Hi Thunderbird40,

The way i work is i provide 2 ladles of base sauce per person when making a curry so if i make myself and the girl a madras its 4 ladles into the pan of curry sauce.

However your are making a jalfrezi which i understand to be not so saucy dish, i.e more dry....i would stick to the 1 ladle person method as mentioned in the recipe, so if you are cooking this dish for 4 use 4 ladles of base sauce for a jalfrezi.

If you are using chicken i would allow perhaps half a chicken breast per person, maybe a tad more cut into thick chunks.

As for ground spices i dont even use a spoon anymore or measure i just take a pinch of each and throw it in  the very hot oil at the beginning then add a splash of water to really release the spices......

Stew

Hi Bumtrouble, great name by the way....

OK so this recipe is one of the very first recipes that was discovered by the infamous Pete way back.  Its a good starting point but there are much better base sauces available on the site: -

Maybe a good one to try is this: -

https://curry-recipes.co.uk/curry/index.php/topic,720.0.html

then a more advanced one

https://curry-recipes.co.uk/curry/index.php/topic,674.html

Then the holy grail (in my opinion)
https://curry-recipes.co.uk/curry/index.php/topic,923.0.html

Of course this whole site is about experimenting so let us know how you get on with your pathia and courry journey.

Stew

Hi Thunderbird40,

You could try this recipe from the recipe section and just use the KD base instead....

Jalfrezi (for use with base chicken, lamb, vegetable or prawn).
A spicy hot dish with whole green chillies.  Hugely popular among my customers who like a real kick to their curries ? plus, it?s very easy to make!

2 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

Quarter tsp black pepper

2 tsp Kushi Spice (just use any restaurant masala mix)

1 1/2 tsp chilli powder (remember ? it?s very hot, so vary this to your taste!)

?meat?

A ladle of base sauce (KD for you in this instant)

2 green chillies, split down the centre

Fresh coriander leaves to garnish



Fry the garlic and onion in a Balti bowl using the vegetable oil.

Once it?s golden brown, remove from the heat, and add the Restaurant Spice Mix, chilli powder and black pepper, stirring well so it doesn?t burn.

Return to the heat, adding the base meat and base sauce, stirring well.

Simmer, while adding the chillies, then garnish with fresh coriander leaves and serve.

Let us know how you get on.

Stew

graeme,

Thanks for that, profile updated.
Must be too hot in England then for any curry cooking.....let me tell you its mid winter here in Kiwi Land....off sking this weekend.

We are out for curry tonight though at a place called two fat indians: - here is the link if you want a look http://www.twofatindians.co.nz/  its so not british curry but the best i can do at the moment.

Stew

Finally the one we have all been waiting for is here: -

10% discount to CR0.co.uk members on orders over ?20

There is a promotional code box at the end of the checkout process, if you enter CRO.CO.UK into this Nacto will refund 10% to your card once the order has been received.

You must enter the code in the box provided otherwise Nacto-Online wont be able to identify you.


www.natco-online.com

HI poppadom_pete,

Great post thanks for the taking the effort to do this.
The only thing i would do from experience now is make a paste of the spices you mention and fry it before adding to the onion mixture, just helps release the proper flavour:-

1/2 of a spoon of turmeric.
1/2 of a spoon of curry powder.
1/4 of a spoon of chilli powder (optional).
1/4 of a spoon of corriander powder.
1/4 of a spoon of cumin powder.
A little bit less than a 1/4 of a spoon of garam massala.

Thanks again.
Stew

Be aware I am experiencing some issues with the forum and threads not loading properly.

I am currently working on this issue.

Stew

QuoteQuote
Surely we should recognise that there are now 658 members on this site

Yes, but how many are actively participating, 20?...30?

Remember guys when you join up you have around 10,000 posts all with the little "New" image next to them....it must be very daunting for "Trainee Chefs" and i reckon that it would take you 3-4 months before anyone new will post.  Some will never post but i encourage people to.

Also i remember the days where people would be sneaking into kitchens and looking through windows to try and get the secret.

The secret is still out there as far as i am concerned......maybe Pete is under cover on a mission as we speak.....

Stew

Ashes,

Agreed.
Those people who continually post negative comments will be banned by IP address, this is permanent.

This is a final warning.

Read this
https://curry-recipes.co.uk/curry/index.php/topic,237.0.html

Thread Closed - please vote only

Hi,

He was doing the same method for all curries, i ordered a Chicken Aloo, cooked using the same method.
I live in New Zealand and this is the dish that is the closest to British Curry.

My advice try this method and see if it helps.

Stew