Quote from: Bengali Bob on October 03, 2014, 10:45 PM

Quote from: chrisnw on October 03, 2014, 09:54 PM

Yeh

Blimey.  I thought they were reasonably good answers, given your question. 

Rob 

All in jest, no offence meant and non taken, have a good night 

Chrisnw

Hot off the press, wife's pic of one of tonight's dishes - Chicken Jalfrezi



... bit easy on the coriander though 

Chris

Quote from: madrasandy on October 03, 2014, 10:13 PM
I wont then chris  :-X Have you tried Jb's base yet 

JB's base recipe looks great and has been very well received, so def one to try in future, always open to new ideas & techniques. I hope that someone may try my pressure cooker Glasgow style base & report back, seem to remember Chewytikka had a similar version ?

Chrisnw

Quote from: madrasandy on October 03, 2014, 09:57 PM
Hence the global coriander shortage 

Coriander free pic -



One more link - https://curry-recipes.co.uk/curry/index.php/topic,13167.0.html

...and what's wrong with coriander ? - no reply needed MA   

Chrisnw

Quote from: Bengali Bob on October 03, 2014, 08:26 PM

Quote from: chrisnw on October 02, 2014, 10:14 AM
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  :  ;D  Can't you lot afford some proper seving dishes 
Chrisnw

Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality;  TA vs restaurant portion size (restaurants serve smaller portions), nice pics.    Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.

Rob     

Yeh (moderated)



Kiss my link - https://curry-recipes.co.uk/curry/index.php/topic,13200.0.html

Chrisnw

And what a feast it looks, Naga Massala - Yes Please 

I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  :  ;D  Can't you lot afford some proper seving dishes 

Great work MA 

Chrisnw

Fab looking dishes & pics, especially the hot Madras. North Indian dish looks very rich & tomatoey, possibly has yogurt in too?

Great Work!

Chrisnw

Quote from: Secret Santa on August 15, 2014, 08:58 PM
Now that's a proper tarka but bloody hell, how much oil? 

Yes  - bit of a shocker on the oil front, but when I first had this dal in Southall back in the 1980's, had even more oil in !!! - those were the days my friend 

Cheers
Chrisnw

Quote from: Zap on August 15, 2014, 07:01 PM
Looks delicious!!

Are the recipes posted anywhere by chance? 

I'm especially interested in the Punjabi Style Dal Tadka.  It looks different and like it might make for a nice change of pace from some of the other Dal dishes I currently make.  Can't ever have too many choices!

No problem, have all the recipes (all standard BIR), will post them in the relevent sections and post a linking update post here, the Punjabi Style Dal Tadka is quite an unsual recipe (in terms of the tadka / tarka ) and is now one of my favorites - I first had the dal in Southall many moons ago, this video will give you some insight -

http://www.youtube.com/watch?v=_51CxpsBxYk&list=PLp6ZiZFM7Vao_jlgltfpPfmJtMAcKNUhq

Cheers
Chrisnw

Quote from: madrasandy on August 15, 2014, 02:41 PM
I love coriander (not coryander) but I do find that too much can overpower the dish, my mate on a Friday night always goes overboard with the coriander, he loves it like that too.
As long as it tastes good for you Chris thats all that matters

Good to know we are talking about the same coriander MA  ;D - My wife likes dal soup with coriander in place of spinach ! - and that is a bit too much even for me  :

Cheers
Chrisnw