Quote from: Razor on March 05, 2012, 12:01 AM
NO SPECIAL BREW, not on a school night....!

Ray

Nice one, you made me laugh out loud  ;D

No Special Brew?! Are you mad? 

My fridge is full of it, well one shelf full, there has to be a little room for yoghurt and chicken.

Surely everyone has a favourite beer or tipple?

I digress, but thank you, I will hopefully post a more successful curry in the near future 

Hi Ray!

Thanks, that is a big help. Looks like curry night again tomorrow, yippee!

I think I will need to cook the spices for even longer as I did not notice a need to cough, but the aroma was good.

Thank you all for your constructive comments, this is why I joined this forum to help me create great BIR dishes, and I do believe it is going to work!

Cheers
Colette  ;D

Quote from: fishy on March 04, 2012, 11:26 PM
Hi Terramamba, i cant remember that, maybe for a reason?. must meet for a curry been along time.

Too much beer I think!! 
Just over a week is not a long time in my book  ;D

Hi Fishy, you did try Miriams, I had a Phall, which was amazing! I cannot remember what you had, although I believe that you thought Uddins was better, probably a Jahl Frezi! It was a while ago  ;D

Quote from: Razor on March 04, 2012, 10:58 PM
Hi Colette,

QuoteToo much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.

I see.  In my current Jal Frezi, I only use 1 tsp of mixed powder and 1 tsp (heaped) of Kashmiri mirch (MDH brand, as it gives great colour)  I use about 4 - 6 green chillies, sliced lengthways to get the heat right and of course, peppers, onions and tomatoes.

The tikka masala that you're using, is it the type you would use as a marinade or actual tikka masala sauce (if that makes sence?)

It's good that you dilute your tom puree well as this can be used as one of your "quenchers" as can base gravy. 

I'm still thinking that the amount of powdered spices may be the culprit but once you have confirmed the quantities, we'll have a better idea.

.....and Carlsberg Special Brew......are ya mad or what?

Ray ;D

Hi Ray 

I used a heaped tsp of mixed spice, heaped tsp mild chilli powder and one tsp MDH chilli powder.

The tikka masala I use is yogurt, Pataks kashmiri, tikka and tandoori paste, tsp each, mix powder, G & G paste, tsp mustard oil, red food colour, I use this to marinate the chicken and add to final dish, near the end of cooking.

I hope that helps, any suggestions are very welcome  ;D

Carlsberg Special Brew, Mad Me Nah, just human, I like my beer 

All the best
Colette

Quote from: gary on March 04, 2012, 10:56 PM
Hey Terramamba,
Did you neglect to add the tikka masala sauce on take 2? that could account for the difference in colour.

On the colour of the singed spices, I'd say brave, borderline, but still ok

Quick chefs' tip: pour rather than shake  seasonings in to the dish if you can, that way you can physically see how much you are putting in.

Nice post

Gary

Hi Gary 

The tikka masala is just out of shot on take two, well noticed though!

Thank you, yes I will be measuring spices more carefully in future! A careless mistake, but then that is how I learn!

Thanks for your comments, all the best  ;D

Quote from: fishy on March 04, 2012, 10:11 PM
Nice post, i like the fact your drinking special brew with your curry it cleans the palette better than wine

Thank you Rich, I have to disagree with you, (sorry  ) nothing cleans the palate better than wine, but nothing goes with a curry better than great beer, especially Special Brew! 

Quote from: Razor on March 04, 2012, 10:16 PM
Hi Terramamba,

Could you list the ingredients that you have in your first picture please?

Hi Ray! 

Top row, left to right
1. coriander
2. uncooked tomato, onion and peppers (I like to add near the end for texture)
3. cooked chicken
4. Tikka masala
5. chopped chillies

Bottom row, left to right
1. dilute tomato puree
2. spices
3. cooked peppers and onion
4. G and G

Too much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.

The tom puree was very dilute, a tip that was given me a while back.

I like your tip, thank you, perhaps I need to follow that heat, cool, heat, cool thing more.

Cheers Colette  ;D

Quote from: fishy on March 04, 2012, 09:54 PM
I have also tried the GM recipe, first i didnt roast them and the smell was awesome then i done another batch roasted on high temp, didnt have the same strong fragrant whiff but a toasted smell, think ill slow roast next time

I am definitely slow roasting next time  ;D

Much better GM than I have ever tried before 

Thank you guys! Just checked eBay and there are some (two lots) on there but it does not say Asian, off the the local shop tomorrow then  ;D