These look great CH! Bricking it, but gotta give it a go! Cheers 
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#1191
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
June 11, 2014, 02:17 PM #1192
Lets Talk Curry / Re: biryani recipe
June 11, 2014, 01:14 PMQuote from: Phil [Chaa006
First, I keep a pot of lamb curry sauce; it gets recycled every time I make a lamb biryani.
Phill, firstly, thanks for this- always looking for a new Biryani recipe. But wondered what you meant by 'lamb curry sauce' exactly? Leftover base from (say-?) a lamb madras or something? Or have do you precook lamb in base for a lamb curry,and then use that leftover base in the birayni?
If you see wot I mean!!! Cheers
#1193
Lets Talk Curry / Re: Lamb Jalandhar From Local TA
June 11, 2014, 01:06 PMQuote from: ELW on June 05, 2014, 08:41 PM
I've made Ashoka jalandhri which is on here somewhere garp, yours looks similar.
Ashoka Jalandhri:
Ingredients:
- Garlic/ginger paste
- Tomato Puree
- Methi
- touch of green chili paste
- 1/2 chefs spoon of South Indian Garlic Sauce
- touch of mixed pickle
- Banjara
- One chefs spoon of masala sauce
#1194
Talk About Anything Other Than Curry / Re: Come Dine With Me (CRO BIR Special)
June 10, 2014, 09:32 PM
No offence; but perhaps slightly over sensitive?! 
lol
lol
#1195
British Indian Restaurant Recipe Requests / Re: Sri Lankan Style Black Lamb Curry
June 10, 2014, 08:24 PM
Now this sounds different. Cheers! Is it black because of the
#1196
Talk About Anything Other Than Curry / Re: Come Dine With Me (CRO BIR Special)
June 10, 2014, 04:09 PM
You could do it the other way round... list the four / five members who would make you jump out out the window as they were coming in the door :-X 
#1197
Tandoori and Tikka / Re: Chicken 65
June 10, 2014, 01:28 PMQuote from: fried on January 16, 2014, 06:49 PM
I love a good chicken 65 as a starter, but I never order it when I go to my local restaurant for lunch 'cos it's too big and with that and a main course I just fall asleep in the afternoon.
Welcome to the site.
Sounds perfect for work, then!!!
#1198
Tandoori and Tikka / Re: Chicken tikka starter with mint sauce- Simple and good
June 10, 2014, 01:26 PMQuote from: Stephen Lindsay on April 14, 2014, 10:17 AM
Hi spadge - I tend to grill mine (on foil) on the hottest setting as it chars nicely and only needs turned once.
Me too, and only takes about 15'.
#1199
Traditional Indian Recipes / Re: Vindaloo
June 10, 2014, 11:31 AMQuote from: toddk63 on April 27, 2014, 04:30 PM
Here is my version I have been tweaking for a few years. It originated from a Julie Sahni recipe. Last year I applied some tips from Tayyabs in Whitechappel (my favorite BIR). Recipe attached. Link to photo album below. These pics are from a previous batch. I have since changed the order of a few things around, but this album still gives a good representation of the process.
https://www.facebook.com/media/set/?set=a.403612206316737.100752.100000038825169&type=1&l=8ce2c91a82
Cheers,
Todd K.
You had their mixed grill?
Mmmm!
#1200
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Most versatile spice mix
June 10, 2014, 11:12 AM
Don't know if he's upgraded his mix, but think Curried Away is on a nine-spice mix now 