Thanks guys went to Asdas,Morrisons and Tesco all no good-I had to get mustard oil as well so I ended up walking about 10 minutes into town to the asian corner-shop who had everything.Just finished clearing up(again),I now have the first couple of lessons' notes typed up now so maybe tommorow if I have time I will start posting away.I have to say the chicken tikka I made was fantastic,better than most take aways round here.

Hi guys just finished washing up after my latest 2 hour lesson,the place was in a right mess.I made another base sauce today on my own and cooked aloo chat and bombay aloo again while he watched me.I then cooked an achar chicken.I think I'm pretty much getting the knack of it now,when to add this etc and how long to cook the spice mixture.It's suprising how the time flies by when he's there.We prepared chicken tikka and tandoori chicken as well.I have another lesson tomorrow to cook these and I'm doing a korma as well( think I may have a job getting almond powder and coconut powder in my Asda's though!!)My notes are all being typed up as we speak so I will be posting soon.

I'm pretty sure most bog standard places have only one base sauce.If they can can get as many different sauces out of one sauce then economically it's good for them.When I watched my curry being made recently(https://curry-recipes.co.uk/curry/index.php?topic=4808.0) they only had one sauce on the go.My chef teaching me at the moment is adamant that only one base sauce is used for everything.That is why the base sauce should be neither to hot or spicy so it can cover a range of different dishes.I used to go to a place called Monty's in Stanford-le-hope.Although the curries were good everything tasted very similar to each other I could tell they were all from one sauce.

Just think it was timings...when he knew when the garlic/ginger was done,how long to cook the spices out etc.Also When to add certain things...I guess I was a bit nervous of a real chef looking over my shoulder but hopefully after a few more lessons under my belt things will come easier.All he said regarding the potatoes was that they thicken the sauce slightly.

On Monday he was there for over three hours,so quite rightly that counts as three lessons in total.This was base sauce preparation etc which is why it took so long.My lesson on Wednesday was only an hour so I've got quite a bit of credit left!!! Next one Monday for tandoori/tikka marination(and to make sure I get that sag aloo right!!)and then he comes back the following day to cook it.

Yep three medium red potatoes went into the base.Not sure why red is important,also a lemon with rind and some yoghurt.Will post full stuff as soon as I can don't worry.Not sure nationality didn't get around to that he teaches both restaturant recipes and traditional Bangladeshi style as well.Cost?? 35 quid an hour or 10 lessons for 250 quid(which I have gone for).Seems a lot but I feel that I should grab the chance when it's there!!!

I'm making another base sauce for Monday's lesson as well.If I'm honest I only really cooked another dish by myself when he left just to use up some of the left over potatoes.I watched him closely when he made the aloo chat and sag alloo but maybe I did things in the wrong order or messed something up.He's quite a nice fellow I'll ask him to do them again for me.All he did was written up for me which I will be getting shortly.
Anything we cook now will be done by me with him watching and guiding me on technique.I will film it as well to be sure-I was just making the point that we both used the same ingredients so it must be technique and practice.
On a friendly negative note though I really wish these threads would stick to the subject and not keep being hijacked by arguments etc!!! It's taken me a lot of effort and money to get this guy round,maybe the outcome will be good maybe not I don't know but(as far as I know) it's the first time a member has actually had a one to one lesson in their home by a restaurant chef..

Not that one either!!! They are 'Everest Brand Kasuri Methi Leaves' from spicesofindia.co.uk

thanks

link doesn't work for some reason try this..

http://www.spicesofindia.co.uk/acatalog/Everest-Kasuri-Methi.html#aISW104

Guys I have to get some dried Methi leaves and am struggling to find them locally where I live.Does anyone use a particular brand???  Found these any good??


http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?REFPAGE=http%3A%2F%2Fwww.spicesofindia.co.uk%2F&SS=dried+methi&ACTION=Go&PR=-1&TB=A&SHO

thanks