Akbars the chain is awful its the fast food of indian cooking. The one in middlesbrough they dont even cook the currys on the premises and bring all there food in from there restraunt in bradford!!

Mdex if you follow the recipes posted on here you will get close to the consistency. But if you like a thicker curry just simmer for longer.


Alan ;D

Hi Ray,

I go to a place called Keld (hidden Gem) its on the half way point of the coast to coast walk.

The campsite i go on provide free fire pits (good for jacket potatoes )and good clean washing facilities and the scenery is second to none. Not far from the Tan Hill Pub and the Keld lodge;D.

I used to also go to Fisherground camping in eskdale green, thats in the north west about 2 miles from Boot on the road leading to the hard knott pass.

very popular with fellow Mancs like yourself mate, you do get the odd scouser kicking about as well though 

Both really good campsites in there own right. I tend to go to Keld a lot more due to the fact that it only takes one and half hours to get there as opposed to three hours for fisherground.

Probably will be both the same distance for yourself. Check them out mate its like a different world when you get there away from the rat race called life.

Alan

 

JB,

graet effort mate, it all looks amazing in particular the tandoori chicken .

what recipes did you use?

Alan

great stuff ray. like uncle frank i go camping most weekends and take pre-cooked curry with me.

you have just inspired me to make it on camp.

good work and i bet you had a great time camping

Alan ;D

great stuff all, love the pics. cant wait for the results now ;D

al ;D

its very good ste you will like it.

wait until i post my beef ceylon recipe soon that i am doing at the moment. you will have to try that one as well mate.

you will both love it

al ;D

Haldi,

100% agree with everything you say.

i was thinking today, i do wonder if this method was used in the 70's when demand wasn't so high. It did seem that you had to wait longer for your mains.

food for thought for me, maybe the fast food era has lead to BIR frying the spices in the early stage for quickness.

I could be wrong but the reduction method achieves what i have been used to from the 70's and 80's.

Alan ;D 

like solarspace, i only use 2 level teaspoons of tomato puree in my currys. 1 tablespoon is too much in my opinion.

Alan ;D

Axe,

I do think the method makes a difference as opposed to the frying of spices method.

I say this because in essence the base sauce is not much different to razors in terms of ingrediants other than the additional oil.

i am a big fan of Rays base as i have used it many times, but this method does give me that bit extra when doing the same recipes.

the oil residue on your plate also looks like it would from a BIR.

Alan ;D

 

CA

the method may not be used in BIR as it does take longer to produce the finished dish due to the 1st reduction.

i am sorry to hear that you thought it was bland CA it may be due to taz's spice mix. I wouldnt know because i have never used his spice mix i use either yours or razors spice mix in all my currys.

the importance for me when using the taz method is all in the frst reduction. I now personally take it right down until it is a thick paste.

I have noticed a difference in taste for the better when i have reduced it to this level.

I suppose you could add more oil to individual base recipes and use the taz method. I might just do that and see what results it brings

regards

Alan ;D