Yes the chicken curry made last night was OK but nothing special. It'll allow for a bit of experimenting.

Robbo

Flameproof suit a good idea back in the VERY early days of the forum. Lots of opinionated opinion makers back then!
Less so now I think.

Robbo

Went back 15 years to my old Kris Dhillon base recipe and realized why I've not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid....phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can't agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It's 14.5oz standard here in the US.

Let's see how it turns out.

Robbo

Photo upload thing not working from iPad still

Paneer is very straightforward and worth the time. I do it regularly with a gallon of whole milk. I bought the missis a cheese press the other year when we had a bash at making cheddar, but heavy pots can do the job too.
Chetna Makhan has a good video on it.

https://youtu.be/CD49ehg-gBQ?si=IPMPOMEXI2uORy2X

Robbo

Hey BAJ
I recently made Julian Voigt's latest base (a lovely thick consistency) with the intent of trying the madras recipe he posted. I've used his base twice now, with great results, but just winging it based on experience. I'll get to the madras soon I think.
Today is lovely sunny 60 deg F in Chicago and lunch is Indian veg curry puffs. Made the filling from the Dishoom samosa recipe but just making a couple pasties in the oven. Will see if I can upload a pic once they're done.
Glad to see the (very) few folks still here.



Robbo

Just seeing pics of takeaway vindaloo from back in blighty hurts my heart and at the same time, lifts it. I make a decent curry occasionally but man, those oily paper wrapped containers (foil back in the day) bring such good memories. Long way to fly for a curry for me though...
Keep posting Rob. Love these.


Robbo

Julian has been around a long time. A very clear video.
https://youtu.be/3Nogt06vSuc?si=OhhBD8wa0o0ZjsTk

I think I'll try this one. I've used cashews in a few traditional curry recipes recently but not seen in a base before. Spring has sprung, soon it'll be outdoor cooking time. Excited!

Robbo

Hey Ivan
I've never seen a base recipe that includes potatoes.  I wonder what kind of consistency that would bring when it comes to the blitz stage? Ive tried many variations and never achieved the holy grail of true BIR dishes, but still made some tasty curries.
Next one I'm trying is very old school and can't understand why I've not tried before, but Kris Dillon's base from the Curry Secret book.
Let us know if you try a base with spuds, I'd be interested to know how it turns out.

Robbo

Indian prepared fish is honestly one of my favorite things.  The first time I had tandoori pomfret in Mumbai was astonishing. Never been able to recreate it, but the quest continues.
Robbo