George / Tamala,

Both good cases for and against PC, however this thread is to talk about Bruce Edwards.

Can i suggest one of you starts new thread to talk about PC and the millions he made so we can get back on topic.

Stew

I agree boiling only ends up with bitter bases, boiling the onions in Veg Oil brings out the sweetness in the curry base.

Has anyone tried adding a squeeze of lime juice to their curry when making it, please try it it really adds something.  I can also recommend adding whole chili's sliced down the middle.  This does not add heat but infuses a nutty smell and taste into the curry....

Stew

Hi Vivienne,

If Bruce would like to compile an ebook (for example) then I am more than happy to arrange for it to be sold exclusively to members of CR0.co.uk through this website.
In fact you can have an entire section of the forum dedicated to Bruce's work.  This would allow people to buy the ebook, talk about it and provide a place for Bruce to answer questions direct on his work.

As you can see all members would purchase his work and I would allow you to use the forum to advertise it.
Contact me on admin@cr0.co.uk if you wish to discuss further but I think you can agree it would be an exciting development for Bruce and for the members of CR0.co.uk

Best Regards,
Stew (CR0.co.uk - Site Owner)

I think its the chili, lime and cooking on a medium/high heat for 15 minutes.
Adding water and reducing it down.

Also getting hold of fresh corriander and adding this with the stalks...not the tastless stuff from tesco

Reclaimed oil was used on the first attempt, regular oil was used in the above pictures....worth a go this one.

Stew
ps, the one above has chicken in it not king prawns

OK, Made another one and it turned out just as fab.
This one had a really nutty smell to it which I am sure comes from the whole chili's combined with the squeeze of lime juice.
Again, used ladels of water added to the curry during the cooking stage, these were cooked off to give quite a dry curry.

Pics below, shame about the mess it makes to the entire kitchen...thats curry cooking

Yep except i used tesco madras Powder as the curry powder for the spice mix and fried the onions in 750ml of Veg Oil before actually starting the full base recipe sauce recipe.
This is key and i believe brings out the depth and sweetness in the onions.

Stew

I forgot to add, for some reason i added a squeeze of lime into the dish when cooking, this must have helped as well.

Stew

I think I have finally created a real BIR at home, I?ve had good before and some that are almost there but this one was as good as I have got and exactly like a takeaway.

I used the Saffron Base Sauce, although my onions were fried in 750ml of veg oil for 40 mins prior to adding the other ingredients to the base and I used a madras curry powder in the spice mix for the base.

I used this recipe for the Jalfrezi which is originally the Kushi One but with a different spice mix and with the addition of some extra veg. Original Recipe Here https://curry-recipes.co.uk/curry/index.php/topic,649.0.html

Ingredients
2 tbsp vegetable oil (I used reclaimed oil from my base sauce stored in a pot)
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
1/2 Tomato Cut into Chunks
2 garlic cloves, finely chopped
Quarter tsp black pepper
3 tsp Spice Mix
(I used the following)
1/2 tsp chili powder
3tsp turmeric
1tsp cummin
2 1/2tsp coriander powder
2tsp Madras Curry Powder ? From Tesco

1 1/2 tsp chili powder (
A ladle of base ?meat? (Prawns in my case - big ones)
2.5 ladles of base sauce
3 green chillies, split down the centre
Fresh coriander stalks and leaves


Method
Fry the Onions and Pepper in a wok using the reclaimed vegetable oil, when it starts to brown add garlic.

Once garlic starts to brown, remove from the heat, and add the Spice Mix, chili powder and black pepper, stirring well so it doesn't burn.

Return to the heat add a little water (Half a ladle) and cook off it should spit and sizzle.  Add the base meat (Prawns in my case) and base sauce, stirring well.

Simmer, while adding the chillies and tomatoes
Add coriander stalks and fresh chopped coriander leaves
Cook off for 12-15 minutes on medium/high heat, add half a ladle of water when it gets dry, cook off water again. I kept adding half a ladle of water when the curry went dry and would cook this off.  I did this about 3 or 4 times, this seemed to create some kind of magic in the cooking process, the end result?amazing.

No photos I am afraid but I intend to do this again this week to see if I can make two in a row.  I can't claim the recipe as its the Kushi Balti one but I have amended for my requirement and feel this is the real deal.

Stew
The photos are a chicken Jalfrezi, this was my second attempt but just as good as the first.

Bobby Bhuna,

Let us know how you get on, locking thread for now as it serves no purpose on CR0

Stew

I will check this one out as I am in Crawley now and again.

s