Seriously, that all looks so good
You could work in a takeaway/restaurant
Incredible
With that attention to how they appear, I can only assume you apply similar care to their flavours
Thanks for posting

Quote from: Achille17 on September 28, 2014, 08:22 AM
I tried this recipe yesterday evening and cooked a CTM which turned out to be really gorgeous!
does it look right?

are we missing a picture here?
I tried this yesterday and mine turned out well too
Lots of compliments

I reckon if someone else comes up with another "secret" book, we should take legal action

why don't places like this give cooking lessons?
Old school madras as well
It's 74 miles away
Just a little too far, for a takeaway

Quote from: madrasandy on September 21, 2014, 09:07 AM
How do you rate the Jb base Haldi? as opposed to the one you normally use, and the one Adey showed you ?

JB's, is the best base I have made

This thread has nothing to do with what I initially posted
Please, would someone delete it?
Thanks

Quote from: George on September 20, 2014, 04:01 PM
JBs massala paste recipe does look good but - be honest - is anyone making it to serve to anyone apart from children, women and/or non-curry lovers as several members seem to be suggesting?

although it's not a big favourite meal of mine, I wanted a recipe that goes with JB's base gravy. I have two people visiting me soon and they both love tikka masala, so this should go down well.This paste does taste really nice, and if I cook a few savoury curries as well, it will be a good combination. I wonder how this place cooks it's Korma. That is normally quite similar to a tikka masala. I bet they have a magic paste for that too.

Quote from: ELW on September 21, 2014, 01:23 AM
Up here in Gibrovia though , tikka masala is a savoury dish, not sweet
Regards
ELW

Yes, I've come across a savoury one down here too
I was a little surprised
It had a real twang to it
Lemon juice I think

Quote from: commis on September 21, 2014, 08:17 AM
did the Balti paste recipe ever get posted ?

not that I saw
I would love a part two recipes from JB
The base is so good and I'm impressed with this tikka masala paste

I've not got so much time this weekend, so I'm making this paste today, freezing it, then cooking it hopefully next weekend.
I halved the measurements and still have a lot
It tastes really really good
Very pleased
Boy is this stuff thick!!
I had to stir all the time to stop sticking, and JB forgive me , but I had to add a little water so I could continue cooking, for what I thought was a sensible time
Some questions don't occur until you try to do something

What is meant by the onions "melting"?
I cooked them about 15 minutes anyhow
They didn't brown in this mixture
Just went soft and translucent

and also when everything has been added how long should you simmer for
Again I cooked it 15 minutes
I wanted all the sugar melted and the coconut done.

I used coconut flour, is that the same as powder?
Well I guess they are both powdery and coconut flavour

The halfway result (before making the curry) is very like an Asian sweet
Not really that surprising, is it?
Two pictures, below
Left is the blended paste (which gave my blender a very hard time)
and right is when it was still glooping away, like some kind of red napalm

Quote from: Garp on September 16, 2014, 09:06 PM
The reason they do it like that is precisely the reason that you stated....they need to get the curries onto the tables, or into the tubs, quickly. That doesn't necessarily mean you have to use the same method to achieve the same results.

I'm just trying to help, here
This will probably result in offensive remarks, but

The chefs don't just get the curry to the right heat and serve it
They get it to a ridiculously heat and maintain it for minutes

sometimes adding more water or gravy to prolong the high temperature cook

It is not simply to get the curries hot enough to serve

Quote from: rshome123 on September 16, 2014, 12:11 PM
Have been meaning to give JB's base a go for ages now, and finally have the need for more base gravy, so I intend to make it this week sometime.

There is a huge number of pages on this thread, and rather than read through each post, can someone please answer some questions...

1) Onions 3kg - Is that peeled weight or unpeeled.  Probably being pedantic right ?
2) Red AND Green Pepper, or either ?
3) After adding the garlic tarka to the base, and then cooking further, the base is blended again right ?
4) I plan to use 2Kg onions, so will scale recipe down accordingly.  I'll use about 4 cloves of garlic for the tarka.  Seem right ?

Thanks in advance.

this is what I did
1) was unpeeled weight
2) I used red & green
3) I didn't blend again after the tarka
4) I scaled it down to half measures, and it wasn't as good.Make the full amount