Here's my Chicken & Mushroom Madras I cooked and ate last night.  Not bad....

Have you tried asking him...errr...dunno...like "what chillis are in here mate?" or something similar? 

Quote from: Derek Dansak on June 16, 2008, 11:48 AM
use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out.

That's fine, but there is no way a BIR is going to be doing this is there?

They would use chilli powder or paste (and maybe fresh chillis) cooked quickly

They might be using fresh jalapeno chillis for the flavour?  Why not ask them, then you can tell us?

Try adding it (frying it) at the beginning of the cooking stage just after youve fried the spices and youve added the meat.  Any run of the mill plain (or greek) youghurt will do

Why are you adding yoghurt anyway?  What sort of curry are you supposed to be trying to make?

Quote from: Derek Dansak on June 16, 2008, 03:09 PM
I can get a nice sweet taste with condensed milk, but cant make up my mind up if the sour taste in dansak should come from:

a) lemon rind
b) lemon juice
c) tamerind (tried this didn't like it)
d) worcester sauce
e) vinegar
f) fenugreek


if anyone has experimented with these ingredients i would love to know what you think might work best in a chicken dansak? cheers DD 

a) lemon rind highly unlikely
b) lemon juice most probably - bottled
c) tamerind (tried this didn't like it) quite possibly - jar
d) worcester sauce most unlikely - is it sour?
e) vinegar quite possibly
f) fenugreek nah, it aint sour

Condensed milk in a dhansak? 

Try using sugar 

This is my Chicken Tikka Dhansak.

I know it's a little stodgey, I wanted the sauce to be a little thicker than normal because its going into a Chicken Tikka (Dhansak) Biriani later.....

Any comments (good or bad) most welcome! 

Quote from: currytester on June 04, 2008, 10:50 AM
In all three curry houses they have 6 or 7 containers alongside the range

Are these British or American restaurants CT?

Quote from: TikkaMik on June 04, 2008, 12:14 AM
This used to be quite the norm with Chicken Tikka Masala years ago,,
to have a little minced lamb in the dish,
especially up north,

Never heard of it.  Apart from on RCR of course 

Here is my chicken tikka masala phal.

Yes, a hybrid I know, but I like the CTM and I like em hot lol

Excuse the pitiful coriander, its frozen stuff, I didnt have any fresh at the time.

Any comments?  Good, bad or indifferent?  ALL critism most heartily welcome 

Quote from: Chris303 on May 27, 2008, 10:17 PM
I am a believer that it is not up to the customer to decide what is on the menu. :p

I can't quite believe you said that.  They are only there to satisfy customer needs.  If they fail to do that, they stand to lose a lot more than just the plot.

Quote from: matt3333
I'd like to see someone try that one on with Mr G Ramsay

I remember seeing that episode of the Indian restaurant in Nottingham and thought then how badly GR had missed the plot.

Id soon go elsewhere if an Indian restaurant told me I couldn't have what I wanted (within reason)