Just a quick thank you for posting your base, i've been focused on the Ashoka base for a long while now and thought i'd give yours a go and i'm glad i did as its got a really good balance of flavours.

Its one of the few i've tried that tasted good on its own, i tried with Dipuraja's balti then his CTM and was very pleasantly surprised at the result.

Next I'll give my usual Ashoka bhuna & madras recipes a go to see how they compare.

Cheers Rob.

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Just had to say Thank you for posting this bhuna recipe (who ever originally created it)
I have looked at it so many times and thought it can't taste good if it uses a stock cube but i was wrong, this is the closest to my local BIR and i can't get enough of it  ;D

Cheers, Rob.

Quote from: leaswood on August 05, 2009, 09:42 AM
Hi

any suggesstions for a picnic with Indian food?

Take a blanket into your local TA 


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Quote from: CurryOnRegardless on July 27, 2009, 11:16 AM

Quote from: canicant on July 21, 2009, 01:42 PM
My steak has to be cremated, I was a butcher for many years and the amount of tapeworm cysts found in raw beef is an eye opener 

Really, whereabouts are you, in the UK meat should be adequately inspected before human consumption. Tapeworm infestation in the UK is very rare, these figures are from NHS Direct,

Tapeworm infections in the UK
In the UK, tapeworm infections in people are very rare, although some types are found more often than others. For example, in 2005:
    * There were 71 reports of infection with the beef and pork tapeworms (taeniasis) in England and Wales. One case was reported in Scotland. It is not possible to tell from the data collected whether the people became infected in the UK or abroad.

Even meat from abroad should be safe as tapeworm is not only killed off by cooking (it dies at 56C) but also by freezing (below -5C) so it should not be a cause of any great concern.

Regards
CoR

Well, I haven't been in butchery or slaughter for about 20 years now (I'm an old git btw) but as the cysts are only usually exposed when cutting into the muscle they very often go unnoticed being quite small and the meat inspector wouldn't be able to pick them up until the beast was jointed.

The guy I used to work for had an unusual selling point for hip/rump steak he would get asked if his steak was tender, he would then trim off a piece raw and eat it in front of the customer, saying 'its that tender it doesn't need cooking'  ;D  and that is the reason I always have mine cremated cos watching him turned my stomach

Rob.

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My steak has to be cremated, I was a butcher for many years and the amount of tapeworm cysts found in raw beef is an eye opener 

Click link below...

The beef tapeworm

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I don't know if this is relevant but I updated to google chrome browser and every time I come to this site now I get a security warning, I'm assuming this site is running tracker/spyware software of some sort but I'm no computer expert so I might be wrong.

Thanks for the replies, I wanted to confirm my own thoughts after trawling the web for health/safety issues and I think its wise not to re freeze any precooked meat as you both advised.
I'll have to get my portion control right as I hate wasting left overs (I'm just tight fisted really) 

Cheers Rob.

I could really do with some opinions, do any of you use a frozen base then cook a curry and re-freeze the left overs?

I have a freezer full of base made up and I would like to turn some of it into ctm (my precooked chicken is frozen as well) then freeze it again for quick ready made meals that just need a heat up and are ready to go 

Even if the quantities of salt from the Ashoka turn out to be correct, its still too salty for my palete so I am also going to try 30gms on my next batch (I have already dropped to 1 tsp for the bunjarra) and as I always like to add salt when frying the onions (in the final recipe), the accumalation of salt really sends it over the top. Other than that the base seems to perform well on all the dishes i've tried up until now.

I've now  made curries from both Darth's base and also the Ashoka base and I've tried both with chicken bhuna, they seemed to produce a very similar (tasty) curry.
Where the Ashoka recipe stood out was at the weekend when I made the lamb bhuna and all I can say is wow it was absolutely unbeatable IMHO
I have also made a  ctm with Darth's base and again a simply stunning result, which is saying a lot as my family are really fussy about BIR takeaways.

So in conclusion two thumbs up and well deserved praise.

Rob.

P.S just need a good passanda recipe now