Quote from: George on December 28, 2012, 01:24 PM
Thanks for the video - very interesting. I will adopt your technique of letting the base sauce reach a high temperatue on one side of the pan. It makes more sense to me than, for example, worrying about pressures at the top versus the bottom of a pan.

Thank you George, i hope it helps you and others out on the road to BIR.

2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.

Anyone that tries my recipes, this is the mix powder i use.
How did i get to this blend? i had my chef friend look at what i was using, then he tweaked it.
One thing he did was to take out the garam massla and i asked why? he said you already have the garam massla ingredients in there.
I asked why do you use ready made curry powder (mild madras)? answer: it is one less job to do and as every thing he wants in it.

thanks chewy.

Quote from: curryhell on December 28, 2012, 12:03 PM
I hope you were taking notes at the time and are now writing them up to share with the rest of us  ;D.  This has got loads of potential and could result in a flying start to 2013  :

I did more than take notes, i recorded the hole conversation (YES AM BAD) 

Quote from: curryhell on December 28, 2012, 11:06 AM
I could definitely eat that plate of food for lunch .  Interesting ordering of ingredients Chris.  Are you following the lead from the BIR that does your South Indian Garlic chicken?

yes mate and from a fishing buddy who owns a TA, he used to be the head chef at the TA where i videod the SIG.
he was at my house the other day for 2 hours talking curry and offered to come round in January and cook some curry.

you will need:

2 chefs spoons of oil.
1 Tsp G&G 50/50.
half chefs spoon tomato from a tin of plum tomatoes blended.
a good pinch of methi (dried fenugreek leaves)
1 heaped Tbsp fresh chopped coriander.
1 Tbsp mix powder.
half Tbsp diggi mirch.
half Tsp chilli powder.
quarter Tsp salt.
350ml base gravy.
1 Tsp lemon dressing is best, or use lemon juice.
1 portion of precooked chicken

Madras curry cooked at home takeaway style.

Quote from: RubyDoo on December 10, 2012, 04:36 PM

Quote from: h4ppy-chris on September 26, 2012, 01:03 PM
i don't know if this has been covered, but this is what i have started doing.
when making the base and get to the add water part I DON'T..
i just put it in the plastic tubes and freeze it, that way i get 50 curry's into one draw in the freezer.
when i want to make a curry i take one tube out and de-frost it, add the water bring to the boil and make sure it's the right consistency.

my tubes are 1Lt and i get 5 curry's from one tube once diluted.

What are the 'tubes' you refer to?

Sorry mate i missed your question, the're the same ones that the TA's use but 1 ltr size.

i hope things work out for you tommy, all the best.

lovely jubly Rob.

welcome to the fun house mcurry.