I'm sorry if I didn't make myself clear enough, this also was pre cooked chicken,
Mick

Quote from: Gezh on May 03, 2010, 07:24 PM
I'm going to try this tomorrow too, it's one I've been looking out for... and I've just got hold of some fresh spinach from the allotment!

Yeah I know, I should be using pureed spinach from a can... but hey!

Use the fresh if you have it by all means but I find tinned spinach repulsive, frozen is pretty good, it's definitely what my local restaurant uses,
Mick

Quote from: JerryM on May 03, 2010, 09:23 AM

the main difference for me is the chef spoon of base. i can't really understand what the addition is doing - other than to add a tad more flavour.

Hi Jerry,
I did ask about this and Shah told me that the reduction time also allows for extra cooking time to reheat the chicken correctly rather than just frying in oil for the time needed which may burn the spices,
Mick

Hello SS,
Those particular videos that you linked are mine but the others you refer to are from a member on another curry site,
Cheers,

Mick

Quote from: CurryOnRegardless on May 02, 2010, 03:17 PM
They used microwaved pillau rice, which is going to end up a soggy mess and it didn't look like they tempered the spices anything like enough, for my taste, in the veg curry. Pretty low end T/A stuff, if you ask me.

Regards
CoR

As always , quick to knock other people's efforts, based on your limited knowledge,
Mick

Quote from: joshallen2k on April 23, 2010, 10:31 PM
I'm planning on giving Dipuraja's CTM a go. His masala mix calls for kebab paste. They don't have that around here.

What does it taste like? Can anyone suggest an alternative?

Thanks!

-- Josh

Josh,
The stuff I've seen being used is Pataks Madras paste, In the bigger catering tubs its called Madras/Kebab paste,

Mick

Quote from: Axe on April 20, 2010, 10:18 AM
I was intrigued to find Ebay come up as a list of links when I was searching for Dopiaza recipes. People will try anything. :

http://cgi.ebay.co.uk/Dopiaza-Restaurant-Style-Curry-Recipe_W0QQitemZ200458889789QQcmdZViewItemQQimsxq20100409?IMSfp=TL100409194001r28877

Just to let you know....
I had several videos on youtube of curries being cooked in a restaurant kitchen and a few of me cooking recipes that I had been given,
It would appear that the seller on Ebay has taken those recipes and is selling them on, or attempting to, some of them even have copyright to me still on them, under the user name of Curry Barking Mad (from another curry forum) the selling of them on Ebay has nothing to do with me,

Mick

Many Bengali owned/operated outlets call the base sauce  garabi or grabbi, pronounced gar-rarbee,,
it stemmed from Bengali's who struggled with the English language trying to say "gravy"

Quote from: Cory Ander on March 24, 2010, 10:16 AM

Quote from: AchMal on March 24, 2010, 09:11 AM
Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained

What, specifically, do you think looks "crap" about the way that he does them Achmal?

Come off it CA,
I wouldn't accept that undercooked gloop on a plate, nor would you,

Quote from: Mikka on March 24, 2010, 11:43 AM

I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it? 

Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?

I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.

[/quote]

Unfortunately,  there is a lot out there that does detract from the subject,

I'm sorry that you took my statement as a direct attack on your cooking skills or otherwise , I meant that I agree we all make mistakes,
(but worth remembering that.. (one video does not a good chef make)
Interesting response though,

Yes I have learned a great deal, you wouldn't want to hear it, unfortunately when people offer up information on forums it seems all it does is attract a multitude of snipers and negative comment and a few who are willing to listen,