I don't live in the UK so I can't watch it 
Does anyone know any other site that I can watch it on?

Hi Jerry,

I'm definitely going to have a go at this one, it sounds right up my alley. Have you tried or considered substituting the 30 ml of Marg for 30 ml of Ghee? I'm wondering if it might improve it even more.

CM

I also bought a spice ball after Jerrys suggestion in the previous thread and they're great. Just make sure you get one big enough to fit the cinnamon sticks in easily (3 inches diameter seems  about right).

Quote from: AchMal on June 30, 2009, 01:06 PM

Quote from: Robbo1979 on June 30, 2009, 11:48 AM
In a restaurant not far from me, they do a curry I've never seen other than in there called a Chicken Tikka Masala Madras.  Now it is exactly as it sounds and is actually VERY tasty and an exciting variation for those of you who like their curries spicy.

Hi Robbo,
There are variations on a theme on this,
you may see in some restaurants or takeaways the dish Chicken Tikka Chilli Masala,
This is done by frying some sliced onions and garlic and green chillies at the start of the curry then make the Tikka masala as normal,
Great if you like the creaminess and sweetness of a CTM but with the heat and taste from the chillies and garlic,
Bob

Mmmm that sounds nice, my standard order from my old local used to be CTM made Vindaloo hot 

Quote from: JerryM on June 21, 2009, 07:53 AM
the big trouble i find is the brands in stock keep changing ie i can't always pick up what i've had before. this works both ways. i'd just like to cut out the imitations which are still labelled as top quality basmati when there not.

I often have this problem too Jerry, an added problem is that Basmati crops vary in quality over the years (like wine) so sticking to one brand may not be the best solution. IMHO the only way to get the best Basmati is to ask a friendly Indian/Pakistani shopkeeper or cook what is the best at the moment.

Has anyone actually tried infusing an oil with spices/flavourings and use that to cook the main dishes?

Quote from: parker21 on May 29, 2009, 06:33 PM
hi e-man
you could try my Rajver vindaloo sauce from 1 of my demos, follow the recipe to the t and just before the end add 1tsp melted butter ghee! this is a tip from another chef from the Mouchak in ST Michaels in kent. and the method and ingredients are just as simple as bruces'
regards
gary

Hi Gary,

I'd like to try the Rajver Vindaloo Sauce. Could you confirm that this is the one you recommend:
https://curry-recipes.co.uk/curry/index.php?topic=2041.0

Also, are there any changes to the recipe shown on the first page that you would recommend?

CM

  Have you been spying on me  ;D

Jerry,

I think it normally states 'Aged' on the bag (i haven't got a bag to check against at the moment)

Most Indian/Pakastani home cooks think of Basmati like we think of fine wine, as in not all brands are equal and there some disagreement (personal preferences) between the best ones.

When I'm shopping for Basmati, I go to the Indian/Pakastani shop (where the best brands are) and look for aged rice from the Punjab area of India, Basmati improves with age because it gets drier and less sticky when cooked.

You could always ask the shopkeeper because they will know which brand is the best. As with most things you get what you pay for but since Basmati is cheap anyway just buy the most expensive one and you wont go far wrong.

Hope this helps.

Craig