Hi all,

Just to add to the cunfussion about methi, it is quite hard to get hold of, but, it also comes in powder form and has a very strong taste.? In most cases a pinch would be plenty.

cheers all,

Blondie

Hi all,

It is almost unheard of for a product or ingredient not to be available in this area (West Midlands).  But these sauces are not available within 20 miles of where I live.  That is nowhere in the West Midlands or the whole of Warwickshire,  ah well, at least I can cook my own if I get hungry while I wait for them.

cheers all,

Blondie

Hi George,

Where can I find the Korma recipe (on this site) that you used to achieve a good BIR style Korma.  Could you give us a link to it please,

Thanks George,

Blondie

Hi Sultry,

I agree with Admin,  Coconut block is a better option IMO.

Cheers Sultry,

Blondie

Quote from: vin daloo on August 02, 2005, 08:28 PM
I believe youve had a sample recipe from the new balti book havnt you?? If it tastes the same as the restaurant, Isnt your battle over?

Hi Vin daloo,

Yes I have had a sample recipe from the Kushi Balti book and yes it was as if the chef himself had cooked it. BUT, as I have posted before this is an out and out authentic Balti restaurant, of which I have very little experince.? The restaurants in my area are not authentic Balti houses they are BIRs that have changed the name to Balti because it became more popular. IMO these places do not cook the same BALTI food as the Kushi which is a proper brummie (the british home of balti) Balti house.

I am very optimistic about the Kushi book because I know that a balti can be produced, from the book, that is the same as I have eaten cooked by the chef (co-writer) of the book.? I can only give this opinion based on the one recipe that I have tried which was a standard chicken balti.

On the question of tom puree or ketchup, there was neither of these in the recipe for base sauce, pre-cooked main ingredients or final dish from the Kushi.? There was only tinned chopped tomatoes and fresh chopped tomato in the recipes.


Cheers vin daloo,

Blondie

Hi Vin Daloo & all,

I have brought this matter up before on this site but as happens frequently here, No one took any notice of my reports that suppliers to the BIR trade in my area stock these mega bottles of tom ketchup, mint sauce and english mustard alongside the patak's sauces.

Someone actually posted words to the effect of "so they have bottles of tomato ketchup in a restaurant, so what".

Having said that, if you find the tomato puree in tins (sold in small tins in some large supermarkets and in large tins in asian stores) it is very different and cooks into the oil much quicker than the tube double concentrate stuff.

As usual, I hope this HELPS,

cheers all,

Blondie

Hi All,

I don't know if this is the place where some of our members have been for cooking lessons

Curry cookery classes are held every Monday night, 7-10pm at Preem and Prithi restaurant, 124 Brick Lane E1 (020-7247 0397).

cheers,

Blondie

Hi George,

I would like to make that sort of proffit on something I can produce wouldn't you.

Cheers,

Blondie

Hi all,

I've seen this soapy taste mentioned before on the in2curry site by a guy called Martin Jones, I wonder if this is "M",

cheers all,

Blondie

Hi All,

I am not colour blind, but I have never seen a pink onion, what are they called, and don't say pink onions.

Blondie