Hi Axe

Good to see you on here. I apologise in advance for the many, many hours you will probably have already spent browsing the site.

I'm determined to get bhajis spot-on to BIR quality. I've spoken to a few chefs about it and picked up a few hints along the way (most that I spoke to include potato matchsticks in their OB's but this is a controversial subject).

There is a chef doing some youtube videos at the moment who has also promised me he will upload a BIR OB video tutorial soon. He doesn't seem to be the best chef ever but hopefully he can shed some light on the subject.

I like the idea of gently pulling them once dried out to break the apart a bit. I'll give that a go next time.

Chris

Hi CG

If you could post the recipe I'm sure someone will be abel to help.

Chris

I prefer the CIAH base as it produces a curry that tastes very similar to the ones from my local TA that showed me how to do it. It can be used to make any kind of curry from Madras to creamy coconutty ones. I need to play around with it a bit more myself and experiment with other recipes.

The general rule when using it but following a traditional recipe is to avoid adding any spice mix as the base already has plenty in it.

Id also avoid adding any chilli powder to a recipe unless making a hot one.

The principal remains the same, all he has really done is reduced the oil and increased the water to thin it down. It is very much still a work in progress base and I'm thankful for any tips Jerry can provide. When I saw it made the chef didn't specify quantities of oil and water, he just added them in. I think 35mm of oil is too little personally but I add hardly any at curry stage. I also add a lot of water at curry stage which Jerry is adding at base stage. It is still very much the same animal.

Out of interest, George and Cory, have either of you had a go at it yet? It would be great to hear your thoughts.

Chris

When I had a curry cooking demo at the local BIR most of the ingredients were added to a cold pan. I didn't think a lot of it at the time. I have to assume either method works and as CA said - the missing link lies elsewhere.

Maybe once we finish cooking the curry we should either leave it under hot lamps for 10 minutes, or put it into metal takeaway containers and drive them around for 10 minutes.

Lol

I'd go a lot further for the OB recipe if it's a good one.

He replied to me on my question about the G/G paste, and he said he will post the onion bhaji method soon - fingers crossed.

FYI:

Re:G/G Paste and base
ABOUT GARLIC AND GINGAR I MAKE IT ALL YOU HAVE TO DO IS BLEND THE GARLIC AND GINGER WITH SOME OIL AND WATER RAW.I HAVE MY OWN TAKE AWAY IT CALL DIAL-A-CURRY THANK YOU FOR YOUR MASSAGE I WILL UPLOAD MORE DISHES SOON.

Does anyone live in or near Penrith that could give them a go?

Thanks for posting all these with easy to follow recipes. This chap loves to keep it simple but that is maybe the trick. Once he has posted his base sauce recipe and possibly garlic / ginger pase (is it pre-roasted before blending?) we should be able to recreate the recieps easily. It would be good to know where the restaurant is so maybe a member could go along and sample the food.