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My bit of advice is to get an electric home pizza oven with a high heat output, this might be a more expensive option but they do get the job done and they also make superb pizza's as a plus ;D

https://curry-recipes.co.uk/curry/index.php?topic=4610.0

Rob.

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I also normally reduce the first portion of base then add more towards the end but this was on a whole different level as I added the base a chef spoon at a time and didn't add any more until the previous lot had gone thick and very caramelised, so much so that I thought I was on the cusp of burning it each time.

My thoughts are that I am going to go down the same route next time but add just enough at the end without reduction to give plenty of savoury sauce and yes, SS it would be ideal for a more dry dish like bhuna so that's one for me try this way as well.

Rob.

This has probably been covered before but earlier on this week I made a basic quick chicken tikka curry (not ctm), however this time I changed my method and added the preheated base very slowly allowing it to reduce/evaporate right the way back before adding more, this I did until I ended up with a very thick darkish caramelised curry.
What amazed me was the savoury taste it was delicious and my question is does anyone else do this with their curries?

Rob

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I don't think they would dare to use Spanish oil Jerry so I wouldn't worry too much.

I use pure but not virgin olive oil and it doesn't seem to impart any adverse flavour to my curries (apart from the price) so I think unless your really anal about BIR then it won't matter which oil you use and especially once its spiced/reclaimed, plus it allows me to eat curry without cholesterol guilt LOL

Rob.

Jerry, I don't want to put you off using whatever oil you wish but have a quick look at this link about olive pomace oil http://www.food.gov.uk/multimedia/faq/pomaceoilfaq/
its a bit off putting IMO

Rob.

edit: just noticed it references Spanish oil so you are probably safe if its produced elsewhere

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I have also converted over to olive oil (light version) in the last 6 months for health reasons and I can't honestly see the difference in taste, its perhaps not authentic BIR but with the amount of oil we consume in the gravy/curries I think it was a wise step

Rob.

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I see a lot of new 'eat all you like' type establishments both Chinese and Indian opening, plus they seem to be thriving in this area but these must have a negative effect on the BIR/TA business

Rob.

Quote from: Papa Dom on August 26, 2010, 08:13 PM
Nearly all restaurants I've eaten at have provided 3 or 4 'dips'/side dishes to go with starters especially papadoms.

Here I list the main ones I've come across:

1. A salad of onions with a few other bits & pieces included.
2, Mango Chutney.
3. A yellow coloured, fairly liquid dip. Guess this is yoghurt+saffron/turmeric + ?
4. A lime pickle, sometimes notably sweeter than the very sharp (and hot) chutney from, say, Sharwoods.

Does anybody have any recipes or ideas on how to prepare these dishes?

I read number 3 as 'fairy liquid' the version we have locally contains mint as well

Rob.

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So basically you're referring to an SIR and not a BIR  ;D I hope the Irish and Welsh don't kick in cos i couldn't cope with that many abbreviations

Rob.

Quote from: commis on July 09, 2010, 07:29 PM
Hi
Fish, perhaps it's a Ceylon dahl one?
Regards

isn't she that french singer ;D ;D ;D

Rob.