Top looking curries there Rob.

Talking pickles, has anyone tried "Priya" brand?

I use these at the shop as they are smooth blended. They do a chunky mango pickle, but also a grated mango pickle. We use the latter, and go through a few jars a week.

It is my understanding that achari would normally be "mixed" pickle. we use lime though at our place. i tried the mixed, and fed it to a mate who loves Achari curries, and he preffered the lime.

Nice one BB1.

i tried the revised Glasgow base and was impressed.

I wouldn't use this as my stock base due to the amount of oil, but i have to say, it did make a very nice curry. if you're not too botherd about the oil content, i would say, deffo give this on a go.

I'll make this occasionally at home for a special treat 

Hope it lives up to your expectations mate.

As a side note, just before serving add a tsp or so of kasoori methi rubbed between the fingers, along with the coriander.

Glad you enjoyed it mate.

It's a very forgiving recipe. You can add ginger/methi and it will only improve things.

the basic onion/tomato fry up is a traditional base sauce (gravy) from which many different recipes can be made.

General rule of thumb is double the amount of tomatoes to onion ratio, or it will be too sweet. Don't be shy with the ghee or the salt.

You're welcome anytime you like Rich

I did mate, it's here

https://curry-recipes.co.uk/curry/index.php/topic,11566.msg89460.html#msg89460

I have changed it quite a bit experimenting with coconut etc, but I have settled back on this base, minus the fresh tomatoes, and also minus the celery, as it's too much faffing about. I added an extra green pepper and cut the oil content down to 1 litre.

I've stuck with this for the last couple of months with really good results.

Just a few pictures for anybody interested. Apologies for the quality, but they were taken on my iphone. I don't own a camera, so it's the best I could do.


The engine room




My view



The organised area



Charcoal fired tandoor



Recipes still up on the wall. I had to refer to these quite a lot in the early days, but no longer need them now. I left them up, just incase i wanted/needed a night off and a staff memeber could jump in, but nobody wants to.

The only downside to this lifestyle is that you are not allowed to be ill. I've had to drag myself into the shop feeling like cack a few times. Other than that it's all good.

I found this one on my phone. There's 2 batches of base being pressure cooked. One being re-heated and a 10kg batch of lamb in the pressure cooker on the left.

I'll take some better pictures and put them up.

Quote from: Admin on October 07, 2013, 06:00 PM
Hi Aussie Mick,

Any chance of you posting up some videos of your establishment in action in a new thread?
I love your story and would like to see your restaurant on a video.

All the best
Stew

Hi Stew

I wouldn't have a clue how to do this, and I don't possess a video camera.

I don't really want to self promote myself either. (Julian style....lol) I have the perfect face for radio..haha

I will take some photo's though and get them on here for you to have a look at.

Quote from: StoneCut on October 07, 2013, 11:06 PM
Mick, in your bulk recipe (Thanks, btw!) you mention base gravy twice which confuses me. Can you explain a little how it's made maybe that will explain it. Thanks again!

Hi SC, I mention it twice, as I am in effect cooking a single portion, so I add the first half and reduce as much as possible. When oils starts seperating, I add the other half and continue cooking as if cooking a single curry......