Hi Chinois,
That looks perfect, very impressive
That looks perfect, very impressive
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#101
Pictures of Your Curries / Re: Chinois' Chicken Madras using Ashoka Base
January 13, 2009, 11:50 AM
#104
Just Joined? Introduce Yourself / Re: Finally give it a go
January 10, 2009, 06:08 PM
Welcome to cr0 stormswift
Glad the CTM turned out alright, I always tend to cook my currys by sight which doesn't really translate well when you come to write them down.
Glad the CTM turned out alright, I always tend to cook my currys by sight which doesn't really translate well when you come to write them down.
#105
Vindaloo / Re: Restaurant gravy and vindaloo
January 08, 2009, 04:11 PM
Hi Steve,
Thanks for the feedback, I still use this basic recipe now and it never let's me down.
Cheers
cK
Thanks for the feedback, I still use this basic recipe now and it never let's me down.
Cheers
cK
#106
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
January 08, 2009, 04:00 PM
Hi Rich,
I think it's a case of too much salt in the Banjara rather than the base, that was my experience anyway.
cK
I think it's a case of too much salt in the Banjara rather than the base, that was my experience anyway.
cK
#107
Lets Talk Curry / Re: Kris Dhillons - The New Curry Secret
January 07, 2009, 08:21 PM
At least it's not like PC and just another rehash with a different cover. For that price it's hard not to justify a purchase but I don't think it will give us anything new. My feeling is that PC, KD and in some ways trusty Bruce try to give us their best interpretations of a BIR curry, nothing wrong with that but won't ever be as good as a first hand account.
#108
Curry Web Links / Re: www.psGoldenFoods.com
January 06, 2009, 08:33 PM
How about some freebies and we will review it for you, for free of course ;D
#109
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
January 06, 2009, 08:24 PM
Hi BB,
I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread. I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.
I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread. I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.
#110
BIR Main Dishes Chat / Re: Ashoka Recipes
January 06, 2009, 08:20 PMQuote from: joshallen2k on January 06, 2009, 02:16 PM
CK - so you put the bunjara IN the base while you preheated it?
Hi Josh,
Yes thats what I did to save some time and space as I had a few dishes to make. I did enjoy the curry which I made to PP's instructions but the ones where the bunjara was in the base first where a lot better, better than my usual. I stired it from time to time while it was heating then just left it, most of it was glooped up on the bottom when I had finished but it added that something to the base. If I hadn't tried it in the base I don't know if I would have made it again but now I will.