Hi EB
Welcome to cR0
Loads of Lo-Salt alternatives on the market.

Why not try some of the cR0 recipes with and without salt and see how it goes.
Most of my recipes only call for a pinch of salt and that's just a reflex in my cooking.

cheers Chewy

Hi Spicey
Just my two pennies worth and nothing personal to you or any cR0 members, its just a revelation to me.

After reading your post earlier, I downloaded the KD book and I don't know if it's genuine or not but, I've spent some time going through it.
In my opinion, Its no wonder people are still searching for the holy grail, if they've started off their curry quest using this book as a tutorial.
It also explains to me why there are so many crazy theories and notions on how things are done in a BIR kitchen.

Firstly she is Punjabi, so it follows her restaurant (as the story goes) she opened back in 1989, would have been what I call Pakistani BIR, this would explain all the Garam Masala and the use of Cumin in her dishes. Just about every Pakistani BIR I've been in has had a Cumin or Bassar background flavour to all the dishes I've tasted.

The majority of BIR in England are Bangladeshi run. like fellow cR0 member Abdul Mohed (Who posts genuine recipes, in my view).

Going through her recipes, they are simply NOT authentic BIR at all. in fact not sure what they are, she definitely wasn't taught by a BIR commercial cook, basically the fundamentals are missing, No mixed powder, G&G, or tomato puree. Then there's the use of garam masala and cumin in everything, even in a Korma,
and get this, a BIR Korma without Coconut! I don't think so. Her CTM, is her chicken curry with only Paprika and Cream added, no mention of Almond,
Coconut, Sugar or even Tandoori Masala.

IMHO I don't think Kris Dhillon should be recommended to new members as a route to learn how to replicate BIR style curries. A total waste of onions.
If this is the genuine Curry Secret Book that is!

Getting back to your curry, it doesn't look like a Madras because it isn't.
But there are plenty of good Madras recipes on cR0 worthy of your effort, even the Admin's Passata Madras is got to be better than this recipe. ;D

cheers Chewy
p.s. She's probably a lovely women and it was 21 years ago ;D

Quote from: hotstuff09 on November 03, 2011, 12:12 PM
Thanks CT
Gee, next it will be Rabbit Is nothing safe up there, Like that recipe except the Squash, which I hate with a passion, (all squashes in fact)........Alternative?

Love Haggis, Can't see it surviving a curry though, Ummm....maybe work in batter, Battered Haggis Curry, has a nice ring to it.

HS

Hi HS
Rabbit, now thats a very good idea, not sure if Rabbit Tikka will sell though, maybe...

Try Haggis Pakora at Mr. Singh's, Glasgow
cheers Chewy

Hi Hs
Yes, Beef, Duck, Venison, Sea Bass, Scallops etc...
All getting the treatment 'UP NORTH' in South Shields.

I've heard there doing wonderful things with Haggis further North in Glasgow.

Hi HS
Very interesting post
I think this is one of the great aspects of cR0, i.e. regional differences.
Here in the NorthEast its always been Beef or Lamb.
On old menus "Meat" was the option and could have been either.
Today, Beef is standard and Lamb is the premium meat and usually
has a small extra charge added to it.

The 'sacred cow' is Hindu Religion, estimated 40.000 roaming the streets of Delhi alone.
Most BIR are Muslim.

cheers Chewy

All about the beef here Hs
http://www.france24.com/en/20101221-2010-12-21-1016-bangladesh-sacred-cows-trafficking-india

Hi MiB
If you post a recipe on Cr0,  members with experience, will pick up on aspects of your recipe, that they already know,
I use both brown cumin and black cumin and I noticed straight away it was brown cumin in your photo.
The wiki photo is correct for Shahi Kala Jeera (Black)

Like wise in cooking rice, measurments are volumetric, hence your ratio 1 pint of rice to 1 pint of water, doesn't sit well with me
as I subscribe to the 1 to 2 ratio when cooking absorption method.

I've cooked this simple rice many times, as well as much more complex flavoured Pilau's, Aknis, and Biryanis.
I also use various equipment, Hob/Rice Cooker, Pressure Cooker and Combi Microwave.

Anyway, good looking rice MiB and you learned about Shahi Kala Jeera (Black)
really good in a Tarka.

Glad we've moved away from the old hat Takeaway Pilau,
which BTW is always washed, two thirds boiled, drained and finished in the warm oven.

cheers Chewy

My prefs Rich

Tandoori Chicken - Deep Red 
Chicken Tikka - Orange/Red
King Prawn Tikka - Red
Lamb Tikka - Red
Malai Tikka - White + touch of Yellow
Hariyali Tikka - Green (Natural)

cheers Chewy

Quote from: natterjak on October 30, 2011, 01:11 PM
The obvious answer is to add more oil at the start of the recipe.  Others such as CA start with 5 or 6 TBS.  I assume that Abdul cooks with more oil but has simply underestimated the measure in writing down the recipe.

Hi NJ
I think your spot on there.

Abdul's recipe is quite close to mine.
Just to add my thoughts - as I've cooked this Thousands of times.
There's a knack to a Good Madras
Which is what I call singeing the Tarka.

In other words you need to slightly burn the spices "Singe"
and then once you add the gravy, that too has to be cooked on high heat.

This goes against your normal cooking methods (or logic) but I think it is an essential
method to produce restaurant style dishes like Madras at home.
Watch my Madras video recipe and you will get the idea.

Not dissing Abdul's base recipe in any way, as there are as many gravy recipes as there are cooks.
But like I've said before a good base gravy should be 90% Onion and the finished
consistency should pour off your ladle, leaving it almost clean.
Again watch the end of my video, 3 hr base recipe for this.

If any base is too thick. Just treat it as a concentrate and freeze it as normal, then when you come to use it, just add water to thin it down. 
cheers Chewy

Hi NJ

Should be G&G paste in his Tarka

"Thank you for pointing out that there was no ginger, it should have been garlic AND ginger (60/40 mix) could you please tell me how I could edit the post. I would most appreciate it and thank you again.
Thank you, Abdul"

cheers Chewy

Hi Tom
Excellent work.
Giving some of the commercial members a few pointers here.

Brings back memories of doing Indian Buffets back in the Nineties
and at 9.95 per head then, yours seems a hell of a bargain.

Your curry night should go down a storm
cheers Chewy