Thanks Parker! Click Hot Red Sauce
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#172
Starters and Side Dishes Chat / Re: Poppadoms
March 31, 2009, 04:48 PMQuote from: parker21 on March 31, 2009, 09:53 AM
hi bibble in the search bar type in "hot red sauce " there is a recipe for this sauce you seek.
No there's not!
#173
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
March 31, 2009, 04:46 PMQuote from: TonyAce on March 31, 2009, 04:24 PM
I added at the same time as the chicken and work well but can you clarify.
I'm afraid Darth was last active May 05, 2007, 07:43:58 AM. I interpreted it the same as you. Hope this helps.
Cheers,
BB.
#174
Curry Base Chat / Re: Members most recent choice of base / curry recipe
March 30, 2009, 08:26 PMQuote from: mak on March 30, 2009, 06:53 PM
It's the Ashoka for me - with a little less salt and oil in it
Ashoka was lost on me. I really don't think much of it.
#175
Curry Base Chat / Members most recent choice of base / curry recipe
March 29, 2009, 06:34 PM
Hey guys, I haven't made much progress of late (which I don't consider to be a bad thing - I'm happy with my results and my technique gets consistantly better). My favourite (as it's probably well known) is still SnS June 2008 base, with the Bruce Edwards (BE) spice mix and BE curry technique. What's everyone else's defacto these days?
Cheers,
BB.
Cheers,
BB.
#176
Lets Talk Curry / Who else thinks they could reproduce any of their average local BIRs curry?
March 29, 2009, 06:27 PM
I live in Corstorphine in Edinburgh. I don't have a great BIR anywhere near but most are acceptable. Last night, I tried the only one I hadn't tried before on recommendation from my Pakistani friend from work. It was alright, second best in the town IMO.
The thing is, I think I can actually reproduce the difference curries accurately from each BIR. It's quite obvious for the major things what has and has not went in the base. Again, it's quite obvious what has and hasn't went in at the curry stage. Last night's curry's base was mostly onions with some tinned tomatoes, and a shed load of blended garlic and ginger. Not too much tomato paste in the final curry and only a light spicing of cumin and coriander, garnished with some fresh coriander leaves.
What I'm trying to get at, is that after all the experiements, and recipes tried, I think I can actually pick out what's in an "acceptable" takeaways recipe. I'm sad to say, that the ingredients in my favourite BIRs still elude me.
The thing is, I think I can actually reproduce the difference curries accurately from each BIR. It's quite obvious for the major things what has and has not went in the base. Again, it's quite obvious what has and hasn't went in at the curry stage. Last night's curry's base was mostly onions with some tinned tomatoes, and a shed load of blended garlic and ginger. Not too much tomato paste in the final curry and only a light spicing of cumin and coriander, garnished with some fresh coriander leaves.
What I'm trying to get at, is that after all the experiements, and recipes tried, I think I can actually pick out what's in an "acceptable" takeaways recipe. I'm sad to say, that the ingredients in my favourite BIRs still elude me.
#177
Grow Your Own Spices and Herbs / Re: Growing Ginger Root
March 26, 2009, 08:43 PMQuote from: SnS on March 08, 2008, 01:21 PM
I put a piece of ginger in compost (lightly covered) first week in January 08.
Creepy...
#178
Vindaloo / Re: Bobby Bhuna's Bhundaloo Illustrated
March 26, 2009, 08:41 PMQuote from: seanieboy on March 26, 2009, 06:58 PM
thanks for that mate, i think i will give it a go on saturday ;D
Please do, however don't get it congealed looking like it is in my photos. It should be more liquidy and less solid saturated in oil like. I should have added some water at some point, or just cokoed it for less time.
#179
Vindaloo / Re: Bobby Bhuna's Bhundaloo Illustrated
March 26, 2009, 06:37 PMQuote from: seanieboy on March 25, 2009, 06:44 PM
hi bobby
is the list of ingredients for this superb sounding curry per person ?
Hi Seanie,
It's per take out sized portion, although to be honest I don't know how great this recipe will be. It was fairly early into my curry experience. That said, I think I'll give it a shit some point soon.
#180
Bhuna / Re: Curry Kings Lamb Bhuna
March 19, 2009, 07:27 PMQuote from: qprbob on February 25, 2009, 11:00 PM
I took some photos during the cooking and here they are.
It all looks good, only I think you've let it all dry in a little (happens to me all the time, it's tough to get it just right. I don't like them thin, but it should still be liquid, not solid). Can I politely suggest that you maybe add more base next time, add some water during the cooking process, or simply decrease cooking time once base has been added.
Great post,
Cheers,
BB.