What brand of Chilli powder please?
Chilli Powder - Hot Chilli Powder?
What Tin did it come from and did you smell it? Did you get a chance to look at it, did you put a moistened finger in it, taste it and decide?

You know there is a food colouring question in Indian food (UK) these days right?

The simple answer to your question on whether I could make Tikka from this is a plain and simple YES! Damned strait I could. Brutal topic cooking but the test of time is tasting food.
I don't trust a recipe, just because its posted. I test everything.

Quote from: Secret Santa on December 19, 2009, 07:26 PM
Since when is tikka marinade pre cooked before adding to the meat? And what type of tikka marinade is mostly tomato puree as this is?

NO it ain't tikka marinade. And YES it was chilli not paprika!   :

But I'd love to see you try making tikka with it, the outcome would be edible and interesting.

I'll wait until we are told but Paprika rings a bell as opposed to Chilli in this instance. I use paprika a lot in other preparations. It does have a taste especially when it hits the fire. But on a marinade it makes for great colour without confusing other spices.

Just my take of course.

Quote from: 976bar on December 19, 2009, 04:33 PM
I was thinking more along the lines of a Tikka marinade in which case we would need less chilli, not the colour

I've seen these before. They are one of the reasons I've steered away from BIR style cooking to some degree for a long time so I can get to know what I'm cooking with first.

I created a failure two weeks ago I think? I froze it ready for throwing out but just before I did. (It's cold here by the way it won't go off). I realised it smelled 100% like take out. The next morning, (Today). I tried it cold. Spot on, that's true too.

I didn't keep records on what I did that day but I do know in recent weeks I've been trying odd things to achieve what I am looking for. I had it that day but it is remiss of me not to have made notes and dated the container at least. (Not much of a scientist am I!)

Anyway these videos are great for techniques, they just don't show anything but what you are told. Pity.

Do we even know if it was Chilli?
Also I add yogurt later, it just looked similar to mine.

Quote from: 976bar on December 19, 2009, 02:32 PM
Indeed it would be worth trying as a tikka marinade but less chilli would be required and maybe add a little yoghurt......

This looks like a Tikka Marinade to me.

Hi Millsoni.
Don't knock yourself. Looks good to me  ;D

I had the same trouble with long grain here too. I found with that you defo had to wash it several times and allow it to dry before it ever came close.

Nice one. When can we all come round?  ;D

Why?
Mine is Bruce's and the reason is that its simple so what did I do today? I changed it! 

To be honest I didn't have toms in tins. (Song there). So I added 3/4 more Green Pepper and 1 whole tin 12oz tom paste. Smells pretty good.

I liked Bruces because the Green pepper came through since the spicing was not harsh.

What is your favourite base and why?  ;D

Hi CA.
Usually I drop about 1 TBS of each (mixed) per pan that serves two. I do use both (One or the other) but to a lesser degree and depending the dish type too? (This is of course my personal preference).

** I think this thread is a fab Idea and agree with comments would should list method and perhaps utensils and heat of course.

Quote from: Cory Ander on December 17, 2009, 01:33 PM
And, SPECIFICALLY, how much would you say, per single person portion, Mikka?

What about milder curries, where chillies, and maybe green peppers, would not be appropriate?

I cook a little differently to most on here but for me:
Equal measures of Green seeded chillies and green pepper finely chopped soon after the garlic.

Quote from: Cory Ander on December 17, 2009, 10:22 AM
In fact, we should probably concentrate on the "DOs" and not the "DON'Ts"
Thanks for the start ADB...some good tips there......

Very good post indeed Josh. On the bottom bit first. I pay for a takeaway (sometimes) not web access and talk. I wonder too Josh about that? People have to read and digest first of all wouldn't they?

Totally. You know you have it within just about 2 minutes, if you don't it can be remedied but that's about the point I feel also. I was thinking of taking a tub of grub round to my local since they asked after it but what would that prove even if they said it was good?  ;D

Its safe to say we can all cook very well judging from replies.

Quote from: joshallen2k on December 16, 2009, 04:54 AM
I remember reading this post a few weeks back but didn't comment at the time.

Two points come to mind.

First, one of my big "a-ha" moments in curry cookery was the frying of the spices in oil (and depending on the curry, garlic, ginger and tom puree) for bit and then adding the base. On high heat, when that base hits the pan - you know you have a serious curry. Bunging in everything to cook together, I can't help but think it would detract from the chemical effect that goes on with the method I described above. I'm not doubting your findings at all, just making a point of what I've noticed (and never looked back upon).

Second, though, is the question of the BIR chef on the other site (which I've been to a small handful of times). I find the layout confusing (for someone inexperienced with the site I guess) and whenever I think I find something, it tells me I need to upgrade my membership (i.e. pay). That's another topic.. But anyway, I am curious to know if the BIR chef's input has enabled the members there to get any further ahead.

Any input?

-- Josh