Hi Bee,

You'll find several in our main recipes section here https://curry-recipes.co.uk/curry/index.php?board=3.0

You can also take any Vindaloo recipe, and turn it into a phal, by adding more chilli power (and/or use fresh chillis if you prefer)

Regards,

Quote from: bee on March 12, 2007, 02:55 AM
okay, ignoramus fom india here. what is tindaloo? what is phall? or are these british creations?

Yep Bee, purely inventions of the good ol' British Indian Restaurant (BIR)! 

In order of increasing hotness, it goes like this:

Madras
Vindaloo = tindaloo = bindaloo
Phal (hottest of all)

Basically, they genreally add more chilli powder to get the hotness.  If it's done well, it's very hot and very tasty (i.e. you can still taste the other ingredients).

If it's done badly, it's simply very hot and tastes of chilli powder (i.e you can taste nothing but chilli powder).

IMHO a decent phal is very hard to beat! 

Hi Bee, and welcome to cr0 

Quote from: bee on March 12, 2007, 02:45 AM
i'm writing an article about british 'curry'. the kind of posts i see here - about things 'smelling like curry' and something 'looking like curry' fascinates me. obviously, when you guys talk of 'curry', you are referring to some specific attributes

Yes, you are correct Bee.  Many of us (but not all of us) are here to replicate what is supplied in your typical British Indian Restaurant ("BIR").  These are primarily Bangladeshi owned restaurants specialising in what might be best considered as "traditional English Indian fare" 

Those that are familiar with them will recognise the distinctive taste, smell and appearance of a range of typical BIR curries.

Quote
I need a picture from one of you of your fav BIR place, or your own restaurant. more than one are welcome

George recently posted something that might suffice here https://curry-recipes.co.uk/curry/index.php?topic=1684.msg15226#msg15226

....though this looks more like a typical Balit House to me.  Try doing a web search ("Indian restaurants/UK only"); I'm sure you'll find many sites and pics.

Quote
btw, what is BIR? Bangladeshi Indian restaurant? British Indian restaurant? or something else?

BIR = British Indian Restaurant 

Hope this helps a little.  Please feel free to message me if you want any more info.

Regards,

Hi SP,

Darth can confirm, but I'm sure substituting pre-cooked lamb or beef for the chicken is just fine, without any other changes to the recipe being necessary

Regards,

Hi Mike,

Terry's (Ifindforu's) Curry Base here (and is very good):  https://curry-recipes.co.uk/curry/index.php?topic=923.0

I think I'm right in thinking that this is the one that Extrahotchilli used.  Terry subsequently posted an updated version here: https://curry-recipes.co.uk/curry/index.php?topic=1062.0

Terry's Balti here (also very good):  https://curry-recipes.co.uk/curry/index.php?topic=941.0

I don't recall ever seeing a Madras recipe from Terry?

Extrahotchilli always did make some cracking looking curries!  Shame he's not around as often as he used to be.  Likewise with Terry (Ifindforu).  I've tried several of his recipes (including his Curry Base) and found them to be very good indeed. 

Regards,

Welcome to cr0 Onion 

Welcome to cr0 Dunjamon   

Welcome and thanks for sharing your recipes and photos with us Onion 

Regards,

thanks for sharing these recipes Tempest 

Quote from: merrybaker on March 01, 2007, 04:39 PM
She put in the chicken first?
How dark was the garlic before the next ingredient was added?
Any water?

Those are very good questions MB!  ;D

I must admit that I wrote everything down (or thought that had!) but I also questioned myself about the sequence of adding the ingredients!  I may have it wrong (it doent seem right does it?) so I will confirm it with her soon!

The garlic was not very dark because she added things in fairly quick succession.  It was mostly after she added all of the ingredients that she left things largely undisturbed and on high heat

Yes, she added a little water to maintain a sauce consistency.

Once I've confirmed everthing with her, and I've replicated it, I will post the recipe as a recipe (if she doesn't mind me doing that of course)

Regards,