I wonder if it's the sizzling of the base when you De-glaze the pan after frying the garlic that makes the difference and not the garlic as 1 clove of garlic is very much for a whole pot of base?

Looking forward to your results, I've got a freezer full of chewy's base which tastes nice, but I've not cooked a curry with it yet.

MA,

What base are you using at the moment???.

At least the ingredients are cheap, it not like you ballsed up a rib of beef or something expensive. Good luck with the second batch. I'll be trying this base when I've used up my current one.

I feel for you mate, my mistakes are usually Teaspoon Tablespoon related.

Happy Birthday, the Ginger pig is an awesome butcher albeit a tad expensive.

SS,

If you find yourself in East London you should try it, it's no like anything you'll find in a BIR. I'm sure the meat is cooked for a lot longer that the recipe you suggested, it is hot somewhere between madras and vindaloo and has such a depth of flavour that you only get from cooking low and slow. I know Jay Rainer , raves about it, it must be available in other parts of the country where there's a Bengali/Bangladeshi community. I'm sure other members have had it and will concur with me as how good it is.

Regards,
London.

Thanks SS.

One of my favorite curries is the dry meat as served in Tayyab's, Lahore's and Nedoo's, does anyone have a recipe that come close to these.

Thanks in advance.

Quote from: chewytikka on July 25, 2014, 10:58 AM
hedgerwallace

Make Curry life easy for yourself.
You NEED a good blender.

+1 stick blenders are as cheap as chips.