Sorry JerryM. Just to clarify. Leave out the:

2tsp Madras Curry Powder ? From Tesco

and DON'T add tomato puree? Tomato puree is not mentioned in the recipe anyway? Sorry if I'm being stupid and confusing!

Quote from: Razor on February 22, 2010, 08:21 PM
Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray

OK. Thanks.

Quote from: JerryM on February 22, 2010, 07:18 AM
flydmeddler,

i make 1 off 200ml finished portion. having looked at the recipe again i've noticed i've tweaked it slightly. obviously try it to spec 1st but i find it important to stick to NOT putting tom puree in (as per spec) and only use the spice mix, black pepper and salt as the spicing ie no curry powder.

Cheers. Will stick to what you suggest.

Cheers folks. So, I can use stainless steel but they'll become heat damaged over time?

Many thanks

After seeing it mentioned on this forum, I like the idea of cooking Balti curries in Balti dishes/bowls during the last stage of the process. What bowls do I need to go for? Presumably the standard stainless steel serving bowls are a no-no?

Cheers

How many people is this recipe for? Cheers.

Right. Doing this next weekend. Looks amazing.

Cheers. I whizzed it all up again to mix the oil throughout evenly then using a funnel I carefully poured it into 300ml ice cube bags. These are now in the freezer. Really handy as I can use a full bag for a double portion or half for a single. ;D ;D

Have around 20 portions which will keep me busy for a while.

Hi all,

I made quite a lot of curry base last night and now want to freeze it. What should I do?

1. Stir the oil back in evenly then separate into portions?

2. Remove the oil with a turkey baster, store it separately in a sanitized jar then split the base into portions?

Or are there other options? Many thanks.

Quote from: Cory Ander on February 21, 2010, 09:32 AM

Quote from: floydmeddler on February 20, 2010, 11:35 PM
I used Cory Ander's Chicken Tika / Tandoori marinade (https://curry-recipes.co.uk/curry/index.php?topic=1555.0) and also used his Tandoori Masala spice mix

Did you use the artificial colouring in the tandoori spice mix FM?  It doesn't look like it to me?

Hi CA. No, I didn't and should have said so... was pretty tired from all the curry eating and a bit drunk when I was writing this up.

SnS Base Sauce: Followed everything to the gram.

CO's Tikka marinade: Left out the chopped red chillies.

CO's tandoori Masala spice Mix: Left out mango powder and dried mint leaves as Sainsbury's didn't have them. Also decided to leave out the food colouring just because I haven't come around to the idea of colourings yet.

UB's Garlic Chilli Chicken - just realising I haven't individually thanked you yet - THANKS UB! Sorry about that.  Scaled up to 2 and followed everything apart from 10 chilis; I can only take so much. Ended up putting only four (deseeded) in and it was spot on for us. I also only used 1 teaspoon of methi as I felt that 1 tbsp would have been too overpowering.

That's everything. I do apologise for not being precise with the recipes; on a forum like this, every gram of this or that matters.

Thanks again lads.