madras the other night and it did taste better than the standard one with sugar in.

Has anyone else used this or honey in their curries?

Might have to try some of the chilli

http://www.spicesofindia.co.uk/acatalog/Gurkha-Fine-Foods.html

Has anyone ever bought or made this?
I have had a look through google and it seems to be a dark roasted curry powder/masala mad up of 6-10 different spice seeds.
This is one of my favourite curries but I can't find any where that sells it pre made.

One of my best Patias so far.

Does anyone have a good recipe for a Fajita spice mix?
Cheers

I made a base at the weekend and the missus tidied up and put the remainder of the sauce in a Celebrations tin container. Is this OK to store base sauce in the freezer in this type of container?
Thanks

Been making alot of curries the past year. Just wondering what your favourite base recipe is?
The main ones I have stuck to is the SNS base, Admin base and Curry kings base.
My favourite so far in Curry Kings.
What yours?

Hello all
Can you let me know which is the best Naan recipe on here?
Thanks

I have tried this mint sauce recipe from the Spices of India twice in the last week and is identical to my local BIR. No need for food colouring as all the flavour and colour comes from the paste. It comes out exactly how it looks in the picture. Spot on 

http://www.spicesofindia.co.uk/acatalog/Mint-Sauce-Recipe.html

I have been meaning to try these Mr Huda pastes from the Spices of India for a while now but only just got around to buying them. I made this Jalfrezi last night and it was spot on. I was very surprised as I hardly had to add any spices as they are all in with the pastes. These pastes have a lot of Tamarind in and some nice looking and smelling spicy oil on the top which I used for frying which is where I assume the great taste came from.

Has anyone else tried these?

If you order anything from this site in the near future I suggest you try one of these pastes as they are not that expensive and will keep for a while.

Here is the link
http://www.spicesofindia.co.uk/acatalog/Chicken-Tikka-Jalfrezi-Recipe.html

I also bought some of this Coriander paste/mine this tastes a treat
http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?SS=coriander+mince&PR=-1&TB=A&SHOP=

Hello all,

I am looking for a good fried rice recipe anyone have a good tried and tested one?

Thanks

I made Unclebuck's Patia recipe about 3-4 weeks ago with great results. I had some left over sauce which I froze. Last night only cooking for myself so decided to use the patia sauce up from the freezer along with some chicken.
This was the best tasting curry I have made by a mile as good if not better than my my favourite TA patia which is saying alot as my normal patia I have is the best I have ever tasted throughout 10 BIR's and 15-20 TA's I have tried.

The original Patia tasted excellent when I first made it but nothing like the one I had last night from the freezer the big difference was the sweetness to it which for me is the no.1 BIR flavour I was missing.

The curry last night took me 10mins to prepare and cook. All I did was defrost the patia sauce then fried half an onion for 5mins and added half a chopped tomato then some diced chicken then the Patia sauce and cooked on highest setting for about 3-4 mins and added lime juice the coriander at the end. Unbelievable taste compared to the original Patia from 3-4 weeks earlier.

This may make alot of sense as I am thinking most TA's may do this. Have a load of different curries already frozen then defrost and cook to order only adding chicken or lamb and coriander to the finished article.

Any curry pro's have any views on this?
Has anyone tried freezing the finished curry sauce then recooked it 3-4 weeks later?
If so did it make a difference?

Paul

Here is an adapted traditional recipe that I have made many times with great results. It's like Bombay potato with green an red peppers. Nice as a side dish or you can have it as a vegetable curry.

Serves 3-4

Ingredients

? 300-400gm potatoes
? 1 red pepper 1 green pepper
? 2 medium onions
? 3tbs veg oil
? 1 tsp garlic and ginger paste 50/50
? 1 tsp cumin seeds
? 2 tsp spice mix
? half tsp chili powder or more if you like it hotter (Rajah)
? salt to taste
? half tsp mango powder or you can use tandoori powder
? half tsp Garam masala
? handful of fresh coriander
? 200ml base sauce

Method
Peel and cut the potato into 1 inch pieces and par boil set aside and leave to cool.
Cut the peppers and onions into 1 inch pieces.
Heat oil in a wok or large pan add ginger and garlic paste and cook for 1 minute.
Add Cumin seeds, chili powder and spice mix and cook for 1 minute.
Add peppers and onions and stir making sure all is coated coated in the spices.
Add the cooled potatoes and stir so the are also coated in the spices.
Cook until the peppers are starting to soften.
Add base sauce a little at a time and stir in and simmer for 5 mins.
Add mango powder, Garam masala and salt and simmer until the peppers and potatoes are soft or as you would like them.
And coriander and serve.

This is nice as a side dish but also nice as a curry on it's own if you like a veg one.

I have replaced the potatoes with chicken before and added green finger chili's and it's very nice (similar to a jalfrezi)

I only use 200ml of base sauce in this as this is how I like it as a side dish but more can be added if you like it saucier.

Next time I make it I will add som pics.

Enjoy !!!  ;D

Hello,
I am looking for a recipe for a lightly spiced base mainly for cooking CTM. I am looking to make 1 - 1.5ltrs.
Thanks

Hello everyone,

I have some Chicken tikka marinating in the fridge for tonight (mmmmmm)
I would like to make dry....ish spicy potato's that do not include any base mix as I am making a nice salad with the chicken and would like it dry.
I did have a good traditional recipe for small skined potatoes but seemed to have lost it. Does anyone have a good simple recipe for anything with potatoes in?

Thanks

Hello all,

I am looking for a curry base that is quite easy to make and can be used in most curries. Also can you let me know the best way to store it and how long it will last.

Thanks