Haha thanks curryhell. It's just nice to actually have something worth while recording and sharing online.

I always wanted to contribute to youtube community but never really had anything worth sharing. I looked about and there isn't much on there for BIR curries really. Also when I get around to it I can brush up on my video editing skills in Adobe Premier which would be a help for work.

Wanted to say thanks CA for your recipe's. I am not at the stage where I feel confident going my own way with curries yet so your recipe's have really opened my eyes beyond KD. I hope you don't mind me posting these videos on youtube.

Made a vid of me cooking this beauty.

CA could you give any tips? Do I seem to be doing all ok?

CA Chicken Madras Curry

Hi Guys,

This is more of a test as I am not happy with the quality at all. Our kitchen is in a large victorian house and the lighting is appalling and the video came out very grainy.

This is taken with a Kodak Playsport ZX5. Nice little camera but I will need to get some form of external lighting for use in this way next time.

Finished Curry:


Video:
Cooking a Ceylon Curry BIR - British Indian Restaurant Style

Next time I will do a proper job of the comments, showing ingredients etc and get some clear lighting.

So my latest venture was CA's Ceylon. I filmed it using my gf's kodak sport but the lighting was so low it came out very grainy so will have to film the next one.

Very nice curry, think may add a little more coconut milk powder next time.

Pics

Do you just blend them with some olive oil? Then freeze in teaspoon amounts?

OK so today was my first vindaloo using CA's Recipe.

I am a little confused regarding paste etc. I have tomato paste in a jar now that does not say it is concentrated etc so I double the amount to match CA's Double concentrated paste he says he uses. Or has he already converted this to standard paste in his recipe's? (i.e. he states 3tbs of normal puree as he uses 1 tbs of triple concentrated for example).

The recipe does not state when the peppercorns go in so added with the spices.

It came out a little thick so added a little water. I think this was I had the base on a high heat and probably evaporated a fair bit.

Overall very pleased, the potato went well with it. The gf liked it and was not too spicey for her. I loved the heat but think for me the Madras nipped it.

Thank you CA so far 2 great curries

Thanks 976bar, I ended up buying some chicken on way home as didn't want to bodge it and hadn't read your last post at that time.

Have posted it in the usual CA Vindaloo thread

Thanks

I don't own a slow cooker. Could I make a lightly spiced water base and cook tHem in the oven for an hour?

Hi guys,

I hope I can get a response in time for dinner this evening but I plan on making CA's Vindaloo with beef chunks. Themcutsmare fairly cheap so I assume needs to be cooked a fair while.

Does anyone know how best to do this? Cook in oven in the Vindaloo for 30 mins then top up lost spice? Or per cook the beef? If so how?

I read through the forum but can't see any specific to this cheap cut.

Cheers guys

It tasted amazing thanks Admin I can't believe how much easier it was measuring the spices out etc before hand in separate little tubs. Sounds a bit OCD bit made it so much easier and allowed time for me to really see what was going on and how the curry was changing.

The chicken was not pre cooked and was quickly sealed as in CA's madras recipe, very moist and to be honest as good as when I have pre cooked as KD in the past.

I think I will try and freeze in 300ml tubs in future as whenever I cook it's for me and the gf. Thanks for all the feedback guys and will let you know when I post a video of my next curry