Hi Abdul
Thanks for posting your recipes
A familiar Madras for me, a dash of Worcestershire sauce
would make it what we call "Old School" i.e. 70's style.

The Ceylon/Sri Lanka is similar also, but I only use Coconut flour
Chilli, and wedge of Lemon cooked in the sauce.

p.s.. Your book arrived today, well printed and worth the small price.
Cheers Chewy

Quote from: madmatt on July 18, 2011, 12:20 PM
Yes mate, thats the one.As with most recipes I have fiddled with it a bit, but essentially used this as a starting point.(the video has been edited as it didnt have any currykits link to it when I first watched it years ago)

I would urge you to give it a go, along with the Korma recipe, and let me know what you think, and would be interested to hear any critisism on it, as I feel it is exactly like a BIR korma, which is essentially what we are trying to emulate here.

I have taken photos of my making the Korma, and was going to post them in the appropriate thread.Should I bother?

I am about to try your 3 hr base as it has so many rave reviews.

Regards

Matt

Hi Matt
I too, remember this vid, on the tube a few years ago and thought it was a very simple (onion only) base. A good starting point for people.
I  rarely make a Korma and when I do, it's a chilli hot one. (more like Thai cooking)
I definitely think you should post all your efforts and your photos would be great.

Tip: If you push your base through a sieve and use coconut flour, your Korma
will be silky smooth.
cheers Chewy

Thought this might interest you guys, some of the Chef's I know
battle it out, in the Council run Curry Chef Competition 2011.

The funny thing was, they all can easily feed a 100 people on a busy night
yet creating one 3 course meal from scratch in competition, the pressure was really on!

(All flapping like a tanner comic) good old geordie expression. ;D

cheers Chewy
src="http://www.youtube.com/embed/WagGQHiZBog?rel=0"

Quote from: PaulP on July 17, 2011, 04:34 PM
Hi Chewy,

The balti chicken was from the Authentic Balti Cookbook but I substituted two thirds of the balti base sauce with your base sauce. I did this to tone down the overbearing flavour of mace and cassia from the balti base and it seemed to work well.

The butter chicken recipe is from the other forum so I'm not going to post it here. It was from a member called ferret. Very nice too!

For the lamb madras I followed your madras sauce recipe including the lemon dressing and a touch of Worcester sauce. I used leg of lamb chopped up and briefly fried before cooking for 5 hours in my slow cooker with enough base sauce to keep it moist.
The lamb was very tender, you could have eaten it with no teeth.

ATB

Paul

Thanks Paul
I'll have to check these out.
cheers Chewy

This looks the same as currykits.co.uk links, you posted back in June.
Is this post to show that you've tried it and you think it's a good recipe?
cheers Chewy

Quote from: jamieb728 on July 17, 2011, 03:31 PM
Hi chewy

With this base getting so many great reviews I'm going to make a batch this week just one question i know it says 3 litres of water but how much of this goes in at the start do you keep some back until the end to get the right consistency?

Jamie

Hi jamie
3 litres all in at the start, for the first boil.
Then just add more water after you've blended it, to get a passata sauce type consistency
or thinner if you like.
cheers Chewy

Quote from: PaulP on July 17, 2011, 01:32 PM
I made the base on Saturday morning to spec. The onions were cooked whole and I did the straining just using a sieve.

There is definitely a difference in onion taste using this method and the base tasted nice enough.

For Saturday night I made a butter chicken, balti chicken and a lamb madras.

All the food went down a storm and the compliments were flowing so a great result.

Thanks Chewytikka, I'm already looking forward to cooking with this one again.

Paul 

Great feedback Paul, Thanks
Glad you took the time to try it and you got a good result.
Have you posted your final dish recipes before, as I would
be interested in how you do your Balti Chicken.
cheers Chewy

Hi George
Are you talking about food that you actually cook, or food you buy in restaurants?

Hi lads
I agree with most of the comments so far,
Aktar Islam I remember this guy on the F word, getting up Gordon Ramsey's back as he was such an arrogant shite. (I'd love to see the out takes of that show.)
i think he has done a good job, in self promotion. But hopefully he won't succeed in becoming a full blown celebrity chef as he's
not in the same league as Cyrus Todiwala and Atul Kochhar, chefs I admire very much.
cheers Chewy

Quote from: PaulP on July 15, 2011, 11:39 AM
Hi,

I'm going to make this base tomorrow morning. Does anybody know if it will fit in a 4.5 litre stock pan? I've got a bigger pan if I need to use it.

Cheers,

Paul

Hi Paul
Yes, your pan should be good, the one in the video is only a 4litre pressure cooker.
Transferring to your bigger pan and adding water for the final boil, should be Ideal.
cheers Chewy

Good post Abdul
Maybe there should be a beginners guide/101 section on the forum and
this post would fit in nicely.

As you say, this is your style of cooking and i would agree that any member
following your guidelines, would produce your BIR style, but definitely not all BIR styles.
Just like Restaurant cooking is usually a higher level than Take Away cooking.

cheers Chewy

CA
Amazing, after 3160 posts on your curry journey, you ask such a daft question about Salt. or are you simply Trolling again...
What part of the country are you in and just curious, but have you ever spent any time, in a BIR kitchen.