I've got a Neff one with knobs at the side, which is good. They also do stanless steel

Or this one:

Ingredients:
4 x Big onions chopped up roughly.
50 grams unpeeled fresh ginger chopped up roughly.
50 grams peeled fresh garlic chopped up roughly.
6tbs vegetable oil
1tsp heaped salt
240g (small) tin of chopped tomatoes
1tbs tomato puree
1tsp turmeric
1tsp Paprika
2tsp Coriander powder
2tsp Fenugreek powder
2tsp Cumin powder
2tsp Garam masala
Method:
1. Fry the onion in 1tbs of the oil for 10 mins on a low heat until soft & translucent (don?t let them brown as this changes the taste).
2. Add in the garlic, ginger and salt then add enough water to just cover the top of all ingredients.
3. Bring it up to the boil then turn down to a light simmer uncovered for around 30 minutes.
4. While this is simmering, put the rest of the oil (5tbs), the tomatoes, puree, turmeric and paprika into another saucepan ? bring to the boil then simmer for 10 mins on low heat.
5. Let the 2 mixtures cool down then blend them both separately until they are super smooth.
6. Combine the mixes and bring to a simmer.
7. Add the coriander, cumin, fenugreek and garam masala and leave the whole curry base to simmer for 15 minutes.
8. You need the final sauce to end up being about 1.6 litres - if it's not, add water to this volume now and if there?s too much keep simmering to reduce.

I'm going for the same as Gav

Quote from: Geezah on August 24, 2013, 10:53 PM

Quote from: Garp on August 24, 2013, 10:21 PM
Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

After having 2 trips to India this year and eating home cooked Indian food I realize how much sauce us English like with our curry.
... and how we like our naan breads doughy, compared with the Indians much prefering chapattis.

I have since changed my outlook of what I look for in a dish as the traditional style is far superior to the BIR.


I still cook BIR and enjoy it, but when it comes to bhuna & rogan josh style dishes, the BIR is nowhere close to how it should be.

Firstly, I'm not English so can't speak for Englandshire. Nor have I been to India - but this is a BIR forum

That would be adding something - lol.

I give up

The only thing I can see is that he adds oil on one side - the side not attached to the tandoor - to help crisp it up? - or have I had one too many Stellas?

Thanks Geezah.

To be honest, I normally prefer 'wet' dishes. I like soaking up the sauce with bread. This was a change for me.

I enjoyed it - the flavour intensified with the reduction and was really nice.

Bhuna was a throw-together to be honest. The usual spices and a bit of base at high heat to thicken it up.

The Bombay was par-boiled potatoes (pinch of turmeric and salt) left to cool. Then gently fry a finely chopped onion til softened - add mustard, nigella, fennel and onion seeds and a good tsp of aesafetida. Add potatoes, coriander leaf (I use dried) and a tablespoon or two of water. Add a splash of lemon juice before serving

OK - this is a long shot but I'm willing to risk it for the prize.

Has he recently undergone a series of breast-reduction operations?

I apologise George - just my feeble attempt at humour.

But.......I still think my answer was correct and I win the prize