Axe,

I dont think the kushi masala recipe is on here but I will gladly post it later, along with their chicken tikka, and CTM recipe.

Now i have tried this, many moons ago and for me, it was very sweet, nothing that can't be sorted by reducing the sugar content.

Ray

Did he use frozen prawns, they sounded quite hard as he chucked them into the pan?

He's consistant, i'll give him that

Jerry/Axe

F,Y,I,  Below are the ingredients that the Kushi use for their CTM

1/2 tsp veg oil
1 tsp ghee
1 tsp mustard seeds
2 cloves chopped garlic (optional)
1 portion of chicken tikka
1 tsp Kushi spice (mix powder)
pinch of salt
1 tsp almond powder
1 tsp coconut powder (not desiccated-this powder has a flour-like texture)
1 tsp sugar
1 tsp English mustard
5 tbsp of Masala sauce
120 ml of base
fresh cream and coriander to serve.

Method:

Heat the oil and ghee in a pan
Add the mustard seeds which will start to pop
Reduce the heat and add the chicken tikka, mix powder, salt, almond and coconut powder.
Stir well and add the sugar and English mustard
Increase the heat and cook for 2 -3 minutes until the chicken is warmed through and the sauce is bubbling.
Stir in 1 tsp of cream, and finish the dish with a swirl of cream and a sprinkle of coriander leaves.

I've not posted this as a recipe but just to show the comparison between the 2 styles.  Without trying either, logic suggests that the Kushi version should be better because of the method.  I've not tried Dipurajas version so I guess my previous statement is unfair really, but the kushi method is more like what I can relate to.

The Kushi's masala sauce is far more complex than Dips aswell containing 27 ingredients no less   and it is all cooked for around 50 mins, then blended, completely different wouldn't you agree?

Ray

Jerry/Chris

I, up until recently, have been cooking in a wok, with pretty good results.  Then it occurred to me one day as I was looking at how the flame was behaving, that only the sides of the wok were actually in contact with the flame whereby the middle of the pan or the bottom if you prefer was in no contact with the flame.  So in theory, the food being cooked quickest would be the food to the side of centre, if that makes sense?

I bought one of those Ali BIR pans recently (20cm) and there was a marked improvement and the dish was cooked a good couple of minutes quicker.  My only problem with this pan, is that I end up with more food on the hob, than I'd have on my plate

I have now just bought a 30cm one, identical to my 20cm but have yet to try it.  I think the end result will be the same but, with more grub left in the pan

Incidentally:

20cm cost me 10 quid
30cm cost me 14 quid

plus I got 2 long handled chef's spoons at 2.50 each, essential when using these pans unless you have got asbestos fingers.  I also got an iron Tava for 7 quid, to try CA's naan bread.  All equipment bought from Ahmed Bros in Ashton-under-Lyne

I'll post my results once I've used the pan

Ray

CA,

Quotewho knows how much aluminium is coming off them into your food!

The missing ingredient?

Ray

I just can't quite gel with this guy.

He always cooks everything from cold, which I think there is a video on another dish whereby he does the same.  His masala sauce is not a precooked ingredient either, just bungs everything into a bucket!

There also seemed to be a hell of a lot of sauce in the end dish.  When he added the rest of the sauce to the takeaway container, you couldn't see any chicken!  My Experience of CTM and Korma for that matter, is that it's quite a thick sauce that cling to the meat.

I'm not suggesting that we shouldn't give it a go, just that he has an odd way of doing thing   Which I can't foresee giving 'great' results!

Ray

Well done BaggyRay,

Congratulations on your first attempt.  How amazed were you with your results?  I know how smug I felt after doing my first decent (BIR Style) curry.

Be warned though, failure can easily follow success

Consistency is key now.  My advice would be, adapt a little at a time, make a note of your changes so you can rule out the variables, and most of all, stick with it.

Well done again,

Ray

Axe,

I would follow the 'Stuffed Paratha' technique.

Roll out the dough

place a good layer of Keema over the the surface of the dough

Then, roll the dough up like a tight 'swiss roll'

Then, coil the dough up, like a snails shell, or spiral

then, re-roll the dough out to your required size

All the keema should get well mixed into the dough using this method, I hope

Ray

Hi Gary,

Quotehow can a restaurant be only the best restaurant and not the best takeaway when they obviously do both?

We have another restaurant near me, The Plaza, who's food is excellent on the premises.  A take away on the other hand, never seems to be as good!  Yes, it's from the same menu and I assume it's been cooked by the same chef? but, it's never as good as when you sit in.

I can only conclude that some food travels better than others?

Ray