if evry1 just tries to follow the "baby" technique learn to roll over 1st, rock backwards and forwards, crawl, stand up by holding on to something, then move along still holding on to something, freestand before your 1st stumbling step, walk a couple of steps, walk slowly before you get the confidence to move faster and eventually run. it is the same for cooking bir curries, once you have a base you are happy with then just cook a basic curry just like your fave restaurant if it is identical then you can now move on to madras or whatever suits your taste because you have the BASICS to succeed.
but if however you prefer your curry cooking to your fave local restaurant then that is YOUR OWN PERSONAL taste and you are obviously a better chef than the chef in your local! if that is the case then this thread is not for you because you have already made it.

regards
gary

hi all, just to put my 2peneth in and ask you all this question, bearing in mind and putting aside the fact that you are all super bir chefs(not)! ;D

what is the first main curry dish  that a BIR chef learns to cook?

a) the chicken/lamb/veg/prawn CURRY! (well actually they learn to cook the curry sauce 1st too expensive to waste the main ingredients, until they get the sauce right.) and learning the techniques of the trade, learning what it smells/ looks like at various stages in the cooking process and very rarely tasting the sauce unless an order states more heat is required, eg chicken tikka masala madras hot.

if any 1 of you can truly say that you can reproduce your favourite dish from your favourite local exactly at home, and you could put them side by side in front of the chef of your local restaurant and you both taste both of the dishes cooked and your dish tastes and smells exactly the same then you are very lucky you have acheived what many are still searching for. but if you say you can food tastes better then you are wasting your money at your now not favourite restaurant!
regards
gary

hi and welcome to the forum mate you could try the curryhouse cookery chicken chilli masala i have made it on many occassions and its delicious, as hot as a vindaloo but full of flavour and smells fab too.
regards
gary

hi DD i've got a feeling that the bombay brasserie in london might beat that as the price of a CTM is around 30-40pounds not sure if that includes any rice or naan
regards
gary

hi guys i'm up for it amd i'm in kent just 14 miles south of maidstone. i know of at least 3 peeps in this area UB is 1 but the others not sure on. next time i'm in Mouchak in ST Michaels i will try to get a message to the owner Rezaul who owns four restaurants in kent who started as a chef in Eltham in London before opening a takeaway "Mouchak" before so much interest inspired him to change it to restaurant then the Raja of kent just 2 miles away on the outskirts of Biddenden ( if you drive past the restaurant on any day after 6 pm the carpark is packed!) then the Raja of kent in maidstone which is in an old salvation army church which seats 300 people and also a restaurant in dartford. i will ask if he would join the forum or at least be up for insider info on what he does/did as chef and now owner. i am 1 of their best customers and they all know me as gary or mr gary ;D so fingers crossed and will keep you posted. all going well thursday(2morrow) is normally "2 chicken vindaloos (hot and thick) bombay aloo, 2 pilau rice, 1  peshwari naan 1 plain naan 2 poppadums and mint sauce and an extra vindaloo sauce or 2( can't resist ) absolutley delicious night! so will ask Joy/ Kulfi or Rupon to pass him my mobile no.
regards
gary

hi guys thought with all the talk of defining what the missing ingredients are has anyone tried e-mailing the owner of Maliks to ask if he could tell us the ingredients on show? there are no secrets as it is all on camera!
regards
gary
ps this is just a thought

hi guys thought with all the talk of defining what the missing ingredients are has anyone tried e-mailing the owner to ask if he could tell us the ingredients on show? there are no secrets as it is all on camera!
regards
gary

hi debra try the bruce edwards curryhouse cookery update this is easy to follow. or curry kings base sauce and vindaloo recipe which is pretty straight forward and as you like the heat of a vindaloo seems the best place to start as it is all on 1 page
regards
gary

hi and welcome to cr0 danielssan enjoy your stay. what's your poison mate? and whats your story in curry?
any questions please ask
regards
gary

hi 7thnoodle welcome to the forum, but not just any old forum it is the best  british indian restaurant curry website any where and it is all free. if you have any questions or difficulties then just ask. which base are you going to try to make? and what is your favourite curry?

good luck and kind regards
gary