I have attended that course. It is in a BIR restaurant but in the dining area not in the kitchen ! I assume this is so the chefs are not hindered as they prepare for the day
Pat uses camping stoves to demonstrate his recipes. It was an enjoyable morning and his dishes tasted pretty good but unless you are completely new to curry making you probably won't learn a great deal on this course.

Ian

It looks like the local militia have finally hacked him off so much he has taken his much appreciated advice elsewhere.

The activity on this site has certainly taken a turn for the worse in the last couple of days because of it.

Swampy61,
link to the post you missed

https://curry-recipes.co.uk/curry/index.php?topic=1485.0

regards
Ian

I got some today KP from a local health food shop for a whopping 26 pence !!
I even managed to track down the elusive fresh methi. Spice mix is made and I am ready to go. Just need a free evening to try out the madras.

Ian

I'd love a chilli paratha - not sure if you do that or not as I have been in a few BIR's that don't have it on the menu but only by special request.

regards
Ian

Hi Andy,
can you clarify 2 points for me.
1) When I made the paste I was unable to get any spanish onions so I used extra large mild onions. Would this make much difference?

2) When only making a 1/3 of a batch would you keep the oil content the same (150mL) or reduce that as well?

thanks for your help
Ian

Hi all,

One of my local BIR does a main dish called Chicken Ray Puree and describes it as a 'delicious dish from Shylet which has succulent pieces of chicken with a very hot flavour'.

It just comprises the meat and sauce (orangy brown) and has no whole additions - chillies, onions etc.

It is absolutely delicious. Has anyone else come across it as I would love to re-create it ?
google produces no results.

regards
Ian

Having made countless variations and recipes of base sauces, I have to say I am very optimistic about this one it seems to have a more 'depth of taste' which is always quite hard to explain. Although most of the ones I have tried before have been very bland tasting this one is more spiced - not sure how this will affect the final recipes

Ian

Holding out for Andy's 1st recipe - lets hope its a madras or vindaloo !. The whole batch was about a gallon I have left it in the fridge for a day to mature then I will freeze it.

Ian

I got mine from www.simplyspice.co.uk