Guilty your honour 

I felt the site could do with some extra promotion. Also, i was getting tired of the other forums videos etc always coming top in everything i searched when on a curry browsing mission. 
Its only a basic video using windows movie maker but the photos say it all.
I did hesitate before uploading and wonder if anyone would be angry having their photos out there on youtube.
I asked myself,
Do i ask first if its ok with everyone?
What if people dont like the idea and then i've wasted my time?
Maybe Stew doesnt want to be bombarded with lots of new members?

In the end, i thought F*** it. I'll do it anyway and see what happens.

I hope you're all ok with it. If not, i can take it down no prob.

Cheers, Frank. 

Hi Bob, I've never whizzed a sauce after i've cooked it. Thats a new one on me 
I've only tried a few creamy recipes lately just for nostalgia.
And the onion thing, i dunno. It was not only to add depth but feel as well. The tiny bits of onion that you  like to mince with your teeth  ;D

The sauce was a bit thick still though and could've done with more water but overall a good flavour.
It went straight in the freezer anyway. I was just being creative 

Its just so easy to play around when everything is made in bulk, frozen and ready to go.

Frank. 

No Problem Bob, first posted recipe n all that, dont mind me 

I dont think carnation (evaporated) milk has any sugar in it. Condensed is the sweet one.
As far as the onions go, it came to me in a thought taste.
i made the ghanna recipe to spec and started thinkin.....
It might be from the days when i used to add the onion salad on the top? who knows. but i thought it worked.

My base sauce is pureed, but do you mean you puree the curry after cooking?

Cheers, Frank.

Thanks for that Bob.
Although your intentions are good, i wasn't really after another recipe.
I only wanted an opinion on my adapted recipe.
It does look like CA's recipe and i have tried it before.
I just find CA's creamy curries too rich for me.
e.g. 6 tbsp coconut milk powder is the equivalent to 1 litre of coconut milk. 
Plus im trying to avoid adding loads of sugar into curries as that is what ALL the curry houses do around here. 
So sweet theyre almost inedible.!

It was the grated onion i was particularly happy with after thinking there was something missing from most recipes.
So please give this a try. If its rubbish then so be it. I only want opinions, good or bad 

Thanks, Frank. 

I made this last night just experimenting.
Ive been trying to nail a few recipes particularly the creamy ones.
I cant remember the last time i bought a korma but it must be 30 years? 

Anyway, this is adapted from Ghanna's recipe.
If there's any Korma lovers out there, i'd appreciate it if you would give me your opinion.
I dont fancy the idea of chucking chef spoons of sugar into curries so this isn't as sweet as most but sweet enough i think.

2 tbsp spiced oil
1/4 grated onion
pinch methi
1 portion gravy (300ml)
50g creamed coconut block
2 level tbsp unsalted ground almonds
2 level tbsp unsalted ground cashews
1 small tin carnation milk
1 tsp sugar
1 tsp butter ghee
pinch maldon salt
half mug of water

fry onion gently in seasoned oil until golden.
add methi and stir for 30 seconds.
add gravy and turn up the heat.
add coconut and stir until disolved.
add the rest of the ingredients and simmer with a lid on
until the oil seperates.
Stirring occasionally to stop it catching.

Thanks, Frank. 

** The lid is because the sweet curries glug away like when making jam and you dont want to get that on your skin 

**Edit  The ground nuts could be taken down to 1 rounded tbsp each. 

Quote from: Salvador Dhali on February 29, 2012, 02:11 PM


My brother is an excellent exponent of the BIR art, and my two daughters wield a pretty mean chef's spoon, too (insert proud dad smiley)...

Its a great feeling to put an aching smile onto someones face when you introduce and encourage them  to make these great bir curry recipes  ;D
I have a friend in glasgow who i've been teaching via msn and so far everything she has made has been fantastic!
She just cant stop smiling and laughing at how good it all tastes.. and smells.
I've turned her into a curryholic with cupboards bursting with spices and no room in the freezer.
Yeah, it makes you proud  ;D

Frank. 

Quote from: Les on February 29, 2012, 11:08 AM



I think what puts a lot of people off is the making of the Base,

Les

Its for this reason why i think all newbies should be put onto CA's simple 2 onion base

https://curry-recipes.co.uk/curry/index.php?topic=7645.0

For me, it tasted like any other good base and being only 2 onions is a quick no hassle introduction into BIR cooking. None of this "you what!?, i need a sack of onions, an armfull of garlic and ginger, giant pots. nahhh, i dont think i'll bother."

Frank. 

Hi Solar,
Yes i make artisan breads, chapatis AND now, naans with it. ;D
Definately no good on the electric hob though. Doubted myself and tried again yesterday.  :
It just doesn't get hot enough. Too thick.
Its an old AGA skillet i use with my rayburn and now with the gas burner. It weighs a tonne, about 15kg!

I'm thinking of buying another slightly thinner one for the electric from here:

http://www.cookingmarvellous.com/14-cast-iron-griddle.html

http://www.ebay.co.uk/itm/250786850027?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649



The shop isn't too far from me, so i can save on the postage.
Its a good size and allows plenty of room for slapping chaps or naans without hitting the sides or the ends curling over. 

Cheers, Frank.

I seem to have tattooed my cast iron skillet  :




Frank. 

This might be of some help to you Rich.

http://www.thaivisa.com/forum/topic/399897-building-a-pizza-oven/





Earth Oven


Frank.