Great stuff Ray! Excellent looking meal. Everything looks spot on. Looking forward to the seekh kebab recipe.
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#222
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CWG Quick Base
March 12, 2010, 02:44 AM
One thing I love about BIR cooking, is the whole base concept. Once you have it, you can have a curry in minutes.
On the other hand, when I'm out of base, curry is off the menu, unless I have a few hours to make base.
An "express" base, or curry-in-a-hurry, isn't a bad idea. On the other hand, most of the base-less curries I've made (i.e. those that start with fry a pile of onion and garlic, add a tin of tomatoes...) aren't nearly as good as the base curries I've made.
CA - I'd be interested to see your CIAH recipe, and how you change the main curry recipe to suit. Also how you rate it (and Chris, yours too) vs traditional BIR base curries.
-- Josh
On the other hand, when I'm out of base, curry is off the menu, unless I have a few hours to make base.
An "express" base, or curry-in-a-hurry, isn't a bad idea. On the other hand, most of the base-less curries I've made (i.e. those that start with fry a pile of onion and garlic, add a tin of tomatoes...) aren't nearly as good as the base curries I've made.
CA - I'd be interested to see your CIAH recipe, and how you change the main curry recipe to suit. Also how you rate it (and Chris, yours too) vs traditional BIR base curries.
-- Josh
#223
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: CA's Naan Bread (Illustrated!)
March 12, 2010, 02:22 AM
Stephen - I've had this on my to-do for too long. I will post something soon!
-- Josh
-- Josh
#224
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: CA's Naan Bread (Illustrated!)
March 11, 2010, 04:53 AM
For me, my (cracked) pizza stone at very high temperature does a perfect job on naan without flipping.
Higher hydration (stickier) works better on very high heat. Low hydration on low heat, dries out the finished product as baking time is increased. I found this by trial and error. That said, I've lowered the hydration to make a more pliable, stretchier naan.
I really need to do a video on naan, as its the only area I feel I've "cracked" at 100%. And that's without a tandoor.
Higher hydration (stickier) works better on very high heat. Low hydration on low heat, dries out the finished product as baking time is increased. I found this by trial and error. That said, I've lowered the hydration to make a more pliable, stretchier naan.
I really need to do a video on naan, as its the only area I feel I've "cracked" at 100%. And that's without a tandoor.
#225
Madras / Re: Dipuraja's Lamb Madras
March 06, 2010, 04:44 PM
Has anyone tried these recipes/methods?
#226
Madras / Re: Dipuraja's Lamb Madras
March 06, 2010, 12:39 AM
Looks like his base has been posted here: http://www.youtube.com/user/dipuraja1#p/a/u/0/Ap4UvNoVsXY
#227
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
February 20, 2010, 09:11 AM
Am I correct? I thought somewhere you made a "curry powder" with cardamom powder and asoefitida in it.
Maybe I'm i'm thinking of some other post...
Maybe I'm i'm thinking of some other post...
#228
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
February 20, 2010, 06:23 AM
I know that CA made his own curry powder. The link is here: https://curry-recipes.co.uk/curry/index.php?topic=3765.0
CA - please correct if I posted the wrong recipe.
CA - please correct if I posted the wrong recipe.
#229
Lets Talk Curry / Re: Come Dine With Me
February 20, 2010, 06:18 AM
George - Toronto, Ontario, Canada 
#230
Pictures of Your Curries / Re: Sheep Testicle Tikka Masala
February 20, 2010, 06:06 AM
Whoa. Gross.