Lister

Its easier to cook a curry using too much oil.I typically use about 2 chefs spoons per portion

If everything starts sticking in the pan at spice frying stage, just add some more oil!

You can always spoon off the excess before serving

Regards

Mick

Quote from: haldi on January 03, 2016, 04:50 PM

Please keep posting
It's the only thing worth reading on the internet!

Agreed

Regards
Mick

I went through a phase about a year ago when I could do no right. I binned 3 consecutive pots of gravy, and all the curries I made from the 4th were complete pants too. Don't know why to this day...

Regards Mick

Yes. I miss his input too

SS Ive tried loads and nothing comes close to where I need it to be.

That looks divine

Cheers Bud
When the going gets tough etc

I think I have had a bit of a Eurika Moment
Had some friends over at the week end and made a big pot of CTM using jb's recipe for the sauce, and my recipe for the marinade.Must say it myself but it was bloody nice even though I never usually eat the stuff. I wasn't sure what else to cook, and as I had plenty of Abdul Moheds Enhanced Gravy simmering away, I thought I would have a little play around.
The elusive Balti is my real Nemisis. Its such a shame that Bengali Bob and JerryM arent about much these days to help with the quest so now I must push forward and hope that my "discovery" will help move us all closer to achieving the true balti taste (subject to regional variation of course).
Now I am not saying that I have cracked the (Lets call it) "Original Birmingham Balti" but feel sure I have moved a significant step closer.

I decided to go back to the beginning as it were, and simply make a curry without adding any extra spice to the gravy whatsoever!

I fried about 2 tbsp finely chopped onions in about 2 chef spoons of ghee until soft, then added 1 tsp garlic paste & 1 tsp ginger paste and fried it for a couple of minutes until it had stopped spitting. I Then added 1 ladle gravy and reduced down until the oil seperated. Did this 2 more times and then added 1.5 tsp balti massala with the last ladle of gravy, and a generous measure of fresh chopped Coriander (or 2 measures if your name is Garp lol).

All the way through cooking, the colour was right - that was the big stand-out point to be honest. Sounds unimportant I know, but something just tells me this is moving in the right direction.

The taste?
The spicing level was right in quantity, but wrong in taste.
I had 4 attempts using different massalas but didnt come close to achieving the final "Birmingham Balti"taste

Regards
Mick

Lovely looking curries SR.... Im drooling!
Which recipe did you use for the butter Chicken?

Im cooking for about 12 this weekend and the butter chicken caught my eye.
Im hoping to get all the cooking done tonight.
Ive got some frozen chicken that I had marinated for 24 hrs beforehand, skewered up ready for the oven.
Cant be arsed to get the tandoor fired up  :
But then again I might 

Regards

Mick

Hi Geoff
With regards iTunes, it sounds like it cant find your music library. You have obviously signed in with your apple id because it knows which songs you have purchased.

As far as windows 10 goes....
Good Luck!

Think Ill stick to windows 7

Regards
Mick