With the Bourguignon try marinating the meat in the wine and herbs for a couple of days in the fridge. I haven't made this for a while but normally I'll start marinading on a Wednesday to eat on Saturday night.

I used lemon juice + mango chutney and a half tsp of mango powder. I couldn't say what difference it made, not having tried it before. In fact the only thing I ever use mango powder for is in making Tandoori masala.

Knocked this up last night on the spur of the moment. The missus usual objects to curry more than once a week, but I think she's getting addicted too. ;D

As a result I only had an hour to marinade the Tikka, the  results were excellent and the missus said it was the best curry I'd ever made.

I used about 2tsp chilli + 2tsp kashmiri chilli, I can't find the little green chillis in my area, so I had to make do with the larger milder North African variety. Used a bit of mango powder too. Beautiful. About a hot Madras strength.

Cheers for the recipe.

Just treat the powdered colourant like uranium, don't spill it. if you spill it, don't wipe it up with a wet sponge. In fact my missus won't even let me touch it and insists on doing all the colouring of stuff. If you saw me cook you'd know why. She even keeps it locked up in a small box.

Quote from: natterjak on April 02, 2012, 09:52 PM

Quote from: mikbex on April 02, 2012, 08:04 PM
Hi
I found this superb site yesterday (1st April 2012), I loved the 3 hour base recipe after watching the video.  I went out and bought my ingredients this morning, came back and avidly set about preparing the base.  I tried watching the video but for some reason it wouldn't load today, so I have been unable to cook my curry base (not having taken any notes yesterday).  Could you just let me know the method please, what order, etc.
Mant thanks
mikbex

This is almost the same recipe by the same author (Chewytikka) but using a pressure cooker.

https://curry-recipes.co.uk/curry/index.php?topic=5375.0

So if not using pressure cooker adjust the timings to be 3 times as long for each stage. That'll get you close but hopefully you'll resolve your computer problems and be able to view chewy's video above.  In fact, if you're having trouble following the link to the video why not go directly to Vimeo.com and type in "curry base" in the search box top right of page. Chewytikka's 3 hr curry base is one of the first results of that search.

It works O.K on Google Chrome, but for some reason Firefox doesn't load it.

I should mention that I've never had a Chicken Pasanda either, we always have it as Lamb too. I might have a go at this on Monday instead of the planned Madras.

I'll have a try of this soon. Pasanda's always been one of my favourites, and any one that says it tastes like a Korma has obviously never had a good one.

Normally, when I come back to the U.K the first thing on the menu is curry (or fish and chips!) so it's a family affair and we all like to pick n' mix. We'll order  6 or 7 seven curries, some for the kids, some for the chilli lovers. Pasanda and jalfrezi are the dishes that we always order. I have to confess I've never seen a sultana in a Pasanda, having said that I usually use the same BIRs, so no real surprise.

Cheers for a good looking recipe.

I love cooking. I started cooking with my mum when I was about seven and more than 30 years later I still have the same fascination. Periodically with Indian, but also Thai, Chinese, French, Italian, you name it.

I can't think of anything that would kill that love stone dead than having to do it for a living.

Fair doos to those that can, but cooking as a pastime and cooking in a restaurant are two different things. I've done a few month in a kitchen and all I ever felt was exhausted.

Just a tip Hilly. I don't know if there is one near you but the Morissons down south usual have some bulk spices. i'm not sure about methi but certainly bulk chilli powder (which you were looking for before). I seem to remember 'East end' brand being available. Worth a gander to stop you driving miles.

https://curry-recipes.co.uk/curry/index.php?topic=7846.msg68680#msg68680

I know it says chicken, but I've made this a few times for the long suffering missus who doesn't want to eat another curry( just the chicken), so I make the two dishes seperately. It's a fantastic base for a one-pot curry that you can easily add to.