Hi Phil
It would be nice if you could stick to the post, rather than take it off topic as  you do so often.
I'm not interested in your views on bloody stick blenders.

I posted this to see if anybody had one, or any real life experience of them.

Thanks Paul, watched a few ytube vids, but not too reliable.

Chewy

Hi All
Garabi Maker
Interesting piece of kit, anybody got one?.

Seems ideal for those who don't want to produce a freezer full
of curry base. But rather a fresh, there and then, curry cooking session.

We all probably like the theatre of making a big pan of curry base, but the clean up can become
a bit of a pain, especially if you've got the other half on your case.

As I'm in the market for a new jug blender, I came across this and got me thinking.

Waring Soup Maker WSM1U
http://store.makro.co.uk/p-8929-waring-soup-maker-wsm1u.aspx?gclid=CJeuudaMtqwCFQRP4QodnCtcGg

Cuisinart also do a similar version.
src="http://www.youtube.com/embed/ORwIAx42BMI"

Any real life info appreciated
cheers Chewy

Hi All
Sanjay Thumma is a true internet star, shame he doesn't do much anymore, as he's very good and extremely entertaining. (Dink chik dink-chik dink-chik)
Just like "Khana Khazana" and Manjula are a good insight into Indian cookery.
But if you follow the recipes,  you will realise how BIR curries were created to cater for the western palate.
In other words, you may be disappointed with the flavour of authentic Indian cookery unless of course you are infact Asian.
My generalised view on this is  Asian Palate = Sour/Savoury - Western Palate = Sweet/Savoury.
cheers Chewy

Quote from: madmatt on November 12, 2011, 04:10 PM
Hi guys, any chance of a chicken naga recipe? I have bought a jar of mr naga and was going to do a madras, and add some mr naga near the end.
Would this be right, or is it an enitely different recipe? My new local nor does one and it's top notch. Vindaloo hot but u can really taste the chillies.

Matt

Hi Matt
You could try my Achari Murgh recipe, just using Mr.Naga as the key flavour.
Depending how hot your taste is, I'd still go easy with it, maybe 1tsp added about halfway on a 10minute curry.
https://curry-recipes.co.uk/curry/index.php?topic=5834.msg57818#msg57818
good currying mate
cheers Chewy

Looking good Mick
How does it compare to Mr.Naga in flavour.

Fresh Naga's around my way are always green or on the turn,
I've never seen so many red ones altogether, they look great,
like a punnet of Strawberries. Are they English grown?

I also do this with Green finger chillies (raw)
cheers Chewy

Hi YMD
Welcome to cR0... Manchester, mmm Rice and Three

Don't worry about the colour of the Fenugreek seeds, I've bought yellowish and brownish seeds in the past, two main points to watch out for:-

The seed powder is a strong bitter spice so use it sparingly, too much will ruin a curry and also give you gas and possibly the S**ts.

If a recipe calls for Methi make sure its not Kasoori Methi which is the aromatic dried leaf of the fenugreek plant.

Many authentic BIR/TA recipes call for Kasoori Methi, which is why its part of the chef's worktop (to hand) spices, here in the NorthEast,
it used to be added to the majority of savoury curry dishes. But not so much now in The Modern BIR's, because its overpowering.

Methi Seed/Powder however is a secondary spice with very limited use.

My two pennies, hope it helps
cheers Chewy

Quote from: PaulP on November 10, 2011, 06:09 PM
I've just bought mine! 

Paul

Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.

cheers Chewy

Quote from: 976bar on November 10, 2011, 03:54 PM

I've never heard of this curry before, can you describe it's flavours please?

Hi 976bar
New to me, hard to describe other than very savoury, pungent, spicy and unique.
Which is no wonder, as its a complicated spice mix. I would say its about
as distinct in flavouring as the first time you tasted a good Tandoori.

Hi Barry
Work in progress

cheers Chewy

In the wrong place...
This whole thread should be moved to the Traditional Indian section,
as its nothing to do with making a curry base.
cheers Chewy

In the wrong place...
This whole thread should be moved to the Traditional Indian section, because all BIR staff curries
are classed by the staff as "Handi" curries, which is a Traditional Indian one pot curry.

Abdul Mohed also posted a Staff Shatkora recipe recently, which includes adding base sauce,
this is usually frowned upon by the Boss, as the base sauce is the money maker.

I haven't made this recipe, because I know it already and have cooked many.
But if your using Chicken on the bone, it should be ready in one hour.
A simple Staff Chicken Handi is a wonderful melt in the mouth experience
but not suited to everybody's palate and is eaten at its best, fresh, there and then.
cheers Chewy