Quote from: raygraham on December 08, 2005, 10:27 PM
It?s also a technique which rather pre-dates the Balti culture, which is a comparatively new restaurant cookery technique.

Are they saying that this technique was used before balti arrived one the scene ?

Quote from: Mark J on November 15, 2005, 11:32 PM
Curry Base Recipe
This is adapted from curryhouse.co.uk, I would recommend this ebook to anyone, well worth the money.
Add remaining spiced oil (usually ~250ml) and top up with ground nut oil to ~500ml
Heat to medium and add 350gms of finely chopped onion
The oil will pretty much cover the onions, deep fry for about 10 minutes

i made this base on sunday then left it to flavour till tuesday, i find this base extremely sweet, i made the final curries using bruce edwards spice mixture and created a chicken madras (using darths precooked chicken), a spinach and mushroom bhajee and a phall sauce, now all recipes were good and the phall sauce one realy tasted like my BIR but all of the sauces had too much sweetness to them that i couldn't hide, not by pepper or other spices. so i think i'll go back to boiling the onions - even if it does stink the garage out....(oh yeah, forgot to say that my missus can't stand the smell of the onions cooking so i've recently been making the base sauce in the garage on my bbq side burner.

Quote from: DARTHPHALL on December 06, 2005, 01:16 PM
I agree George , i have a good base recipe & now i cannot make a bad Curry, its the same one given to me by my local BIR (very nice people  ;D).
Thanks to them my Madras is 100% right(their Madras is slightly different in taste than their Vindalloo, its not just a heat differential either).
DARTHPHALL..... .....

Hi Darth, any chance of an update to your base and madras recipe pls. i'd like to see it.
many thanks

I thought it was Currynation Street !!!   

What i use is:
Ketchup               for the base
chilli powder          for the heat
water                   to thin it out so it runs all over the salad

I did ask some guy years ago that was serving me a kebab how he made the sauce, and he said tomato sauce,cayenne and pepper.
All i can say is experiment till you find what you like, then let us know!

There are a few B&W pics but on the whole it looks like a very good book, it seems to have all the recipes so i think its just a case of experimenting now to see how good they realy are.

Quote from: raygraham on November 21, 2005, 06:43 AM
Hi All,

Reading one or two posts it seems the Kushi Balti Book is due for release today and with a bit of luck those of us who have shelled out the money in advance should soon be recieving it!!!

I don't want to be too cynical but if I get my copy this week I will show my bum in Sainsbury's!

But joking aside will anyone who gets one on the mat this week (or whenever) post the fact to us all so we at least know it is finished and on it's way.

Regards

Ray

I've got mine

It arrived in post this morning, it looks a very good and cant wait to test it out.

Ray, Looks like your gona have to show your bum in sainsburys, If i were you then take the book with you so you can read through it in the cells.

Darth, Which ones from lidl do you recomend ?
I've tried most curries from tesco but i find the taste is just to manufactured.

Latest: just recieved this email:

Many thanks for pre-ordering the book "Authentic Balti Curry :
Restaurant Recipes Revealed".

We are pleased to be able to inform you that your order will be
despatched by first class post on Monday 21st November 2005.
----------------------------------------
I realy cant wait for this, i just hope its worth it's wait in gold. i suspect there will be a lot of experimenting in the coming weeks! and this maybe the main topic. keep em peeled for the latest!

Quote from: pete on November 13, 2005, 09:23 AM
I make KD's base, as per recipe
But I add a stick of celery and a small bit of lemon (with the peel) at the first boil

Pete, when you say small bit of lemon, do you mean a slice or a wedge of lemon, and do you grate the peel (zest) or do you just put it in as it is, cos people find the Pithe very bitter. and do you leave the lemon in with the onions when blending?
many thanks
John