i agree with sns water the base not the curry!
regards
gary

hi guys i made a CTM on sat nite using a Maggi coconut milk powder and my mate said it was the best CTM that he had ever had! i'm us re i have seen it in one of the spice cupboard postings i think it was joshs' it is in a yellow box. i tasted the sauce and it reminded me of a "balti garlic chilli chicken tikka masala" i had many years ago and still trying to reproduce.
the CTm i was on about was the 1 with the red paste (equal parts pataks tandoori paste/tikka paste/kashmiri masala paste/coconut powder/sugar/ground almonds not the marinade!
regards
gary
hope this helps!

hi josh and jerry have you both tried petes' CTM demo recipe?
regards
gary

a pinch is normally 3 fingers grouped together, a chefs pinch is normally regarded as 4 fingers grouped together
regards
gary

hi chef
try the recipes section there is a recipe from demo at BIR, and welcome to the only site that will change you life forever
happy currying and any questions can and will be answered, we are all on the same team and there is no i
regards
gary

hi guys have used both single elmlea cream and carnation evaporated milk to make kormas and peeps prefer the 1 with the evaporated milk. i have seen them use uht single cream from those cartons in a korma, but never seen these for sale anywhere maybe a wholesale thing.
regards
gary

hi pp add 3 tbsp TRS tandoori masala 3tbsp tom puree 6 spanish onions 12 cloves garlic 3 chefs pinches of each cumin/cinnamon 150ml sunflower oil cook on low heat until you no longer smell the raw onion/garlic stirring regularly it takes about 90 mins or longer. hope this helps
regards
gary

hi pp try the Natco website it gives the original recipe which had been ripped off. the so called "secret ingredient" is now no longer used elsewhere. but opinions varied on the results again there is regional differences to take into consideration. but for many it was not the answer. imho there is no secret magic ingredient and a more than happy that i can reproduce Rajver chicken vindaloo/madras/chilli masala/korma( have made for my friend and they love it, not chilli heads) and phall(the DB). i no longer measure my ingredients but do it so regularly and i lay all my ingredients out in their pots and use my chefs spoon same method every time. my recipe for chicken tikka is adapted from the many on this site and my girls love it and my friends will be enjoying it tomorrow night i have 2 kilos marinating in my refridgerator by then it will have been 48hours yummy!
am also cooking a large korma possibly with some of the tikka and a vindaloo, gits onion bhajis and poppadums fresh( will save the oil for next base) and may have talked myself into making an aloo gobi as well oh and don't forget the mint sauce!

will let you all know how it goes
regards
gary

hi guys in tonights gordon ramsey cook-a-long live he visits a BIR that covers 6 times as many as claridges does and truly sees how much work is involved ;D should be fun if only they did it for the whole program
regards
gary

hi ub have you seen the levels of membership and it is only under constuction so i guess ub right
regards
gary