Hi Ray

I'm sure a lot of people, myself included will be and are grateful to you for taking the time to do that! - I suspect a lot of members did not even know Abdul had posted half of those recipes being buried in that long thread like that!

I can recommend Abduls Ceylon btw!

Cheers

Mick, Mick, Mick

What are you trying to do to us?

If I did not have some Blades Tikka in the fridge and a fresh channa masala with mushroom fried rice planned for later - seeing those beautiful dishes would have caused me to weep.

Jolly good effort. The only thing I would mention (desperately trying not to sound like some *ss) is the Saag picture just makes me want it to look, well, darker / less sheen for some reason - looks too clean. But, I bet knowing your recipes it tastes great!

Thanks

Russ

Hi Paul & Phil

Yes, must be the Chicken IFFU was refering to. Thanks for confirming.

Interesting sounding 'Jb's pre cokked chicken' too!

Cheers

Quote from: Phil (Chaa006) on October 25, 2011, 01:17 PM
...snip

** Phil (who does /not/ have shares in Lidl !).

You sure? - between yourself and George - Lidl gets quite a lot of bargain-pimping on this site   ;D

Glad it was a success for you!

Hi ifindforu

You certainly are on a posting mission today seems like several members are fascinated by your snippets of advice!

Slightly confused as to what 'loads the chicken is Sardia brand from brazil' means? can't find anything that appears to be relevant on Google to the brand 'Sardia'?

Would really appreciate your clarification.

Regards

Hi alarmist10

Appreciate your question is directed to Abdul and I am not trying to answer necessarily on his behalf - just giveing you what I know from experience of making Abduls base 3 times now.

Basically, large stock pot, everything chucked in and cold, give it a good stir. On hob, bring nearly to boil and turn down to get a good hot simmer going and start the time from this point for 30 minutes. Allow to cool sufficiently to blend and with the standard quantity of ingredients everything is more than soft and ready to blend. Have found I needed to add extra water though at this stage. Always seems to come out a little too thick for me.

In my opinion, this is a top base coupled with Abduls 8 spice mix, really turning out some cracking curries and not looking to change base or spice mix anytime soon now I have found this, really suits the taste I am personally after.

Thanks Abdul - get book 2 out

Hi Mick

Did you scoff all of that yourself? - looks amazing

As has already said looks so pro with all the proper serving dishes and dip / garnish pots.

Nice one!

Hi DD

Just over a year ago I got some base sauce from my local TA (https://curry-recipes.co.uk/curry/index.php?topic=4851.0)

May be time to repeat this again as, tis but a distant memory. I don't recall a eurika moment as in the base was the be all and end all - but it did make a delicious curry I seem to recall.

However, I am pretty sure my technique is much better a year on, and perhaps the results would be different. Will see if I can get some more base from them....

Cheers

Hi Everyone

This book 'Slow cooking curry & spice dishes' has loads of great sounding recipes in it. Only tried 2 or 3 of them so far, but they were fairly easy to prepare and the results were delicious.

http://www.amazon.co.uk/Slow-Cooking-Curries-Spicy-Dishes/dp/0572034067/ref=sr_1_1?s=books&ie=UTF8&qid=1319366144&sr=1-1

Cheers

Hi MethiGoshtFreak

Well, the first thing is to forget giving up! - how will you ever reach your goal if you don't keep trying?

Even though you think you are certain of what you saw, there are imediatly questions that present themselves as possibilities of sources of differences such as:

Did they let you cook along side the chef on their stoves?

What is in their garam masala? is it packet mix or a custom restaurant masala made in house?

Did he really add tumeric on its own?

Was the tomato paste dilute and could there have been any other ingredients mixed with it?

Always so many other factors to considder.

Cheers