Hi Greg,

I was about to answer your question about scaling up or down, but decided it needed more thought!  So I'll give you my opinion soon, when I have more time! 

The question has been raised a few times already! 

Regards,

Quote
Is this special paste really that special as many recipes and techniques on the site make no mention of it

I've made and used this paste and have found that it really makes minimal difference over and above simply using tomato puree (as many other recipes here prescribe).  I doubt I'll make it again.

However, having said that, try it and see what you think.  The ingredients are cheap anyway.  If you don't like it, you can either throw it away or freeze it for future use (it will last you ages!).

I've frozen mine in an ice cube container and I'm using it in place of tomato puree (1 lump or 2 anyone!) 

Hi Greg,

Quote
tried Layne's Chicken Tikka at the weekend and can thouroughly recommend the recipe, also tried the Sheek kebabs but think I need to spice them up a bit more.

Welcome to this site and thanks for trying some recipes and for supplying some feedback on them.  The more feedback the merrier IMHO!

By the way, which Sheek Kebab recipe was it that you tried?

Regards,

Hi Dragon,

Thanks for trying this and providing some feedback....all feedback (constructively good or constructively bad) is most welcome! 

....glad you liked it Dragon! 

Hi Jon_LL and MB, 

Glad to hear you liked it both! 

Thanks for your other helpful comments MB.  It's essentially a very sound recipe and I'm glad you managed to successfully tweak it to your taste!   

It also seems Terry ("Ifindforu") has disappeared?  That is also a great shame!  I have also tried several of Terry's recipes, including his curry base, and they are all excellent. 

It is a great shame that more people don't seem to be trying his curry base, it really is very good!  You're missing out guys! 

You can find Terry's original curry base (the one I've tried) here:  https://curry-recipes.co.uk/curry/index.php?topic=923.0

Regards,

Hi Extrahotchilli,

I notice you on line, from time-to-time, but it seems you've stopped posting for some reason, which is a great shame?  Why is that?  Judging by the look of your curries, you still have a great deal to offer this forum.....they always look superb!

Hope to see you posting again soon EHC! 

Regards,

Welcome to this site Bernie,

Crikey Bernie!  You've certainly seem to have been bolting (Bernie the Bolt.....sheesh!  You're going back a bit are't ya!) it down you!    ;D

It would be brilliant if you could provide feedback in the relevant recipe threads.  Any feedback would be greatly appreciated! 

Rather sadly (IMHO), it seems that we all too seldom get feedback from those who have actually tried the recipes here.  We (including me!) seem far more inclined to have a huge debate, and argue the toss, without even actually trying the recipes!    :

Post away Bernie! 

Hi All,

To me, Sweet Mango Chutney is one of the main-stay accompaniments to any self-respecting BIR curry.

Does anybody KNOW which brands of Sweet Mango Chutney BIRs use?  I love it!

I've tried so many brands and none taste the same!  You know, they never seen to have that "taste" or "smell"!.......naaaaaahhhhh! I'm only kidding! 

And does anyone KNOW if they do anything to it before serving it?  (like water it down?)

Regards,

Quote from: Vinda looo on January 24, 2007, 12:11 PM
When you freeze your base sauce, then take it out to use. Is it better to let it defrost then heat or heat up from frozen, or does it make not make any difference.

Hi Vindaloo,

Similar to CK - I usually take out curry base and chicken breasts and defrost them, at room temperature (defrosting in a fridge is best, but it takes forever!), for several hours, before use.

If I haven't planned ahead, I simply defrost them both in a microwave.  Otherwise, I simply defrost the curry base, in pan, on low heat.  I haven't really detected much of a difference (quality wise) either way.

Regards,