Hi JLP there is one in Kris Dhillons Curry Secret but I haven't tried it but the book is held in quite high regard.
There might be a copy online etc or in the ebooks section
Ed
There might be a copy online etc or in the ebooks section
Ed
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#201
BIR Main Dishes Chat / Re: CHICKEN TIKKA MASALA - WITHOUT PASTES / SAUCE
November 17, 2014, 09:58 PM #202
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
November 16, 2014, 10:50 PM
Hi guys sorry about the tardy replies but:
SS - no extra ingredients
MA - yeah I will do that as I do when I make CT,s madras
Cheers
Ed
SS - no extra ingredients
MA - yeah I will do that as I do when I make CT,s madras
Cheers
Ed
#203
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
November 13, 2014, 12:20 PM
Hi
I've made a madras with this base twice now. The first one was great but the second didn't seem to release any oil and then it tasted greasy as if the oil was suspended in the sauce. Anyone know what I could have done wrong? I did use about 50 per cent more base to have more sauce as the first time it ended up a bit dry
Ed
I've made a madras with this base twice now. The first one was great but the second didn't seem to release any oil and then it tasted greasy as if the oil was suspended in the sauce. Anyone know what I could have done wrong? I did use about 50 per cent more base to have more sauce as the first time it ended up a bit dry
Ed
#204
Lets Talk Curry / Re: I deep caramelized onions in 10 minutes. Tasted like candy. Pics inside.
November 13, 2014, 12:00 PM
I rate CBM's bunjarra recipe very highly, its lovely and sweet
#205
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: CWG's IG Style Bhajis
October 16, 2014, 08:34 PM
Hi
I would say yes, I get great results from frying at 150-160 removing after about 5 mins then opening them up a bit then re frying for another 5 mins
Ed
I would say yes, I get great results from frying at 150-160 removing after about 5 mins then opening them up a bit then re frying for another 5 mins
Ed
#206
Madras / Re: Chicken Madras with Taz base
October 11, 2014, 09:07 AM
Hi I made the taz base the other day as I am going to do some bulk cooking like 976bar and he uses this base. So base made I now need to try the taz technique so chose this madra recipe and gave it a go, well it was great and not difficult to do at all. The taste was great, up there with CT.s and Madrasandy's!!! I did add two fresh chillies and a splash of worcestershire sauce,
Cheers Ed
Cheers Ed
#207
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe
October 10, 2014, 03:01 PM
Hi Guys
Found this the other day and thought it might help those that struggle with the folding etc. It is a cheat I know and its using filo pastry but they look Ok to me if you are having probs etc.
Ed
Found this the other day and thought it might help those that struggle with the folding etc. It is a cheat I know and its using filo pastry but they look Ok to me if you are having probs etc.
Ed
#208
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
September 29, 2014, 10:32 AM
Not sure about who started the cabbage discussion but my TA/Restaurant uses celery in their base.
Ed
Ed
#209
Supplementary Recipes Chat / Re: Favourite pre-cook chicken recipe
September 19, 2014, 10:28 AM
Hi Andy
My favourite / easiest is to simmer it for 20-25 mins in my base gravy whilst prepping everything as per CT and various others recommendations.
Cheers
Ed
My favourite / easiest is to simmer it for 20-25 mins in my base gravy whilst prepping everything as per CT and various others recommendations.
Cheers
Ed
#210
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy
September 17, 2014, 12:11 PM
Having looked at CBM(Mick)'s e book he uses 1 tbsp of turmeric (and similar amounts of coriander and cumin) in his base in book 1 with only 750 grms of onions, BUT, there are several other ingredients to mask the smell/flavor as opposed to Taz's base which is just turmeric, coriander and cumin, so it may just be that??
Ed
Ed