Quote from: Madrasandy on November 02, 2014, 12:26 PM
Im not sure I completely agree there lc, Ive made jb base with no peppers and it is not as good as when made with IMO

I did the same
I omitted red pepper when I had none in the house, and the base was not as good
It's a very carefully balanced recipe
You don't realise this until you start changing things
I've probably ruined many bases by just a wrong quantity or missing a little something

Quote from: Madrasandy on October 31, 2014, 08:52 PM
Very talented guy , vastly underated

I saw him back in 1979 supporting Elvis Costello, and John Cooper Clarke actually got an encore

Saw & heard him in the Ill Manors film

Still a charismatic character

thanks so much for posting
I see you've added a few finishing touches to the base recipe, already given
less spicing and more emphasis on cooking times, waiting times and blending

I really like your ebook base
it's a toss up between that and JB's base as my favourite

Your videos are fantastic

have you got another ebook coming out, or something?

Quote from: littlechilie on October 12, 2014, 04:59 PM
Would you mind confirming a full ladle of oil is used in the final curry?

that's a very good point
I read it as a chef spoon, but it does say ladle
I reckon it's got to be a chef spoon, but I'd like to know for sure
Well spotted Sherlock Chillie

Quote from: Phil [Chaa006] on October 05, 2014, 10:30 AM
Haldi, did you make KD's garam masala (which I never have) or use a pre-made (or different) one ? 
** Phil.

I never thought of that
No, I used East End garam masala
I should have made up hers
I'm sure it would make a difference

Oh well
I'll do it next time

Quote from: Phil [Chaa006] on November 06, 2010, 11:05 PM
Kris Dhillon was my first BIR mentor, and her "Curry Secret" literally changed my life, but as time went by my confidence grew and eventually I started creating my own recipes and evolving my own methodology.  Now, after several years of experimentation,  I decided that it was time to go back to my roots and to re-create a basic Kris Dhillon dish (in this case, Chicken Madras), to see how it compared with my own recent offerings. 
** Phil.

there is something about her book that draws me back
I feel the answer is within it's pages
I followed really closely her recipe for the gravy
everything weighed and cooked exactly for the right time
I then made a the chicken madras
It was a very good result
A little overpowered by the garam masala, but in all fairness,I've had bought curries like that
Worth noting is the temperature you cook the curry at
the boiling of the gravy is at a high temperature for 5 minutes
also the amount of oil for the curry
5 tablespoons
Seems a lot in the pan, but I did it
The spices didn't seem raw, using this method either
no garlic ginger fry either
and no tomato puree
you start the curry with a lot of gravy,
by the time you finish it's almost dried out
Clearly,there are many ways to cook a curry, because this was a good curry of a restaurant standard
Mind you, definitely not the best restaurant

Quote from: LOUP on October 05, 2014, 08:19 AM
I would order both again and it was so nice to have a curry that someone else had cooked  ;D

so Loup, do you still reckon you don't cook as good as a good restaurant curry?
I'm finding this increasingly hard to believe, when everyone tells you how good your curries are
It's only us chefs who are dissatisfied
One takeaway chef told me about ten years ago, that nobody likes their own cooking
I guess he was right
Those curries, by the way, look beautiful
I can almost smell them!
yum

Quote from: JerryM on October 02, 2014, 07:09 PM
nothing to report - boss has been on my back to get in and get out.

you've really got my attention on this one
what are you up to?

Quote from: Bengali Bob on October 03, 2014, 11:04 PM
Stunning curry.  Bloomin' spikey.  Lovely depth.  A bit late so just had a small sample, and compared it with a home-made Ex-hot garlic chicken naga bhuna left-over from last night.  It was a dead heat.  Very pleased.
Rob     

what's the recipe for that, Bob?

undercover jerry