So I'm sorry I didn't make much use of the powders as I didn't manage to cook a baseuntil last sunday. I have finally tried the garam massala in a jalfrezi and I thought it lifted it up significantly, but for whatever reason, it didn't down on me to add bassar. Chaat massala is still one I am not sure where to use. Any thoughts on how to use it outside the traditional/chaat dishes?

In general, I really enjoyed the final outcome -- this jalfrezi was packed with flavour with a noticeable GM overtouch (I used a pinch, probably 1/8th - 1/6th of a TSP). I think these are really good quality spices, although it's not quite clear whether you would gain substantially from buying and or making them yourself. I will probably need to get back to this topic with a better idea.

The picture of my jalfrezi

Quote from: RubyDoo on June 10, 2013, 08:27 PM
I agree that this looks very good. Not sure about the raw chilli poking out though. My rear end would prefer these buggers cooked. 

;D 

some people like to take things too literally, eh? 

Welcome, you will not feel alone. If I recall correctly, there is at least 2 other members from germany on this forum, StoneCut and Chaunk. I am sure they will be happy to help you with informaiton about where to get X/Y/Z.

Enjoy the journey!

Quote from: Stephen Lindsay on June 09, 2013, 06:44 PM
adamvfc I did a wee search myself and came across this link:

https://curry-recipes.co.uk/curry/index.php/topic,11667.msg91108.html#msg91108

I just wanted to mention that this is a bit of an old post and I have since moved on to using the Viceroy Brasserie's method instead. The c2g method compared to this one is a beginner's approach and does not seem to work every time.  This topic documents my current precooking method with a video and pictures.

https://curry-recipes.co.uk/curry/index.php/topic,11787.0/topicseen.html

As a lot of people have already mentioned before, you don't need to pre-cook the chicken, but it does help to infuse extra flavour, to tenderise and to get through the cooking quickly than otherwise. It's a staple in my kitchen! I do only a minimal change, to enhance the stock, which is to blend a pepper with onion that goes with the solids at the bottom of the pan where the chicken is precooked and back into the container where the chicken is put (tip taken from bengali bob)

Quote from: Stephen Lindsay on June 09, 2013, 07:41 PM
Naga I agree - I am rarely in a hurry therefore pre cooking is not something I do usually

Hmm. What specifically is it that saves you time when cooking the chicken fresh with each curry? I'm honestly curious. I do see your point about the stage1 reduction providing almost the same level of flavor infusion as a precooking method, but I'd imagine you would not be saving time there and it would probably make the stage1 a bit more "pan driven", as you would be scraping more often than not? Perhaps you are distributing the overhead, rather than having a single laborious go, which is a plausible excuse. I personally prefer the precooking method as I take 2-3 hours of the day in which I make the base and just get through about 20-25 breasts, half of which go straight into the freezer and the other half is kept in a container for "service" for approx. 3-5 days.

I used blended plums for a while and I always use them in my traditional takes and chicken pre-cooking. At one point, I seemed to prefer it, but I was shot on this forum for "blended plums" are not BIR enough. Well, one of our most informed BIR sources just confirmed there are BIRs using this aproach exclusively, so who's laughing now? ;-)

Anyways, I didn't find much discernible difference between the two, but like you, I also used them in one occasion where I didn't have the paste and the first few dishes came out quite pleasing at the time.

The good thing is that, nearly all roads lead to rome!

I like the red chilli staring from under the beef! I would love to try one this, for sure.

Keep it up Rob.

Looks fantastic SP.

Which exact model is this?

Looks tops SL. You have inspired me to revisit the taz base again, which I haven't cooked in a long while.

Quote from: dave3310 on June 08, 2013, 05:08 AM
Thank you for your kind comments and your totally incorrect judgement of character........

Fair enough, but with your post count of 9 (as of the time I wrote my comment) and the previous post being from 2006 and with a straight-forward (not really elaborate of your experience) your you can't held me guilty for suspecting on intentions.

I'm sure it's no news in this day and age, that the internet is quite a wonder for marketing and spam. Example, have you ever tried to find genuine reviews on dentists?