Quote from: nodrog on July 12, 2013, 03:15 PM
which is the best pan for cooking curries from scratch with regards to non sticking, size and shape

Do you mean a 1 pot curry or how they are made in the TA?

At Sam's TA they use chicken Tikka to make the pakora's. I am making some now for tea and just thought?
Does every TA use chicken Tikka or just pre-cooked chicken?

Glad you enjoyed it mate. if you make a lamb one don't add as much oil  and cook on low (very low with a lid) for 3 hours delish.

Quote from: Bengali Bob on July 09, 2013, 10:56 AM
Chris. Your reference to a coconut-like taste in the base is intriguing.  Can it be picked up in a finished dish? The reason I ask is that I have recently gained access to another TA kitchen. High quality stuff.  Watched my chicken madras been made the other night, and when I got it home there was definitely a coconutty note in the background. Fairly certain this wont be down to real coconut in the base.  The taste was somehow different, and I also know from experience that there would need to be shed loads of, for example, coconut block in a base, before it would be noticeable in a finished dish; particularly a hottish one, like a madras. The curry I had was top notch and I recall similar aroma(s) from curries in the Manchester area. Also got me thinking about the balti again, where kewra water forms part of the taste.  I wonder if part of your magic is along these lines. I know there are geranium oil derivatives that produce a coconut- like taste, or is it simply all down to the cooking process you use?

Rob       

Rob i can't say that i can taste it in a finished dish. When Sam made the base first time and i tasted coconut, i thought that's why others are adding it. I think it's down to a mix of the cooking process and the spice blend.

Like it George, hope it works for you. I had to throw my plants, had too many in that small space and the pots were too small. So the next set up is gona be one plant in a 3x3 foot square, need bigger pot so the plant as something to anchor itself too.

Where in the world are you walleye i may send you some.

One reply on youtube to the vid " I had to use? standard bay leaves. Can't find the asian ones in my neck of the woods in sweden but was still a cracking curry!" hope that helps mate.

Quote from: Secret Santa on July 02, 2013, 07:08 PM

Quote from: sp on July 02, 2013, 07:04 PM
It could be a regional thing

Quite possibly. Just because something is a "secret ingredient" in one locality doesn't mean it will be in any other part of the country. Even if Chris has come up with something new (and I doubt he has) it doesn't mean it'll satisy everyone.

SS you keep going on with these cheap shots all you are doing is making yourself look like a fool.
You think! you know it all, if you do then stop with the crap and tell everyone just how to get to the 100% bir curry.

Quote from: Bengali Bob on July 02, 2013, 05:22 PM

Quote from: h4ppy-chris on July 02, 2013, 01:45 PM
Okey How do you make a Baghar?

I'll have a quick go at some point (nothing particularly new mind) but come on Chris, how good is this TA of yours?  Seems popular from the vids you made, plenty of orders coming in, but how does it shape up against the local competition?  I know it's all highly subjective but you must have eaten loads of curries from different places and have a fair idea of quality.  Also, are you able to reproduce this level of quality in your own kitchen?

Rob 

Yes Rob you're right i have tasted loads of curries from all over the place. The vids are shot on a monday night, the quietest night of the week. Friday, sat, and sunday there is 3 chefs cooking and 5 guys delivering, plus people that pick up their food. One chef has been in the trade for 50 years!

"are you able to reproduce this level of quality in your own kitchen?"

I have to be able to Rob or there is no point in me doing this book.

Anything else mate just ask.

Quote from: Secret Santa on July 02, 2013, 03:14 PM
Forget the terminology it's just confuddling the issue. What your magic addition is Chris is some mix of tomato/onion/garlic/ginger and spices, ground and whole, all fried down nicely together. There's nothing new about that and it's no magic secret. Kris dhillon, for instance, cooks down tinned tomatoes, turmeric and paprika and adds it just like you do. Many other bases add similar fried "mixes" and so do I.

Well good for you and KD but, don't tell me what i am making when you have not got a clue.