A fair and honest assessment CA,it's a shame it didn't work out as good for you.I'm wondering how you managed to get so much surplus oil,could it have been from the pre-cooked chicken method? I must admit I dont't lke very oily curries myself. I had very little oil from mine as you can see...

Quote from: Cory Ander on January 19, 2013, 02:14 PM
What a total load of old tosh!


I am personally very curious about the other glowing reports that have been quickly submitted by "other members"  :-X

Not entirely sure what you mean by that.I was on the forum when the mysterious Andy appeared so I think I know what you're getting at,however I can assure you I am real person from sunny Essex and did actually cook his base sauce and did get excellent results.

;D

Looking good to me,the madras looks spot on.As you say there's an unbelievable amount of oil in the base.I was really expecting an oily curry,the sort you get sometimes at an average or not so good BIR,but like yours my results are excellent.

"Thats why you cant go into a an indians and ask for some tandoori sauce"

Actually a few of my local places offer extra portions of massla sauce on their menu(no meat or veg),so they must have a way of providing massala/tandoori flavour without the use of tikka meat.Nonetheless another great post,keep 'em coming!

Thanks BB1,very simiar to others I've see, no tandoori paste anywhere? The use of cashew nut powder is interesting,I've only used almond powder so I'll give this one a go.I  don't think I've seen it in my local shop,I presume it's TRS or Rajah brand? The seasoned oil you mention,is that specially made in some way or have I missed this in a previous post?

many thanks JB

I normally stay out of this but.....

Any chance of getting back on topic?? I wish I hadn't posted my pictures now... If you want to trade insults why not PM each other? A few more threads like this and Bigboaby1 will probably go elsewhere,I sincerely hope not but I wouldn't blame him.We've already lost CBM(who incidentally has just got himself into another BIR kitchen which we won't be seeing).

cheers JB

Quote from: michael.t on January 14, 2013, 09:11 PM
So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?

Yes that's correct.

Quote from: walleye on January 14, 2013, 08:38 PM
I am very interested in making a batch but it includes  my pet hate coconut the taste, texture :+o(   would it make a big difference to exclude  ?

Trust me although you need a whole coconut block(if you make the full 7kg version) you cannot detect it at all in the finished gravy.Then why add it I suppose is the question,it does contribute to the finished texture/taste in its own way if that makes sense.

I had the dishes for my tea tonight,I simply put them in some takeaway dishes and stuck them in the oven....





Amazing,if I don't know different I would swear they were from a BIR.Oodles of flavour,thanks Bigboaby1......keep posting those recipes!!!

Quote from: bigboaby1 on January 14, 2013, 02:23 PM

Quote from: jb on January 14, 2013, 12:36 PM

Quote from: Salvador Dhali on January 14, 2013, 12:21 PM
Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).

On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?

I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.

Sod it. Only one way to find out!

That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.

excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB

Many thanks for the kind comments.I actually used some pre cooked chicken I had lurking in the freezer,I will try your recipe but it was really the gravy/sauce I was concentrating on.