i think your home is gona smell Deeeeeeeeelish.... don't forget to take pix 
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#732
Lets Talk Curry / **~~What curry are you making today~~**
May 18, 2012, 10:29 AM
I am making lamb madras, chicken madras and garlic lamb with rice and chappatis (home made) 
i will put up pixs and a video or 2
white rice
BIR madras how to make one at home
chappitis
i will put up pixs and a video or 2
white rice
BIR madras how to make one at home
chappitis
#733
Pictures of Your Curries / Re: Second time round, CA's Chicken Jalfreizi!!!
May 18, 2012, 09:15 AM
looking very good
#734
Just Joined? Introduce Yourself / Re: who am I
May 17, 2012, 03:12 PM
i live in Burnley Lancashire
#735
Lets Talk Curry / Re: Home lesson
May 17, 2012, 03:23 AM
you have the "BIR" right there in your home. you just have to see it..............
#736
Just Joined? Introduce Yourself / who am I
May 17, 2012, 02:53 AM
name= chris
wants = to be the best in what i try to do.
nature = calm BUT can be volatile at times.
hobbies = cooking, sea fishing, food smoking, sausage making, growing veg, loving my loved ones, oh and cooking.
i think that sums me up.
down falls = too helpful for my own good
wants = to be the best in what i try to do.
nature = calm BUT can be volatile at times.
hobbies = cooking, sea fishing, food smoking, sausage making, growing veg, loving my loved ones, oh and cooking.
i think that sums me up.
down falls = too helpful for my own good
#737
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: how i make my garlic & ginger paste it stays white.
May 17, 2012, 02:19 AM
each to there own !
in a BIR kitchen it's to what i have put , there is no time to piss about with abit of this and a bit of that.
it's the same in all curry's 50/50
in a BIR kitchen it's to what i have put , there is no time to piss about with abit of this and a bit of that.
it's the same in all curry's 50/50
#739
Lets Talk Curry / Re: I did it
May 16, 2012, 12:31 PMQuote from: Bigwings on May 14, 2012, 02:13 PMdon't it blow your mind Bigwings, my family want curry every day for tea now :
Thanks to you all for your kind words and encouragement, I still can't believe how well the first at temp turned out. I've got loads of base left so curry number 2 is imminent, it's going to be something Lamb, (our favourite meat) so any suggestions are more than welcome.
Thanks again
Bigwings ;D
how i do my lamb (sheep leg from an halal butchers it has more flavor and it's what the take a ways use
)enough for 7 curry's:
1 kg sheep leg cubed
8 TBsp sunflower oil
1 1/2 TBsp mix powder
1/2 TBsp tandoori masala powder
put oil, mix powder and tandoori masala in a pan that you have a lid for, on a medium heat and cook for 2 minuet.
now add the cubed sheep leg and stir till it as all changed color.
put lid on, turn down the heat to it's lowest setting and cook for 1 1/2 hours and test if it's not tender give it another 15 minuet.
take the meat out of the pan with a slotted spoon cool and fridge or use.
freeze what you don't use
#740
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / how i make my garlic & ginger paste it stays white.
May 16, 2012, 11:53 AM
garlic ............150g
ginger ...........150g
oil.................125ml (1/2 cup)
salt...............1/4 Tsp (helps to preserve it)
no water
put all in a jug and use a stick blender to make in to a paste.
then put in to a sterile jar and keep in the fridge it will last up to 4 weeks.
hope this helps
ginger ...........150g
oil.................125ml (1/2 cup)
salt...............1/4 Tsp (helps to preserve it)
no water
put all in a jug and use a stick blender to make in to a paste.
then put in to a sterile jar and keep in the fridge it will last up to 4 weeks.
hope this helps