Hi hannon, like you I'm quite new here (2 months), but making curries that I didn't think I would ever be able to.

I have a similar problem in that daughter doesn't like any heat, so had to cook Korma. I used CAs base, and the Korma recipe below. This was as good as the best Korma I or daughter have ever had from a restaurant or TA. It's very, very good. What really makes it is the condensed milk. I did add half a tsp of mixed spice, but it might not be necessary.

https://curry-recipes.co.uk/curry/index.php/topic,312.0.html

Never been to Redcar steelworks, but spent many, many hours at Teesside. Not sure if that's a good thing or not.....

Its from the Al Halal in Stoke on Trent - one of the better take aways in this area. I find many are quite bland and samey, but this one is pretty good.

The best curries I have ever had have been from Redcar while working away on business. There were 2 restaurants I used to use - both were quite exceptional. Never had anything as good locally in Stoke, unfortunately.

Unclefrank - ta for the recipe, gives a few tips of what might be in there - but deffo no pineapple, spinach or chickpeas. I've looked at the TA menu, description is "prepared with sizzler onions, ginger, garlic and naga chilli in a hot sauce". Hmmm, I have some naga pickle, might try to make something up using descriptions.

Did find this for a bahar recipe, probably not like my local BIR, but might give a few ideas of what to try....

http://whatanindianrecipe.com/east-indian/bhetki-begam-bahar-recipe.html

One thing I have never tried yet is onion paste (bunjara?) in my cooking. Does this add anything to a good curry?

Spicey - yes I think it adds to the flavour. For a good size portion of dhal (4-5 portions), I add half tsp each of spice mix, chilli, and methi, plus a touch of lemon juice to taste. Oh, and I've tried one of the garlic chilli recipes on cr0, and it was very good, but not as good as the bahar.

Phil - not heard of apna before, but it is one of the best Curries I've had anywhere. It is quite a thick sauce - love it. Just wish I could cook it!

I've had a few successes which are pretty much as good as the better TA meals I've had -
Chicken Korma (recipe with  carnation)
CAs chicken jalfrezi
C2go chicken mogul
Chicken Tamarind balti (cook4 one)
C2go takes dhal (spiced up a bit!)

One meal I wish I could produce is a chilli chicken bahar from my local TA - fantastic tasty spicy dish which I have no idea how they make! Anyone know this recipe?

I had exactly the same problem last week! Tried, soap, scourer,  burning, but no - incredibly stubborn. Wife said try cillit bang - worked a treat! Made sure I give it a good clean after though.

Hey Salvador, I know what you mean about having difficulty finding a good take away or restaurant. I think over the years, quality has diminished. I think in our area (Stoke on Trent), I would say that there are around 3 or 4 really good ones out of around 30 or so. I would say that the curries I make are better than most I buy, and I never thought I would be able say that. I'm so glad I found this site.  ;D

Heard a few mentioning the cook4one recipes, and in particular the chicken tamarind balti (never used tamarind in curries before), so I thought I'd give it a go. However, wife is vegetarian, so added a few extra veggies - you could take out the onions, mushroom if you wanted, but I enjoy having extra veg in my curry - then added my chicken after taking out her portion. Reduced original chilli by around half, but did add a little fresh chilli during frying (wife doesnt like curries too hot). We both love coriander, so added some fresh during cooking. Changed the suggested cooking to more of a fry spice method.  I also tend to use veg oil, with a heaped teaspoon of butter ghee, and 2-3 teaspoons of chilli oil - just find that this adds a little more flavour overall.

Must say, this turned out very, very tasty indeed. Definitely goes on my best of list! One of the wifes favourites. Sorry, forgot to take any pictures. 

Recipe

Ingredients :

For 1                                          For 2

1 tbs oil/tsp ghee/ chilli oil            2 tbs oil/tsp ghee/ chilli oil   
1/2 onion roughly chopped            1 onion roughly chopped
1/4 green pepper medium chopped         1/2 green pepper medium chopped   
1/4 tsp cumin seeds                      1/2 tsp cumin seeds
1/2 green chilli chopped             1 green chilli chopped   
1 tsp garlic/ginger paste            1 1/2 tsp garlic/ginger paste   
1 tbs tomato paste dilute            2 tbs tomato paste dilute

Spices...
1/2 tsp chilli                   1 tsp chilli      
1/2 tsp coriander               1 tsp coriander
1/4 tsp cumin                  1/2 tsp cumin
1/4 tsp mix spice               1/2 tsp mix spice
1/4 tsp onion seeds               1/2 tsp onion seeds
1/4 tsp fenugreek               1/2 tsp fenugreek
1/4 tsp salt                       1/2 tsp salt

2 tbs tamarind sauce            3-4 tbs tamarind sauce   
1/2 tsp sugar                   1 tsp sugar
2 tbs chopped coriander            4 tbs chopped coriander
20g creamed coconut            40g creamed coconut   
1/2 tsp crushed methi leaves            1 tsp crushed methi leaves   
3 mushrooms   sliced            6 mushrooms sliced
1/2 tomato diced                    1 tomato diced
Pre-cooked chicken


Method :

Heat oil, and fry cumin seeds, onion, pepper and green chilli for about 1 min
Add garlic/ginger paste and tomato dilute and fry for 30 secs
Add spices and fry for around 20 secs
Add 1 ladle of base and mix
Add tamarind, sugar, chopped coriander and cook for 30 secs
Add a couple more ladles of base, add creamed coconut and methi leaves, cook until coconut melts
Add mushroom and tomato and cook for 30 secs
Add pre-cooked chicken and cook for approx 5 mins until hot, adding more base to get correct consistency (medium thickness)
Sprinkle with fresh coriander to finish

Thanks to cook4one for great recipe, and a few on here who suggested this one!