Quote from: ELW on December 24, 2011, 09:41 PM
Hi paul, they sell it on ebay in small quantities, 100 odd grms, Im sure they supply Natco wholesale, not entirely sure what with, but Natco's GM is pretty good

ELW

SORRY BUT ITS GOT TO BE JALPUR AND ONLY THAT FOR THE BIR TASTE OTHERWISE NATCO WOULD BE GOING BACKWARDS SORRY

Quote from: Graeme on December 24, 2011, 08:28 PM
This is very helpfull, thank you.

you are welcome

Quote from: PaulP on December 20, 2011, 10:35 AM
I've had a few takeaways from a food mall chain called Shere Khan. There is one in Liverpool (St John's market) and one in the Manchester Trafford centre food mall.

They don't appear to use chicken breast and I think it it chicken thigh meat. It is extremely tender and tasty. I prefer it to breast meat and I think the reason it works so well it that it is probably cooked on the bone then stripped off into pieces. I think this cooking on the bone is the key to succulent chicken.
Just a thought and something I might try at home sometime.

Cheers,

Paul
Nice comment Paul

Quote from: Stephen Lindsay on December 24, 2011, 06:48 PM
ty for this recipe ifindforu - with regards to the garam masala is this 1 teaspoon or 1 desertspoon?

DESERT SPOON

Quote from: PaulP on December 24, 2011, 06:33 PM
Hi Terry,

Thanks very much for that and all the other information you have provided.
Will you still be selling the curry powder if there is enough demand?

Have a happy christmas 

Paul

OF COURSE PAUL EVEN IF THERES NOT ENOUGH FEMAND ANYONE CAN PM ME AND ILL HELP

                                                        AS PROMISED
OK I KNOW ALL YOU ON HERE LOVE YOUR CURRIES AS YOU WOULDNT BE ON HERE.WE ARE NOT GOING TO BE TOLD THE TRUTH ABOUT BIR COOKING ASPEIALY FROM ANYONE THAT WORKS IN A BIR OR T/A I HAVE BEEN SEEKING TO MAKE CURRY LIKE MY LOCAL T/A FOR 30 YEARS ,BUT NOW WORKING IN ONE I HAVE THE CHANCE TO OBSERVE FIRST HAND HOW ITS FLAVOUR AND SMELL IS CREATED,NO DOUPT THERE IS ROOM FOR IMPROVMENT WITH SUCH GOOD COOKS ON HERE SO HERE IT IS MY SPICE MIX /REALY NOT MINE BUT MY T/A
I USE HEAPED DESERT SPOON FULLS

5 HALDI POWDER DESERT SPOON
5 CURRY POWDER DESERT SPOONS ANY CURRY POWDER BUT, EASTERN STAR IS THE BEST TO USE
3 JEERA POWDER DESERT SPOON
2 PAPRIKA POWDERDESERT SPOON
3 DHANIA POWDER DESERT SPOON
CHILLI POWDER  1 TEASPOON
1 GARM MASALA DESERT SPOON  BUT NOT ANY ONE, YOU MUST USE JALPUR GARAM MASALA THIS IS THE ONE USED IN MAYBE 99% OF BIR OR T/A THEY BUY IT OR THEY KNOW HOW TO MAKE THE SMELL LIKE IT WHICH THEY WONT DISCLOSE BUT BECAUSE OF YOUR EFFORTS IVE REVEALED IT TO YOU SO HAPPY COOKING BY THE WAY SOME CHEFS USE 1 DESERT SPOON SOME USE 2 THATS HOW THERE ARE DIFFERSENT TASTES IN DIFFERENT BIR AND T/A
ALSO NOT ALL USE EASTERN STAR  ALL THE BEST  IFINDFORU  YOU CAN GET IT HERE http://www.jalpurmillersonline.com/proddetail.php?catid=150&prdid=5811

A GOOD PRICE FOR A GOOD PRODUCT THE BEST AND IN AN ASIAN FOOD STORE WHERE I BUY IT THEY SAID ALL THE RESTAURANTS IN THE AREA PURCHASE IT
I WOULD APPECIAT SOME FEEDBACK IF YOU TRY IT AND IT WILL HELP OTHERS AND WILL GIVE SOME NEW LIFE TO THIS FORUM AND MAYBE SOME NEW EXPERIENCES. GOING TO HAVE A PINT NOW AND HAVE A GOOD HOLIDAY

Quote from: Unclefrank on December 21, 2011, 10:46 AM
I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.

