Quote from: gazman1976 on February 09, 2014, 08:25 PM
No, I actually bought a pressure cooker and made a base 2 weeks ago, still not done chewys as of yet, u think its 100% then?

I think it's as good as I remember, it hits the spot with me. Although, as we know, it's a regional thing, and, of course, technique plays a major part.

Cheers,
Ken

Gaz, have you tried Chewy's Madras? I think it's spot on. I use his base recipe as well.

Monkfish works really well. Also Hallibut, although it can be a bit pricey.

Well Mattie, as you can see you will get a lot of BS from some of the the regulars, if you can see past all of this you might learn something, ... I thought I would  :

Cheers,
Ken

Looks good Mattie    Cooking low calorie BIR style curry is quite a challenge, it's something I have been looking at recently. I purchased 'The Curry Guy's Low Fat Indian Takeaway', it looks promising. As I see it, the challenged seems to be at the start of the process, as there is not much oil you have to be more patient to cook out the garlic and ginger, spices, and the tomato puree. I have found if you have a kettle of boiling water on the go this helps, add a splash if you think the spices are burning.
It's not a bad idea to loose a few pounds (stones?) now and again, anyone else on the 'slimline' curry trail?

Cheers,
Ken

The DB's once again CT    May I ask if your 'Midnight Snacks' normally follow a session at your local boozer? ... if so, I'm even more impressed 

Cheers,
Ken

  ... looks a great dish CT, you're the man    I wish you would do a PDF of all your stuff mate, I reckon it would be the (definitive) dogs nads    The dishes you keep turning out look absolutely awesome.

I regularly use your base recipe, it's nicely balanced and doesn't overpower the recipe I'm trying to replicate, I've tried many others but I keep returning to it.

Not heard of the 'soupmaker garabi', is it different to your pressure cooker base?
I can get hold of East End Balti Masala easily, is it much different to Mangal?

All the best for the New Year,
Ken

Presently, Kashmiri chilli powder (Kashmiri Mirch, I use MDH brand) is the only one I use, the colour and smokey flavour it adds to a dish are excellent. If you like your curries on the hot side I would say use double the amount of Kashmiri than 'normal' chilli powder.

Cheers,
Ken

Mike, 'secret ingredients' have always been a red herring, what is important is technique and method. Chris and Sam will explain this in their e-book. Until then mate, keep the faith 

Cheers,
Ken

Goncalo, I would gladly eat your curry, your method and technique look spot on to me 

Cheers,
Ken