That's looking good, chinois. How did you cook the chicken, pre-ccoked or raw from the marinade? Like I said looks really good either way, well done.
CoR

At least I think we are all agreeing that the recipe as given is way over salted, 3 teaspoons would be fine for me, I used 2 when I did my last 1/3rd scale lot, seemed OK but I wouldn't want any more than that. The guidelines are from about.com
http://homecooking.about.com/od/foodequivalents/a/saltmeasures.htm
COR

Hi chinois

The rule of thumb guideline amount of salt in soups and sauces is generally reckoned to be about 1 tsp per quart/liter. Therefore it follows the total amount for the Ashoka base should be 6 tsp or about 18 grams tops not the 60 grams given. Yes I agree food should be seasoned during cooking but the amounts given here are obviously way out so it is easier just to omit the salt and season the finished article to taste, after all you can't take the stuff out once its in.

Quote from: Cory Ander on January 09, 2009, 12:45 PM
Why not simply reduce the salt in the onion paste PP?  I reduced it to 1 tsp (i.e. two thirds of the specified amount) and it didn't seem too salty then to me

What's wrong with leaving the salt out of both the base and paste and then season the finished dish to taste?

I've spotted catering size (2kg I think) cans of mango pulp in more than one of my local T/As. I presume they add sugar/water to get the required consistency/sweetness. Lazziza do a nice one but it's usually only available in Asian shops.

Quote from: flavorjunkie on January 08, 2009, 06:19 PM

Click on "A Taster"
Each time you refresh using F5 (that's the function key 5) you get a different
recipe.
You may need to use F5 a few times to get Chasni.
http://www.ashokacookbook.com

Interesting recipes but not very BIR style I think. The Rogan Josh uses a stock made with green and black lychees and a bit of searching led me to this

http://www.ebrochures.com/downloadBrochure.asp?bfid=3067

which is a pdf document called Curry Crazy which has a recipe for Rogan Josh which looks very similar to that by Mr Majhu. I can't find the author of Curry Crazy so maybe he wrote both or maybe he is just making use of the copyright holders permission to redistribute the content, who knows. Curry Crazy seems worth a look and its free.

Quote from: Stephen Lindsay on January 07, 2009, 08:03 PM

I do worry that they could end becoming the Woolworth's of the curry trade, though.

You mean bankrupt??

My first attempt at the banjara was with ordinary onions which were a bit watery and obviously past their best, they went from quite well done, almost caramelised, to burnt to a crisp in the blink of an eye and stunk the house out for days. Tried again with good red onions, no problems twice now, so I would say use good onoins (red or white but red tend to be less watery generally) and take your time, if you try to rush it you will most likely end up with a burnt bitter mess. It also helps to use a good heavy skillet with even heat distribution and once again remember, nice 'n slow, way to go. hth.

It appears they only export to North America and Australia, but are looking to break into the European market with their onion paste

http://www.foodnavigator.com/Financial-Industry/Indian-firm-eyes-Europe-with-new-onion-paste

They make the stuff with proper Indian onions (which cost ?1.20/lb) so if they do get distribution here could be worth checking out, any budding entrepreneurs out there willing to take them on??

Apologies to the forum for asking questions that had already been answered, that's what the winter flu bug does to you I guess. Anyway did this one yesterday (half scale) turned out really good, its been in the fridge overnight no congealed marg on top but it does have a nice sheen to it, a bit like a red wine/balsamic sauce made with butter for a steak. I wouldn't say it was greasy as some have commented but it is very rich, may need to consider cutting down on portion sizes. Did the banjara stuff as well (stunk the house out) but wow what a combination, the sweetness of the paste balancing out the richness of the base, excellent stuff, do try it. Thanks Panpot and JerryM for all your help.
Regards CoR