A very interesting post indeed.This sounds very much like the kind of ready made curry/base that Stevejet66 has encountered,and also the one Haldi has tasted in a few places.I must admit,being a Southerner I've only ever come across the thin,watery garabi style gravy.The amount of onions doesn't suprise me,I always see shed loads of them when I've been in BIR kitchens.I take it this is the actual quantities used by the chef and not scaled doen in any way?

I'm pretty happy with my base/curries at the moment but this certainly does intrigue me.I've actually run out of base so I might just give this a go,it seems so different to any base I've done thus far.The only thing that concerns me is the thickness of the base.In my early curry attempts my base was way too thick and that affected by curries.If this curry sauce is already thick how can you get your dishes the right thickness? If it's simmered in a pan as usual then surely it will go too thick.Also,if you're doing a massla,adding coconut,almond powder this will make it even thicker??

I'm sure everyone would love to hear more recipes.The fact that you actually work in a takeaway is an achievement in itself.Just wondering how you came about working here and what you've actually been taught,sounds like a dream job to me!

Quote from: Phil [Chaa006] on January 07, 2013, 06:20 PM

Quote from: michael.t on January 07, 2013, 05:53 PM
cut potato in to square shape.  get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir, now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water.  stick inside the oven for slow cooking (roasting).

At the end of the slow roasting, how much of the two pints of water remains, Michael, and what does one do with it ?  To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.

** Phil.

Phil if you look at the tub of pre cooked potatoes(17 seconds in) you can see that the tub is nearly half full of liquid,presumeably they are left in this so they don't dry out.When he made the bombay aloo he was obviously careful when scooping the veg out so he didn't get too much liquid.

Excellent mate well done indeed.I could watch these all day(wife thinks I'm sad....just a bloke cooking curry etc).

No magic technique,no flames just some fine looking food.I noticed it looked like plain old veg oil he was using(as opposed to spiced oil of some sort).Also at no point did I see him use any methi which is unusual.

He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

Quote from: michael.t on January 04, 2013, 11:04 AM
Thank you Ali for last night . Firstly for your warm welcome . It was so warm I was there nearly 3 hours when I got home everyone was in bed so your lovely curry was had for breakfast my youngest son of 10 has just polished off a prawn puree Bombay Alpo and some CTM which he honestly loved . he is now on the Toilet   ;D ( That was a joke ) After meeting you last night I know you have a sense of Humour
To be fair I was so comfortable having a beer and a chat that you had to remind me what I was there for to do some videoing so I choose 3 of my many dishes I ordered to film which I did and I think you will be pleased with them and will put it on this thread soon as I know how
We discussed a group of members coming to your place to do and ask what they want but are not allowed to go into the secret ingredients cupboard 
Which you agreed to whole heartedly so my name is down first
Can I just say Ali is genuinely nice guy and I had to force him to take my money last night and I still don't think it was enough for what I ordered so many thanks
Will be in Touch
Cheers Michael ( right now for that video)

Excellent Michael glad you enjoyed yourself,looking forward to the videos.He does seem like a really nice bloke.I was going to email myself about the possibility of some of us getting into his kitchen but you've beaten me to it!! Well done.

Ok couldn't resist it,just the mere mention of another BIR recipe book has me reaching for my credit card.Probably contains nothing new or anything that can't be found on here but hopefully I'll be proved wrong!

Quote from: ifindforu on January 02, 2013, 11:18 PM

Quote from: ifindforu on February 06, 2012, 11:07 AM
This is for about 7 breasts of chicken
500 pot of yogurt
1 desert spoon of methi
3 fresh chillies a good handfull of fresh coriander
2 desert spoons of mix powder
half a desert spoon of tandoori paste  /
1 desert spoon of tikka paste
half desert spoon of Kashmir masala
1 level desert spoon of Coleman's fresh garden mint
half a mug of mustard oil  /we have used veg oil when we  run out of mustard oil
colour red and light orange

blend up with a liquidiser cut the breasts lengh ways in half and marinade for about 4 hours or more
to make for tandoori chicken its 1 desert spoon tandoori paste and half a desert of tikka paste
in the house we do ours in a halogen cooker i suppose an oven will do all the best
to serve cut the tikka into pieces use a frying pan with some oil some onions and a taspoon of methi,fry for 3 mins  then add the cjcken tikka a little fresh coriander over the top

Very sorry all you curry adicts but just remembered 2 desert spoons of ginger garlic paste and a good squirt of lemon to add to the tikka mix SORRY.Fry some of the chicken tikka with some chopped onions and a pinch of methi ,job done.
the chef said to make tandoori just add more tandoori past and less tikka paste and a bit more kashmir masala still working at the take away JERRY. ps im working on his mosala paste and will post when i have correct amount of ingredients

Good to hear from you Ifindforu,looking forward to that massla paste when you have it.

He's a top bloke for sure.I emailed him and asked if he could do a video of the chef making a chicken rezalla.He actually took the time to reply and confimed the next one up will indeed be a rezalla!!

I think he's great this bloke,he's just added another video for mossala sauce....Reminds me of CBM's recipe.

https://www.youtube.com/watch?v=7sSjW3TR3U0

I was looking forward to this one ever since I saw his tikka mossala video.His sauce seems quite thin in comparison to the Zaal paste that I use.His is a non sweetened version,ie no coconut,sugar etc.I guess by doing it this way he can use the paste in other dishes.

That looks bloomin marvelous,spot on in fact.Love that NIS.