Welcome Roundboy  (round as me? ) Good luck with the UCB.  You can either PM if you have a problem (I have an alert on my other emails for PMS) or post here.  Just remember it is very mild chilli powder you use in the base. :

CP

Why not try the original bible of curry recipes for the home AND restaurant chef; Mrs Balbir Singh's Indian Cookery Book.  No kitchen should be without it!  It was first published in 1961.  The famous group of Rajdoot Tandoori restaurants were the first to introduce Tandoor cooking in the UK, and their first retaurand (still there) was on Fulham Rd Chelsea in 1965 (I recall).  I became a personal friend of the Manager (Mr Brown) then and he and his chefs taught me a lot.  Mrs Singh's recipes where used for some of their dishes, and if you go to it or one of their sister retaurants in other cities you will taste the same exotic and delicious food.

I guess there will be an outcry that this is traditional not bir food in her book and I don't really care because I know otherwise, so there ;D

CP

Not my idea of Jalfrezi Bob, but I have seen the like.  I have posted some pics of the Jalfrezis we make.  Very easy to do, but we do have to use a little commercial paste in the process (like a lot of BIRs!) to give it the kick.  PM me and we can discuss off topic, but I am sure you will get innundated with suggestions anyway.
CP

Thats good then.  Yep major discounts for mates  ;D.  The Shani price is good, but do you know how much meat they put in (weight & number/size of pieces)?  These people usually use rolled (pumped up) chicken which holds the water and makes them look bigger and heavier.  Just don't ask what is pumped in them :

CP

Wot    Just the thought of Darth in a nappy with a dummy and being beaten with a light sabre by Dominatrixxx just enthralls me.  Better than a Phall I say ;D ;D

Hey I am not leaving this forum (is that a groan I hear), its the only way I can keep awake  ;D

Off to the Spanish empire (not saying where yet), too much inferior competition in Goa 

CP

Quote from: spicysarsy on January 12, 2007, 04:02 PM
Very expernsive meals I think.

Do you mean mine : : :

CP

Swampy, water cracks spices so my recommendation use very little or none at all if possible.  Premixing with some oil to make a paste similar to double cream is preferable and should be left over night to blend (stir now and again).  I disagree with Stew on adding spice powders to hot oil in that stirring will stop burning; it won't.  Warm the oil on medium heat to between 80c and 100c, remove from heat and stir in the spices until oil has cooled a bit, then return to medium heat and add base or whatever is next (usually tomatoes and yoghurt in my case).  However this is a process I rarely use and I think it is a no no in BIRs.

CP

We have had long discussions on fusing and I thought I had covered all the points from my perspective.  Please read what I posted in UCB threads and Hints & Tips.  Base mix is never fused because it will definitely burn, it is a slow cook & blend process.  Fusing occurs in the final dish makeup and releases the flavours, i.e toasts & blends. Acidification takes place at the end of the cooking to release the final flavours.  Lots of oil is used to trap these flavours in.  This is one of the reasons flavours change overnight and after freezing. 

Why yoo no wristen good peepah  ;D ;D ;D  Or is it you dont want to believe/accept what i have said so far and seek yet another Messiah (who just happens to be saying a similar thing)  ;D 

Its becoming like the 'Life of Brian' here, but what the heck I just look on the bright side of life  :.  I am off to join the Knights who say Ni!.

All in good fun!
CP

I thought that would elicit some humour    Glad you are on board. 

Singing.... no thanks, I can do that myself; but maybe you could whip me up a curry sometime  ;D
CP