Ready to go in


Half way through


Done


...and eat!


Cheers!
Steve

Hi - just wondering if anyone uses pre-made chilli oil instead of the suggested spice oils? I have a bottle of Ayams that I bought a while ago and forgot about.
Cheers
Steve

Made this last night using the CA base. My first BIR dish!! Unfortunately I was half pissed and forgot the container with vinegar and dissolved salt and sugar. I was actually kind of enjoying it until the wife asked me what the container was for on the kitchen bench. Im presuming the cracked pepper goes in with the other powders? I used 400gms of chicken and 400mls of base and 3 tspns of chilli powder instead of 2. I think I needed to cook the spices a bit more as it did taste of raw chilli powder (I think?). It was also kind of grainy (in texture) as if the powders hadnt dissolved properly?? Im sure cooked properly it will be nice but I was disappointed. Entirely my fault. Looked bloody nice though and was impressed with the consistency and how the base sauce worked and brought it all together. I didnt bother with the potato. Oh and my pan wasnt big enough so made a right mess lolol!
Cheers
Steve

Quote from: fried on August 30, 2012, 04:41 PM
I can only remember from when I started eating curries in 1989 and even restaurants when from the sublime to the ridiculous in the same street ( I started eating curry in Preston, church st).

hey hey - me too!! Only a couple of years later in 90 when I moved there from Morecambe and my mother in law (from Preston) introduced them to me! Ah the memories!

Cheers!
Steve

Quote from: Cory Ander on August 30, 2012, 11:25 AM
You might be surprised to hear where Aussies wear their thongs, too! 

lol - yes took a while to get used to calling flip flops thongs.

Quote from: getonthegarabi on August 30, 2012, 11:31 AM
Perhaps part of the problem was adding the pastes and I didnt realize it then.  On discovering BIR cooking myself about a year ago I was quite surprised to see Pataks pastes being suggested as a way to lift a curry to another level.  I kept thinking, surely, ?supermarket level?.  Did try the usual 3 recommended but Im afraid they have now all gone in the bin.  So I would agree pretty much with Secret Santa, it has no place in my curry at the moment.  I dont really bother with CTM; made a few early on for the good lady, who said they were pretty good, ?like a takeaway?.  But have since made her 976bars Chicken Pasanda and she has been much more complementary; ?This is restaurant food?, ?The best curry I?ve ever had?, etc.  So it looks like the CTM has had its day in our house. However, I still regularly make a lot of chicken tikka.  I sometimes add a small amount of Simtom Tandoori paste to the marinade, but wouldnt panic if Id forgotten to put it in.  What I find odd about Pataks pastes is that basically all of the Asian shops and supermarkets seem to pack their shelves with it (Sparkhill for example), both the standard size jars and the trade size tubs.  Yet, during all my visits over the past 12 months, when queuing for the checkout, I have never seen anyone buy a single jar/tub.

Rob

Ps. If anyone like me is new to BIR cooking and someone in your house likes the sweet creamy dishes, do check this one out.  Its a cracker.

https://curry-recipes.co.uk/curry/index.php?topic=8175.0

You're not the only to be surprised to find Pataks being quite a large influence of late. Ive only been here a short while and have since bought a jar of pataks tandoori paste to make Blades chicken tikka. Ive been after the perfect tikka for years. Though im wondering why cant I just use some tamarind instead as apparently thats the only reason he used it. Im very very happy with the result. Not sure thought whether its the use of the pataks or the non use of yoghurt in the marinade. Thats as far as I'll go though. Ive been cooking traditional indian for years because of my distaste for curries in a jar and I just couldnt bring myself to use it in a main. Ive also noticed 976s pasanda and its on my list to do for my wife. It is very similar to the butter chicken dishes down here. All makes for very good reading seeing the fors and againsts.
Cheers
Steve

Pants! You must be from the posh part BB. They're called strides or dacks round ere! 

[/quote]

And to make matters worse, the open kitchen set-up allowed me to see that on my last order, my main was taken from a fridge and microwaved!

[/quote]

Thats terrible. I would've got up, paid for what you may have had for an entree and given an explanation for your departure.

Thats why I asked BB. I thought the same. Thanks for the clarification SD.
Cheers
Steve

Edit: So it has me thinking. Isnt frying the onions with other ingredients, i.e. garlic, ginger, spices etc the traditional style of Indian cooking? Thats how ive been cooking for the past 20 years. When did base gravies start being used?

Quote from: Salvador Dhali on August 27, 2012, 01:04 PM
To date, the closest I've managed to get to this intensity of flavour has been through the use of a good bunjarra (spicy onion paste). The one I make now combines the best of both worlds from the Ashoka bunjarra on here, and the oinion paste in Mick Crawford's (CBM's) book.

Hi SD - was/is this used instead of the base gravy?
Cheers
Steve