hi fatboylard you come to the right place if you love curry mate! enjoy your stay at cr0 the worlds greatest BIR curry website. oh and if you remember take some piccys of your results as we love a good piccy of a curry ;-)

kind regards
gary
if you have any questions? don't  forget to ask lol!

hi guys you might be interested in this to compare with CH's suggestion. god how long have i been here
this was in the early days, but we all learn by our mistakes( pat chapman just cash in on ours PMSL!
njoy then get hold of CH to book this up....! lesson then eat checkout  cinnamon spice those of you in kent may have heard the radio advert, Phil?

regards
gary
ps try this link LOL

https://curry-recipes.co.uk/curry/index.php?topic=333.0

hi terry from my own experience you should add potatoes and salt, potatoes are savoury but will thicken the gravy so add water to thin and salt will always unsweeten anything as long as you don't over do it.
regards
gary

hi guys if you checkout the threads for both Rajver and mouchak gravies and JerryMs comments they both use coconut milk but i never add sugar to the gravy either if you leave the base unblended to cool at room temperature then place in the fridge for 24 hours the sweetness of the onions comes, i recently made a base on sunday cool the put in the fridge until the wednesday there was a thick layer of deep red oil protecting the veg blended adding water as it was quite thick and made 1 of the best vindaloos i have ever cooked. but before everyone kills me LOL i haven't been using the coconut milk as i have adapted the way i cook the base, ie not using the 2 step method of boil/ add tarka. just start the frozen asda diced onion off 1st oil /salt, mix then add the other veg and water and then the spices and then bring to the boil until the veg are soft and easily cut with a spoon.

regards
gary

hi esselle and welcome to cr0! that comment was not ment for you, i know that through experience of this site having been here since the begining. chicken tikka masala is among the countries favourite dishes very closely followed by korma..... lightweights LOL! if you have any questions regarding any curries the more than happy to answer your qusetions just PM me! i have been in kitchens, taken recipes and adapted my own, i have cooked curries for 2 of my local restaurants and been offered a job/partnership in both  this has only been possible because of this site and its loyal members and my intrigue to find out the answers to making top class BIR curries!

king regards
gary

OMG hi darth thought i never hear from you again! thought you opened up your own restaurant in cornwall LOL. really missed your mad but dedicated ways. btw you never forget!!!!!!!

MAY THE FORCE BE WITH YOU!

regards
gary
formerly woodpecker21
still vindalooing 6 out of 7 mate!

hi if you read this thread is sort of explains it and i was the original poster, modern indian restaurant cooking HA!

https://curry-recipes.co.uk/curry/index.php?topic=277.0

he is called the curry king LOL! if you also refer to the posts regards to curryhouse cooking by bruce edwards originally featured in the Curryclub magazine, the 1st book has a list of 200 restaurants! BIR? but none of the recipes actually used in the book actually state a base is used. he has led millions of people all over the world trying to create the curries like they actually get in a restaurant, he even states in the book having spent 2 weeks in 2 kitchens and descibes the day in each of how it works and then that is the closest any of his books get close to Bir cooking, He has seen it all and has failed to pass the info on to others acurately, no sorry thats wrong at all! and he is also very rich off the back of it! he has had more than enough ofmy money unless he does what is says on the tin!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

regards
gary

hi i posted a 3 pot method back in 2005 but can't find the thread as the search bar does not allow numbers unless more than 2 characters. i said that BIRs use 3 pots  THE BASE and the following masalas to acheived the variety of dishes on the menu!


TANDOORI / TIKKA masala
equal quantities of the following ingredients

tandoori paste(pataks)
tikka paste(pataks)
kashmiri masala(pataks)
ground almonds
coconut powder

add to a bowl and mix well should be vivid red paste. just with the korma masala add what you need to acheive best results,
in pete's demo 1desertspoon was used.
recipe  posted for ctm under heading chicken tikka masala and chicken korma demo

korma masala paste

100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
use as little or as much as you need to acheive the results of your own taste.
anyway guys welcome to cr0 you will find a wealth of knowledge and experience from demos to behind the scene's videos and recipes. all the info is here from regional variations to more traditional indian cookery. and even the odd appearance from BIR chefs lol.

regards
gary

hi phil i understand where you are coming from mate, but if you are trying to emulate what a bir does then they warm their base as we all know (only because of the necessity of speed). so when in rome.....! a bir chef uses his senses of smell and then later sight lol. the smell of the garlic, garlic/ginger paste/puree... then with the addition of spices ( mixed powder and chilli powder and or methi leaves( regional) ) and tomato puree cook until the aromas of the spices also foaming of the spices and tom puree a visual sign that they are cooking the rawness out ( a toffee like smell- from the mouth of bir chef) then addition of warm base then addition of lemon juice/ vinegar if the recipe calls for it madras/ vindaloo/ pathia then and  additional ingredients such as coconut/tomatoes/ green peppers/onion/ fresh chillies/garam masala, potatoes, coriander stalks/leaves, butter ghee, more base cook to consistency and colour is acheived and garnished with coriander. you may have noticed that i have not put in a main ingredient this is flexiblie imo as i have seen chefs add at different stages 1 before the base went in and 1 after base sauce went in. this is my method and the method which i have witnessed in bir kitchens i have been in.


i have been known to use my base straight from the fridge with no discernible difference it just takes a liitle longer to cook the curry. please bear in mind that i cook a curry 6 times a week for myself and have been for a number of years now.

kind regards
gary

ps pls do not take this the wrong way LOL! 

hi CH will try to post my chicken naga then , using dave's ghost pepper sauce. now that is hot! normally you know when a curry is too hot for you if it gets you at the back of the throat, this you feel move up your face alittle like a hot flush but with real heat LOL!
regards
gary ;D