Looks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant???  They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.

Quote from: Noll on July 08, 2011, 04:13 AM
Hi all,

Made my first two curries tonight, a Dhansak and a Jalfrezi, both using Mick's recipes.  I have to say, I was delighted with the results, as were my hubby and two invited 'guinea pig' friends.  The compliments were flying.
I am so pleased I found this site, there is so much information, and so much to learn, that I didn't have a clue about before
Biggest surprise?  the base gravy.  Never heard of that, never read about it anywhere, a complete mystery to me.  What a revelation.  It is not in the old book I have, nor have I seen it anywhere in recipes on the internet, but thanks to one of those browsing searches, I found this site, and need search no further.
I made the base yesterday, and completed the two dishes tonight, with such a feeling of accomplishment, I even wanted to pat my own back.
Got the bug now, only trouble is deciding what to try next, with all there is on here, I could happily be busy for years.   

P.S.  Is this the right place for this post?

Well done the first attempt is always a bit tricky but the more practice you get the easier it becomes(love some pictures though!!!).

Still makes me smile when I'm in a curry house and ask about the base sauce.Seems they really don't want you to know how they manage to turn out dishes so quickly.Sometimes I get a blank stare as if they haven't a clue what you're talking about.I actually got a 'no chef doesn't use a base sauce all his sauces are cooked to order'....Yeah right

The Padma!!! Blimey forgot about that one.Shame about the New Delhi they really did make lovely food back in the day,didn't know it is re-opening though that's interesting.North Indian very nice choice(not sure about phall strength though!!).Haven't used the Shampaan since it was done up,must give it another go.Get yourself in the Preem had a great night in the kitchen saw everything first hand.I'm tempted to go back and ask the chef quietly for one to one lessons in my house.

Quote from: JerryM on July 02, 2011, 06:21 PM
may be of interest and not intending to muddy the waters but i ended up buying the pasco equivalents.

have tasted them out of the jars and compared with the pataks remnants - the pasco taste much better and expect this to show through in the finished tikka. that tarty aftertaste may be sorted earlier than i'd thought.

Have spotted these Pasco pastes in a local restaurant near me....Jerry M where did you get them from I wanted to try them but couldn't find them anywhere....even on the net they're pretty difficult to find in the UK.

PS forgot to say the Preem Takeaway in East Tilbury is also good,the added bonus is that they've got a completely open kitchen so you can see everything being cooked(this is where I had my takeaway lesson)

Quote from: curryhell on July 04, 2011, 10:23 PM
Hi Abdul.  A very warm welcome to the site.  I am sure like many CRO members we are all looking forward to you answering the  many questions we all have.  To have a restaurant chef on board is the icing on the cake.  I am sure you will take us all nearer to achieving that BIR taste at home.  Good luck with the books.  I will be ordering my copy soon and look forward to the subsequent volumes.   Your skill and helpfulness has already been applauded by members who have been fortunate enough to have had lessons with you.  What better recommendation can anybody get?  At a paltry price of just

Quote from: rockyholland on July 03, 2011, 01:10 PM
AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.

I take it you had lessons as well???  How did you get on?  I had mine about a year ago with Abdul I learnt a hell of a lot from the guy.Incidentally I just saw Abdul,he was passing my way and hand delivered my book personally and gave me my postage back...that's what you call service!!

Hi Abdul,hope you remember me from when I had my lessons from you some time ago(Jason from Grays in Essex).I've since lost my phone(and number) so if you've tried to get in touch with me that's the reason I haven't answered.Enjoyed the lessons immensely.Still cooking away perhaps you can have a look at some of the stuff I've cooked......

https://curry-recipes.co.uk/curry/index.php?topic=5113.0

Welcome to the forum!!!!

Jason

I think it's worth a go,some dishes were spot on,some not so good(one thing that springs to mind is chicken Madras,still can't match any of the local T/A's round here.).Most of what he taught can really be found within this forum,however I'm so glad I did his course.Together with what I've learnt on here my curries have improved ten fold to what I was cooking before.He's actually a very nice helpful chap,any questions he will answer no problem.

Hi guys,just managed to finally get back on-line after a major computer crash.Anyway had another look at this ebay listing and the relevent web-site....I've just realised its the same chap who I had my home lessons from....well I never!!!