lol domi,

you must of been watching

seriously though, i could not of achieved tonight ,what i did without the other posters sharing there knolwedge on this forum.

you are quite right though about adapting recipes to your own taste. personally i always make the authors curry to spec before making alterations.

high heat is the answer, trust me on this one

Alan ;D

seriously i am well buzzing.

basically what i am saying is that the recipes and methods on this forum by other posters are spot on.
but with the higher heat you have to do things a lot more quickly. probably like in restraunts and takeaways and it made a real significant difference.


I could seriously knock CA's dish out in 5 to ten minutes which i did tonight.

I know i am having a eureka moment right now  ;D

sad i know but i am well happy.

thanks all

Alan ;D

Hi all,

I have just made a curry to a BIR standard no doubt, even better.

I have been using razors base for a while now with great results and go between CA's ceylon and razors Jalfrezi depending on whether i fancy a curry with veg or not.

I have just been fitting my own kitchen and invested in a hob which included a gas wok burner at 3.5 kw.

wow.

I have just made a beef ceylon based on ca's chicken ceylon using razors base.

I must stress that i made the base to spec other than adding a knorrs chicken stock to razors base when he adds the water towards the end.

used CA's method even including my precooked beef at the beginning.( which i have a class recipe for).

conclusion.

I use a cast iron wok and at that intesity of heat was amazing. as soon as i added the base the oil rose to the top straight away so had to add more straight away. so for me it is all about heat. even mrs moony (my biggest critic) said i had finally cracked it hence the title.

seriously i am well happy ;D

thanks all

Alan ;D

Hi Joffy,

buy both the dried fenugreek leaves and the methi powder, that should see you ok.

unless you want to grind the seeds yourself.

I also use razors base for every recipe on here i find  it is very good and versatile for both hot or medium currys. (i dont do mild) ;D

have fun cooking Joffy, there is always people on here giving good advice.

Alan ;D

Lol ste,

bet Mary loved the bhajis lol.
go careful on how many you eat though you will be 40 stone before you know it.

What you trying this weekend.

I have got a cracking method and recipe for precooked beef mate.

Take it easy ste

Alan

Good work JB,

everything looks spot on, good set up as well.

But mate no way is all that for two, where's the rest of the party lol

looking at that I have got too be making some tandoori chicken very soon.

What method did you use to cook the chicken JB?

Good work

Alan

Hi solar,

I too used just lemon the juice when i made them. i think personally its an excellent recipe for onion bhajis and they turn out right time after time.

regards

Alan ;D

Hi, all

Its got to be Razors chicken tikka Jalfrezi for me, everyone has been really impressed with it so far when i have had friends and family around.

9.5 for me, dont know what will give it the extra .5 though ;D probably more of it ;D

i am doing domis dupiaza tonight which looks good on paper with Razors base, so looking forward to that too

regards

Alan
 

Hi Solar,

They certainly look the part mate. looking forward to see whos come out on top. I think it will be tight in the end but i have an idea who might edge it.

regards,

Alan ;D

alright stingy,


I thought restraunt moonys was the best ;D

good luck anyway with your ceylon.

Alan ;D