Quote from: getonthegarabi on November 28, 2012, 09:50 AM
Cheers guys.  Will update on any progress.  Already encountered a problem.  Just looking through my copy of Authentic Balti Curry for the first time and the printers have block stamped six pages with the instruction, Replace With Colour Insert, covering much of the text, including the base recipe.  I might be able to decipher it.  Reckon someone at Amazon doesnt like me. 

Rob 

Base recipe is already posted on cr0 here:

https://curry-recipes.co.uk/curry/index.php?topic=4283.0

Paul

I would say go easy on the mace as it nearly ruined it for me when I made this base.

Paul

There was me thinking 1 tsp = 5 ml

I'd like to try this myself but I won't normally bother unless the recipe is clear enough!

Paul

Just make sure if you buy supermarket branded chilli powder that it is in fact chilli powder and not a mixture of chilli, cumin, garlic etc. which is sold to make chilli con carne type dishes.

Paul

I've never had a biryani with a vegetable curry that tasted like any base sauce I've ever made.

Base sauces taste quite bland, the vegetable currys supplied with the biryanis I've had have been nice and spicy.

Paul

Those drumsticks do look tasty!

Paul

I agree with Chewy that chicken chat without chat masala is not chicken chat.

Also, all the prepared chicken recipes I have seen in Indian cooking use skinned chicken. If you took the skin off chicken wings there wouldn't be much left to eat.

Paul

You don't need loads of salt IMHO. I aim for 1.5 to 2 grams per finished curry per person. A bit less than an average tin of soup.

Paul

Every BIR biryani I've ever had has come with a vegetable curry side dish.

My local TA includes the 2 halves of a boiled egg as garnish and their vegetable side dish is very spicy and quite runny. It is anything but bland and particularly nice with lamb rather than chicken.

I imagine they just take some pre-cooked pilau rice and refry it with some onions, g/g , spice mix and throw in the pre-cooked meat.

Paul

Quote from: Secret Santa on October 10, 2012, 03:24 PM

Quote from: chewytikka on October 10, 2012, 02:21 PM
Bengali Restaurant Rogan Josh is a 2 stage dish or a combined curry.

Gonna have to call you out on that one Chewy. I doubt you'll find the topping has anything to do with being originated in Bengal, but if you've got proof I'd love to see it. I'm convinced (equally without proof) that this is a BIR concoction and has no more traditional authenticity than CTM does, for example.

I think there is plenty of evidence that Rogan Josh is a real dish in many different forms across the Indian Subcontinent. In that respect it is nothing like a CTM.

http://www.bongcookbook.com/2010/09/mutton-rogan-josh-any-which-way.html

Paul