Hi

I have not tried any shop bought garlic infused oil. Actually I have only ever seen Olive oil that has been infused and I don't believe that will be ideal for BIR curry. Can you post a link to the variety you are interested in please?

Thanks

Hi Rob

Those currys look the business 

There really is nothing like being in a real restaurant kitchen and being shown first hand by the professionals! - As much as I love 'curry how-to' books (and I own several) there really is no substitute to hands on experience in the real thing.

Where are you based if you don't mind me asking? - it this restaurant open to this kind of training or is it something you have been working at for quite a while to get into the kitchen?

Anyway - tremendous looking curry!

Cheers

Malc

Great looking Omelette looks so delicious! must give that a try.

I made a Chicken Tikka Omelette a few weeks ago with thin slices from a couple of left over pieces as a filling - REALLY did not work. Did not work at all totally wrong taste

Cheers

Hi

FYI the image issue:

Assuming you have a member account at RCR - log in to RCR so you have a valid session cookie from that site for your browser then view the first post and the images will appear. Guess they don't allow image links from non-authenticated users in their forum.

Cheers

Hi

There does not seem to be much success at all searching for 'Uri' on this site or even on the web in general

https://www.google.co.uk/#hl=en&safe=off&output=search&sclient=psy-ab&q=site:curry-recipes.co.uk%2Fcurry+uri+-puri&oq=site:curry-recipes.co.uk%2Fcurry+uri+-puri

May be another member can help you out with a recipe suggestion?

Cheers

Hi

I really wish Dip was still on the curry video making scene. It would be great if the videos could be remade without that yellow colour tone to them - in fact its hard to distinguish that the objects in the pan are mushrooms . Really enjoyed watching his videos. Hope he is OK where ever he has got to.

Cheers

Hi

Great video, many thanks to all involved in producing it

They all seem like such nice genuine people and giving away all these recipes, techniques and secrets essentially for free.

All it takes is a little appreciation for the people who take time to make the effort. That way perhaps there will be more content to appreciate in the future.

Regards

Hi Zap

Really great news to hear you had such success!  ;D

Would be great to hear how you get on with a few other dishes in the future too.

Maybe some curry-pron pictures too would encourage some other members to discover the joys of Zaal.

Cheers

Quote from: RubyDoo on February 12, 2013, 03:32 PM
.... and then to put another cat amongst the pigeons I just read a new post on the Zaal base that lead me back to the recipe which states

Fill it just over three quarters full of chopped English / Dutch onions. Do not use milder Spanish onions.

Arghhhhhhhh   ;D

Hi RubyDoo

I think the words "Do not use milder Spanish onions" is probably a bit extreme!

However, we quizzed Az over the onions and we were told that they recommend the English / Dutch onions and he did not recommend the Spanish ones and did not use them in his restaurant. He may have elaborated on the reasons and something along the lines of being too watery or too sweet rings bells but I'm not 100% on his reasons.

Thanks

Hi Zap

Here are some answers from my perspective:

1) I personally don't sieve the Zaal base at all, neither does the restaurant. Nothing to stop you trying it if you like though.

2) The example shows the base made with Abdul 8 spice ( https://curry-recipes.co.uk/curry/index.php?topic=6176.0 ) which has a high paprika content. This might account for a deeper colour. I know this is deviating from the restaurant version - but I like it and get great results.

3) The gravy never releases much oil for me either. The photo is a little deceptive, there really is not as much oil on the surface as it looks.

The key thing really though is how it tastes with a finished curry! - please let us know how you get on.

Hope that helps.

Cheers