gosh i so excited......
went to rajver(biddenden) and asked if chef was busy coz i had a couple of things to ask him. we sat and chatted about the onion gravy i posted on this site and i was having trouble reproducing the colour and consistency that his vindaloo despite following what i had been shown by the previous chef.i showed him the recipe of ingredients i had neatly printed out.he made a few changes to it then said when was i free (as i live about a mile as the crow fries from the restaurant) he said if you give me your number and address he would give me a ring on sunday( only free day for me a perfect day for making curry ;D) and if i provide the ingredients he would come to my house and show me from scratch how to make his onion gravy that is now used at Rajver!
and possibly a few choice dishes vindaloo will almost certainly be one of them ( if only you guys/girls out there could taste my vindaloo he cooked for us lastnight
)
here is a quick taster....
to precook the chicken
ingredients chicken
water( just enough to cover )
method boil for 10-15 mins( should be tender) and ready for currying
that's it
well peeps i will keep you posted. cannot wait it's like being a kid again
will try to get the recipe for his tikka/tandoori marinade and timmings for cooking in the tandoor for those of you that have one
cheers
gary( forgot to logout from home normally woodpecker)