HS

Stick around! - there have been enough people bullied off the forum already.

I wish Stew gave a hoot about this forum - an active decent mod would not stand for this kind of thing.

For what its worth my personal opinion is in agreement with yours. Having 2 identical fryers, 1 for chips and 1 for bhaji's - I made the mistake to using a chef spoon of chip oil instead of bhaji oil to cook a dish with once. It turned out just as expected - tasting of chips! - actually I'n not at all convinced bhaji oil is the way to go either, but at least the right sort of flavours are in the oil!

Cheers

Very nice!

Thanks for posting that.

Regards

Hi 976bar

Great looking Madras there! - I like the way your recipes involve a few extra tweaks to take them up a notch from a bog standard madras etc.

I have tried your Bhuna recipe and that is excellent (have a picture that I need to post of it in the Bhuna thread too). I now add 3 star anise myself upped from your 1 - such a great taste but still quite subtle when removed early on.

Must get hold of some of that spiced oil and give your madras a bash too!

Cheers

Hi Everyone

Glad you like the picture and brief report - hopefully you will be tempted to try Curry2Go's Vindaloo for yourselves too! - The only thing I can offer as advice at this stage is to consider that less is probably more when in comes to the cardamom powder

Seriously though, no photo adjustment was used in the image. I always add tandoori masala in my tom-puree mix (I believe Curry2Go does too) - maybe extra colour saturation is from there  :-X

This batch was made without spiced bhaji oil. I tried that before with the Curry Secrets book and was undecided at the time. Personally I felt that the finished curry takes on a sticky (for want of better words) old chip shop oily background when using the second hand bhaji oil - but thats based on very loose experiments.

Hopefully one of you chaps will go the bhaji oil route again and report back

All the best

Hi Everyone

Made the Curry2Go Vindaloo all to specification apart from using Abdul's gravy & 8 spice mix as that is what I had at the time. Will repeat with Curry2Go versions too.

The image below really does not do the recipe justice - and apologies for the Pyrex dish in the picture - not very BIR. I made 2 x single portions and combined - only then thought about taking a picture.

Excellent recipe. Wondering if fresh ground cardamom is more pungent than packet pre-ground? - was rather strong and will reduce amount of fresh ground cardamom next time if this is the case!

This is going on my favourite recipe list along with ChewyTikka's madras. Thanks for posting Curry2Go!

Hi loveitspicy

A poster called Coogan also posted some multi-portion recipes that look the business, here are a couple below. Perhaps that will give you some ideas?

Coogans Chicken Tikka Masala - Madras Hot to die for: https://curry-recipes.co.uk/curry/index.php?topic=5835.msg57831#msg57831

Coogans Chicken Tikka Dhansak to die for: https://curry-recipes.co.uk/curry/index.php?topic=5822.0

Cheers

Oooh, that looks delicious! nice photo!

Cheers

Hi

I have done them all apart from chriswg's masala.

Will try and get it done this weekend / following week.

Cheers

Hi

Agree with Chewytikka and Mick.

Although, have to add that if plain chicken tikka is deep red I personally find it quite appealing (obviously has to taste nice too! ).

Cheers

Quote from: Phil (Chaa006) on October 27, 2011, 10:07 AM

Quote from: Ramirez on October 27, 2011, 08:41 AM
That's quite a while ago though now - nearly 1.5 months.

Oh yes, so it is.  Well, when you get to my age, Ray, you'll probably find you don't know what month it is either !

Names too Phil?