Welcome to an already amazing site Abdul ;D.

As you have already found on here, there is a lot of passionate chefs willing to learn. I sincerley hope that you continue to post on here with great regularity as we can only benefit from someone who has such good credentials.

I must say i also like the tone in your posts and like the majority on here do not question your integrity.

I have also purchased your book and look forward to enjoing both the traditional and BIR recipes it contains.

In the meantime i look forward to you posting the staff recipe, I can assure you i will be one of the first to try  ;D

Regards

Alan ;D

meesta,

Boiled chavs instead of chicken stock.

Alan ;D

Chewy,

Just finished the zeera madras curry, with your base and Ray's spice mix.

I have made the Zeera madras several times since you posted it, with the Taz base and have had good results.

It really has superseded my expectations, the sieving and skimming really does make a huge difference to the consistency and texture also it really brings out the flavour of the spices in the final dish.

My conclusion is that the sieving and skimming takes away any bitterness from the base and puts the spices at the forefront and would recommend that this procedure would improve most base sauces.

I am going to speculate a little bit and say that the reason sugar is included in some recipes that really shouldn't require it, is to try and disguise the bitterness from the process, of not skimming and sieving in the base.

Top notch mate

Alan ;D





Most importantly Mrs moony is raving about the dish

Chewy,

Just finished your base mate, it is looking good. I used the food mill Paul posted up and cant believe the amount of fibrous that is left behind.

I must admit the aroma coming from your base was the best that i have encountered. It really does smell the dogs bollocks.

This base is quite different from any other i have made on this forum apart from sieving aspect you also use twice the quantities of onions that is specified in any other base.

I also agree with Ray,s observation that putting whole onions in the pot brings out the natural sweetness in the onion.

I am using this base later in a curry and i am really looking forward to the finished result.

Thanks for sharing.

Alan ;D

spice mix by an author called Bruce Edwards.

I use Razors spice mix which is the mutts knutts ;D. Just go on one of his recipes and there will be a link leading to his spice mix.

Alan ;D

Dave,

I can also vouch for Taz's base as well, i have had excellent results with it too.
More experianced chefs than myself are endorsing chewytikkas base as being the mutts knutts.(Razor ;D).

so i am giving that a try next.

Alan ;D

Dave,

Welcome mate, you have come to the right place. there is a wealth of curry chefs/ enthusiasts on this forum and some brilliant recipes to use. You wont be short of advise either.

good luck and have fun.

Alan ;D

Ray,

good idea that mate, as you know i believe the chicken adds more depth to the bases. I have only used chicken stock up to now on the second simmer in your base purely because i believe stock is made up out of chicken carcass and then concentrated.

I am going to do Chewys base as specified then add the chicken stock next time around to see if it makes a difference to the overall finished dishes.



Alan ;D

Ray, Chewy,

I have ordered the food mill posted by Paul, so as soon as i receive it i am on with Chewys base.

earlier in the thread Chewy you mentioned about chickens being used in the base. I have experimented with this idea by using knorr chicken stock pots in Rays base rather than boiling up a full carcass.

Like yourself i have been told that this is the big secret in BIR cooking.

Do you have any thoughts on whether this makes a difference or have you tried anything at home to replicate this process.

Regards

Alan ;D

Excellent work there Chewy, thanks for putting in the effort and for sharing.

Great endorsements from Ray and Mick, this speaks volumes for me about the quality of your base.

I Will be making this in the near future and will offer my feedback as well.


Thanks

Alan ;D

ps you sounded like a drunken geordie in the vid ;D South Shields