GLAD YOU ARE HAPPY WITH IT UNCLE FRANK/ I DONT DISPUTE YOUR ENJOYMENT MAKING HIS RECIPIES BUT,SURELY
100% BIR IS WHAT WE WOULD BE HAPPY WITH I THINK YOUL AGREE

Quote from: jb on December 21, 2011, 09:45 AM

Quote from: ifindforu on December 21, 2011, 09:28 AM

Quote from: gazman1976 on December 21, 2011, 06:40 AM
Nice post

But it isn't final without your recipe for the spice mix

Still a good post though

wait to see perhaps ill reveal it in time for Christmas

WATCH ON HERE BEFORE CHRISTMAS JB ILL SHOW WHAT THAT CHEF ROBBED YOU OF

I findforu I follow your posts will great interest(apart from the arguments lol!),my next curry feast will definately involve your base.It's a shame you haven't revealed your spice mix yet,I do hope you let us in on it.

Quote from: gazman1976 on December 21, 2011, 06:40 AM
Nice post

But it isn't final without your recipe for the spice mix

Still a good post though

wait to see perhaps ill reveal it in time for Christmas

2 KILO OF ONIONS THATS ABOUT 10 MEDIUM ONIONS
2 BUNCH OF CORIANDER STALK
1 CARROT
1/2 A WHITE CABBAGE
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM / COCONUT MILK POWDER PREFERED
1 TIN LIQIDIZED TOMATOES
1 CHEF SPOON VEG GHEE OR OIL OR GHEE AND OIL CHOICE IS YOURS GHEE IS BETTER THATS WHAT WE USE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
3 CHILLIES DECEEDED
METHOD

PUT IN A SAUCEPAN THE ONIONS,CARROT  AND,THE POTATO UNPEALED AND CUT
ADD THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND 1/2 OF CABBAGE 3 GREEN CHILLIES DESEEDED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY NOW ADD SOME COCONT MILK POWDER OR  1/4 BLOCK OF COCONUT CREAM OR MAYBE 1/2 TIN COCONUT MILK
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
BOIL OR SIMMER ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
I HAVE LEARNT THAT THERE ARE 2 PASTES FIRST IS GINGER/GARLIC RATIO 2 GINGER TO 1 GARLIC FOR GURAVY THEN GARLIC/GINGER TO COOK YOUR FAVORITE DISH RATIO 3 GARLIC 1 GINGER  /NEVER PEEL THE GINGER ONLY WASH IT
NEXT DAY

THIS IS CALLED TO BAGAR THE GURAVY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES LIQIDISED
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE SALT/COCONUT MILK POWDER  SUGAR OR PREFERABLE GOOR TO YOUR TASTE.ALSO ADD SOME SINGLE CREAM FOR YOUR RIGHT COLOUR AND TASTE IF YOU FEEL IT IS TO THICK  MAKE IT THIN BY ADDING WATER SO THAT IT CAN BE FRIED DOWN IN THE FINAL DISH ( I WOULD LIKE TO GIVE SOME CREDIT TO CHEWY TIKKA AFTER SEEING HIS BASE,OF THE ADDING CABBAGE/GOOD ON YOU/ IVE TASTED THE GURAVY EHERE I WORK AND NEW THERE WAS SOMTHING MISSING  IT WAS WHITE CABBAGE ALL THE TIME

AN,ADD  1/2 TEASPOON  GARLIC PASTE 1/2 TEASPOON TOMATOE PASTE,A LITTLE SALT FRY FOR 2 MINS NOW ADD A DESERT SPOON OF R MIX POWDER STRAIGHT AWAY ADD YOUR GURAVY ABOUT 1 CUP FULL NOW FRY FOR ABOUT 7/8 MINUTES ADD CHICKEN/BEEF LAMB ALL PRE COOKED TO MAKE YOUR FAVORITE DISH OR WITH OTHER RECIPIES FOUND ON THIS SITE