Gary

I have to say that looks utterly fantastic. The sauce really does looks perfect.

How do you feel your your first Zaal dish measures up to your favourite restaurant?

Thanks

Drat! - didn't think about that

So now I'm the one who over singed the Vindaloo and now burns his base sauce too.

At least I'm still in control of my BBQ. Nothing like a good BBQ sausage or tikka - nice and burnt on the outside, nice a raw in the middle - yum

Cheers

Edit: Just to add a get out clause / disclaimer: Apologies for going slightly off topic and having a bit of banter with fellow curry-heads. Will endeavour to get back on topic now.

Hi Gary

That made me chortle I must admit

Here is something that may make a few of you ladies and gents jealous - my wife actually made the last 2 batches of Abduls learn to cook base and spice mix for me while I was at work - and has just now offered to try and make the Zaal base for me this Monday - happy days!

Regards

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Quote from: George on February 21, 2012, 02:22 PM

Quote from: solarsplace on February 18, 2012, 12:13 PM
Just to remind

Just to remind everybody, it really shouldn't be necessary to shout in order to get a point across. This huge green writing almost hurts my eyes and I really wish I had moderator's permission to convert it to standard black text. It's another black mark for SS as far as I'm concerned - totally OTT.

Quote from: Whandsy on February 21, 2012, 09:49 AM
F5

should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live

W

Hi Whandsy

Az and the head chef repeatedly told us that we must used the Bengali / Indian bay leaves.

Maybe you can combine some other things like pastes or rice and make an on-line order and its associated delivery more viable?

Cheers

Hi RutlandCurryking

Meant in the nicest possible way, what you describe does indeed sound like it would make a tasty curry - but the list of ingredients and preparation make the effort involved sound no less than actually making some base gravy anyway?

Welcome to the forum BTW

Cheers

Hi Gary

Very nicely written recipe and instructions. Thanks for posting!

Did you use the image host here? - https://curry-recipes.co.uk/imagehost/

Thanks

Hi Gary

The tripod style one in your link is the same as I have.

I am going to replace mine this spring with something like this: http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html

This is because the supports on the tripod style version are such a large distance apart the only pan you can rest on top is a large wok style pan. Even my large 30cm cast iron frying pan will not rest on top of the supports without sliding off one of the supports and sending its contents flying

This means that you cannot easily cook in the same style as a BIR chef such as sliding and banging about your curry pans on the tripod version.

Hope that helps!

Quote from: Les on February 20, 2012, 10:59 AM
Any sign of the Bhuna Vid and recipe yet guy's, Or have I missed it

Les

Hi Les

The Bhuna video is still on my to do list. I also have some other bits of pieces of footage such as parts of the base and Roshney process.

JB has also (which I am waiting to receive) posted me a disk with his video footage on. I am not sure what is in JB's footage.

Will get these uploaded as time permits - hopefully this will be in the next few days.

Thanks

Just to remind everybody who may be using these videos to adapt / base upon / alter etc their own technique - The Vindaloo clip that you see here is the only dish cooked using pre-cooked chicken during these first round of Zaal lessons. All the other dishes used raw un-cooked chicken.

Thanks