The sizzler dish, put directly on the hob (High Heat)  for 5 mins add the
raw onions and green pepper allow to sizzle for 20 seconds, add 1tsp of butter ghee stir quickly to coat them then add the Chicken Tikka
blasted with heat then a couple of squirts of lemon dressing, to get it
sizzling and smoking. sprinkle of coriander and serve still sizzling. yum
regards
gary

hi phil the royal mail delivery office you had to walk past on your journey to the shop in the high st that's where i work mate. you sholud try to visit on either a tuesday or saturday as the street market is on the veg do an enormous bunch to coriander for 65p and the bunch i bought lasted about 10 days still ended up throwing out loads though.

regards
gary

we will have to get together soon mate as your only 10miles away. ;D

hi 976 tescos actually stocked for awhile in their world foods section along with butter ghee. not sure of anywhere else other than the 3 ghurka shops in ashford, kent

regards
gary

hi arix
LOOK here http://cbm-mick.blogspot.com/  and welcome to the forum 

kind regards
gary

hi robbo try watching here first http://cbm-mick.blogspot.com/ . i know there is a dhansak recipe and well worth the watch too! and there is a recipe for tarka dhal too also as well

regards
gary

hi peterandjen
i have bought a 100g bag of black salt and bay leaves if you want them no charge, just pm me your address and will send them to you. call it a helping hand from a like minded curry being!

regards
gary

i jerry i have been watching a few vids on cbm blog and the jafflong.

basically fried off in a stainless steel balti dish some small chunks of onions peppers and small green chillies until showing signs of frying ( taking colour) then remove from the heat set aside. then get frying pan ( in m case i chose black steel faithful) to it i added a chefs spoon of veg oil heated  until hot then added sliced and chopped garlic 2-3 cloves and fried for a minute then added 3 chef spoons of reserved CT marinade 2 tbsp of coconut powder (1kg for 1.99gbp) and 3/4 tbsp caster sugar and a ladle of base , mixed it all well and reduce for a couple of mins until quite thick then add 1 dsp of pataks balti paste mix welll then add the CT mix well then add another lade of base and the onions/pepper/chilli mix and alittle more coconut powder  and allow to reduce for 3-4 mins depending on how thick you like it add 2 tbsp of cream mix in add 1 tsp of butter ghee done. garnish with coriander and a chilli cut in half just for effect. i let mine sit in a warm/hot oven with the lid on for 30 mins ( still steaming hot after this time)

hope this helps mate
regards gary

hi axe actually the jalfrezi recipe and further updates to the base sauce as  it isn't exactly as they do it in his restaurant have been on the www.thebaltibook.co.uk website since just after the book was released , i'm sure if you trawl through the threads you will find an in depth analysis of the book and what members thought of it.

i have had the book since it came out and love the intro. but authentic balti i have never had being in kent so not for my taste at the mo and in my experience of BIR kitchens and cooking it is not where i want to be. despite my last post regards my quest for a Balti Garlic Chilli Chicken Tikka Masala which i first had at the Maharaja restaurant in Biddenden back in the late 90's but that was a tandoori restaurant.

but recreate i did YEAH!

regards
gary

hi axe possibly there already shiny silver dots appearing on the rimmer. didnot use it lastnight to cook my balti garlic chilli chicken tikka masala i used my trusty black steel pan that has a lovely ring to it.
regards
gary

 i'm not sure if the yogurt works to well or it's easy to use too much - it's an area i intend to work on (this "tarty" taste that i've experienced - i want to find out what's causing it - so far i've put the blame with pataks but it could be some kind of effect from several ingredients - yogurt being a contender).[/quote]
hi jerry add more salt and lemon juice to combat the tartyness you are getting from the yoghurt.
lastnight i made a balti garlic chilli chicken tikka masala using my left over tikka marinade and it was very close to the one i having been craving for a long time. it was so lovely my youngest daughter and wife nearly eat it all for me
and said could i do that for them! is n't it always the way LOL

regards
gary