Hi guys,

Can I ask has anyone tried CA spiced oil recipe without the water added? I would like to make it but bit put off with the faf or having to manually separate it. But worried would burn spices with just oil.

Thanks

Found it now thanks, strange the topic header was there but no topics within until I clicked on it

Hi guys,

Sorry if I am being completely daft here but can anyone point me to the rice and sides section? I can't find any recipe as for rices and sides at all?

Thanks

Can I ask where you sourced your tandoor oven from?

Hi Guys,

I am new here having come from KD cooking background. Just wondered how come people seem to dislike Pat Chapman so much? Have not come across his work but from what I can read on here people seem to not like the man, just wondered why?

Sorry to dig up an old thread but where it states "sweet paprika" could I just use the common one found in most Asian Food stores?



If not could anyone advise me on where to find the sweet one.

Thanks

Hi guys,

Is it ok to use a simple shop bought madras curry powder and shop bought tandoori seasoning? And secondly I guess as its not stated its raw but just to check the chicken in this recipe is not pre cooked?

OK I will be going with CA's Base I think as reading about it crops up a lot and his excellent thread has some nice pictures to compare mine with

Anyone recommend a nice curry to use it in?

Thanks

Blimey sorry guys, it has been over a year and only now revisited! As my girlfriend is away at the moment I feel it is a perfect opportunity to try some more complex curries.

Don't worry about the grammar, I am not particularly good at spelling either.I will have a read through the links posted, thanks

What I am really after is a relatively healthy (not lots of cream, ghee etc) and fairly simple (generally readily ingredients) curry base. I cook curries for me and my Girlfriend about once a fortnight and mainly stuck to KD recipes: (Patia, Korma, Tikka Masala, Jalfrezi and Basic Curry). Have generally been very impressed but only the Patia and Tikka Masala I feel are BIR standard.

We generally like strong flavours and can handle HOT curries fine. We have a local Makkah Asian foodstore (amazing range at good prices with very helpful staff) so can get most readily available ingredients. One kind of limiting point however is that we eat pretty healthily (girlfriends nagging) so I am looking for recipes which can be eating regularly as part of a healthy diet, and maybe the odd special treat recipe.

Any other pointers or tips would be greatly appreciated

Hello everyone,

This looks like just the site I am after 

I have so far been using "The Curry Secret" and have produced some great curries. I tended to cook the base in a huge pot to make 3 times the amount and keep Anglos stock in the freezer.

Overall I am very pleased with the curries, with the exception of her korma which tasted very different to BIR ones I have had.

I am thinking about trying alternative bases, but most I have seen on here appear to require a lot more effort from the one I am used to. Is the difference really that noticeable? And which is a good one to start with?

Thanks  ;D