i've finished adapting the LB spice mix and list the final mix:

Balti Spice Mix (LB+2):

20 ml (4tsp) paprika
2.5 ml (1/2 tsp) chilli powder
5 ml (1tsp) salt
20 ml (4 tsp) ground coriander
5ml (1 tsp) ground cumin
20ml (3 tsp) sugar
5ml (1tsp) La Chinata Smoked Paprika

it produces a sweet smokey variation to the original

i use in the ratio 50:50 with rajah hot madras curry powder (it's not hot at all, just a slight nip) with 1 tsp of each going into 1 portion of sauce (200ml finished)

Curry King,

i've made this so many times now and we think of u each time so we've included a picture of what's simple the best there is.  ;D

sorry,

wrong post

UB,

you've got something definitely very special here.

i must admit i was a bit sceptical (i make bread a lot and did not like the liquid ratio - sticky as u say).

what i failed to realise is there is no need to knead this dough even if u put yeast in as i did. just enough flour to get it into a ball.

i must admit i did not mess about with the intricacies either - i dump all the powders in my bowl followed by the liquids. i left the egg out but know its better with than without.

i'm not sure on the cup size and converted 1 cup as 8oz.

sceptic no 2 - the pat a cake trick - i thought the liquid ratio would make rolling pin hardwork so thought i would give your trick a go.

wow! i could almost picture myself in a BIR chucking the naans back and fro. i did struggle to get the edge thickness down (and cheated with the rolling pin).

these naans flew off the plate much faster than normal (and much faster than i could chuck them around). for me i going to try using all plain flour as i think the self raising gives a bit of a taste (can't describe it).

simple the best i've cooked and don't see them getting much better than this. ;D

i did try it (and lived).

the taste was along the lines of lime pickle - i now know that the warning is more about putting people off the paste instantly than food hygiene.

for me this is all about spur of the moment cooking. so i followed the instructions on the jar adding oil, the paste, evaporated milk (had no yoghurt) but followed rallims good words:

Quoteand some other spices the restaurant chef added for flavour

should i tell u or not. 2 tsp of leena Tandoori masala and put it in the fridge 24hrs.

bbq'd it and then added to Curry kings CTM.


wow! going to have to eat my words. this yucky tasting stuff does produce the goods. the taste is not as good as starting with fresh ingredients (CA's tikka recipe) but for ease it rates 10 out 10.

Nb the only comment from 1 of the 2 testers was that the meat was a little tough. (reason, i normally marinate for 3 days and feel this makes a big difference).

Currytester,

things did not work out as well as i thought. i've strayed a little too far off the BIR path.

i've added a picture of the 2 madras curry sauces that i made to my std recipe (link https://curry-recipes.co.uk/curry/index.php/topic,2444.msg22679.html#msg22679).

there is nothing between them in terms of looks. the left hand is your base the right hand saffron. there's a dominant taste in yours which i've not encountered before and put it down to the ghee. this spoils for me what is otherwise a spot on base.

i am certain that for those who like the more authentic cooking then this is definitely the base for them. for me is just too far off the BIR taste that i'm used to.

i think i might have compounded the taste by making the ghee myself and starting with 250gm of butter. in haste i did not weigh how much was left after the clarifying and it's likely that i used more than the 180gm spec. the trouble is the taste of the  ghee is just so different which surprised me as it's just butter. the other thing to point out is that we are not butter people (i know this may sound strange but we don't have it on our sandwiches for example). so the difference was quite abrupt for us.

in summary for anyone wanting to replicate their local BIR (as i do) it's not for us. for anyone edging more to the authentic cooking then this will be the base for u and clearly passes the threshold.

i remain glad that i tried this recipe as it is quite different.

Chris,

i'm amazed the anchovies are in there - i don't care for them one bit and thankfully can't taste them in it one bit.

now u've got me looking at the label - i've noticed on the latest bottles an awareness campaign of slogans on what to use it for and would u believe, "chicken - whack a galoon in the curry and the curry goes down a storm".

thanks Bobby/Chris303,

i read up the other posts and pretty much did as u say (heat/cool cycles x2) particularly the outside. i like the pan pics - just like mine now  ;D

Pan Performance Update.

i used the pan last night.

overall i would not say it has changed the taste although the wok hey has not had time to build.

it did however transfer the heat much quicker and more evenly (so the temp lowering as i added ingredients was hardly noticeable). the none stick performance is also much much better.

i feel the heat aspect to be important as i feel my best curries are cooked at higher heat (usually when i've forgotten the pan was on when heating up at the start). as a result i feel the consistency is much better. all 4 curry portions cooked last night were up to spec.

Overall very satisfied and would definitely say worth buying.

pan was delivered very pronto. it really looks and feels the business.

have seasoned as per the wok hey video albeit with home-grown chives.

itching to give it a go at frying a curry. ;D

gone and done it  - bought the tikka curry paste on offer at special price of ?1.19 for 10 portions so not bad on price at all (does 1.25kg chicken).

the trouble is things have got worse since i got it home.

i can't believe it but the 1st thing i wanted to do was taste it. u can't believe it - a footnote on the jar in bold says, "it is important that this product is not consumed uncooked".

surely they mean the chicken tikka not the paste.

anyone dared to try it! suppose silly question really.  ;D