Hi

Welcome.

Good luck on your curry quest.

Many of the bases on the site are excellent, why not start with some popular favourites such as Razor's or CA's?

Then when you have become a little more accustomed to things why not work your way through them all?

cheers

Quote from: chilli chopper on November 04, 2010, 01:10 PM...snip...
I'm not sure if will be of any interest to anyone but I could film it and upload to youtube for comments.

Hi

Go for it! why not.

Regards

Hi George

Good suggestion, thanks.

The other videos on the site are all worth a watch too!

http://cbm-mick.blogspot.com/

Interesting how the restaurant chef adds fresh coriander near the start of cooking and at the end of his dishes.

Plus using a tablespoon of melted butter and some Shatkora pickle and paste in the Dopiaza dishes.

Hi

Thank you for the suggestions - appreciated!

Looked at some of those earlier, just thought at the time that Dip's looked just a little too reliant on Patacks. There is 3 or 4 different types / flavours of pastes that he uses in just that one dish. Don't mind the inclusion of a little bit, but it just seemed excessive!

Always been a fan of CA and his recipes, looking again - it does seem pretty good.

Was really just after a little endorsement from one of the current & regular posters to say - look - I make xyz and I think its pretty good. Rather than (no offence meant) a member with 2 posts that claims its the best curry they have ever made - then never posts again. If you see where I'm coming from.

Thanks again for the suggestions.

Regards

Russell

Hi

Thanks for the specific and helpful reply! - a good suggestion by the looks of things.

It gets to the point that there are over 10 or so recipes for a particular dish, each with a massive thread of discussion and you have to ready over 100 posts in order to make a guess as to which ones are generally considered to be the favourites.

This is why the group tests are good in my opinion, not because they are a definitive judge of which recipe is the best, but they help to narrow down and give a good suggestion on where to make a start at least.

Regards

George, I hate to think what we would do without your wisdom.

Hi

As per the title, please can someone recommend a good BIR authentic CTM recipe please?

I have used the forums search tool to see if anyone has already asked such a question and could not find the answer.

Thanks in advance.

Hi JB

Please can you tell me which CTM recipe you use?

Many thanks

Russell

Hi JB

Looks absolutely stunning. Great effort, hope it tastes as good as it looks.

You don't look very happy though

cheers

Hi Chris

This recipe sure does make lovely bhaji's

The second time I made these - ran out of lemon dressing and added the same quantity of supermarket lemon juice, which is obviously more highly concentrated than the dressing..

Last night make another batch but using the specified dressing, and I'm thinking that batch no.2 with the lemon juice seemed to have a richer flavour which, personally speaking I found very nice. It was not extra 'lemony' but seemed to bring out the existing flavours more?

I think I will always use lemon juice in future. Just an idea that others may wish to try.

Cheers