Nice one al, great idea ;D

yes sorry domi, cory doesnt read into things im afraid, bull at a gate so to speak, yeah have tryed a few recipes on here as i say,some were good, i know the rangamati restaurant where i live dishes up a real naff dish, oh boy its horrible but yes we all have different tastes as there are as many recipes, the recipe i did was to emulate the my local takeaway curry down the road, but there does seem to be that particular taste that folk are after and this was the one i got, anyway have a bash at it see what you think
but follow it exactly dont add anyting else.
steve m  ;D

By the way i owe domi an apologie, sorry dear ;D

Hi razor, yes you will find we all have slightly different salt levels we like. but do not fry the onion garlic and ginger, do not add anything else other that the recipe states, when the base is cooked let it stand for a few hours, remember that when we cook a stew we do not fry the carrots, onion or any of the veg for that matter we let it stew for flavour, start from scratch with this recipe im sure you will not be dissapointed.
steve m, the ham

Well one was the dilshad w-ton, raj tandoori takeaway linthouse lane wednesfield, rangamati restaurant wednesfield, madina takeaway wednesfield(now closed down) rose of bengal bloxwich, jawel restaurant willenhall, kasmati again bloxwich( now closed down) shabab balti house cannock, p.s no not drunk when i cooked them. truth is they hardly want you to know anything, basically they will tell you anything to stop you pestering them!
hope that helps.

mind you i had to laugh at myself with the microscope, didnt think ide ever bring myself to doing something like that, but as sure to god its amazing what you can see lol

by the way for everyones interest i have linked this website to my website.

Domi get a life woman, i do not have to go into every detail about what takeaways or so(as you say they are restaurants then not restaurants) ive been in, or would your care to join me one night for proof of the pudding, if so your welcome to join me in wolverhampton and i'll take you to a few place's i know( although better not you may drink more than me), the trouble is there to much yap rather than share and try. read about me and get the story right, your like cory ander, to much ahead of yourselves and pig headed. ive came on here and tryed most recipes but never criticised anyone!!!!!!!!!!!!  but theres nothing like stuffing a good bird! at christmas i say, thanks for the nice words about my website. any emails to stevejet66@aol.com

To add to this thread who's madrasandy??

Quote from: PaulP on January 07, 2011, 04:03 PM
It doesn't really bother me the fact than he posted a link to his website. It hardly poses a threat to the existence of cr0.

What I find strange is some of the contradictions. For example "don't add fresh coriander early in the cooking stage" yet the base sauce recipe contains fresh coriander which is surely early in the cooking stage.

Also on one page he states that coriander powder should never be used yet it is listed in his own spice mix elsewhere.

I don't get his long list of no-nos:

What is wrong with frying garlic/ginger/onions? - surely this is a standard Indian/Asian cooking technique. I can't imagine not doing these things.

Finally the microscope - would it really be possible to identify exactly the ingredients using one of these?

Quite funny really but I would rather he discussed some of these points rather than him getting aggressively chased off cr0.

Paul

Hi paul, im afraid cory ander split his guts to get the recipe on here without reading into things and just assumes that its an instant curry!,  ok regards the fresh coriander, its not in the base sauce its part of the list of ingrediants, it only goes in at the end of cooking the final dish, the powdered coriander i forgot to mention in the spice mix was from a book which is often listed in most of them regarding these type of recipes, as regards the microscope as cory ander took the micky, yes its very true you can see absolutley everything, hope that helps, forgot to mention that these currys are asian casseroles like we would cook stew, as i said dont not fry what ive stated, in the base or final dish, it starts tasting sour, trust me! the recipe from my website i do not mind being posted on here or anything else for that matter, but i would say read all before you begin cooking, thanks

sorry, i dont like your attitude cory ander, rather aggressive!!!!!! towards members.

Quote from: Phil (Chaa006) on January 07, 2011, 02:53 PM
Truly fascinating : Happy New Year, Ham, and thank you for sharing your insights with us.  One thing that staggered me was the inclusion of 1 1/2 lb of chicken breast chopped in the base sauce, but when I read on it seemed that this was just to unify the pre-cooking of the chicken with the preparation of the base sauce, rather than being an ingredient of the base sauce per se (although, of course, some of its flavour and juices must leach out into the base sauce).  So, is this the correct interpretation : you pre-cook the chicken as a part of the preparation of the base sauce, and then use that chicken as the main ingredient of a main dish ?

** Phil.

hi phil,happy new year, i cook the chicken with the base sauce to save cooking it seperate and just add it per curry from the base sauce itself, as regards the redirect to my own website for my own benifit is not true, as the other member cory ander (quoted) i have a cheek for being away so long well sorry for putting myself out for you all. i cant post an entire artical as big as that as it would take half the forum up!

Hi everyone, i havnt been on here for months, hope this maybe of some interest to all, ive taken some massive steps to produce the ultimate taste everyone wants, just going back to some thread in 2005 it was asked if chefs would ever give there secrets away, my answer to would be no, i have recently published my own website, (not a forum or anything like that) but what ive discovered and learnt, if this is ok with the website owner my website is www.baltirecipe.webs.com, read about me and what its taken to acheive an exact curyy base/curry.
thanks,
the ham..... happy new year all.