Great effort BB. Food looks superb.

I know "winter" in Queensland is very pleasant indeed. Glad you all had a good day.

Dhansak without pineapple? How uncouth. ;D

I've got withdrawal symptoms, I haven't had curry for 8 whole days. So tonight we are having a Chicken Korma, chicken tikka dhansak (with pineapple ), Lamb jalfrezi and mushroom bhajee with pillau rice and rotis.

Bring on tea time.

I've tried a few different versions, but currently use Mick's recipe (Curry Barking Mad).

As he states in his book "There are much longer winded ways of doing it, but this gets good results."

I cooked up a batch of gravy beef last wek in the pressure cooker, it literally fell apart in your mouth, no chewing required at all, it was excellent. Chicken is always very tender too. Probably the worse result I had was Curry 2 Go recipe, that involved yogurt and an over night marinade, and it was not as good as CBM's

Ashoka recipe is good, but not THAT much better than Mick's considering the extra work IMHO.

It's easy and it works. I don't know whether I am at liberty to print the recipe here, as it is from HIS book.

I will definitely try your recipe though Rich.

I like the look of this thread.

I've cooked this donner recipe quite a few times with the two sauces, and whilst I admit it is quite a tasty recipe, it does turn out very dry, due to the fact that it is baked, and needs to be cooked right through all in one go.

The best donner kebab I EVER tasted was at a place near Man Uniteds ground called "The united Chippy" It was an old Cypriot fella that had run the place for years, and it was beef rather than lamb that he used. it was deeelicous food. Last time we were home, we headed for this place, but alas, it was not under the same ownership.

I'd love to know how to replicate this food.

Hi Shaun

I'm in Perth and agree it isn't easy to find, but ask around and you should be able to find it. I have managed to buy Ahmed and Ashoka brands over here.

Like you though, i would be interested in knowing how to make it.

Quote from: haldi on June 19, 2012, 06:54 PM
Hi Mick
Why don't you try Curry Barking Mad's little India recipe?
That's a full sized base and there's video, to show how to do it
That way you won't have to scale up a recipe

Just as an update.

I actually made the scaled down version of this at weekend and cooked up 4 curries on Saturday night. At first I wasn't sure, but on Sunday i made a Korma and a Vindaloo..................I was impressed.

It was definitely the best tasting Korma I have made so far, (but I used Carnation as I had no cream in the fridge)  and the vindaloo, was very tasty too, but didn't seem as hot as usual. (same spices and amount of chili...CA's Vindaloo recipe). There is obviously chemistry going on with different bases and different mixed powders. (I am using C2go's mix powder).

I will try this again, and use Little India mix powder too, to see if there are any differences.

I remember commenting a couple of months ago "if it ain't broke don't fix it" coz I was more than happy with the results I was achieving, but now................here we go again, trying different things and noticing differences along the way.

I am not sure whether it is better than the CA or Chewy base, but it IS different in texture and in taste.

Bloody addictive this curry making malarky ;-)

Well done that man.

Food looks superb Bob. Have a rest .... you've earned it.

That looks bang on Ed!

I'm hungry all of a sudden

I've just had this for lunch.

I didn't have any red lentils, so used moong dhal instead. It just took a little longer to cook, but very tasty indeed.

Thanks for sharing Colin

Quote from: Phil (Chaa006) on June 27, 2012, 08:07 AM

Quote from: colin grigson on June 27, 2012, 06:11 AM
I'm with curryhell ... salt and the oil are the best bits   

Me too, I'm afraid : my idea of "five a day" is five times the RDI of oil and salt !
** Phil.

Hahaha love it Phil. I share the philosophy, if it doesn't kill you, it only makes you better.

If it tastes good....eat it!!!! end of...