hi guys
don't buy this book as most of it was posted in the downloads section many moons ago by ray graham. it has gotten quiet good feed back since the quest began. there was also a balti curryhouse dvd which he copied for you if you so desired it is very good and the recipes are very edible ;D
hope this helps

regards
gary

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it is under 100 best baltis in the downloads section and it is printable

hi mr madras
try following bruce edwards chicken chilli masala but using bangladeshi naga chillies instead if using normal green chillies also use it whole and unless you have a very high chilli tolerance to heat then remove the chilli at the end of cooking. i have had a chicken tikka naga which on the menu was described as a real alternative to a vindaloo i did not find any sign of the chilli anywhere in the curry with a scoville score of over 800,000+ you can see why. i saw a quite recent interview of jamie oliver and he was talikng about the dorset nagas and said why people want to take pills on a night out when if they tried eating these chillies then they would not need the pills they would be tripping all night. i remember my wife saying about the local indian restaurant used to sell it ( a chicken naga that is) many years and change of hands ago not many places do cook anything hotter than a phall nowadays shame though.

happy regards
gary

hi marc
i have tried the julian graves range and found them very good they should be they are endorsed by that blonde female tv chef sometimes appears on redy stedy coook so they should be of quite good quality and with their constant sale of 1/2 price for everything quite cheap 67p for 150 grams of chilli powder cheaper than asda who do rajah spices for about 48p per 100g

regards
gary

hi kp
no no no no no no no no no! my sister bought this dvd for me about 4 months agobut i watched it once and i thought it was absolutely crap if it is curry magic to be found then i strongly recommend that you do not but this piece of crap the only magic to be found is on this forum read the early post of real desparate peeps getting into the kitchen of their local restaurant and getting demos,i myself being one, that is where the only magic can really be seen. these people are true artist/alchemists then once you have witnessed this can you truly understand what this forum is about and why many different taste from all over the uk and the world in reproducing what we all strive for the unique BIR taste!
if you are persistent and say that you are trying to recreate the food at home then explain what you know and even if you don't know then "onions, garlic and ginger" will almost get you started  on your way in to a bir kitchen and when you get there ask as many questions as you can and watch everything !

hope this stops you wasting your money and then you will be well on you way down the local takeaway for at least maon dish and rice the your quest will have begun.......

good luck
and regards
gary

hi gaz
it would help to know whay the menu gives as a description as made with.this may be a bir dish in another form from another restaurant/takeaway!

oh and welcome to the forum of cr0 enjoy you stay

regards
gary

hi andy/chef friends

the excitement is back what i mean is thank you will look forward to watching for you posts

good to hear from you again

regards
gary

hi vindaloo
have you read bruce edwards curryhouse cookery this gives a good starting point for curry making this is where my curries changed for the better. in the fact it explains every thing. and imo is where all newbies to this site should begin there quest

regards
gary

hiya all
this is the recipe form pc's modren restaurant cookbook.

this serves 4

1 1/2 lb chicken breast skinned and cubed
4 tbsp veg oil
2 cloves garlic chopped
2 inch piece ginger
1/2 spanish onion peeled chopped
1/ each of green, red and yellow peppers chopped
3-6 green chillies(to taste)
2 tbsp chopped coriander
2 fresh tomatoes chopped
salt to taste

spices 1 (whole)
1tsp white cummin
1tsp mustard seeds

spices 2 (ground)
1 tsp turmeric
1tbsp curry powder

method
1. heat the oil and fry spices 1, the garlic, ginger and onion for just 1 minute each.

2. add the spices 2 and a tiny bit of water just ot prevent sticking. add the peppers ,  chillies and the chicken, and stir fry for 10 mins.

3. add the coriander and tomatoes, and stir fry for a minimum of 5 minutes more.check the chicken is cooked right through ( cut a large piece in half) if so serve this at once. this dish loses freshness if it stands around.

regards
gary

cp
sorry got the name of of it wrong pili pili me  :-[ it is called pili pili chicken will post it under that name

regards
gary

hi guys
i have asked about this recipe before but no one came back to me. i had it once very tasty dish  sweet but with chilli kick it has a deep red sauce that has a smooth texture
many thanks

gary