Got to say, more mint, no colouring. Depending where I've been the sauce is red, green or yellow. Would be good to leave it mint green to my taste. Just with more mint! Greek style yoghurt is the best though to my taste, and gets right as you whip it up with a fork.

Agreed. Almost feel like eating there just to prove this kind of nonsense backfires.

Surely after 3 days the meet isn't marinated, it is practically cooked? Pickled at least. 24 hours in the fridge (or overnight - therefore 8-10 hours) is all I have ever seen. 30 minutes usually does the job. And if you are using good meat, why mask the flavour of the meat by such treatment?

A thick batter of greek yoghurt and chick pea flour, a tiny bit of baking soda, preferred spice mix, a little diced chilli and a deep fat fryer at about 170c. Secret is plenty onion (cut very thinly off halved spanish onions and batter like glue. Cook till a darkish gold. Holds together perfectly - 4 flattened pool ball shapes. Crisp outside, soft cooked middle. Works for me.

Think I meant lamb! would be nice with chicken but stewed lamb leg is I think what went in to it.

Cory

Thanks. The Bradford base that is admins is close to what I do, my technique and patience need brushing up I think.

The Rick Stein recipe mentioned in the click through is actually now called "the Rick Stein Curry" at the Karachi where it was filmed. If you ask for Chicken Saag you get the same dish ?1 cheaper!

The base is getting cooked this afternoon. Simple to do and packed with flavour I reckon. I usually use twice as much coriander as cumin, and would use less turmeric than described. Thoughts?

Thanks anyways as always.

Most of my joyous curry experiences have been in Bradford. But sorry, I have been in North America recently for some time. "Major" meant as in majored at college - graduated.

My curry preferences are NW Indian / Pakistani hence my preference for Bradford and the Kashmiri style taken in for the mill workers immigrated 50 years ago. I have very fond memories of the Karachi and the Kashmir, but truly none of the famous names. No matter how many times Imran Khan visits Bradford and gets a free dinner - well, it doesn't make the food any good.

Back to my original question .....

Bradford style curry base anyone?

Bradford base required

Hi, love this site but it's got kinda big and overwhelming. I keep seeing references to certain base sauces but never seem to find the recipes. As a Bradford curry major (Kashmir and Karachi) I would love someone to point me to an appropriate base.

Got all the kit (Ahmed foods has been my friend for years and years) but always end up making good Indian / Pakistani food when what I want to make is a good Bradford curry!

Any advice gratefully received

Thanks

Mike

Wow,

Didn't mean to start a little war! Seriously, thanks guys. There are some very useful tips in the links you gave. I tend towards BIR style but was always convinced there was a middle way to make this flavourful dish. Now if anyone can find my question about Bradford style bases which I posted and lost, I would love to know where it is.

. This site is utterly fantastic and confuses the merry heck out of me.

Thanks again

Hi, love this site but it's got kinda big and overwhelming. I keep seeing references to certain base sauces but never seem to find the recipes. As a Bradford curry major (Kashmir and Karachi) I would love someone to point me to an appropriate base.

Got all the kit (Ahmed foods has been my friend for years and years) but always end up making good Indian / Pakistani food when what I want to make is a good Bradford curry!

Any advice gratefully received

Thanks

Mike