Quote from: Axe on May 10, 2013, 11:15 PM
A heartfelt post and one I agree with, but lost on a curry community I am afeared.

I agree, but I'm not going to add any more to that in case my bluntness offends some of the more sensitive natured souls that inhabit this forum.

Quote from: Axe on May 10, 2013, 11:15 PM
Curry generally or at least BIR, does not allow for delicate meat to take the stage. That is not to say that Indian influence can not be applied to good meat, just not to standard BIR fare, if you get my meaning.

But I don't necessarily agree with this.

Good quality ingredients will only ever make a dish better, that many of us produce equal or better dishes to our local TA is (in my opinion) very much down to the fact that most of us enthusiastic home curry cooks take care about the quality of ingredients we use. Which cannot be said for your average local TA who will nearly always use the cheapest acceptable ingredients and streamlined processes.

Quote from: Simplysandy on May 10, 2013, 09:28 PM
Some questions if you don't mind, best base sauce? Best and favourite curry recipes? Best accompaniments?

You'll start World War 3 if you go around asking questions like that on here

What is considered best is very much subjective and down to the individual really and the subject of much discussion and debate.

What is a good one to start with? Well, I'd highly recommend Cory Ander's suite of base sauce, mix powder and dish recipes that go with it as a very good place to start. The recipe's are well written, very clearly explained and relatively easy to make with the added bonus that you can try a variety of different dishes using the same base and mix powder.

From there the world's your oyster, but I do advise that whatever base sauce you choose, you use the mix powder that goes with it otherwise results can be unpredictable.

I'd also highly recommend Blade's Chicken Tikka marinade which, whilst being a bit finicky to make with quite a lot of ingredients will produce results pretty much identical to that which you'd get in a restaurant.

You've opened a Pandora's box of treats - it's hard to know where to start!

Enjoy your journey.

Quote from: Simplysandy on May 10, 2013, 08:44 PM...so next question I need to stock up on everything anybody know anywhere?

http://www.spicesofindia.co.uk

That's where I get a lot of mine from, good products, good service.

Quote from: loveitspicy on May 10, 2013, 01:02 PMLooks OK this - you can also add some plain yoghurt - helps it along to rise very well indeed

I agree the addition of yoghurt to the milk will help things along nicely and I have done that and suggest folks try a 50/50 yoghurt/milk combination and see how they like it.

Hello and welcome!

Out of curiosity, which base did you make and what dish are you planning on making with it?

DP, fascinating reading, top man, top poster.

Looking forward to hearing the conclusion to this!

Quote from: AnnabelSplash on May 09, 2013, 05:10 PMI work with Anjum Anand and she has given me some tips for cooking the perfect Rustic Rogan Josh which I thought you might all find useful!

So, the two tips you've shared with us to help us make the 'perfect rustic Rogan Josh' are 1/ that lamb neck fillet/rump should cook in about 6 minutes (not in my experience, it takes a lot longer and leg/shoulder will take significantly longer) and that 2/ we should 'fry spices first' to bring out their flavour?

:

Quote from: Axe on May 09, 2013, 02:43 PMIsn't that a quadruped as ridden by Tusken Raiders on Tatooine? 

Bah! Bantha poo-doo!

Quote from: Axe on May 09, 2013, 02:36 PMLikely as much, they will use it as a souring agent to add to dishes like Madras, Dhansak, etc. as tamarind is a large part of it's make up.

I agree, it's the tamarind/souring component it gets used for AFAIK.

Quote from: DalPuri on May 08, 2013, 08:12 PMToo many people jump in at the deep end with gravy and mixed powder without understanding the ingredients they're cooking with.
If you're struggling, then its always best to go back to the roots. 

I agree 100% with this!