Quote from: 976bar on January 20, 2012, 11:18 AM
Ok Thanks, it did look real good!!

Cheers pal!

Quote from: Les on January 20, 2012, 09:12 AM

Quote from: 976bar on January 20, 2012, 08:01 AM
Where is this recipe please? I can't find it... 

Look no further my friend

https://curry-recipes.co.uk/curry/index.php?topic=7741.0

Les

Hi 976

I watched his YouTube video then prepared the ingredients and cooked it whilst watching it on my iPad and paused when necessary 

Sorry, no written recipe 

Quote from: matty123 on January 19, 2012, 10:15 PM
Hello  I have been trying to get hold of these leaves but as yet have not found them , I have got hold of fenugreek powder. Would it be ok to use as a substitute until i find them, and at what ratio for a tablespoon of leaves say .   Thanks Matt.

Hi matt

Large asda stores stock these in the indian section, and obviously asian stores do! They are extremely cheap, asda was 32p for a large box. If you really have no joy, next time you go to your local takeaway for a curry, ask to buy a small tub and i'm sure they'll give you some for free   

If you can locate an asian store i recommend you get get your spices from there. They are soooo much cheaper and appear much more vibrant and fresh than their commercial counterparts (imo) 

Wayne

Quote from: curryhell on January 19, 2012, 09:57 PM
Everything about your supper looks spot on, especially the vindaloo and the naan.  Brilliant  job mate  .  Does it hit the spot?

Thanks CH, naturally yours does too, was indeed very nice, needed to wipe the eyes a couple of times though as, hot curry oil, dried chilli, fresh chilli and deggi mirch was a tad more potent than the old jalfrezi usually is.

W

Hi prawnsalad

Whenever ive got access its because ive initially bought a few curries off them and got the reputation as a regular customer, In the early days i would recommend ordering as you go in, instead of telephoning in advance as that way your face will become familiar quicker. They all seem to work most days so generally the same guy hands the takeaway over the counter so conversation will become easier. Be polite and ask genuine inquisitive questions and compliment them about tasting nicer than the competition and the differences compared to others, where possible, and you'll soon find they'll open up to you! (hopefully hehe!)

Regarding the uploading of photos, go into "pictures of your curries" and read the topic "READ ME" and you'll soon be uploading!

Hope this helps 

Evenin all

Just thought I'd share with you all tonight's offerings. I made a chicken tikka vindaloo as per Julian C2G's recipe. I can't however claim it to be his as I used Ifindforu's base and a takeaway's mix powder. I also made a Garlic Naan as per my recent post "another naan recipe with youtube video"

The results were delish but I can't compare to anybody else's recipe as I normally make Chicken Tikka Jalfrezi 


ingredients


meal


vindaloo


garlic naan


enjoy fellow curryheads

Wayne

Quote from: curryhell on January 18, 2012, 05:17 PM

Quote from: Whandsy on January 18, 2012, 03:28 PM

With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space

W

I wonder if you're the only person to do this Whandsy?  Somebody put this in my head.  It's a bloody great idea and it saves me money on foil containers or washing up the plastic ones ;D

Hi Curryhell

It is a great way for storing, as you said no washing up and its very cheap. When I first did this it was the only way I could think of to store lots of base in an already very crowded freezer  ;D

Quote from: dunholm on January 18, 2012, 02:38 PM
May I comment on this, since I have had mady the C2G gravy?

Using his recipe, you end up with a pressure-cooker amount of base, after it has been blitzed. Yes, the pan was piled high to start with, but I was able to push it all down (rightly or wrongly) after a while and put a lid on it. He then said to add the same amount of water. So that gave me two pressure-cooker amounts of liquid. I made up his spice mix and divided it between these two. I got the consistency I saw in his videos, with a lot more blitzing.

To me, it tastes like very mildly spiced onion soup, with hardly any heat. It has a pleasant aftertaste, but no harsh notes. I have made two batches - for the first I didn't cook the onions for long enough, so it wasn't as sweet as the second, where I did.

I made his Bhuna last night for the family, which has no extra chilli powder. It does use his spice mix, for which I used medium Raja curry powder. That gave it enough of a kick, and to us it did taste very much like the sort of thing you would get in a BIR.

Julian says that his chef's spoon = two tablespoons, so I use that as my measure.

Only thing is the huge amount of base that you are left with. I'm going to make a large batch of his madras, without adding any meat, and give that to my son and his pals in Glasgow. I'll be interested to get their opinions.

BTW I did add a wee bit of fenugreek to the base, in the light of intelligence purloined from this site!

Hi Dunholm

Many thanks for you input, I'm glad you used the correct amounts and think it tastes like "a mildly spice onion soup" because that's what I was expecting it to taste like. One of our other members wasn't too keen on the base so I don't know what went wrong there.

With regards to having lots left over, I normally apportion the base into freezer bags, knot them and stick them in the freezer, that way they take up the remaining shape of the freezer space

W

Quote from: Razor on January 18, 2012, 12:24 PM
Hi Guy's,

Quote from: Les on January 18, 2012, 09:53 AM

Quote from: the ham on January 18, 2012, 09:46 AM
The base sauce, to over powering with spices. also the mix powder is virtually the same so then it becomes even worse when you add it to your dish and ends up just a stronger version of the base sauce, hope that helps.

Could be that your using a large chef's spoon, (3/4 tbs)
Julians chef's spoon is 2 Tbs, as I've just read on one of his reply's

Quote
@stevejet66 Hi, what? size chef's spoon are you using to measure the spices? There are 2 sizes, we use the standard which equates to 2 Tblsp if you are using large this would explain your curries coming out over spiced.
unquote

Les

The "chefspoon" as measurement, is proving to be a real problem as these latest post's and the other related thread are flagging up.  And in all honesty, it's been an issue all along.

So, I guess the only way to overcome the problem, is to never post a recipe that asks for a chefspoon, and ask the recipe provider to clarify their measurement in any recipe that does?

If we had active moderators, with full moderating capabilities, I would pm them and ask them to modify any of my recipes that contain the dreaded chefspoon.  Alas, we haven't got any active mods.

Ray

Hi Ray

With regards to your recent base sauce, albeit "loosely" based on C2G's technique, do you think you got the spice quantities right, or in your experience, in hindsight, would you have added more or less of the Tsp measurements. Reason I ask is as you know I'm planning on having a go at C2G next and we already discussed it looks like he adds a lot of spice!

W

For me this has been an interesting topic but how the hell has it gone on so long , it's like one of those live music performances where the audience applauds thinking its the end of the song when the guitarist comes back in and continues the outro