Hi Axe,

Any asian store will have it and don't worry too much about the warning. 

I actually use it in my mint sauce dip, uncooked, 1 -2 tbsp

Ray

Hi Jerry

Quoteps Razor - how do u find the ALi pan works in terms of sticking - i'm very conscious of preventing black debris which i'm sure is down to the black steel or cast steel loosing it's blackness (non stick properties) around the base. i'd add that i don't wash the pan between dishes which makes matters potentially worse.

I don't really have a problem with that Jerry but I think because of the amount of oil used in BIR cooking, it doesn't get a chance to stick. 

When I used my wok, I never ever cleaned it with detergent, i simply rinsed with clean hot running water, wiped out with kitchen towel, place back on the flame to dry and then wiped with a thin layer of oil to prevent it rusting!

Quoteit's the health issue that stop's me getting an ALi.

I know what you saying but I really doubt that much of it actually gets into the food.  Surely, they would be banned wouldn't they?  I mean, how much metal is in our every day drinking water?

I think they do make a difference to the cooking, only if it means that the dish can cook that much quicker.

Ray

Hi Jimmy,

I haven't tried any other Madras recipes on here but I use CA's base and Madras recipe.  Very good indeed

Heres the base https://curry-recipes.co.uk/curry/index.php?topic=3772.0

Heres the madras https://curry-recipes.co.uk/curry/index.php?topic=3830.0

Ray

Hi Jerry,

QuoteRazor,

in the method please add when the base is added - i can't spot

I have posted the proper recipe in the relevant section now, I was only using this as an example for Axe

Ray

Hi Jerry,

It's not difficult to make but I understand your concerns with regards to the dryness of the pan. 

If you look carefully, it asks for 1 tsp of ghee, I take this as solid and when melted, almost triples in size, add this with the 1/2 tsp of oil and you have at least 1 tbsp.

You then add the tikka, coconut, almond and spice powders, and what you are doing, is very quickly coating the meat.

Quickly followed by the sugar and mustard, quickly followed by the masala sauce and base.

So as you can see, the dry stuff is not in long before you add the wet stuff, but you still need to be careful and don't forget to turn the pan down after the mustard seeds have popped.

As for the taste, yes I mean BIR taste but I would say it's more 'high end' than your usual run of the mill stuff.

Just be careful on the sugar content, if your making the masala sauce.  It does ask for 1/2kg which to me was way to sweet.  I would suggest 120g and increase in the final dish if you need to.

Hopes that helps Jerry

Ray

Hey Misterboom, welcome to cr0

Ok, where to start?

QuoteI recently discovered Mr Huda's Universal Curry Paste and, at my first attempt created a King Prawn Bhuna to rival any restaurant . Would the group regard that as cheating

Not necessarily but, the sense of achievement in creating a dish from scratch, is second to none.

QuoteCan the same level of result be got using only the "scratch spices"?

Absolutely, better if fact because you have more control!

Quotemy experience of cooks who say they can cook an "Authentic" curry is that they are usually delusional

That depends on what you call 'authentic'.  What this forum is trying to replicate is BIR (British Indian Restaurant) fayre.  This differs significantly to authentic/traditional Indian cuisine.

Most BIR's operate on a 'trinity' of pre-prepared ingredients:

A base gravy, which there are plenty to choose from here https://curry-recipes.co.uk/curry/index.php?board=2.0

Spice blend/mix powder/curry masala all the same thing, and you can find a variety of them here https://curry-recipes.co.uk/curry/index.php?board=28.0

Pre-cooked meat/veg which you can also find here https://curry-recipes.co.uk/curry/index.php?board=28.0

Once you have settled on your 'trinity' you can make virtually any final dish that you desire with no need for pastes or sauces. 

My advice, is to find your way around the forum, ask as many questions as you like, most will give you an honest answer or at least put you on to someone that may know what your looking for.  Try a recipe and post the outcome in the relevant section, good or bad.  All feedback is good and if somethings is not quite right, 9 times out of 10, the recipe originator will be able to offer advice.

Be prepared for the odd failure, it happens

Learn how to post photo's https://curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034  Photo's are a great way of showing what you've achieved and, where you may have gone wrong.  Again, members can often offer some really good advice purely based on what they can see!

And finally, be prepared to becoming a cr0.online addict, and trust me, you will ;D

Most of all, have fun

Good luck,

Ray

Axe,

Just been comparing this to the Dipurajas, and they're very similar, the difference being that the Dipuraja add garam masala, which will no doubt, change the flavour somewhat?

I guess what I'm trying to say is that, maybe it's worth giving the old Dipster a fair crack of the whip afterall?

Ray

Guy's

You're right about mis-information gathered from off the net, for example, there is this forum called cr0.online that is trying to tell ME how to make a bleedin curr............ooops

s**t, posted this on the wrong forum :

Hi Mikka,

I for one have voiced my concerns over this guy's method's which on reflection, I think I've been a touch too harsh, as I've never even give one of his recipes a chance

I totally agree with you with regards to his post's on youtube, he is doing a brilliant job.  And maybe, just maybe, he is going to blow the whole 'mystique' of BIR cooking, right out of the water.

After all, he has a business based on what he is doing, and I assume that it's a success?

With all that said though, it's BIR results that I'm looking for and not really TA results, which I do believe differ some what! 

But, I will give one of his recipes a go, probably the Madras, as I believe his ingredients are very similar to CA's Madras, even if the method is holy different.

Ray

Yeah, I think i'll go and open up me own TA now hahaha