looks really promising, the base gravy is  interesting and he follows that recipe with a madras. He uses single cream in  the base. He likes his bay leaves. I mean it's got to work, but when I use bay leaves the flavour is really strong

Happy Christmas Folks, hope you all got lots of curry related presents. I got two really nice books. Mridula Baljekar's Real Balti Cookbook & The New Curry Bible by Pat Chapman. Both were second hand, I believe, and the two only cost Five pounds!

I was having a few issues with the naans falling off but now  they stick fine.  Use a temperature gun to measure temperature of the tava which should be 300 degrees C. Make sure you push the naan dough FIRMLY onto the tava and only cook the naan about 30 seconds before turning the tava over

Quote from: chewytikka on September 18, 2018, 02:30 PM
Here you go again Pete/Haldi

https://curry-recipes.co.uk/curry/index.php?topic=320.msg2914#msg2914

1.5 kg of red lentils, a big sieve needed. ;D

that's 13 years ago
I can't remember making this, but it looks like I thought it was good!

Quote from: 976bar on September 11, 2018, 11:44 AM
1 bulb garlic - crushed
for the tarka dhall
is that right?

thanks folks

Adil and Al Frash

two to try!

I must admit that I've paid less attention to the blending stage, than all the other parts of the recipe
I will blend my next attempt really well and see what difference it makes
Because I'm still not totally satisfied with my results either
I've tasted the base at a takeaway after it's been blended (before the reboil)
and it really did taste very nice
Maybe the reboil isn't needed

Me, my wife and son went to Shebabs two weeks back
There's a giant picture of "the hairy bikers" as you walk in
Complementary poppadoms and dips while we waited for the main dishes
Three curries all served in balti bowls along with three naans
Saag paneer balti, chick pea and paneer balti,a and vegetable jalfrezi balti
Chilli naan, garlic naan and coriander naan
we also had a fried rice with it (we ordered pilau rice but not worth complaining)
The curries were fine but not spectacular
I think I could match the quality
Pretty much like any curry you'd make with everything fresh, rather than pre cooked
The novelty was eating them from the bowl they were cooked in
So as soon as I can I'm getting some balti bowls
Not so easy as you might think
Took a little while to find out the bowls are made from pressed steel, and not iron (as some reports say)
and definitely not the stainless steel
The latter just being serving dishes, and definitely not suitable for cooking in
Hope to get some proper bowls in a couple of months
I wouldn't mind returning to Shebabs, but I feel more inclined to try another Balti restaurant in the so called ":Balti Triangle"
It all came to about 34 pounds
A pleasant meal, and a good memory
But the restaurant I REALLY wanted to visit was the Kushi Balti House
I've got the book and wanted the T shirt
As far as I can tell, it's closed
Can't get in touch with them, whatever the case and their web site is all out of date
Real shame
Does anyone know anything about them?

starting some today
I got quite a few left over from last year
I never remember what varieties they are
They always get muddled
But some of really hot and others aren't
And they look REALLY similar
It all adds to the fun
Love home grown chillies!

Happy New Year