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#271
Just Joined? Introduce Yourself / Re: Hi everyone, What an interesting site you have.....
May 10, 2006, 03:49 AM #272
Pictures of Your Curries / Re: Madras from new base
May 10, 2006, 03:47 AM
You're always hungry LOL ;D
#274
Pictures of Your Curries / Madras from new base
May 09, 2006, 01:12 PM
A couple of pics from my new base recipe
#276
Curry Base Chat / Re: Khris Dhillon curry gravy
May 08, 2006, 09:28 PM
Which ever way you look at it the KD base is a great starting point, and most of the people on this site use or has used this base in the first instance , onions, garlic & ginger etc but we have all learned a little here and there from various sources; hence we are all cooking better curries.
Credit has to be given to KD for writing the book to give us such an inspiration in what we are all trying to achieve; I myself thought it was the best curry I had ever made the first time I followed the recipe to the letter, but did it stink the house out for several days.
Keep reading the site, there is a wealth of information and if it was all put together in a simplified version I have no doubt it would be an international "best seller" keep looking and reading but most of all "Enjoy".
I'm sure PC has scammed a few ideas off this site.
Credit has to be given to KD for writing the book to give us such an inspiration in what we are all trying to achieve; I myself thought it was the best curry I had ever made the first time I followed the recipe to the letter, but did it stink the house out for several days.
Keep reading the site, there is a wealth of information and if it was all put together in a simplified version I have no doubt it would be an international "best seller" keep looking and reading but most of all "Enjoy".
I'm sure PC has scammed a few ideas off this site.
#277
Pictures of Your Curries / Re: The Full Bhoona
May 08, 2006, 01:58 PM
It jumps right out at you; well done
#278
BIR Main Dishes Chat / Re: A Very Dissapointing CTM
May 08, 2006, 01:48 PM
I agree with everything you said, I suggest you look at CK's recipe for CTM or the one that I posted beats them hands down.
#279
Lets Talk Curry / Back from Spain
May 08, 2006, 01:17 PM
Well people I have just returned from Spain and I had a chat with the chef once again but sadly I have nothing new to report.
I made a few minor observations as I sat by the bar and watched him cook a few curries; he used an ordinary frying pan to cook the curries, added the ginger & garlic paste and got an instant flambe effect; the only other notably observation was that he scooped his base sauce from out of a plastic, yes plastic bucket so that will probably start a debate as to whether or not the base is best when it is warm before adding to the saucepan.
Sorry I couldn't get any more info for you as a party of four we had a chicken madras, and you could definitely see and taste the mustard seeds, a chicken dopiaza and the onions were caramelized and fairly crisp and you could also taste fennel seeds, a lamb balti and a mild chicken curry,all the chicken was precooked.
One lad came in and ordered a CTM & rice; it was cooked and he was walking out with it as a takeaway in about 4 minutes flat.
I personally, had the madras although I did sample each dish; I don't want it to sound like sour grapes because I couldn't get any more info out of the chef, but I have definitely cooked a better tasting madras and dopiaza myself.
I made a few minor observations as I sat by the bar and watched him cook a few curries; he used an ordinary frying pan to cook the curries, added the ginger & garlic paste and got an instant flambe effect; the only other notably observation was that he scooped his base sauce from out of a plastic, yes plastic bucket so that will probably start a debate as to whether or not the base is best when it is warm before adding to the saucepan.
Sorry I couldn't get any more info for you as a party of four we had a chicken madras, and you could definitely see and taste the mustard seeds, a chicken dopiaza and the onions were caramelized and fairly crisp and you could also taste fennel seeds, a lamb balti and a mild chicken curry,all the chicken was precooked.
One lad came in and ordered a CTM & rice; it was cooked and he was walking out with it as a takeaway in about 4 minutes flat.
I personally, had the madras although I did sample each dish; I don't want it to sound like sour grapes because I couldn't get any more info out of the chef, but I have definitely cooked a better tasting madras and dopiaza myself.