Hi all,

If anyone hasn't tried making a Turkey curry with the Christmas day left-overs try it this year you will not be dissapointed.

Cheers,

Blondie

Hi Mark J,

I take it that the base you are using is the David Smith one.

I have been using this myself recently and have excellent results but haven't had a go at your version of the achar with re-used oil yet, but I will shortly.

I will post how I get on.

Cheers,

Blondie

Hi Pete,

Yes the basic chicken balti that I cooked was very nice and was just like the Restaurant version, but the flavor is so very distinctive you would never say that it was from a BIR (and it isn't).  My other half prefers me to cook Kushi recipes rather than any others.

Hope this helps,

Blondie

Hi all,

Yes the KTC oil is sold in 1L plastic bottles in one of my local Asian stores.

Hope this helps,

Cheers,

Blondie

Hi all,

I haven't gone away, but stopped posting because there are quite a lot of people here who tend to be dismissive of others.  There is another camp here that reads into a post what they want to read and do not take what is actually meant by the post.

If you read my posts about the Kushi book correctly, I never said that the curry I had cooked from the book was like any BIR I had ever had, but that it was exactly like the meal that I was served in the Kushi restaurant.  I even went on to say that if you have a Balti dish from a BIR it will be nothing like a Balti served in an authentic Balti restaurant.

If this isn't clear enough then I give up, AGAIN,

cheers all,

Blondie

Hi all,

I love a beer as much as anyone but it's ice cold milk every time with any curry.

Cheers,

Blondie

Hi Mark,

Well done and Thanx,

Blondie

Quote from: Mark J on September 22, 2005, 10:40 PM

He says whenever he goes past a takeaway or a restaurant, there is sometimes a very strong smell - spicy and very strong.? The smell seems to get into all the curries ? but doesn?t appear to be of anything in particular.? It?s not the curry base sauce, garlic or ginger paste - or spicy dishes cooking in the tandoor.? What is it?

Hi all,

Recently, walking through a large council estate near where I live, I smelt THAT smell. ?It was definately coming from one of the houses in a particular street, but I couldn't make up my mind which one. ?It was 10:00 a.m. and I was at least 2 miles from the nearest curry house and there was no wind, so I am totally convinced that it WAS from a private dwelling. ?I still couldn't define what the smell was, except that it was the curry house smell.

If they can do it we can do it and it isn't only produced by a restaurant IMHO.

Another spanner in the works eh!

I don't think this helps us, other than to encourage and inspire,

Cheers all,

Blondie

Thanks guys,

I think I'll give it a bash just for another angle on the quest,

cheers,

Blondie

Hi all,

I don't know if this question has been answered before on this forum (please forgive me if it has).  Is the Curry House Cookery Book available from http://www.curryhouse.co.uk/ any good and is there much useful additional information available in the Premium area on the site.

cheers all,

Blondie