Naga Jalfrezi, right up my street, looks fantastic Ct 

Great video and that food looks extremely good 

Quote from: Justin Case on January 19, 2018, 06:28 PM
I've made one or two restaurant standard meals but plenty more that only pass as ok.
Hopefully this forum helps me produce more restaurant standard curries.

Welcome Justin, how you getting along on your BIR quest?

Quote from: london on March 11, 2015, 01:51 PM
Chewy,

How does the Laziza paste compere to others as I've been trying to find it, but if it's no better than others I won't bother.

London

I love the Laziza pastes and prefer them to any of the Pataks, difficult to get hold of around here unfortunately

Wasn't sure if I was going to grow any chillies this year, but decided to sow a few (greatly reduced amount) seeds anyway.
Not doing too bad so far.
Various Naga, Morugu, BOC, BYC, Indian Cayenne, Thai Dragon, and 2 of my own crosses which are F2 this year.

Quote from: chewytikka on April 21, 2015, 11:15 PM
I know what you mean MA
Heres my Vindaloo Dip just in case anybody missed it, after it was derailed  ;D ;D

Quote from: chewytikka on March 31, 2015, 12:50 AM
Pan fried some large Lamb chops the other day
Munching away at the first one, decided some hot sauce would go down well

so I went for some of my usual Vindaloo.
Made a Vindaloo - Dip, for the rest of the chops. Lush, a great treat.

Heat Pan
Heat vegetable Ghee or Oil  3tbs
Add 1 tbs Garlic Ginger Paste
Bhun/Saute and cook out the rawness 1min

Add in quick succession
3 tbs of Tomato Puree dilute (Passata consistency)
1 htsp Mix Powder
2 tbs of Hot Chilli Powder (Make this by grinding a cheap packet of tiny Red Birdseye chillis)
1 tsp (level) Black Pepper Powder
1 tbs White Wine Vinegar
Bhun/Saute and form the masala 2mins (make sure you cook this well)
Add 1 tbs Minced Green Chilli Paste and combine
Add one portion of thin base gravy / Garabi and give a really good mix, deglaze and combine.
Put a lid on and crank the heat up to the highest and blast for 3-4mins.

Served as a hot sauce or dip.




Vindaloo - Sauce - Dip

cheers Chewy
Adding chops to a curry is too messy, done this way works much better. ;D

Could just eat that for my dinner, with some crinkle cuts, love a good vinderloo

Quote from: Peripatetic Phil on February 10, 2018, 10:20 PM
.  Can you say which bhuna recipes you would rate more favourably ?
** Phil.

The one I have been really enjoying recently is a Chewytikka creation from his youtube channel

Had a portion of base left over from Friday so thought I'd give the Bhuna a revisit.
Made to spec apart from no hot curry oil and jb base rather than the Taz base, but apart from that everything else was made as per recipe.
I like this recipe, always enjoyable to cook, always tastes great, well worth making especially if you havent made it before.
But there are better bhuna recipes out there, if I was asked to score it I would probably say around a 7/10

2 Limes is 2 Limes and thats what you get.
Out of interest did you reduce the other ingredients by 15?

Quote from: JonG on February 09, 2018, 08:27 AM
Very little end product to show for 2 whole limes.

What would you expect with 2 limes, the recipe calls for 30 limes,