Try the curry house recipe for it here: https://curry-recipes.co.uk/curry/index.php?topic=108.0

If its going to end up in a CTM I think its best not to completely cook it and cook it some more in the sauce.? If its going to be a chicken tikka starter say I think the best results Ive had are cooking it in the oven wrapped in foil and then finishing it of under a low fat grill or barbecue.

I havnt seen it in a restaurant but have no reason to belive what i was shown\told isnt exactly what would take place.  I know poeple are sceptical of all chefs but I trust the guy that I know.

Quote from: Yellow Fingers on April 13, 2005, 02:48 PM
This is why I keep repeating that someone needs to see the whole of the base sauce preparation.

All good and well assuming that every single BIR in the country make there base exactly the same which we know is not true.  Just because one does it doesn't mean they all do.  As far as im concerned ive seen a base made through from start to finish there was no chicken stock invloved, im quite prepared to belive that some BIR's may use it but not all.

I think that "smell"? ? is a combination and quantity of all the different dishes they have cooked and are cooking.? ?Ive peered through the window of one of my local taleways a few times, in there small kitchen theres always 2 or 3 chefs with pans on the go.? At home I make 5 or 6 dishes for a curry night and although when people come round they say, "it smells like a restaurant in here", it doesn't to me.

Is this not a Thai curry?

Anyway I found this:

Ingredients:
Two tablespoons butter
One to two pounds beef steak, cut into rough chunks (1 to 2 inch cubes, sold here as stew meat; probaby pork or lamb would do well too)
One onion, peeled and roughly chopped (I used a Walla Walla sweet)
Five or six toes of garlic, minced
One 16-oz can plain tomato sauce
A tablespoon (or slightly more) garam masala powder
One-half teaspoon ground coriander
One-half teaspoon ground cumin
One teaspoon ground turmeric
One teaspoon salt
Two tablespoons brown sugar, lightly packed
Ground black pepper to taste
Two tablespoons or so dried shredded coconut (mine was sweetened, although it's not supposed to be)
One head of cauliflower, cut into chunks
Two to three teaspoons Rose's Lime Juice (or maybe the juice of a lime, which I would have used had I had one)


Directions:
Melt the butter in a large, deep pan, and brown the meat in the butter. When it's cooked on all sides (although not completely browned), add the onion and garlic and saute until limp. Add the tomato sauce and all the spices (through pepper) and stir thoroughly. Lower the heat, cover, and cook about twenty minutes (to get the meat softer). Add coconut and stir, and then throw in the cauliflower and stir to coat. Cover and cook another fifteen to twenty minutes, until the cauliflower is soft, stirring occasionally. Dribble in the lime juice, stir, and serve over rice.

Quote from: Admin on April 13, 2005, 09:02 AM
Is it feasible that perhaps the curry house has one pot of base for Meat Dishes and one pot for Vegetarian, this would then rubbish all the worries people are having.

This could be true but then if the chicken stock is the missing "taste" what is added to to the veggi pot to give that the "taste" ?? ? :

Personaly it doesn't bother me what they do to make my curry as long as its the way i like it!

Quote from: blade1212 on April 12, 2005, 08:32 PM
In summary, keep the spices subtle (use sparingly)

I agree with this especially for the base. 

I prefer my base now without to much overpowering flavour which can be added when you cook the curry.

I agree with you i would rather loose all the data on this site than harm any one.
I received an E -MAIL today...., and it opened my eyes to? a lot of things.

Lets take a step back here, how about we get admin to delete this thread and then swear a pact to take what we know to our graves...

....ang on a minute? ;D

If I was going to open a curry house thats what I would call it 

I ground them by hand, there was a burnt\roasted smell about them but I assume thats what there supposed to smell like?  The curry I made with them tasted the nuts