Have you though of a Kitchen Aid mixer? If you buy one of these, you can also buy the Grinder Attachment ( FGA ).

Hope this helps.

I work for a company called Apuro. We do have some second hand equipment, but not a lot. We mainly sell brand new goods, but on the odd occasion we have some Recon, or graded stock.

the website is www.apuro.co.uk or you can phone them on 01217440968.

They sell most cooking equipment, however we dont sell utensils or anything like that.

Hope that helps.

Hi guys,

I am new to this site, and i have to say its brilliant! I cooked a Balti from the Curryhouse cookbook not long ago which i though was loveley, but the ones on here sound and look brilliant!!

I also have tried to do a Chicken Korma, but it turned out tasting rank!  :-X

So, could anybody give me an idea on what a decent base sauce to use when trying to replicate a BIR Chicken Korma?

Also, could you give me advice on the best things to add to the base sauce to again, replicate a BIR chicken Korma?

Im due to do it over the weekend, so i swift responce would be appreciated!!! I will take pics too!

Thanks! 

Im seriously considering trying to make a Korma out of the recipes i read on this thread, but i just need some things clearing up by all you pro's!!

Right, so to start i have to make the Mark J base up, which i think is quite strange that it contains a whole tin of Tomatoes and 2 sticks of Celery? Does this affect the taste of the korma?!

Then i have to add the ingredients from Georges piece to the Mark J curry base?

I tried to make a Korma before, and i wasnt really keen on the taste. Infact it was fowl. I think i put normal sugar in, which is also stated as a sweetner in Georges recipe.

Is there a better alternative to Sugar? If so, then how much of the alternative do i add?

If i do go through with it, i will add some photo's!

Thanks for the help!