They look pretty professional and sturdy.

Happy cooking mate.

Quote from: colin grigson on May 30, 2012, 07:40 AM
the dogs eyes always light up when it knows I'm doing naans !!

ROFL! ;D

Quote from: colin grigson on May 25, 2012, 02:21 PM
I'm yet to discover a reasonable BIR dessert ( usually majorly ming ) ... any ideas from you clever people ?

I rememeber back in Rusholme, Manchester back in the early 90's before we emigrated, there were a few shops that specialised in deserts. They had these wonderfully colourful window displays. Every "cake" looked absolutely gorgeous, but tasted..............well, let's say they tasted nothing like they looked.

I remember a horrible oily, dessicated coconut with a hint of cardamom taste. When you're expecting a chocolate lamington taste it came as a real shock. 

I'll stick to tandoori and curry!

I cooked up a big batch of Chewys base this morning then made:

- Chicken Korma (CA)
- Chicken Tikka Masala (Dipuraja's version)
- Lamb Bhuna (CA)
- Chicken Tikka Balti (C2go)
- Lamb dhansak (own)
- Chicken Ceylon (CA)
- Lamb Jalfrezi (Chewy)
- Chicken madras (Chewy)
- Saag gosht (own)
- mushroom bhaji
- Chicken Vindaloo (CA's special recipe marinaded overnight in chillies and spices)

12 blokes round for a poker night tomorrow. Curries are marinating away in the fridge in foil containers. Should taste better tomorrow than they did today. 

Froze enough base for 14 more curries...happy days!!

Well worth 3 quid.

As SD said, the onion paste is great.  I like his Bombay potato recipe too

I cooked this a couple of weeks ago for a mate who likes his vindaloo.

I used all the spices as listed, but cut back on the chilli a little. I used:

3 x Kashmiri dried chillies

1 x heaped tsp Kashmiri chilli powder

1x heaped tsp dried crushed chillies.

Marinated for 24 hours.

My mate loved it. I had a mouthfull and it nearly blew my socks off. But very addictive. I kept going back for more and more, and I must have managed to eat about one quarter of the portion.

Another excellent CA recipe. THANKS!!

Looking good CA.

Finally got round to cooking this up tonight. Very delicious was the verdict 

You're right CA, I actually bought a piece of leg lamb (bone in) for $8.99/kilo at our local IGA today. I put my none existant butchery skills to the test, and I got enough meat off it to  make 3 curries. The dog was very happy with the remains.

I cooked up a Saag gosht along with the Chill/garlic chicken and it too was very nice. Also did a Bhindi bhaji. it's been a while since I had one of these, and it too was highly enjoyable.

Yes CA! Thanks for that

I've noticed that each time I've cooked your base.

While the stick blender is doing it's stuff, there is always a red oily splodge at the top of the mixture. To me, that was the message to say that it was cooked.

Thanks Chewy for explaining things again. I'll be cooking up a batch of your base on Friday, so I'll be checking out the links as references along the way. I'll try to remember to take some pictures.

Hey NJ

I noticed a sediment on the bottom of the pan when the Taz base seperated. I was actually tempted to pass it through a sieve (Chewy style) but I just stirred it all back in before splitting it up ready for freezing.

I cooked up a mushroom bhajee and a bhuna with it which I really enjoyed. I gave one portion to a mate to try, but he wasn't as keen on it as the CA/Chewy base, and as I said, I have never really managed to get a good oil separation on either of those bases..... Bloody chemistry eh? :

As CA said, it is not too important. All of the curries I've cooked up for friends have been with bases where the oil hasn't really seperated, and there have been zero complaints on the finished dish so far.