Hi

In case it is of any help / interest - the new controversial book that people have been discussing very recently has a interesting mix of a generous amount tandoori masala and powdered garlic added to the tomato puree and then mixed with some oil to lighten the consistency.

I have been using this method ever since reading it and personally speaking very pleased with the results, plus you do get that garlicky after-taste that you describe which is actually very pleasant.

Cheers

Wow, looks great

Can you tell us what recipes you used, how long you have been cooking curry etc?

Cheers

Hi Admin

That looks delicious - how did it taste?

Cheers

Hi

In addition to a day to day consistency issue, I think there is also a time of day consistency issue.

I am convinced that curry's produced soon after opening time often do not have the magical property that ones cooked an hour or two later have.

One can only guess as to why this may be, cross curry contamination, being able to reclaim oil from a now warm / hot big pot of base, chef now warmed up and on a roll etc.

So many factors to consider...

Hi Razor

With the Tikka I have done so far, I made cut down versions of either 1/2 or 1/3 of the original quantities - whatever divided the most easily. I checked and treble checked the ingredients and quantities I used and and confident they were made to specification.

If one reviews the notes section in Dip's recipe (https://curry-recipes.co.uk/curry/index.php?topic=4432.0) he specified red colour for tandoori and yellow for tikka - I used red as the yellow ran out and I knew it would not affect the taste. However people often east with their eyes and I wanted to give the tikka a good colour.

Cooking:



Taste testing all the tikka is a hard job, but somebody has got to do it!:

Testing under-way  ;D

Stuff everywhere:



Left to right (flash washed labels out in photo):

Blade / Kushi / Dipuraja - Other 3 next week.



Cheers

Hi Jerry

Yay - have the same Chimy (or one just like it) - hoping to try it out later tonight as I have volunteered for the forums Tikka taste test, so fingers crossed for later.

Better go and mix all up the marinades now....

Hi

Here are some other links too incase it helps.

Pans: http://www.catering-suppliers.com/cgi-bin/2008productView.cgi?prodID=97

Stove: http://www.caravanning-online.co.uk/acatalog/foker-veryhigh-boiling-ring.htm

Please note that you can get the stove cheaper elsewhere, however this is a good picture of it. I have this one - and it is a monster

cheers

Hi Jerry

Thanks for all the helpful info, much appreciated.

Regards

Woar - Thats one massive picture

I does look very yummy though, tender Tikka on a bed of onion.

Edit: How did you do the onion? was it lightly fried or raw or....

mmmm