Quote from: Secret Santa on September 27, 2012, 09:33 PM

You mean it hadn't been Pataked to death.  ;D

Quality! PTD could be a useful curry-related acronym? 

Very nice looking TC by the OP.

Rob     

Looks absolutely amazing!  There are some very talented chefs posting on here.  You guys should consider doing a CR0 ebook/book(s).  Take a chapter each or something.

Rob 

Quote from: Geezah on September 21, 2012, 04:02 PM
Here's a recipe I use all the time for CTM that uses tomato soup and it really delivers.

https://curry-recipes.co.uk/curry/index.php?topic=1823.0

Nice one!  And no jar pastes in the sauce either.  I'll be giving that a go.  C2go base, Blades tikka, and the exact sauce recipe (might add extra heat).

Rob 

I might ask the chef on my next visit.  Bet he wont tell me though.  I?m thinking half a chefs spoon of cr?me of tomato in my next spicy one.  On the theme of less-than-exotic ingredients in BIR curry, a while back I read some comments following a CTM youtube by a guy who, apparently, had worked in a TA for years. He basically approved of the recipe, but indicated that one vital ingredient had been left out.  Coffee-Mate (aka coffee whitener).

Rob

Picked up a couple of TAs earlier in the week from a place here in Brum recommended by a friend.  Chicken Pathia and a Lamb Garlic Chilli Balti.  Pathia was amazing, but loaded with I think bhaji oil (the place does very deep red onion bhajis).  Anyway, just warmed up the Garlic Chilli slowly and had a taste and it's obviously got tinned tomato soup in there.  However, when ready the taste of the soup wasn?t really apparent.  The curry was awesome. I'm wondering if tinned tomato soup is part of the BIR taste, particularly for spicy recipes, although I believe it was used in the original CTM?  Read many recipes including lots on here and haven?t as yet seen the soup as an ingredient.  Definitely going to try it in my next madras.  Any ideas guys?  It was definitely not the taste of tomato paste.

Rob

Anyone going along to this?  Bit too far for me. Should be in Birmingham really.

http://www.worldcurryfestival.com/

Rob 

Been meaning to have a go at frying a few poppadoms.  Up to now have been microwaving or tawa/oven the common ones; cumin, blackpepper, green/red chilli etc. The plain ones for some reason dont seem to work  (as the good lady likes the plain ones we usually get ready-cooked Sharwoods).  Found a couple of interesting new ones to try as well.



Results.  Arnt they easy to do?  A few seconds each side. These lot took less than 5 mins to make, including burning a few to start with.  Theres half a plain one in there somewhere.  Not as flat as Sharwoods/TA and there are bubbles.  But bubbles are good I think and the taste is as good if not better (less salty) than ready made and many TAs.  All seem very tasty apart from the green one (Dhamta), which is a bit iffy imo.



Rob

Quote from: SteveAUS on September 12, 2012, 10:34 AM
This is a chicken tikka vindaloo from CBMs selection of videos I made last Sunday with Blades chicken tikka, CAs base and CAs masala mix. I also added tbspn vinegar. Has to be one of the better vindaloos ive made though definately needs tweaking. I did a double portion and found I needed more than 400mls of gravy so the only thing I could think of was to rinse the pot out with hot water and then pour that into the curry. Worked ok. Id definately be going hotter if I made it next time, probably with chillis rather than powder. Would probably go 2 tbspns vinegar next time too.



Thanks CBM
Steve

Edit: As requested, this is the link to CBMs videos to go with this post.:

https://vimeo.com/41174052

There is an album of videos and I think this one is on the second page.

Blades tikka: https://curry-recipes.co.uk/curry/index.php?topic=874.0
CAs Base: https://curry-recipes.co.uk/curry/index.php?topic=3772.0
CAs vindaloo mix: https://curry-recipes.co.uk/curry/index.php?topic=3953.0

Nice one Steve! Looks good.  Ive got another kilo of Blades tikka on the go and plan to try it with a few Vindaloos myself.  The best one Ive tried so far is this one.  A bit different.  Kashmiri chilli, green cardamon powder, and lime juice (no vinegar).  Will post a pic when done.  Rob.

http://www.youtube.com/user/leviteish?feature=mhee

   

Thats the one Ive got as well.  The ingredients are: chilli powder, coriander powder, turmeric powder, mustard oil, fenugreek leaves, cumin powder, bay leaves, mustard seeds, cardamon powder, black pepper powder, cloves, fenugreek powder, and nutmeg powder.

Thank for the replies guys.  Here are a few phone pics of the C2go base.  The second pic is after the spice powders etc have just gone in.  I then transfered the mix to a larger (5.9 L) pan.  Not sure why I didnt do that first. When I do my next (third) batch I'll get some close-up pics of the dark oily syrup.





Not got many useable pics of actual curries as yet, but this is the C2go Vindaloo recipe made as the sauce to freeze down using leftover base.  The pics arent great as they dont really show the lovely red colour imparted by the crushed dry Kashmiri chillies (got these online from a place called the spiceworks). 




Just noticed I seem to have the same frying pan as Chef Nural at the Manzil.  All I need now is some of his skills!  Still, the sauce and the Chicken Vindaloos I made fresh earlier were mighty fine if I do say so myself.  All feedback/suggestions much appreciated. It is great fun learning. Cheers, Rob.