Bob,

I take the pic on pg 36.

It don't look brill to me. It looks split and too much oil. I myself just on the pic would not go back.

Trouble is I know the sauce below could taste brill. I also know you can ask for variants and get a dish more to your own like without loosing out on taste.

For me I guess I'm also stuck in adil mode. Hit the spot and the home version needs no improvement.

I still feel we need to taste a base ie is the "stock" in or added at dish fry or as chewy says for BIR added via liquid with the meat. This would sit well with veg menu. Also perhaps better control on using such a strong ingredient and not wanting to overpower.

On milk I've no experience. Gut feeling no as balti has a rawness that I feel is key. I use carnation at dish fry all the time and it produces a very different result. I'm just guessing.

Sainsbury's have the tahini (sesame seed paste) at 1.75 ish 180g jar.

Just need the lamb and black lime.

A trip to know what we are aiming at got to be next. Sounds like 3 to go so far.

Chillies - is there definitive use guide

A few recent posts have got me thinking I've still not done enough on chillies.

Yes I feel I know all that is available and would get high marks on a blindfold taste test.

Question is am I using the right chilli for the dish and at the right time in the dish fry.

This is my current thinking

1) green finger chilli

? base
? vindaloo (as part of sauce)
? as paste per Ashoka (add early or late if bought bottle)

2) green bullet chilli

? top dressing at end (sliced)
? madras added early

3) red fresh Kashmiri (finger??)

? vindaloo added early (per curry2go)

4) scotch bonnet

? convert to Tom sauce (use like mr nagga jar)
? produce lip burn in hot dishes

5) dried crushed extra hot red chillies

? add any dish increase heat in place of powder (medium hot)
? used in adil balti

6) dried whole red chillies (birds eye)

? can't really decide on these. Very nice flavour stinking hot but less than scotch bonnet. Used only in non curry.

7) dried whole kashmiri

Still to purchase

Any additions/corrections appreciated

Madmatt,

Really good post. I don't know enough about mix powders. For me they can change the taste as much as the base can.

Not wrong for sure.

Would be interesting how/when you use them.

I used to keep 3: mouchak, DD, kushi.

I found each was better for different dishes. A sort of:
1) madras mix
2) cream mix
3) pepper mix

We need him back. I'm big fan. I feel I watch more video of his than anyone else.

You can tell his heart is in the right place. Who cares if he has an off now and again. We all do and we could all benefit from counting to 10 more often.

Cracking BIR is our sole aim. He has already proved his commitment.

Better with than without

Ps secret Santa - you don't need an ebook. Got a real chuckle.

MushroomMike,

Dropped lucky for sure. Real dedication too.

A lot rings true of what you say.  I find the turmeric difficult as I know it works best adding to base (and adding more than gut feeling - would need to check but I think I use 30 ml per 800g onion or 8 portions).

Looking forward to how you get on.

We need to get a tasting of the base. Hint for Xmas trip.

Bengalibob,

You have to take risks. We just don't know enough to put a scientific view on balti.

Just be careful on the QTY of the carcass stock. I followed currytesters base once and I feel with hindsight got carried away and failed to stay objective. In short I used too much and it put me off well and truly. 

As we know from BIR balance is key.

Fingers crossed or should that be toes.

Rshome123,

Well pleased on your find I guess in pak world Warrington. Love the new owners.

I am there Saturday to get dry Kashmiri if possible. Fingers crossed.

See you very very soon. Best wishes.

Might need to think over members trip to rusholme for anyone interested.

Sverige 

The video is too long for now for sure. Ive not seem the CBM. Although I know inverting the tarva was his.

The key points for me
1) the water or milk must be left for a decent amount of time before cooking. Min 1 hr and 24 hrs if poss. The 3 day Gaines a little but not essential
2) getting the tarva hot enough but not too hot takes some practice. In h4ppy-chris post a member suggests a droplet of water should roll.
3) getting the naan to stick is quite hard. Liberal water and pressing particularly around rim.
4) as soon as you smell burn turn over

These are the key points in the method.

Chewytikka,

I take it the banana counters the after taste of the baking powder. Quite a blinkers off approach but loving banana will certainly give a try. This would be a significant breakthrough. The baking powder does make a difference if the downside can be eliminated. As always appreciate you keeping me on tack.

Ps one after thought on the 2 recipe. The hydration in h4ppy-chris is 53% c/w I'd have to check but o think 58% in SP. This makes a huge difference. UB uses 66% which is what I have used since his advice. It is wet/sticky and not for everyone. The pat a cake trick being essential.

Leave out the tomato and add carrot. Have a look at my-take base.