I was in a takeaway kitchen about 8 years ago
They were making up a new base and Yes, the old base (which wasn't much) went into the new
All the reclaimed oil went in, and new oil as well
When this chef heats up his curry gravy, for an ordered curry, the aroma is just magic

everything I love about curry, is pretty much there, to start with

Can't be done at home

If I ran a restaurant it would be no problem
It's a combination of elements you can't do with an 8 onion base and just using fresh ingredients

Hey JB
your cooking always looks so good
maybe you could do a recipe post of all the curries you are happy with

there are a lot of recipes, I have on my list to try
this was one of them and I made it last Saturday
Way too spicy and smells wrong..and half a block of coconut cream with only 10 onions?
The curries I made with it were not very good
There is another IFINDFORU base, on this site, which is far more involved than this one
I'll try that at some point
That one looks far more promising
I can't figure IFINDFORU out though
Is this genuine BIR info?
He clearly does know something

Quote from: bigboaby1 on August 27, 2015, 03:16 PM
The one i posted was longer in length with myself demonstrating at curry at the end.
https://www.youtube.com/watch?v=U-vKC1DjKyM
Boaby

I think it's absolutely fantastic that so many authentic recipes have been posted
Thank you Boaby!

I will give this a go sometime soon


Especially interested in the spiced oil

thanks folks
I'm 60 on Friday
Going to have a takeaway to celebrate?
There a few new BIR's near me
Reckon it's time to check trhem out

Quote from: london on July 04, 2015, 06:04 PM
I use the 4 Kilo sacks from asian stores, I pay a quid so even if some are below par it not a bad deal.

London.

snap!

Quote from: Stu-pot on April 19, 2015, 06:30 AM
If it's any help I use KTC Butter Ghee because I love the taste of butter and IMO  KTC WON HANDS DOWN.

now that's interesting
I tried cooking Adey's recipes, and quite a few (including the base) use butter ghee

they just tasted "off" to me
and it was the ghee doing it

They brand I was used, was Heera Butter Ghee

Maybe I should try again using KTC

Thanks for the heads up Stu Pot!!

Quote from: Secret Santa on June 13, 2015, 03:13 AM
You have to use the precooked chicken or lamb as they do though because that's a big part of the flavour. I do like the Glasgow curries that I make (from his e-book).

I'm making up the ebook base now
Some of my best results have been with this
This is as close as you can get without using genuine bhajee oil

Quote from: curry chameleon on June 07, 2015, 09:20 PM
anyone recommend a glove to protect my poor fingers when reaching inside my tandoor ?
It gets seriously hot, easily 450'C.
There seem to be plenty around but not rated anywhere as high, however as my hand wont be in there very long I expect it doesnt have to be that highly rated ?
cheers

I cook with my tandoor wearing an old jumper
I pull the right sleeve down over my fingers and also have protection from the naan cushion
I never get burnt

I know a few asian chefs with no hair on their right arm, because of tandoor cooking
They are way tougher than me

Apart from singing your arm hairs, it really hurts!

looks so good
thanks for posting