Read the thread 976bar
2 people cooked with the base and a couple made the base!!
How is everyone else getting on with the base???
There must be more who have tried this by now if not there aint so much cooking going on!

Ive just made a batch of Abdulmohed's Base Sauce - thicker sauce then my usual and not as oily - havent cooked anything yet that will be tomorrow - how is everyone else getting on with this base?

Its all yum yum all the way - ha ha ha and what about the cooking method - ha ha ha love it all broken bhajis he cant turn over in the pan - the end of the video is the best look at the amount of products this guy has made!!!!?

What all you guys are missing - why the article is well written and put together which helps promote the chef - he didnt write it! It was written by Angela Levin award winning journalist
http://angelalevin.org.uk/
A true fact: any business caters for its customers ( not always with quality ) and client el - if all that frequents an establishment are folks under the influence of alcohol between the hours of 2300 pm  and 0300 am - Im afraid they will not experience a culinary delight of good quality Indian food. Also as pointed out - most of the TA's and restaurants go under the guise of Indian when in fact they are Pakistani as well. As far as the monkfish - ha ha ha very over priced - this guy is trying to be a Gordon Ramsay, Jamie Oliver, Rick Stein type which may or may not work and im sure he is looking for fame and fortune - reading between the lines in the article!

Quote from: loveitspicy on July 16, 2011, 12:40 PM

Quote from: George on March 26, 2011, 10:10 AM
I mean should they eat too many. I'd class 'too many' as anything like once a week, given how unhealthy they need to be to taste very good. Once or twice a year might be OK, as a treat.

There aint many FAT Indians!

Quote from: George on March 26, 2011, 10:10 AM
I mean should they eat too many. I'd class 'too many' as anything like once a week, given how unhealthy they need to be to taste very good. Once or twice a year might be OK, as a treat.


There aint many FAT Indians!

Quote from: Cory Ander on July 14, 2011, 12:27 PM
Thanks for posting your recipes Abdul, and very clearly presented 

Quote from: Abdul1.   In a cooking pot add oil, salt and cook for 1 to 2 minutes

This intrigues me.  I know other (BIR) recipes include adding salt (usually with the spices) at the frying stage.  But, for the life of me, I can't understand why? 

Could you (or anyone else) please explain the rationale for this?

Thanks

I don't understand either - i was taught the salt went in to draw out the moisture and sweeten the onions - hope Abdul replies before next weeks recipe post
best, Rich

fantastic - great to have you on board

best, Rich

Phil

how big a bag of mango powder did you get hold of
could do with that myself up here in the North

Sorry - forgot to add
The BEST coconut milk by far is from the market freshly made - you can get the thinner watery type to boil down anything and the thicker creamier to add to any dish to give it that cream coconut taste