I'll give that one a go at Christmas
Thanks for sharing

I bought the first book, because it was called The Secret to That Takeaway Curry Taste

and that was exactly what I wanted

Although an interesting read and with some tasty recipes, I never managed to get that "Takeaway Curry Taste"
And ,believe me, I really tried
Especially when he kept going on about how long to cook the onions in the base
All those comments about getting a vinegar aroma
My hopes were raised, then well and truly dashed

Really sorry that Chris isn't posting here anymore
He was making this place really lively

These Glasgow recipes are very different to anything I have seen before
The gravy is far thicker
In fact the whole curry seems thicker too, but looks very tasty
Thanks for posting
I would love to actually taste a curry from this place, but it's just too far

Hey Boaby
I got round to trying this
I substituted cloves for cummin seeds
(Someone in my family hates cloves)
Everything else was done to the letter

What can I say, except that this was the tastiest pillau rice I have ever made
I was a bit worried about boiling the rice for ten minutes
I thought it might go soggy
But it didn't
Absolutely excellent and I shall make many times again

By the way, the rice heats up again very nicely too
Thanks for the recipe

no tomatoes or tomato puree?

what an absolutely incredible video
what detail!
thanks so much

Quote from: natterjak on September 04, 2013, 06:44 AM
Hi haldi

Have you ever thought of asking the takeaway if you can buy some of their spicy oil? Then you could test your hypothesis by seeing what effect it has on your home cooked efforts.

I've been given old oil, and yes it completely changes the curry gravy
You can get a 100% BIR flavour/aroma
But I've never been able to make the oil at home

The prawns were actually the pink frozen ones
So they were actually already cooked
I have no idea why they fried them, but they did

Quote from: andymac on September 03, 2013, 05:58 PM
Hi Haldi

Whats the tarka consist off?

Thanks

Andy

I'd almost forgot about this recipe
The tarka used oil from the fryer then they added equal quantities of tomato puree and garlic ginger
This was fried on low for about five minutes, then they added spice mix
Fried this for about two minutes then poured this into blended boiled onions
This was simmered for about an hour longer, then used as their curry gravy

I tried to make this at home and although it was good, it was not as good as theirs
I reckon it's the oil they use
These days I cook my rice, onion bhajees, samosas and poppadoms
I can make all these to BIR quality
But I buy the curries
I can't see any point in making my curries when they aren't as good

I love curry too much,and have found an amazing takeaway that never disappoints

I can't quite make out what the chef says
Is that vegetable or butter ghee at the start
Brilliant video, by the way!