Quote from: pete on September 30, 2005, 08:18 PM
I have these recipes but can't scan at the moment

In that case how about posting a photo-copy to one of us ( ie. Me! ) and I can scan and post for you.

Ray

Quote from: Yellow Fingers on September 30, 2005, 09:24 AM
Thanks for that Ray. Infact I've already got the stuff Pete posted but I think CK has some stuff that hasn't been posted and that's what I wanted to see.

So does this have any relationship to the base sauce he made about a year before the Curry House article was published which appears in the Pat Chapman book "Vindaloo and Other Hot Curries" and is the one that contains "Milk" ?

Ray

Hi again,

Have just found the full scan of the article. It is on the site under "Recipes Index". Click this link.

Regards

https://curry-recipes.co.uk/curry/index.php?topic=108.0

Ray

Hi Yellow Fingers,

This complete information is already on the site. I typed out a copy of ALL the info from the magazine articles originally posted by Pete. It was scanned and pasted a few months and is still on this site somewhere. I will have a look through to see if I can find it. In the meantime I have attached my copy for you.
My offer of the Balti Kitchen D.V.Ds still stands if you want to P.M. me!!
Regards

Ray

Hi Chas,
Great picture and the curry looks like it tastes super if you know what I mean. Is it a hot curry or just full of flavour. Ken Hom also has a Thai Cookery book and his recipes are worth a try as well.

Ray

Hi Payal,

Well done mate, it's nice to see someone get a good result from this site. I was a bit skeptical myself? thinking it was too simple to be a real option but how wrong I was. I tried it myself and it really does work. Sometimes the simple things in life are the best ( I keep trying to convince the wife of this! ).
It also goes to show anyone's postings on the site are worth a read as sometimes they come up with an answer to surprise you.
I also use and like the pre-cooked chicken method of Bruce Edwards as another good and tasty option. The Balti Kitchen method also gives a good and moist result.

Ray

Hi John,

I haven't tried it myself with curry bases but have used a slow cooker a lot.
If I used whole spices I would "fry" them briefly first as in a "Tarka" to release their flavours before adding to the pot.
The other thing would be to add less water/liquid to start with as the covered pot does not allow for evaporation and you are likely to end up with a thinner watery sauce.
One big plus with a slow cooker is the meat/chicken ends up very tender and not dried out at all.
I think it is an area worth a bit of experimenting. You can imagine adding the ingredients before setting off to work and returning to a completed base sauce.......magic!

Ray

Quote from: DARTHPHALL on September 26, 2005, 11:46 AM
Done another experiment yesterday with total success Ive copied a BIR Madras by mistake !!!!.
Please feel free to totally disregard this post & don't bother to follow my recipe.

Does this mean I don't have to make your delectable Curry Base for a second time Darth?? Phew, what a relief!! I've disregarded it already! :

Ray

Hello Ashes S. Welcome and enjoy being part of the "Curry Sport" !  Great Cooking!

Ray G

Hi Owen,

Welcome to the site. There are loads of choices for you here so it is just a question of browsing the site and finding out what's on offer.
From the Base Sauce recipes there are many choices. I personally like the Bruce Edwards Base which Pete has posted.
Kriss Dhillon is another tried and tested one and there is the Balti Kitchen three part Video which can be downloaded from the site or P.M. me and I can send you a D.V.D. copy.
The other recipes I like are the ones from the book "100 Best Balti Curries" which is also on the site in it's entirety.
All these are good starting points and worth a bit of experimenting.

Good luck and great cooking.

Do let us all know how you get on and post any info you may have.

Regards

Ray Graham