Oh dear...very sad news indeed ...i remember reading(dont know where) how Floyd was more or less living rough in his last few years..god knows how this came to happen,he was obviously in financial ruin and presumably mental distress too.
  I'll miss his(and Clive the camera man's) banter.

hi folks,
  been a while since ive posted here,but have been following the developments avidly!!...anyway,found this on the web,looks v promising.


CTM of the Year 2002 as voted in the Best in Britain Awards (BIBA)

Chef Manzoor Ahmed of Tabaq Restaurant South Clapham, London

Ingredients :

1lb large diced boneles chicken breast
1 oz garlic
1 oz ginger
4 tbs fresh natural yoghurt
2 small fresh green chillies
1 tsp salt
1 tbs lemon juice
1 tsp coriander powder
1 tsp cumin powder
1 tbs red paprika
4-5 fresh green coriander

Method :
Grind fresh green chilies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight.

Sauce :
4 oz chopped onions
3 oz ghee
1 oz ground garlic
1 oz ground ginger
3 oz yoghurt
1/2 tsp cumin powder
2 tbs desicated coconut
4 oz fresh single cream
2 medium tomatoes (liquidised)
1.2 tsp salt
1/2 tsp chilli powder
1/2 tsp coriander powder
pinch dried methi

Method :
Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat.
Fry onions in the ghee
Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desicated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala.

hi,

  just curious..only 130 (ish) grams of tomatos for a 5 litre plus base?this seems very little?

havent posted for a while,but this thread caught my attention ( i cant get enough of these "behind the scenes" recipes!!)..anyway,i was curious Parker about the camping gas and how it made your best curry yet...ive always assumed that the heat theyre able to create must play a large role in the taste etc...but you said that the chef had things on medium heat,so im just curious as to why you thought the camping gas might have improved things(i/m willing to try just about bloody anything to get nearer to the taste rofl )?

how mnay is thias supposed to serve?

looks promising...any idea how mnay this is spposed to serve..looks like a lot

this sounds like a really good recipe,i like the simplicity of it. just a couple of questions....do spanish onions really make a difference??my local bir uses normal ones,so i assume its more a matter of taste....also...would love to hear any more tips that you might have(or if you have have the time,acquire from your friend in the takeaway  ) as to the whole prepartion thing...how long do they keep the base sauce for for it to mature properly,or can it be used straight away etc?? also,do they cook the curry at the final stage at full heat(gas-wise) as seems to be the case with some birs??

thanx for the recipe anyway..gonna try it soon..

ps oh y..so you really dont add ANY liquid whatsoever to the onion puree whilst heating it in the first stage???

hi,

  just bought a load of curry pastes/coconut milk form this place.v fast delivery(5 pounds for up to 20kgs).Prices are up to 3 times chepaer than other sites ive browsed...for instance 1kg of thai green curry paste(v good quality from wot ive tasted)for 3.20 pounds,600ml of oyster sauce for ?1.85,930ml of sweet soy sauce,?`1.35!!...loads of stuff to choose from too;hope someones finds this useful anyway 

http://www.thai4uk.com/

ah...another fellow diabetic CP...soz to hear  dyou have any suggestions as to when the best time/stage would be to remove the oil(i also have high cholesterol rofl,dunno wot im doing eating curries really...but ive been obssessed with em for over 15 years,so im notgonna quit now  ;D)...im presuming to retain all the tastes etc you should leave it until the very end,where you actually make the whole dish and just scoop iot off the top??

the update is much appreciated CP ...im definatly going to give it a try(albeit with much reduced oil due to recent "acquisition"of diabetes  )...your friend Mark sounds like a top bloke..perhaps we could have a new thread here dedicated to his contributions and tips(or indeed a thread for genuine BIR chefs recipes/advice)?..

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