Hi

Very well done Aussie Mick.

I wish you every success!

Regards

Hi JB

Sorry, don't have anything remarkable to add to the topic - just congratulations on all the successes you have been showing on the forum recently. Nice job!

Cheers

Hi beachbum

Certainly looks a very good colour and consistency from the photos! - did you make a reduced quantity version - just wondering from the pictures. If you did would you mind ( assuming you consider the base a success! post your quantities for others to enjoy? ).

Would be very pleased to hear how you get on and what recipe(s) you make with it.

I am personally very satisfied with the Zaal base / Abdul 8 spice combination myself - finally reached a place where I can stop 'flitting' from one base / mix to another and concentrate on learning new recipes, techniques and generally improving cooking skill, knowing there is a solid recipe that has been restaurant tried and tested behind it all! - plus thanks to CR0 & Az we can all share enjoy it!

Cheers

Hi

Four very different curry's all cooked in one session?

Great job!

The only one with perhaps a 'gnats' too much oil looks like the Madras, but great work - hope they tasted a delicious as they look 

Regards

Quote from: h4ppy-chris on November 26, 2012, 08:24 PM
Now this i have to make, thanks for taking the time to put this up CH.

Totally agree! - trying ASAP....

Thanks

Quote from: curryhell on November 26, 2012, 08:23 PM
Nice work Russ.  I'm sure it tasted as good as it looks.  It's definitely making me hungry   I must give CT's tikka ago as soon as i've tried Mickdabass's

Hi Dave

That sure is the problem (and a good one to have ) so many delicious recipes to try on the list...

Well worth keeping this one on, or adding to all your lists!

Cheers!

Hi Chewy

...finally got around to ordering some Patak Madras Kebab paste... Got it on-line in the end from here in case that helps any other members. None of my local shops sell this - (http://www.shortersclub.co.uk/products/21582-patak-madras-paste-22ltr.aspx)

Delicious Chicken Tikka, great depth of flavour. Made to your recipe exactly minus optional honey / brown sugar component. Planning to try the suggested  'Chat Masala with melted Butter/Ghee and brush' next time too 

Anyway, delicious! top Tikka! many thanks for the recipe 

(Cooked on big square skewers on gas BBQ -> image below)

Hi Rob

Quote from: getonthegarabi on November 19, 2012, 12:10 PM
Had a go at a Lamb Karahi.  loveitspiceys recipe.  Very pleased and my best lamb curry to date by a long way.  Followed the recipe/method pretty much to spec; I added a bay leaf early on and later an additional tomato, quartered (just for a contrast in colour).  c2go Bangladeshi base. The meat (mutton) was pre-cooked on-the-bone using CBMs method and c2go bassar mix powder.  I then de-boned the meat and selected the best chunks for the dish. Stock prepared by sieving the pre-cooked meat liquid and reduction by about a third.  A medium hot, aromatic curry sauce, which I felt balanced the flavours of the meat really well. The inclusion of soured milk is a nice touch.

Not sure it sounds or looks like a standard BIR Karahi dish that I have seen served... 

From that description - It sounds and looks substantially and absolutely more glorious! - Great job! 

Regards

Hi Dave

Great post & delicious looking food in the pictures 

You are totally right. The stock from the pre-cooked chicken can be far to good to be wasted, but I guess it often does at home due to lack of freezer space and not necessarily making a gravy at the same time etc.

I used to use the Knorr Chicken Stock Pots (http://www.knorr.co.uk/Products/Knorr-Stock-Pots.aspx) as a short cut stock with bases in the past. Used to work very well at the time to add a subtle / meaty depth of flavour - might be worth keeping in the idea pile for a rainy day.

Cheers

Hi

Just joining in to say - cracking job - looks fabulous! and will hopefully inspire others to as SD so lyrically puts it "interacting with this esteemed digital organ..." LOL

Regards