Well, I cooked the C2Go Bangladeshi base. I have to say the smell was fantastic throughout cooking. Like others have mentioned, I never really smelt 'that' smell whatever it is so decided to stop the initial cook after about 2 hours (inc. 45 minutes heating time!)

This was the result before the blitz


This was the result, post blitz before putting back on the stove....


After roughly an hour, of waiting (im)patiently the oil finally starts to release...


After a further half an hour I turned off the heat and waited another half an hour to see this.......


A pretty good result on the base.... so packaged it up for the freezer (as well as keeping 1 or 2 batches aside for cooking later in the week  )


Final Result.


Will get some more pics on here later in the week. I have already cooked a Madras but have not taken pics. Will try to get some tomorrow!!

Hey Whandsy

Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!

Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.

May I ask how long you cooked the C2Go Base for?

I have tried the Curry2Go base gravy (3 litre version) and the result were ok. I have to say the smell was fantastic in the kitchen whilst cooking the base. When it got to cooking the curries, they were very good too. However, because I am still very new with BIR style have not got much to compare it against just now.

I am now in the final cook stage of the Bangladeshi 3 litre base which again smells fantastic. Tastes pretty good too! I will try and get around to cooking a curry tomorrow but may have to wait until later in the week. Plan for tomorrow is to cook up 2 batches of Pilau rice (500g per batch) and 1-2kg of Chicken to replenish my stocks. Probably half tikka, half plain.

I will post again when I have cooked a curry with the Bangladeshi base.

I saw this in the paper this morning!  Great news for us curry lovers

Hi JB, and thanks for the post.

How long roughly was the lamb cooking for? Also, do you know what cut of lamb was used?

I cooked 1kg of mutton shoulder for 2 hours using a very similar method and it did not come out perfect..(although still nice, just not melt in the mouth  )

Hello Steve and welcome to this great forum!

I am in a similar position. Not a newbie but lots to learn too!  Well, let me tell you, I have only been here a week and learned so much already    There are some really helpful people on here and lots of recipes to get you started!

Regards

Tongey

I am looking forward to trying this too. Struggled with a good recipe for Mint Sauce for a long time now.

It's all the extras which make the difference isn't it!?!

Quote from: Aussie Mick on March 21, 2012, 11:18 AM
I quarted, skinned and marinaded a whole chicken last night with this recipe and cooked it up tonight with some home made naan bread in my pizza oven. Then added some home made raita ..............GORGEOUS!!!! SIMPLY GORGEOUS!!! ;D

Wow Mick!! I can see why you need those flat blade skewers now     Nice oven mate!!

Pleasure Mick!

Thanks for the recipe Blade.

I am cooking this right now. My chicken has been in the fridge since last night, and is now under the grill...the smell is fantastic.

Lips are watering now, I think I will struggle to wait 5 minutes to taste but will try and manage it