As Martin says, 'serving spoon' is what you want to search for.

E.g: http://www.stephensons.com/product_info.php/cPath/2_112_1074/products_id/72621

Quote from: chewytikka on August 17, 2011, 03:38 PM
Like Martin says, it equals 3 tbs volume.

I thought the agreed conversion for a chef's spoon was 4 tbsp (I've never actually compared quantities).

That does look delicious. Nice one! 

Just out of curiosity, PP, why can you not simply thaw the base in the microwave, or just pop it in a saucepan and warm it up (that's what I tend to do if I have no base in the fridge)?

Welcome to the forum!

Quote from: mr.mojorisin on August 13, 2011, 12:16 AM
cheers Razor....made this for my Mrs...(thanks for the Brownie points)
mine turned out more like a Bhoona Josh ??..delightful though. if i had paid 6 quid for this in a TA then i'd be happy
added some more green peppers near the end
attached pics of my lame efforts
pic 1...Chicken Tikka
pic 2...Bhoona Josh

Great stuff mojo. 

I would forgo the roasting and simply grind, if you've had difficulty roasting before (I am not sure there is any benefit to roasting fenugreek seeds anyway). I tend to buy pre-ground methi powder.

Quote from: chewytikka on August 12, 2011, 12:29 PM

1. Coconut cream is the finest texture.
2. Maggie Coconut Milk powder is very fine texture.
3. Coconut Flour is fine texture.
4. Desiccated coconut is a big jump to coarse texture.

Thanks Chewy. Where does 'coconut powder' fit into the above?

EDIT: don't worry - having just tasted some coconut powder, it is clearly the same thing as coconut flour. Cheers.

Quote from: Panpot on August 12, 2011, 02:55 PM
Reluctantly I used margarine in The Ashoka recipes as advised by the chef to get the true and authentic taste to the base although he said he would actually use olive oil at home for health reasons. I never otherwise eat any sort of margarine due to the link to cancer found as far back as the 50s. I would automatically be inclined to steer clear of any flora products and in any case I don't buy into the low fat/cholesterol propaganda.

PP - have you tried the Ashoka base with olive oil? Any thoughts?

Nice one Chewy - cracking video.

What sort of pre-cooked chicken would go in a Korma (would tikka be used)? I don't eat Korma nor do I cook them but they are obviously popular, so it's a good one to have in your arsenal.

Also, does anyone know the difference between desiccated coconut, coconut powder and coconut flour?

So, yes, liquid margarine. Dreadful commerical  ;D