.....or was it Glasgow?

Quote from: JerryM on January 31, 2010, 10:52 AM
AchMal,

i've really got to get going on this book. i have loads of the pages turned down ready to go - BIR stuff keeps getting in the way.

any chance of the pg no's of any u particularly like.

Hello Jerry,
So far I have only tried the Parsi Chicken with Apricots(pictured). This is page 69,
and the Karahi Keema, page 96
I did change from olive oil to veg oil, I'm not keen on olive oil in curries, and I didn't use curry leaves in the Keema,

Quote from: tempest63 on January 31, 2010, 09:07 AM
Flicking through the new curry secret by Kris Dillon in waterstones I see he has a new base sauce. It is very basic with onions, garlic, ginger and tomatoes and only turmeric and paprika for spicing. KD states that this version smells nice when cooking.
The book contains many new recipes reflecting the changing face of the menu that we see in curry houses today.

Many of us have bought this I'm sure, as you say many of the recipes are not your average BIR curries,
I have tried a couple of the recipes so far and I find them pretty good,
BTW Kris is a woman,

Cheers,
Mick

Quote from: peterandjen on January 25, 2010, 02:04 PM
Mustard oil is the ingredient that gives that missing taste everbodies looking for.

A bold statement that I don't agree with,
it doesn't give the missing taste that I'm looking for,

Mick

Yes Cory, the picture of the shed itself was immediately after construction,
The other pictures are when it was rigged and ready to go,
it looks a little more lived in these days :

Re: the tandoor, I'm no bricklayer and it probably shows but it looks better now that the mortar staining has gone,

Mick

Cheers UB,

Quote from: Unclebuck on January 08, 2010, 08:27 PM
Achmal, have i just read that you have a curry shed?? like a shed for cooking Curry!!.. in sted of somewhere of putting your lawn mower??

fascinated i am

and you got a bir chef cooking in there??

Yes UB,
I have a 12 x 8 feet shed that I have set up as a kitchen where I can cook curries whenever I want, I have too much stuff to keep in the household kitchen,
I had a friend visit who is equally as curry mad as I am and I managed to persuade my local t/a chef to give us a demo of making his gravy and cooking us a curry,

If I knew how to post images on here you could see it,

Mick

Edited by CA:

Mick's/Taz's Curry Base Gravy can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4163.0

Mick's/Taz's Mix Powder can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4164.0

Mick's/Taz's Dopiaza recipe can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4165.msg37738#msg37738

Posts relating to these topics have been moved the the relevant thread above.  I hope this makes things clearer rather than more confusing! 

As for using bottled lemon, Achmal, the door's over there. Show yourself out.
=========================================================


I find that KTC Lemon Dressing is quick, convenient and more than acceptable and I have seen it used in several BIR kitchens,
Bob


I'm a little surprised at you Nic (chinois),
Read above for what I actually said ,

The use of lemon dressing has been confirmed by parker21 and Secret Santa

Thanks

Quote from: Phallguy on November 14, 2009, 05:50 PM
A tasty hot curry with a classic rice, naan bread , some sides and a few cans of quality lager. X factor on the tele. pure bliss !

;D You were going so well until you got to X Factor ;D