Those chops look lovely, just like my chicken tikka when I use the Laziza paste!!

Hi Guys

Came across this is the supermarket, interesting, there is still some "special mixed" spices in there but generally quite similar to a usual base. Will be intrigued to give it a go.....89p by the way. I doubt whether i'd get 3-4 large portions out of it!

Ed

MA why not try a good garlic and chilli chicken, simple, few ingredients and packs in loads of taste and heat.

Here's a link to me making 976's garlic and chilli sauce for the curry, probably still not hot enough for you but very nice, on the photos I said garlic and ginger where it should be garlic and chilli, oops

https://curry-recipes.co.uk/curry/index.php/topic,11156.msg84050.html#msg84050

Ed

Hi

What's the liquid in the meat pan?? Looks like muddy water?

Ed

Hi guys

from memory I think he said the g and g was 50/50 in the base and the tomatoes weren't peeled just chopped into quarters

Ed

Forgot one or two

He said they use fresh tomato in the base
They didn't use coconut in the base
He said popadoms were the worst things to cook, have to be very quick or they burn
He said the secret to sag aloo is the pouring the tarka on the top at the end, garlic and onions
I said how hard it was to get Tej patta and he said it was easy to get hold of, so i said bring me one thinking it would be European, no it was proper Tej patta with the three veins and he said these were cheap as chips in India

Tipped him a

Went for a sneaky curry the other night at West Bars Tandoori Chesterfield. I had a Madras, plain rice, keema naan, the mrs had fish tikka, chicken korma and cauli bhaji.....lovely it was. But what made the night so great was there was a waiter who has done 15 years in the kitchen and once I mentioned that I cooked my own he couldn't stop chatting, it was great.

Here's a few tips that came out for this restaurant were:

They use a little celery in their base
They use a little potato in their base
They don't use cabbage
They just use cheap onions
They don't pre cook service onions just chop the peppers and onion finely so it cooks quick
They don't use Kashmiri chilli just normal powder - usually Rajah brand
Their garlic/ginger paste is 30/70 for curries
They cook there bhajis the night before and then zap them in oil to re heat
He loves using their bhaji oil
He recommends for home use pre cook your chicken in the base you are about to use then pour it in the pan once the g/g, powders etc have cooked out
They use fresh mint in their tikka

Ed

I think the fact that its quite a lightly spiced base along with the blended plum tomatoes instead of the heaviness of puree and the flavour of the tarka make it different to the others that I have used. This makes a well balanced platform for the addition of whatever extra ingredients being put in for whatever dish is being made.

Only my humble thoughts

Ed

Well

Got home and the Mrs had a nail party in the garden so I had a free run of the kitchen. I have just made my first batch (1 kilos of onions worth) of JB's base so it seemed stupid not to try it with the quickest curry I could muster. That is always CT's madras. Well what can I say, the combination blew me away!! It is definately the best madras I have made and way better than I get from the TA's nowadays. It had the heat, texture, moorishness etc.

Thanks JB and Chewy!!! I am a happy bunny!!

Hi

Mickdabass's ( i like the anissed and the heat), Chewy's (I like the mustard in this )  and Blade's ( i like the simplicity and taste) in no particular order. I am using Laziza pastes where i have that in lieu of Pataks or Pascoes

Cheers

Phil S