Welcome Chris!

Again, good list of hobbies! Food smoking and sausage making is something I would really like to get into too..   I think my long suffering Wife may protest a bit though lol !

I travel up to Leyland occasionally and enjoy some of the BIR's up there.  You been to any BIR's over there? Bangla Fusion is my favourite! 
http://www.banglafusion.co.uk/preston/index.htm

Quote from: Tommy Timebomb on May 20, 2012, 11:49 AM
Your steaming well in front of me Tongey.
I've made a Tikka marinate which doubles up as the makings of the massala and had it frozen for over a week now.

As for the pitta bread, I'm going to stick my kneck on the line here and say for conveniance I've been buying Icelands Garlic and Corianda Mini Nans, 6 for

Made this today. Have not eaten yet but had a quick taste and was delicious. Cannot wait to tuck in tomorrow

Hi CA and thanks for the recipe!

I have to say, I have never been one to go for Korma, but cooked this today as my kids don't like food too spicy and it tasted fantastic  ;D

Does this look about right? (Did not have coconut flour so had to use dessicated coconut hence the grainy texture...

Thanks for for the kind words guys!!

I would again like to thank Razor and Blade for the great Kebab and Tikka recipes that grace this plate 

As it happens, I got a bowl of Seekh Kebab in the fridge preparing to cook and 1kg of Chicken marinading to cook Tikka tomorrow!!  I bloody love the stuff 

Going to have guest around tomorrow for the first time since I have been using BIR techniques so looking forward to it!

Quote from: Phil (Chaa006) on May 15, 2012, 07:59 PM

Quote from: tongey on May 15, 2012, 07:43 PM
In fact, here is a picture of tonight's tea...complete with Blade's Tikka, Razor's Kebabs (not using my new skewers) and Curry2Go bhaji's... shop bought Naan with salad, Dipuraja Onion Chutney and Mint Sauce

All the home-cooked stuff looks absolutely superb (none would look out of place at, say, the Taj of Kent) but the shop-bought naan looks a terrible disappointment : more like a half-pitta than a naan.  Ignoring the appearance, how did it taste (and what make/brand is it) ?

** Phil.

Hey Phil... sorry for the late reply!!

And thanks for the compliments on my home made starters!!

In fact, you are 100% spot on with the bread, it actually was pitta bread.....don't remember the brand, and would rather not remember the taste either   It was dry, and unappealing...  I just left mine and tucked into the rest........ 

Hi Tommy

Thanks mate, your gravy looking fantastic too

Glad your having good results with it!  I have cooked one Madras with it and I have to say it taste really good. Will have to get a pic of it on here....

Quote from: bamble1976 on May 15, 2012, 08:04 AM
Hi Tongey

looks good.  how are you cooking it?  Chicken tikka usually has smokey charred bits around the edge that add to the wonderful taste   A good blast under a very hot grill or using a chefs gas torch will achieve this.

Regards

Barry

Thanks Barry

I cook it under a hot grill too. But normally, I use small kebab skewers and am able to close the grill door to retain the heat. This time, I could not resist using my new skewers (inspired by Razors Seekh Kebab post!) so I was unable to close the lid. Then didn't want to overcook them. They are delicious as a starter!!!

In fact, here is a picture of tonight's tea...complete with Blade's Tikka, Razor's Kebabs (not using my new skewers) and Curry2Go bhaji's... shop bought Naan with salad, Dipuraja Onion Chutney and Mint Sauce

All delicious... Thanks to Ray and Blade for the recipes!!



I got a Chicken Madras and Pilau Rice sitting in the fridge. I cannot guarantee it will still be there at the end of the night!!!

Thanks Blade for this great recipe!

I have just made my 2nd batch of this tikka and I do love it. I have to admit it is not my favourite for using in curries.

But the flavours are so good that it is definitely my choice for a chicken tikka starter. This is a pic of it just cooked, hopefully I have done it right...

Quote from: Whandsy on May 14, 2012, 10:38 AM
Thanks Colin, good luck with curryathon let us know how you get on

Quote from: tongey on May 13, 2012, 11:46 PM
Hey Whandsy

Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!

Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.

May I ask how long you cooked the C2Go Base for?

Thanks for the comments tongey, regards the base, I used C2G's 3 litre Bangladeshi base method, but did it in a pressure cooker, so after coming up to heat it only took about 40 mins to get to that onion melting point, after the blitzing I continued as per his method, adding spices and double quantity water. It probably lightly boiled / frothed for about 20 mins which is when the base cooked and released the oils. Then I added more water as his instruction to get to the required consistency. I find that once the oil has separated, no matter how much you stir it back in, it wil re surface once heated again so you know it's ready to use

Good luck pal

W

Cheers Whandsy

I am thinking I should get myself a pressure cooker then... I did the 3 litre bangladeshi base and was cooking it for around 4 hours including cooling and blitzing!! The actual frothing and oil release took about an hour, maybe hour and half!!    Not sure if I am doing something wrong or my "low light" on my cooker is less than his  ;D

Still I got the right result in the end. Pictures of the base are here..
https://curry-recipes.co.uk/curry/index.php?topic=8189.100