Hi Paul

Where did this recipe come from?

Can I ask, as it's such a large amount. how long does the Balti paste keep for?
If not long. can it be frozen?

Cheers
Martin

Hi folks

Just in case people may be looking for some larger pots to cook their (new) bases in, I found and bought one of these recently. Cheap and arrived very quickly with no problems.

http://loushardwarestore.com/index.php?p=2_43

He also sells on ebay and Amazon (with good feedback), but they are cheaper from here, his own website.

I think they are approx 9 and 14 lire capacity, nothing spectacular just Aluminium and come with a lid.

I bought one because I hate the cheap stainless steel one I have, seems to take forever to heat up and is a little on the small size for me.

Martin

If you've got a food processor with a grater attachment (the large grating blade) it takes minutes to make large quantities.
I used to make it years ago, but can't remember a recipe, but white cabbage, salad/spanish onion and carrots were the main ingredients, with salt and pepper and Mayo.
You also can add mustard, tom sauce etc. to give slight differing flavours.
Tom Sauce was added for Prawn cocktails.

Martin

Hi ELW

Yes. I always use a GG paste thats about 60/40 garlic, I reduced the ginger quantity quite early in my attempts.

I may be wrong but to me it seems most are at least 50/50 and I don't think I have seen any that have a higher ratio of ginger.



And on that point CH, I believe the Ifindforyou high ginger ratio paste is only used in the base, the actual curries are cooked with a higher garlic ratio paste.

But like I said I can't argue the fact that AZ uses the higher ginger ratio throughout with obviously great results.

So look forward to your observations when you use it
Must admit, as I'm quite happy with my curries now, that I'm a little scared to try it myself. : 



Again like I said, maybe it is just me that thinks ginger is actually stronger in taste (and smell) than garlic.

Cheers for the replie
Martin

Can't really argue with what Az says, but is it just me that thinks ginger is actually stronger in taste than garlic?

Maybe it is where the stuff comes from, as I guess most of us get our GnG fom the supermarket.

Plus I prefer my curries to be more garlicky, like I believe they were in the old days,

Martin

Yep, separate thread please.

Maybe ask members not to post/comment on it till all you guys have finished adding all your notes,videos etc., and are happy with it first.

Cheers
Martin

Fantastic, well done guys, glad it all went so well for you.

Can't wait to see/hear more details.

Cheers
Martin

Hi Chewy looks great.

Can you confirm that one of the '0.5 Green Capsicum' should be a red one?

Cheers
Martin

Another to agree with Paul here.

Probably should be looking at omelette pans. with the rounded bottoms.

eg
http://www.amazon.co.uk/Omelette-construction-Suitable-surface-Absorbs-unrivalled-conductor/dp/B004D4EPDW/ref=sr_1_64?s=kitchen&ie=UTF8&qid=1328624900&sr=1-64

or

http://www.amazon.co.uk/Winware-Omelette-Pan/dp/B0055YYUB6/ref=sr_1_88?s=kitchen&ie=UTF8&qid=1328625022&sr=1-88


Not sure what the difference is between the bar the price (same seller)?

Martin

Ah ok, I thought you could just hit the modify button for your own posts to edit them?

Not sure if beginners could/would make that assumption though, hence my suggestion to edit the recipe.

Cheers
Martin