Quote from: Peripatetic Phil on January 08, 2019, 10:31 PM

Quote from: bolinao on January 08, 2019, 10:26 PMI will have to try your recipe, looks great, I haven'y used cinnamon sticks in any of my curries yet as I am only learning 

Anyone who can truthfully say "I have tweaked it slightly and the result is excellent, as good as any curry I have tasted in a restaurant." is well past the "only learning" stage !  Well done, Bolinao.

** Phil.

Thanks, but to be honest I have only eaten curries in my home city of Adelaide, but have tried many different ones from our curry houses here. 

I have never tried authentic BIR curries   

Today I learnt how to cook naan bread, went and bought a iron tawa and the result was amazing, have my daughter and her fiance coming around next week for a curry meal. so now can cook them curry and naan bread to boot.  ;D

Quote from: Naga on January 08, 2019, 08:15 AM
I'm sure the addition of green cardamons and cloves will give the curry another dimension. Interestingly, my goto Rogan Josh recipe by Razor (here) includes both spices and it, too, is absolutely delicious.

I will have to try your recipe, looks great, I haven'y used cinnamon sticks in any of my curries yet as I am only learning 

I have made this a few time but have tweeked it slightly and the result is excellent, as good as any curry I have tasted in a restaurant. 

I use lamb instead of chicken and  for the base gravy I use 350ml of Saffron base gravy.

At the start of the cooking process I add about 1/4 cup of vegetable oil let it heat up, then add 3 or 4 crushed green cardamon pods and 3 or 4 pieces of cloves, let them cook for about 40 seconds, until you can smell the spices, then add the onions, cook them for about 15 minutes until slightly brown. Add about 1 ladle of base gravy and the garlic/ginger paste. I don't add the salt and sugar until everything else is in.

The rest of the recipe and process is the same as whats in the original post.

Quote from: martinvic on December 05, 2018, 11:07 AM
Have a look in your Profile-Account settings and make sure the preferred Language is set to English British

Might not be that, but I think it has caused probs in the past.

That was it, it was set for Albanian  ;D all fixed now, thanks

Here is a screenshot of what I am seeing, maybe someone might know ?

Thanks everyone

What's with the strange symbol that replace letters on certain words, am I the only one seeing them ?

Quote from: Peripatetic Phil on December 01, 2018, 08:39 AM
Base will freeze without difficulty, but do make sure you homogenize it first otherwise each curry you cook may be unintentionally different.  I would recommend 300ml rather than 200, possibly even 350

Hi Tai

I have never tasted curries from the BIRs in the UK, but they are legendary, so was excited when I found this forum.

Lucky for me in Adelaide there are Indian supermarkets everywhere, I have a great one a street away and have bought lots of spices from him in the last few weeks, in fact the first time I went there the Indian worker gave me a recipe to try lol, I cooked it that night, was delicious.

Yesterday I made the Saffron base gravy and use some of it it tonight in a Chicken Rogan Josh curry which I got the recipe from here. Man it was so yummy.

Thanks everyone for being so friendly and helpful towards me. I know I am going to enjoy my stay here and learn lots.

Quote from: livo on December 01, 2018, 10:16 PM
G'day bolinao.
I'm an Aussie, but from the East on the NSW Central Coast and I've been a member here for just over 5 years.  As Phil points out, you are the second to join this week.  You will find all you want to know here. 
As for the base you've made, you will be able to use it for just about any curry you choose.  Some would say that different base recipes are matched to a particular set of finished dish recipes and they would be correct. However, it shouldn't stop you from using any base with any dish.  The result may be different to the intended outcome, but if you do it well, you should still end up with a good curry.  To a point, any good base should be a near neutral, mildly spiced, thin gravy.  A blank canvas to turn into whatever dish you want.

If you read my recent comments from making a half batch, you'll notice I felt it was too thick in the final boil and the oil would not separate (indicating completion). I added more extra liquid than the original recipe called for. Half quantity called for an additional 500 ml of water after blending.  I used that, added extra in in small doses as it boiled and I skimmed the scum, but then found I still needed to add another 600 ml to get the oil to come out.  This could be due to the inclusion of the potato or even the type of potato.  You could easily leave it out or reduce the amount used.

Hi Livo

I actually did read your reply yesterday,  I also made a half size batch and I had the same problem,

The oil wouldn't rise either, I added about 4ooml extra water but it still wouldn't rise, gave up in the end. Is it really important for the oil to rise ?, if so should I have another crack at it today ? as I have put the cooking pot in the fridge overnight. can do this today if necessary or will the brew be ok as it is ?... thanks

Ok, no worries, thanks for the advice.