...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended).  Then fried and curry base added.

Very tasty (and hot!) 

Quote from: natterjak on April 11, 2012, 09:00 PM
But maybe you mean you cook a curry sauce in conventional way then transfer to the slow cooker to cook with the meat in a nice slow fashion. I know 976bar has also mentioned this is his approach.

Yes, that's what I mean, more or less. 

I cook everything in the "normal" way (and also sear/seal the meat when cooking the spices, etc).  I reduce the initial amounts of curry base.  Then add more.  Then transfer the lot to a slow cooker.

Hope that clarifies?

I agree,

Abdul's advice to use CONDENSED milk produces the best Peshwari naans I've ever made (but I did think it wise to skip the additional sugar).

I'm not so sure about the "chopped sultanas" though (I prefer whole...and I prefer more than 2 in a naan!).

I'm also not sure what Abdul is suggesting regards getting the mixture into (or onto...which I don't like) the dough.

I think the mixture needs to go INSIDE the dough (i.e. before it's shaped)....but it IS a b*gger to shape, thereafter! 

Tasty, nevertheless....

PS:  why are people posting "commentry" in "recipe" sections?  Give it time, guys, and nobody will be able to find anything!  And then everyone will moan about it!  :

Quote from: curryhell on April 10, 2012, 11:05 PM
and you won't singe them spices, which i think we all agree now is absolutely essential to be in with a chance of producing a reasonable curry

I'm not so sure about that CH (particularly that you can possibly think that we ALL agree that it's "absolutely essential"!). 

As someone else pointed out (I think it was George - and I have to agree) you don't seem to be "singeing"much, at all, in your "Zaal" demos?  Because, unless I'm wrong, you add the tomato paste/puree BEFORE you add the spices? 

AND you don't actually, thereafter, it seems to me (from your videos), cook the resultant emulsion for very long thereafter (despite the relatively high heat output)?

I would agree that it IS important to cook the spices sufficiently to extract their volatile oils (and, probably, to caramelise the other ingredients)......But "singeing"?    I have my doubts about that. 

So that's one of us off your "all" list 

The main reason to buy one, I'd suggest, is to slow cook meat (e.g. lamb, beef, pork...NOT chicken) until it melts in your mouth....

But, of course, you can achieve exactly the same result (i.e. slow cooked) without one.

Quote from: Razor on April 05, 2012, 10:11 PM
mmmmm, this has got me wondering if a BIR style curry could be cooked in the slow cooker?  Obviously, using all the ingredients that you would usually use normally?  Nah, can't see it, how would you release the oils out of the spices for a start?

Hi Ray,

I often cook BIR style curries in a slow cooker (for lamb, beef, etc).  Of course, it's not really a BIR style curry because it's slow cooked (and doesn't use precooked meat) but, otherwise, is exactly the same.  And it works a treat.

You can also now get slow cookers that can also be used to sear (i.e. the meat, and other ingredients such as spices, garlic, etc) before you put it into "slow cook" mode.

I don't have one of these, so I do all the initial frying stages in a frying pan (also searing/sealing the meat) and then transfer the lot into a slow cooker.  Give it 2 to 4 hours and the meat melts in your mouth. 

The only thing, I find, is that you might need to use more spicing (or "pep it up", e.g. with garam masala, towards the end of cooking) because some of the spice flavours can be lost over such a long time.

By the way NJ, nice logical thinking to use it to make a curry base (though I still maintain that around 1 - 1.5 hours, on a conventional gas hob, is sufficient to achieve the same result, for such relatively small quantities of onions, etc) 

...which I also use as a filling for pies:



PS:  Of course, one can make all manner of tasty pies, with all manner of BIR curry fillings.  Delicious! 

Hi ELW,

I was also a little puzzled about ac3sup's post, at first (if puzzled is what you are?), but, on rereading it, I presume ac3sup means:

• "Your intention is evident in me" - ac3sup is new to BIR cooking and decided to use these simple recipes as a starting point (and one of my intentions was to keep these recipes simple for people new to BIR cooking)
• "Make some lovely furrows" - ac3sup has, by trying these simple recipes, made a good start to his BIR cooking venture (tilling the land, sowing seeds, reaping the harvest, etc)

At least that's what I THINK ac3sup means! 

Quote from: timeless on April 09, 2012, 02:52 PM
Made the 3 litre base today also got that smell 

Which "smell" is that, please, timeless? Do you mean a "vinegar smell"?  If so, bizarre! 

I was actually suggesting that I would be (potentially) more than happy to make an "ebook" available as a download (e.g. as a downloadable pdf file), of BIR cooking at home (i.e. my recipes, my take on BIR techniques, etc), on this forum (and/or elsewhere).

Since I would (potentially) be making it available "for free", I would not really care if it was made available elsewhere (e.g on ebay).

Since cr0 already has a mechanism for "donating" (to funds for supporting the forum), I would also not like to see us charge for it (it is a "free" forum, afterall).

Why am I suggesting this?  Simple:

• This forum has always been available, to all, for free.
  
• I perceive that there are many "newcomers" to the forum that would like honest, concise, and free advice on how to cook BIR curries at home.  And, perhaps, not want to pay for it
• However, this forum has, it seems to me, become quite preoccupied with discussing "books" (of whatever nature and format) that are only available to those who have paid for them.  These discussions are, therefore, by their nature, in my opinion, totally exclusive to those who have bought those "books".  And, thereby, exclude the majority of our members.  And that irks me

I wasn't really suggesting that we compile a book of cr0 recipes (as has been suggested before - "cough").  Whilst I can see it is a great idea, I can also see that it is fraught with difficulties (some of which have already been cited in this thread). 

Not least of all, all recipes on this forum are automatically assigned copyright to the author of the recipe.  So, besides deciding on which recipes go into a book, we would also need to secure permission of the authors to publish them.  This may/would be problematic since many authors no longer participate on the forum and some authors might object to their recipes being published.  But it might not be an insurmountable problem.