Can everyone see the annotations (captions) on the video? They seem to show up on PC but bit when I view the video on ipad?

King Prawn Bhuna Video:

http://youtu.be/D_H4CDkDq8E

http://youtu.be/D_H4CDkDq8E

The caveat being that it makes use of precooked chopped onions, precooked chunky onions and green peppers, red masala sauce and spiced oil, none of which we have the full recipes for. 

Quote from: jb on March 31, 2013, 10:56 AM

Quote from: Secret Santa on March 31, 2013, 10:39 AM

Quote from: jb on March 31, 2013, 09:17 AM
The whole spices he put into the base consisted of black and white cumin,ajowan seeds,fennel,black mustard and cloves.

So the two pictures at the start of the thread, one is the GM and the other is?

Both pictures are for the garam massala,can't give you quantities though as he didn't give us any.

I could be wrong but I thought the other plate was the spices they use in the base gravy.

Quote from: jb on March 31, 2013, 09:17 AM

The other 'massala' sauce was indeed an uncooked tomato based sauce.Quite runny in texture,from memory the chef said it consisted of blended tomatoes,corriander and his home-made garam massala.

Green chillies also in the uncooked red masala sauce.

Quote from: Secret Santa on March 30, 2013, 11:48 PM

Quote from: natterjak on March 30, 2013, 08:38 PM
- The bhuna cooked by the head chef blew my socks off with the depth of flavour it had! Not hot, but spicey and gorgeous.

I'm really looking forward to the recipe for that - do you have it? 

Quote from: Phil [Chaa006] on March 30, 2013, 08:02 PM

Quote from: jb on March 30, 2013, 07:18 PM
We cooked our own dishes and then sat and ate them.We made a bhuna,vindaloo and I made a pathia,all using the gravy that we had made earlier.  I have to say they were all very nice indeed!!

Tell us about the bhuna, JB :  this is the one that many of us would love to be able to create.
** Phil.

Phil &SS I've just reviewed my footage from the day and I've captured most of the first bhuna the head chef cooked so I'll put it together and post tomorrow.

Video from our recent trip to the excellent Zaman Restaurant in Datchet, Berks:

http://www.youtube.com/watch?v=KQlcl21FgOs

Everyone's interpretation of quantities is likely to be slightly different, but working from the video this is what I got:

Ingredients:

About 18-20 chicken breast fillets
Juice of half a lemon
drizzle of KTC edible mustard oil (blend of rapeseed oil and mustard oil)
*note if using pure mustard oil reduce quantity!
2 chef's spoons of ginger/garlic paste
half chef's spoon of coriander/green chilli paste
3 chef's spoon of yogurt
pinch of garam massala
handful of mixed powder
2 pinches of methi leaves
pinch of salt
half a chef's spoon tikka paste
half a chef's spoon kasmiri masala
a quarter chef's spoon concentrated mint sauce
orange/red colour to taste (decorative only)

Mix well and marinate for 30 to 60 minutes.

Video from the day here:

http://www.youtube.com/watch?v=KQlcl21FgOs

Everyone's interpretation of quantities is likely to be slightly different, but working from the video this is what I got:

Ingredients:

About 18-20 chicken breast fillets
Juice of half a lemon
drizzle of KTC edible mustard oil (blend of rapeseed oil and mustard oil)
*note if using pure mustard oil reduce quantity!
2 chef's spoons of ginger/garlic paste
half chef's spoon of coriander/green chilli paste
3 chef's spoon of yogurt
pinch of garam massala
handful of mixed powder
2 pinches of methi leaves
pinch of salt
half a chef's spoon tikka paste
half a chef's spoon kasmiri masala
a quarter chef's spoon concentrated mint sauce
orange/red colour to taste (decorative only)

Mix well and marinate for 30 to 60 minutes.

Also posted here in the videos section so it's easier to find in future:
https://curry-recipes.co.uk/curry/index.php/topic,11772.0.html

Video of this recipe coming up later this afternoon...