Thanks for that dooz fairly basic method allthough he does mention blending sauces - so will wait iand see if he posts anything else.

nice presentation - maybe the lady who keeps getting slated for the presentation of her TCM on britain's best dish should take a look at this

Kev.

hi folks - is it possible to freeze mooli (white raddish) I bought a superb specimen from my local lidl's for 50p (bargain!) - about 18" long I used about 4" to make a pot of veggie/chicken stock which I use in my base sauce, now I'm left wondering what to do with the rest of it b4 it goes mankey - any ideas ? (I hate wasting stuff)

Kev.

more curry on wednesday and thursdays programs - the welsh guy who cooked a BIR style lamb curry on thurs prog got hammered by the judges - how not to make a BIR curry.

Kev.

Thanks for the post George,
seems a bit complex for a humble CTM it's his take on CTM and not much to do with the BIR dish, overkill imo - Notice he uses kashmeri chilli - well unless things have changed latelly that variety is a bit bit scarce in the uk - unless tescos are doing it now If memory serves me correctly kashmeri chilli is a very mild spice and is used in authentic Indian cookery for it's deep red colour so my guess is that a BIR would use paprika.

The CTM that is getting rave reviews on britain's best dish doesnt seem half as complex as this.

Kev.

butter chicken is the nearest you will get to CTM in authentic Indian cuisine, The dish originates from the Punjab area of India/Pakistan - Watch "Delhi Belly" if it ever pops up on repeat it's a great show and worth watching just to see Reza Mahammad - the guys a star

Kev.

from the beeb's website:
"The search starts at his local curry house in Cookham but soon takes him to Delhi where he tries to unravel the complicated roots of this dish"

He'd find out much more about CTM by staying in his local BIR but hey! let's have a free trip to India at the licence payers expence Can't stand the stuff myself - wonder where it was invented tho? some say glasgow some say the east end?

Kev.

It's the midlands this week on "Britain's best dish" and I hope and expect a balti to feature this week, after all - no matter what the yorky puds from bradford say, the balti is a brummie invention

Kev.

Quote from: Cory Ander on October 14, 2007, 06:43 AM

Quote from: brum_57 on October 13, 2007, 02:46 PM
so what do you think he's cooking? my guess is butter chicken

reasons -
the use of butter
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish

probably barking up the wrong tree lol

Kev.

Except that he's using king prawns (not chicken) in the dish with butter in 

...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?

So maybe a "Butter King Prawn Bhoona Vindaloo" something or other?  lol

Sounds great

Kev.

my kitchen gas hob is pretty feable as far as output is concerned - I've noticed a few members on here using cheap camping stoves to get that extra bit of heat. Now i dont know nowt about these stoves but it seems most of the burners have an output of around 2.3Kw How does that compare to a domestic kitchen stove? Is it worth forking out the hard earned for one of these units? Good for cooking outside in the summer i would have thought

Kev.

I dont think there's any secret ingredient in the base sauce itself - in the final dish well maybe thats another story (or thread) I think it's all down to technique to be honest although i'm quite willing to be proven wrong

Kev.