Quote from: paast10 on August 31, 2005, 02:58 PM
What exactly is basaar mix Ray?? I have been curious about that.? Thanks.

Hi Payal,

The Basaar Mix I have bought is made by "Star Brand" made by RMI foods in Bradford. The contents in order are:-

Chilli, Turmeric, Garlic, Coriander, Cumin, Cinnamon, Ginger, Fenugreek Leaves and Powder, Bay Leaves, Salt, Big Cardamoms, Cloves, Black Pepper and Vegetable Oil.

No wonder it's like dynamite!

Hope this helps,

Regards

Ray

Hi All,

Don't know if anyone else has recieved an e-mail with an update to publication of the book Authentic Balti Curry, Restaurant Recipes Revealed.
I have got an e-mail today saying it is about four weeks from being available and can be purchased from their website? www.baltibook.co.uk . It also mentions a better price on this site for both the book and posting charges although they are not taking pre-orders at the moment.

Don't know about you but my mouth is watering already! That's one for the christmas stocking or sooner!

Ray

Quote from: Chillibotty on September 01, 2005, 01:01 AM

Habenero Chillies, They can be difficult to get hold of from the shops so I grow my own now

Hi Gaz

I must agree with Curry Canuk Habanero's lend themselves more to Mexican dishes somehow. I just tend to use what the local Asian shops supply, normally thin green or red chillies about 3" long. I use them mainly on the basis if that's what they stock the restaurants will be using them in their curries.
In my younger day's I used to like very hot vindaloo/phall curries but now prefer madras at the hottest. Probably because I have burned all my tastebuds away in the past.
Interesting to know you grow your own. How succesfull are they and what advice can you give which variety is best to try?

Ray

Quote from: curryqueen on August 31, 2005, 11:36 PM
Whats your problem Darth and Ray?? Too many men on the forum or not enough women??

Not at all Curry Queen!

It's only a little bit of fun for those with a sense of one! I think you will find there are far more serious postings on this site than anything else and I don't believe all your postings recieve "victicious" comments.

I enjoy this lighthearted "open" forum with lot's of good advice but enjoy a laugh too as I know Darth does. I have just got him into trouble for nowt!

My job ( Paramedic ) demands I retain a sense of humour or it would have driven me round the bend and onto the funny farm ages ago! I deal with mega sadness every day so humour is one of my lifelines.

I actually added my vote to the poll right at the start ( mine was chicken and vote number 7 ) so do participate as much as I can and with seriousness too. My "Parrott" comment came from another member likening the taste of his curry to the bottom of a Parrott cage! (remember Monty Python?). I think we can all say wev'e cooked a few like that!

I have recently participated a lot on this forum and do not mean to be vindictive or patronising and don't wish to offend anyone whatever sex they are! I am only too pleased to share my knowledge and anything else I have with anybody.
Please don't take things personally!!
If I have offended you I apologise and have absolutely no problem with the balance of the sexes on this site. The more folk who participate the merrier for me, I keep learning such a lot from you all!
Let's all keep working happily together to achieve our goal.

Regards

Ray

Quote from: paast10 on August 31, 2005, 04:26 PM
Is it better to cut the chicken in pieces and then add it, or add the entire boneless skinless piece?
I cooked chicken by my normal method? recently (boneless chicken) here for the first time in a gravy dish and after 2 hours, the chicken was so tough it hurt my jaw to chew it!!

Hi Payal,

I reckon cooking chicken for 2 hours is the clue to the disaster and not the type of chicken or whether it is chunks or whole breast.
Chicken by it's nature cooks very quickly. A whole breast will be done in a fry pan in a few minutes and then ready to add to a dish. Putting it in raw will still only need 20-30 mins.

If you look at the thread above by Mark J his for pre-cooked chicken needs only 20 mins cooking time. Try Bruce Edwards pre-cooking method. The chicken is moist and succulent and certainly not chewy. Less is nearly always best!

Ray

I think the addition of coriander leaves to the base sauce makes the Bruce Edwards recipe a serious contender for one of the best. It does add a great deal to the taste. Some recipes use stalks as well as leaves so virtually all of it gets used. I use lots of fresh coriander in my curry cooking as it goes so well in the final dish.

Ray

I will post the exact contents later as I don't have access to the bag at the moment. It is basically a Curry Powder mix, the largest ingredient seems to be Chilli Powder so it is quite fiery. The Asian families near me (Keighley/Bradford) use it in their home cooking and it can be bought in most Asian shops round here. It is sold in kilo bags and have even seen it in dustbins with a scoop so I presume it is used quite a lot. I am happy to send a sample if you would like along with a recipe printed on the bag for a standard curry. However Admin has given his version of a Madras using this powder and it looks to be well worth a try.
On the subject of fresh curry leaves they are sold around here but I don't think they are a major ingredient widely used in curries especially the restaurant style ones.

Regards

Ray

Hiya Hot-cheeks, welcome to Curry Heaven.
Does your name reflect the strength of curry you like??

Regards and happy curry making

Ray G

PARROTT !!

This sounds excellent and I will have a go myself. I like Madras so this seems like my kind of curry.
Seeing as I have still got half a kilo of Basaar Mix left I need something to use it on!!

Regards

Ray