That looks absolutely delicious! Nice pictures.

This thread isn't really a continuation of a previous conversation - Gary has created separate threads, one for the recipe, one for discussion.

The recipe: https://curry-recipes.co.uk/curry/index.php?topic=5545.0

Quote from: Phil (Chaa006) on February 10, 2011, 01:08 PM

Quote from: parker21 on February 09, 2011, 02:51 PM
please post comments and questions here

This looks as if it is a continuation of a conversation in another thread, but I can't work out which one; would it be possible to add a back-link, please ?

** Phil.

Phil, there wasn't a previous conversation as far as I am aware.

Lovely picture Tom. Did you make any modifications to the Korma given you were using Taz's base instead of CA's or did you follow the recipe as per the instructions?

Poppadoms - Plain with the usual chutneys/pickles
Starter - Chicken Tikka | Onion Bhajis
Main - Balti | Madras | Korai | Phall
Side - Bombay Aloo | Sag Aloo
Rice - Pilau
Bread - Plain Naan
Drink - Water

So, is the list currently looking like this?

• Solar's
• 976bar's
• ChewyTikka's
• UC
• Dip's

Once finalised, it is probably worth updating the OP with the list and links to to recipes.

All the Bombays I've had have been quite moist, although not as runny as Dip's which seems to be swimming in sauce. My preference would be the more moist ones, but hopefully people can recommend the ones they have tried (I've yet to try a Bombay recipe from this site).

Having quickly scanned the site, there's several Bombay Aloo recipes. I've found the following: -

Solar's - yet to be posted
Dip's - https://curry-recipes.co.uk/curry/index.php?topic=4511.0
Stephen's - https://curry-recipes.co.uk/curry/index.php?topic=2745.0
Pforkes' (same thread as Stephen's) - https://curry-recipes.co.uk/curry/index.php?topic=2745.msg30918#msg30918
lordtopcat's - https://curry-recipes.co.uk/curry/index.php?topic=2374.0
Pete's - https://curry-recipes.co.uk/curry/index.php?topic=1777.0


Not sure which we choose from the above or if anyone is aware of other recipes not posted on this site.

I've made this curry with the Taz base 3 times now. First time was completely to spec and it produced a reasonably nice curry, although the taste of tomato was overpowering to me.

The second and third attempts I introduced a number of small modifications, with the third resembling Ray's suggestions - 1 TBSP tomato paste, 2 TSP of curry masala and 2 TSP of GG paste (Ashoka). This produced a fantastic curry and is certainly up there with the best I have made off this site. Ashoka pre-cooked chicken was used in all three curries. Is it a breakthrough for me? Probably not, but it is a very fine curry.

This is the first time I have used the reduction method, and have others have said, it is very difficult to get wrong. It's a perfect starting point for beginners.

Anyway, here is a picture of last night's curry.

That Madras looks lovely!

What is making it so red - I can't see anything in the ingredients list that would make the colour that vibrant?