Quote from: noble ox on March 26, 2020, 10:57 AM
Why is it that when a new member arrives and brings recipes for all to share they are criticised often by long standing members.
I believe its because they have not yet been able to satisfy themselves with the bir taste because of poor cooking technique, then they blame the recipes.
A bir chef who showed me a learning method which works to get bir flavours told me that " A good bir cook can get good results from a poor recipe but a bad cook will not get a good result from a good recipe.
Whats occuring with some here is frustration so only response is.
It must be the recipe

If I post the method I was taught on this forum will it be subjected to the same condemnation ? Yes I believe so

100% correct

Quote from: livo on March 26, 2020, 10:15 AM
Oh no. Not another secret!  At least tell me, is it 5 % of the result or more?  If it's less than 5% I wont obsess over it for too long. Possibly only 5 - 10 years instead of 20.

https://thehippyseedcompany.com/product/rajah/

https://www.youtube.com/watch?v=oBMNX1IJozg

If I told you it wouldn

Quote from: mickyp on March 26, 2020, 08:34 AM
Looking good, you feeding em weetabix or something?.

Respect and kudos for rearing cross Naga's their bad enough as they are, my Naga for this year is in a poly tunnel somewhere in Devon lol.

Correct watering and a special ingredient, I can pm you it but not willing to share anything on here anymore

Quote from: curryhell on March 26, 2020, 09:16 AM
Refreshing and rare. A post on cooking curry, albeit not BIR 

Yes mate bored of their constant trolling, thought I

My own naga crosses
Late start for me, sown end of January but starting to grow now

Karai Chicken Lahori

2 Chicken breasts
2 tsp garlic ginger paste
Generous pinch salt
1 med onion finely sliced
1 large clove garlic sliced
2 cm Ginger sliced
3 large tomatoes quartered
2 tsp chilli powder
1/2 tsp of each-
    Turmeric
    Cumin powder
    Cumin seeds
    Coriander powder
    Garam masala
    Methi
5 green finger chillies sliced lengthways
3 Tbs veg oil

Chop breasts into equal chunks and add garlic/ginger paste and salt, cover and leave for 30 minutes
Heat oil
Add onion garlic and ginger
Fry till onions soften
Add all spices and cook out for 1-2 minutes
Add a little water and stir
Add tomatoes and fry till soft, adding a little water at a time to stop it drying out
Add chicken, stir well and cook until chicken is tender (15-20mins)
Taste and add more salt if needed
Heat a little oil in a frying pan and add finger chillies, fry fir a minute then poor over the cooked curry

Quote from: livo on March 10, 2020, 10:40 AM

However, if the Korma I produced by following the recipe of Ghana is a true indication of a BIR Korma, it truly deserves the derision it receives by some on this forum. It was dreadful.  Ghastly horrible gloop.

Yep that sounds like a Korma

How to double a recipe, same principle for downsizing

Quote
Multiply your spices, like salt, pepper and cinnamon, by 1.5 times the original recipe. If your recipe calls for 2 tsp. (12.2 g) of salt, you now need 3 tsp. (18.3 g) of salt.

QuoteIncrease chili peppers and other hot spices by 1.25 times the original recipe. This includes curry powders, garlic powders and fresh hot peppers.

Quote
Increase salty, peppery and concentrated sauces by 1.5 times the original amount. If a sauce has alcohol in it, you may want to only increase it by 1.25 times

Scaling down simply by dividing by the same number doesn

Quote from: Alchemist on January 31, 2020, 08:31 AM

7 years of waiting and feeling disappointed but not at all surprised.

Chewytikka