Looks fantastic.  Korma's don't have to be mild.  I've had korma in India  and they've been very spicy similar to vindaloo heat.  Mind you it didn't look anything like the Kormas here, this was dark brown in colour.

Thanks, will keep you informed.  Just found this useful guide to the Birmingham balti triangle on the net.

http://www.davidsemporium.co.uk/Balti_Triangle_Guide_1.pdf

I'm going to contact uncles tomorrow and ask them if they'll do a mail order.  They might and it would certainly be a lot cheaper than travelling to Birmingham.  However, if the Balti triangle is full of restaurants and Asian stores I will be like a kid in a sweetshop. 

I've been to Brick Lane in London a few times and spent hours going from one Asian cash and carry to the other in utter excitement at all the wonderful things in there.  End up leaving with bags ladened with pans, korai's, pickles, 4kg chunks of mutton etc etc.  I remember having problems a couple of years ago trying to fit a 26 ltr aluminium stockpot for my garabi into a carrier bag and having to haul it back to the train.  Does anyone know any large cash and Carries in Birmingham that sells this stuff?

Has anyone seen this?  Sorry if it's already been posted.

http://youtu.be/qJ4WuRUD3ow

Aiming to go to Birmingham this year to visit the balti triangle to try my first Birmingham Balti to celebrate my 50th birthday in December.  I hope the balti did originate in Birmingham but like Tikka Masala, if there's money to be made out of it, there are always going to be lots of claims of authenticity.  Tikka masala foreinstance is everywhere in India and has been for many years, whether it has gone full circle, who knows.  I have also seen Balti in India although it is rare.

Bring back Chris, I miss him.   Let's all forgive and forget whatever happened in the past and let's talk curry.  As mentioned before, Chris is a valuable contributor and is committed to the cause.

Sugar is used in a number of other curries also.  About half a chef spoon fall in a patia and about a tablespoon full in a Dansak.

Looks spot on Andy.  I pretty much mastered about 90% of a standard indian menu about a year ago.  Will post some pics tomorrow and been thinking about doing a video if I can get my missus to film it.  My wife is indian and she says my curries are better than restaurants...which is a nice complement.

Some of the earlier bad curries usually meant the garabi or the tomato paste was too thick or I used too much mix powder.  Garabi needs to be really thin, like milk consistacy and I would use a rounded teaspoon full of mix powder rather than a tablespoon quantity.

But yes, well done and look forward to some more pics.

Quote from: michael.t on February 13, 2014, 07:52 PM
Good one Chewy  ;D
Hi meggeth
Yes cooking for a large group is hard work especially the prep
Once you start cooking take a deep breath  ;D and don't rush
let the curry cook for 9/10 min let it reduce down and don't stir too much
It just makes more mess ( watch the videos)
I agree some curries do taste better the next day but in my opinion if a curry is cooked properly it will taste great
The way I look at it if you order a curry from your favorate  TA it is cooked on that day and tastes good
Cheers Michael

Do you have videos Michael?  Are try on YouTube? If so please post the link

Has anyone tried any Iceland frozen curries?  I've tried a couple of varieties and they're actually very good,

There's a new selection come out, one of them called 'atomic chicken vindaloo', has anyone tried this?  What are your thoughts

Another video from Chris just uploaded, this time chicken Dansak.  Not seen it cooked before without Worcestershire sauce.

http://m.youtube.com/watch?v=FZJB_ONObjM