Hi CM,

Thanks for that mate.  I usually use about a kilo of onions and 1 pepper, so it's what i'm used to.

Ray

I would love to give this base a go, but without knowing the specific quantities (onions, peppers and so on) I'm a bit hessitant!

The quantity that he ends up with in the pan at the end seems very little unless this is like glue and he dilutes it?

Anybody have any suggestions to the quantities or has anyone asked Dipuraja?

Thanks

Ray

mmmmm vag oil

Hi SS

Quote from: Secret Santa on March 30, 2010, 10:02 PM
We need someone like Andy Munro on this forum as we are sadly lacking in Balti expertise.

I have sent Andy an email, asking if he would care to join the forum.  He has his own website  http://www.balti-birmingham.co.uk/home

I will let you all know on his response (if I get one)

Ray

Mikka,

What's the point you're making mate

Ray

Axe

Quote from: Axe on April 11, 2010, 09:10 PM
I tell ya what, it might make for an interesting toad in the hole. Might have to replace the regular sausage with a Seekh Kebab though.

...lol, it sounds disgusting!

No it doesn't, it sounds awesome  ;D

Ray

mmmm, spicy yorkies.  Now why does Domi spring to mind

Ray ;D ;D ;D

Will,

Quotethe best steak & chps I ever had, lol.

Don't you mean 'the best steak and chip's you NEVER had, lol

Ray

PandJ,

hahaha

Quote from: peterandjen on April 11, 2010, 01:30 PM
Erk @ sprout bhajis! what a waste of nice spices, honestly those things are the spawn of satan, and they taste like earwax, go on try it you'll see!.

Have you tried these sprout bhaji's?  Must admit, I hate sprouts   There are just green balls of fart, as far as I'm concerned, and the smell of them turns my stomach, so does cabbage, which are big green balls of fart!!!

But, I would be tempted to try them as a bhaji.............just :-X

Ray

My Favourate,

mmmm, very hard to answer.  I would have to say, it was my first BIR curry (predictable, I know)

I'd gone into a place called 'Ashton King Kebab' very humble and very much old school, and unfortunately, no longer there.  I really struggled with the menu, didn't have a clue what anything was.  Luckily, a waiter spotted my dilemma and intervened.  He made a couple of suggestion, Korma, CTM but he pulled his face when he mentioned them?  Then he suggested a Dhansak.  When he explained the ingredients, I thought......no way, I can't stand fruit in curries like the ones at school, but he reassured me that I wouldn't notice.

So I opted for the chicken Dhansak.  WOW, it was beautiful, I'd never tasted a curry like it, sweet, sour, spicy but not hot, just everything balanced perfectly.  That was it, I was hooked.

I know it's a boring story, but hey ho, what can I say?  Every time I make a curry now, or when I go to a BIR, I ALWAYS think of this place, without fail.  I would even go as far as to say, as far as curry is concerned, THAT was the day I was born!!!!

Ray