Hi
And welcome, first of many questions, how many does this serve, one bunch of corriander how much is that.
Have you tried it with with pre cooked chicken.
Cheers
Matt

Quote from: Admin on August 18, 2008, 10:00 AM
BB,

Is that available online I'd like to get some of that mix.

Haldi,

Excellent video I hope to see some more soon.

Stew

It is available online see link
http://www.spicesofindia.co.uk/acatalog/Al-Noor-Pakastani-Bassar-Curry-Masala.html
Matt

Quote from: joshallen2k on August 16, 2008, 03:10 AM
I tried this today. I found the 2 TBSP of malt vinegar to be a little overpowering. Plus I haven't used yogurt in my tikka for a while, and going back to it seems a step backward - even though it does seem a common BIR practice. 6/10 for me.

Hi Josh
What do you use instead of yogurt.
Matt

-- Josh

It was bloody bad and  mean't to be a fairly up market place- All I can say is more power to cooking your own curry.
Matt

Hi
Its called a Hot Wok and can be ordered over the web and I know a number of people who use it for curry and are very happy.
Matt

I agree this is an excellent recipe, I also tweak a little bit with the addition of Pataks Tiika paste and yogurt instead of water.
Matt

Do you pre-cook the Okra, if so how. My experience of Okra has tended to be a bit of a sticky mess.
Matt

Interesting recipe, I like the okra angle. My only comment is that it seems like a lot of cooking time about 28mins for 1 dish.
Matt

Hi Josh
I use a revel spice grinder which is suitable for wet and dry spices.
The 80:20 mix is what I add to a curry dish, if making a base then more like 50:50.
Matt

Quote from: Derek Dansak on July 29, 2008, 06:17 PM
Hi, I have been making my ginger garlic paste with equal amounts of each, recently using my blender. However i am not sure if i should reduce the garlic and have around 70 percent ginger? How do you guys and gals make your garlic ginger paste? do you add any other ingredients into it as well? cheers DD

Hi DD
I always blend mine fresh, with about 80:20 garlic ,ginger.  I presume the average BIR does the same due to cost, happy to be proved wrong if so what make are they using.
Matt