Hi Guys,
Made the base last night, took over 2 hours but well pleased with the result, I'll try to post a pic later.
Have a couple of questions as this is my first real foray into the art.
How much base is a ladle? (mls or fluid ounces?).
How do I pre-cook the meat?
How thick should the base be, mine resembles thick tomatoe sauce, should it be fairly thin, can I thin it down with something?
Really appreciate any help.
TC

No problem, here it is, let me know what you think.
TC

Thanks guys for the info.
Managed to get some in my local Asian store would you believe!!
Using it as part of a recipe (not BIR, sorry), given to me from a work colleague who brought some in. Liked it so much asked for the recipe and he brought it in.
Made this week and really pleased with it.
TC

Looking for some chicken masala powder, does anyone know where I can buy some here in the UK?
Cheers,
TC

Hi CA,
Thanks for all the info.
Sorry if this reply is a tad late, but been unable to send on the site for several days.
TC

Hi CK,
Have just looked at the book, (The Curry Club Balti). and the recipe is on page 33 which calls for 5 teaspoons aniseed.

The recipe if from Pat Chapmans Balti book to make up spice mixtures.
Ooops, is that swearing on this site?
TC

Hi Guys,
This is my first posting but have been "lurking" for months on this brilliant site.  ;D
I have a couple of questions,
When a recipe calls for aniseed, should I use whole star aniseed or just the seeds themselves? (if whole star aniseed, do I crush the whole thing?).
Also, where can I buy Annatto powder here in the UK as I would prefer to use it rather than food colouring?
I know these will sound pretty basic questions to you guys, but hey ho, someone has to ask.  :-[
Cheers,
TC