hi guys/girls

anyone ever had a chicken tikka naga.on the menu it says "A real vindaloo alternative.A very hot strong flavoured curry, cooked in traditional bangladeshi chilli. tasty and hot. just reheating 1 up in the cooker got it earlier. never had it bfore so will let you chilliheads know what its like  ;D
i did try to get to see it cooked but called in the afternoon when they are busy preparing for the evening : : but the waiter gave me the owners mobile phone number so i will be phoning him tomorrow for tomorrow night hopefully will post back asap with results of curry testing and feedback on the demo

regards
gary ;D

hi cq
try this link http://www.recipesource.com/ethnic/asia/indian/restaurant-curry1.html there are other recipes aswell but it seems about right to add these ingredients to the base you are using. having never had a ceylon before.

hope this helps

regards
gary

hi layne

there is a recipe for sheek kebabs in bruce edwards curryhouse cookery in the downloads section on this forum. have tried the chicken tikka and that is pretty good. if you need a chilli kick add some green chillies( packed with seeds) a good tip i got from an asian woman the firmer the chilli the more heat you will get

regards
gary

hi guys
i have seen and used this recipe for curry base sauce and it is concentrated so yuo have to water down. it is from Secrets of the indian restaurants revealed. cost 13.95 an e-book. i fell fowl of this book before stumbling on to this site over 18 months ago when cr0 was in its first couple of weeks and nothing can touch 1/2 of the recipes but for that elusive missing smell aroma taste that a restaurant can give.we have made real progress now is not the time to go backwards(not meant to upset anyone no harm meant) we all have our starting points on the hunt for the holy grail wether it was Kris Dhillon, secrets revealed, authentic balti or the balti dvd... many who will join or are nubies will eventually get to the point where they are happy with the recipes on this site and many more will be amazed when they either walk into your house or be fortunate to be siting down at your dinning table to eat probably the best BIR curry they have ever tasted.

sorry to put a downer on your post dave no harm meant but do try the OTHERS
you will not be disappointed

regards
gary

hi dave
thought i recognised this recipe from the ingredient is it from restaurant secrets revealed!
i was a fool to bought it on download for 13.95. very disapointed with the results. only 4 tbsps of curry gravy.
try CKs madras or the prawn demo that pete saw think you will find the much more satisfying.

regards
gary
ps you can get the book in the downloads section for free i think?

hi guys
bought the book not really what i expected as i sure that all that bought it would say the same but however here is the kushi spice mix

1/2 tsp chilli powder
3tsp turmeric
1tsp cummin
2 1/2tsp coriander
2tsp curry powder(brand not specified)
1 1/2 tsp garam masala
1tsp garlic powder
1/2tsp ginger powder
2tsp dried fenugreek leaf(methi)finely chopped

so good luck with the jalfrezi
regards
gary

hi pete

just found this recipe for phall and base despite being a member for like a million years. did you ever make this base and use this recipe for phall? not many people would even think about doing a phall let alone eating one  pete i hope you did try this recipe would love the feedback whether it was right or not. i have not yet made a phall but have made some lovely vindaloos very very hot 1 heaped chefs spoon of rajah hot chilli powder for 2 people as i now make some ...... lots of very hot vindaloo currries. and the missus laps them up i no when it is hot because she hiccups alot 

anyway would love the feedback

regards

and sorry to bring up old topics since buried in the archives

gary

hi guys & girls
when i had my first vindaloo demo @ Rajver i also asked how they cooked their potatoes the reply was part boil them in just water for about 10 mins drain and then place them in an oven dish with oil and turmeric cook for 15 mins.
bombay potato is one of my faves and i was also lucky enough to see my bom pot cooked as well
will post soon

regards
gary

hi cq
from what i can make out it would be on the specialities as are many others that they would. i know that this recipe or chicken korai appears on the menu from Rajver my local. i would presume that they use precooked chicken in this recipe. but even so if your order was taken for the starter and main courses then they would have plenty of time to cook. so it maybe true that some places also precook there chicken tikka in advance? but when you come to think about it they use a tandoor to cook their chicken tikka so cooking  would actually be quicker.

regards

gary

ps glad the link worked this time as you can see there are lots of recipes which you would find mainly in restaurants.

hi cq

sorry about that try this
www.sugarvine.com/Fylde/recipes/recipes_archive.asp

if this doesnot work then in your google search type in "indian restaurant recipes" go to page 7 and it should be 2nd from bottom
heading reads BLACKPOOL AND FYLDE RECIPES Traditional and modern

cheers
gary