Quote from: littlechilie on July 17, 2014, 03:58 AM
The problem being anyone willing to put there opinion out there will suffer.
As we know challenging his opinion is an immediate email warning followed by dismissal.

And as you know this is untrue. Healthy debate is encouraged as long as you can back up any arguments with reasonable intelligence. If you just "go off on one" you will not be welcome. Why does anybody have a problem with this?

And you LC certainly "went off on one" from what I could see.

BTW I am British Indian off the other site, (not trying to hide anything)

I agree rshome 123.

CA wants a "factual" forum without straying away from BIR related issues. It took me a while to get my head around it, but I can now see why (especially after re-visiting this site and having to plough through tonnes of crap to actually find anything { tongue firmly in cheek } )

We recently had a 75 page thread started by H4ppy Chris, virtually promoting his own base recipe in a very roundabout way............................minus the 'magic' that will be in the book (tongue back in cheek). No wonder the owner gets a bit miffed from time to time as he is paying (financially) to keep the site in cyberland.

I'll add it to my list mate.

Thanks for sharing

Interesting Noble Ox.

We used to buy "Priya' brand curry leaf powder and add a pinch towards the end of cooking non creamy curries, as you would add garam masala. Personally I thought it added a little something extra.

I tried this yesterday after a 24 hour marinade. Very, very nice indeed.

A fair bit hotter than Blades tikka. I would cook this to slap on a naan with salad and mint sauce, and for my own curry dishes, but use blades for a CTM, as it would make a CTM too hot for most people IMHO.

Thanks for sharing Bob.

Hi Chewy

It's the only naga pickle available to us colonials and we use it by the bucket load.

I bought a jar of Mr. Naga from ebay and must say i was disappointed. Pran all the way for me. ;D

Quote from: dammag on October 31, 2013, 10:54 AM
Aussie Mick.

You obviously know about restaurant cooking but do you think that is a lot of oil?

I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?

The average good curry must have a fair proportion of oil in it?

Damian

Sorry dammag I've only just seen this.

I was actually referring to the previous recipes that BB1 had shared that contained massive amounts of oil.

This one seems about right to me.

We normally use one litre of oil in a 25 litre base (which contains about 8 kg of onions) so, 500ml with 4 kg of onions sounds good.

I'll be giving this one a try over the Christmas break. Thanks again BB1 and Mr. Singh

Thanks for the interest Emma.

I have sent you a PM.

Quote from: livo on November 17, 2013, 05:15 AM
Now you've got me confused. I thought we were talking about how an "Indian" restaurant would cook it.

Sorry for the confusion. i meant how an "Indian" restaurant rather than a "British Indian" restaurant.

I don't know whether you realise, but the vast majority of UK "Indian" restaurants are actually Bangladeshi or Pakistani owned, whereas in OZ, most are owned by Indians, that is why the food is completely different.

Anyway, I asked Raj (our Indian tandoori chef) how mango chicken would be made in Aussie Indian kitchens, and he said that they would use butter chicken sauce and mango pulp. Nothing else.

Most butter chicken gravies would also contain cashew gravy, so maybe that is what is missing from your attempts. 

Hi Livo

We use pre-cooked chicken (boiled in turmeric and salt)

I had never heard of the dish before our tandoor chef taught me our way of cooking it. I'll ask him how and "Indian" restaurant would cook the dish.