Nice one. Looks very interesting!  Good find.

Rob

Quote from: George on November 17, 2012, 10:13 PM

Quote from: h4ppy-chris on November 17, 2012, 01:18 PM
you are only a mod George and can only do so much, why as the Admin not logged on for sooooooo long?

I hope Admin comes back soon. In the meantime we may need to abandon the site for a few hours/days.

These villains have found a way through any entry controls and are running riot. They've found the forum an easy touch.

Thanks for your work on this George.  When admin gets back it might be an idea for them to ping the admin password/codes to yourself, CA. and any other mods, for future reference.   I moderate a couple of (music) forums and have full admin control, just in case.  Proper backup during, for example, album releases.  Not an issue here, but what if Madur Jafffrey had recently chosen to visit the CR0 as part of the Curry Nation series? Would not look good. You never know, innit?

Rob   

The chap narrating the Viceroy vids (Ali) had uploaded a new youtube describing his blog website.  Base gravy and spinach bhaji recipes soon!

please check my blog

Rob 

Cheers guys.  Made quite a bit of progress tonight.  Did a Lamb Karahi.  Been planning to do the recipe for some time.  Very pleased with the result.  I?d doubled up, so started experimenting to see how it would behave in a cast iron karahi.  Had been expecting to need really high oven temp.  Not needed.  280-300 degrees C burns stuff.  Should have twigged this already, as this is the temp I have been using to polymerize seasoning (lard) on to the karahi bowls!  Dropped the temp to 230 for 20 mins or so.  Well pleased with the outcome.  Learned a lot.  Probably 60 per cent towards what I am looking for.  Reckon the meat needs to go in later in the cooking process; it falls apart at higher temperatures (tastes amazing, but I want chunks of meat in the finished dish).  Also, no where near enough sweetness, caramelized onion, roast garlic taste.  The latter was getting there. Conclude that more work is needed at the hob stage.  I need to get my arse into gear with a bunjarra of some description. That will sort it and give the depth of taste that was also missing.  Adding sugar may also be worth a go.  That is the plan anyway!   

Rob

It was base day today for me and I went with the c2go Bangladeshi recipe.  First impression is that it is a lot sweeter than the c2go TA recipe.  A lot sweeter.  Also be interested to hear if anyones tried the Indian base prep.

Rob

Quote from: chewytikka on November 15, 2012, 07:51 PM

Quote from: Unclebuck on November 15, 2012, 04:58 PM
I bought this little curry book [very little] 57 pages total!
Only got it because as far as i know the only BIR cookbook from a Bangladeshi chef and restaurateur
MR Mohammed Shofique Ullah.

CR0 Member Abdul Mohed springs to mind, Very helpful chap, with extra recipes posted here:

https://curry-recipes.co.uk/curry/index.php?topic=5958.msg58893#msg58893

His Book @ 3.49gbp -      http://www.learn2cook.vpweb.co.uk/

That's the second book I have bought today.  Next, Kushi. Lot's of reading over Christmas. Sorted!

Rob 

Quote from: Unclefrank on November 15, 2012, 03:57 PM
I love a good Balti, you could try adding a splash of Kewra water into a Balti recipe say the Kushi Chicken Balti here
https://curry-recipes.co.uk/curry/index.php?topic=4297.0

I try to get the Kushi Base a little bit thicker than normal then fry it until the dish becomes dry.

Also i use one of these the 16 inch one
http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis.html

The next time i make a Balti will post pictures on here. Another thing quite a few restaurants nearly always serve their Balti with chunky pieces of green and red peppers along with chunky pieces of onion and tomato, so what i do is a Bhuna style recipe.

Thanks Unclefrank. Looks a good recipe, but I think there was more a lot more garlic.  Can you get your balti sauce ingredients really well caramelized?  Was thinking of making the balti in a pan on the hop and then transferring it to an iron karahi in the oven at high temp for half an hour, or so. Bet it is not as simple as that though. Will probably end up burning it!

Rob

Quote from: Graeme on November 15, 2012, 02:53 PM
Hi,
Just double checking was it plain chicken or tikka ?

I always ordered plain chicken Graeme.  They also did a plain lamb one, which was also great, but the chicken was the best by a long way.  There was a lot of onions, finely chopped I think, not big pieces anyway.  Can't place the peppers, could have been.  The consistency was so thick though. One of those dishes that you just had to eat scooping it up with a piece of naan. The karahis were quite large and this gave the impression of a small portion.  There was actually more than enough.  It was garnished with plenty of coriander.  Seriously mad hot pan temperature.  When served you could feel the heat on your hands 6 inches away from the karahi.  Had to wait a while before eating.

Rob

Quote from: curryhell on November 14, 2012, 09:24 PM
Thanks for posting Rob.  Enjoyed watching them all.  Would love to see some of the many standard dishes being cooked.  As for the "state" of the kitchen, i think there many up and down the country like it and i dare say there are probably plenty a lot worse . I hope to see more videos from them.

Yes, I thought they are really good.  I think I will take them up on their offer for more info on the recipes.  Reckon I'll write to them and include a stamped/addressed envelope (a big un!).

Rob 

Grateful for help/advice chaps.  The recipe I am looking for is for a very dry chicken balti.  No sauce as such, more paste-like.  I had such a dish many times at a restaurant in Birmingham about 8 years ago.  The place is no longer there.  Served in a hot black iron karahi, the taste was divine!  Heavy on roasted/caramelized garlic and a sweet aromatic spice blend.  No idea what spices, but I have never eaten anything as good before or since.  It wasn?t overly hot, pepper-wise, and used to come with a separate little bowl of fresh chopped green chilli. The balti dishes from everywhere now seem to be pretty much basic curries, served in a balti dish.  I am convinced the balti I want is cooked partly (possibly completely) in an iron karahi, in an oven.  Not got a copy of the Kushi book yet, but hoping something similar will be in it, or at least some info on technique.  I did have a look at Kushis earlier this week, but it wasn?t open and didn?t fancy walking around the Lidl opposite for hours until 5.30.   Hopefully will get back there on Sunday for the book and a takeaway, but really grateful if anyone has any ideas on this.  I am currently restoring/seasoning a couple of fine looking old iron karahi dishes.  The heat retention of these things is unbelievable!  Cheers,

Rob