Really interesting read Gav.
Now this is what cr0 is all about!
Looking forward to hearing more - especially with regards to the spice mix

Regards

Mick

Quote from: curryhell on April 11, 2015, 01:57 PM
All, do feel free to  keep your posts "off topic" as this is the "theme" of the thread  .  However, if anybody feels the need to start throwing insults around as in some other recent threads, , no matter how well guised they might be, or persists in constantly side swiping an individual, do not be surprised if these posts suddenly disappear    Take any issues you have with other members off the public boards. I am afraid that somehow a semblence of order now has to be restored, which i know will not please one or two.

CH my apologies. I'm glad you jumped in and put me in my place. Sorry also to Phil for my childish comments. I promise to behave from now on. At the end of the day, we are all entitled to our own opinions; and just because we have one doesn't mean we have to express it.
Regards
mick

Respect to the New Moderator ??

Ha Ha Ha What a funny thread! Life at cr0 is so much more bearable since I have chosen to ignore Phil. I only occasionally have to put up with his continued attempts to derail every thread he comments on. I find it amusing that he should start a thread about something he excels at. He will be starting one about only using Pat Chapman's recipes next. I am pretty sure he has never used any others. Ah well, Empty Vessels etc lol

We have lots of Polls in my job too - and Bulgarians , and Latvians - mainly because the Brits are too idle to do any manual graft these days

Run out of base once and had to use homemade parsnip soup. The resultant curry (bhuna) was actually very good. My mate- the curry recipient wolfed it down without complaint?. Must have been hungry and/or very polite/drunk lol

Regards
Mick

In my opinion

If you got oil separation then the gravy is ready.  Theres nothing wrong with stirring the oil back in either imo
Regards
Mick

Base looks fine to me mr P

Would be better to see a bit of oil separation though. Perhaps keep it on a low simmer for a couple of hours?

Regards

Mick

Light and fresh Gav. Yes I agree   Not heavy nor sickly. Dangerously addictive. I cant savour a good balti.... I have to wolf it down. Without a doubt my favourite curry

100%. Spot on too Naga.
Jerry is the best man for the job without a doubt. Im just getting restless. Its been a while since we have heard much on the balti front from Bengali Bob for the last couple of weeks.......

Regards

Mick

Jerry
One thing I have noticed about the Al Frash baltis I have eaten has been a slightly coarse texture by which I mean its as if it hasn't been blended for long enough? The subtle flavours were frustratingly familiar but so far I have not been able to identify many.  Cant say I have tasted any sour notes like tamarind though.
I think a lot more ginger than garlic, say 80:20? plenty of coriander powder and a small amount of turmeric. Just my tuppenth worth
The balti "Holy Grail" seems way beyond my reach.

Best of luck to you Jerry and Bengali Bob.
It seems that less is more (and i dont mean that in any derogatory way George). Im sure that when the Balti is cracked, we will all be kicking ourselves over its simplicity.

Regards

Mick