made the base yesterday. I halved it as my fridge was packed with other bases. I measured everything very carefully to be as close to the recipe as I could. The cooking process went ok, at the end the base was not so dark as in the sns picture and not so much oil in the surface, however it had some. very nice smell and good and sweet taste (next time i will add  more salt though). I left it a couple of hours and then made a prawn madras (Haldi recipe) and I have to say that i am very happy with the results, i don?t know if it had exactly "the taste" but it had some of it, that?s for sure. I will try to make another curry very soon to see how it goes but to me it is definitely a keeper. Thanks so much for the recipe sns   

Hi pdtnc,

I am an enthusiastic chilli grower too,I have got a big collection of chilli varieties (and serious problems to avoid cross-pollination), moreover in my small terrace I grow a lot of curry related plants, curry leaf tree, lemongrass, several kinds of basils, coriander... i am even growing fenugreek between the orchards, which are the only non-edible plants i got (i am still wondering how they ended there and how they have avoided been pulled up in order to get more living space  ). Last week I sowed cayennes, orange habaneros, serranos and jalape?os and I have currently growing caribbean red habaneros and thai chillies to use in my curries (which are getting better really fast since i found this amazing site)

Regards

Superb post Haldi!!
Many thanks for sharing

I am not very fond of Kris Dhillon recipes, they are all look the same, it?s almost the same recipe for the Chicken tikka masala I used to make (except for the chicken of course). I can offer a Pat Chapman recipe for Pasanda but I haven?t tried it, so I don?t know.

Regards

Hello,

I am decided to give it a try, however I am not sure the weight of the tin of pureed tomatoes, is a 400 gr. tin?. Please help

Thanks and regard

I?d be interested in that recipe too. I have ordered in some restaurants and it always seemed excellent to me.

Regards

Quote from: gdbraham on December 25, 2007, 12:04 PM

Quote from: malacara on December 23, 2007, 05:51 PM
I had my best curry ever using this spice when making a chicken balti curry. I follow the instructions given in the authentic balti curry book, using the M. Ali Haydor?s base and the result couldn?t be better, yummm. Highly recommended

Is Mr ali Hador the author of the 'Authentic Curry Book', or a contributer to Cr0?  If he is not the author, I'd be very grateful to know who is, and also the ISBN number.

'Sounds like a good book!

Ta  GDBraham

Mr. Ali Haydor is one of the authors of 'Authentic Balti Curry', ISBN 141205592-X, a humble book, very thin but in my opinion very very good, I haven?t made many bir curries so far, but the one I made from this book was an enormous hit, I can?t wait to make many more, I don?t know what the members of the forum, much better and much more experienced cooks than me, think about it but I consider that it worths every penny (I think it?s the best bir curry book I have come across with).

Regards

I had my best curry ever using this spice when making a chicken balti curry. I follow the instructions given in the authentic balti curry book, using the M. Ali Haydor?s base and the result couldn?t be better, yummm. Highly recommended

Thanks for sharing this recipe. I?ve made it today, I found it a bit too sweet at lunch, but tonight, after a little rest the result was amazing (pity nothing left for tomorrow), I am sure I?ll make it over and over again. I?ve used Bruce Edwards?s base  and Cory Ander?s chicken tikka (excellent recipe). much better than Kris Dhillon?s tikka masala, that until today was the closer to the original i had ever found.

Regards