Martinvics balti masala p20 and the Garam masala p26

I think it would make excellent viewing. Sadly i think if you mentioned the phrase "BIR curry" to the average person they would look at you a bit funny. It seems to be still a bit of an underground culinary activity the relatively few are aware of.

Has anybody got any experience of using these for naans? https://www.ebay.co.uk/ulk/itm/252341582083

Has everybody got a well paid job then? Maybe they haven't and got sod all to lose by taking the plunge. Maybe they are so passionate about cooking they don't mind the anti social hours... Me and my Mrs are thinking about it. Not curry but a food outlet in one incarnation or other. Are the profit margins in curry slim then?

I'm not surprised some people think that they can cook better than some BIR chefs. In my recent experience (and other people I know) the standard of takeaway curries on the whole has gone totally downhill. I wouldn't be surprised if there are a few TAs ran by British owners popping up in the wake of Adey Payne et al over the next few years. Good luck to them!

That naan looks bloomin handsome LC! Plenty of lovely bubbles. I'd be surprised if that was not the unmistakable H4ppy Chris recipe.

MM

Ha ha Phil. There's always one.. 

Lol. I was looking up videos of authentic Birmingham Balties the other night and came across this which made me smile. The guy using a huge pillow to make the table naans (approx 5:00 mins in.) I might try and get a hat like his for currying too. https://m.youtube.com/watch?v=fMXrQhMYj7Y

Hi Rodwel

Try this.

2 chef spoons of oil (4tbsp)
1 tsp garlic and ginger paste
1.5 tsp mix powder
1 level teaspoon methi
2 tsp chilli powder
Salt (if needed)
1 tbsp tomato pur?e/paste (pre watered down)
250ml base gravy
1 portion (6-7 pieces) pre-cooked chicken
1 tbsp lemon dressing
1 tbsp chopped coriander

In a heated pan (aluminium for preference) add the vegetable oil. Get it hot but not too hot!
Add the garlic and ginger paste and stir to seperate. Fry for a few seconds but don't allow it to brown. Then add the mix powder and stir, quickly followed by the methi, chilli powder and tomato paste. Stir fry on a low heat for about 30 seconds. You want the rawness of the garlic and spices to be cooked out but don't burn them. Then add 125ml (1 ladel) of the base gravy and "deglaze" the pan. Stir well and add the chicken. You are now safe to crank up the pan to a rolling boil. (The high heat is said to be the key to bringing out the flavours in the madras and in fact any curry.) Stir regularly and make sure you scrape down the caramelisation up the sides of the pan back into the sauce as you go.
Reduce the sauce by half then add the second ladel of base gravy. Reduce again to desired consistency then add the lemon dressing and half of the chopped coriander and stir. Serve up onto a plate/bowl/balti dish and sprinkle with remaining coriander. Serve with pilau rice and H4ppy naans!

There are many different mix powders/base gravies and pre-cooked chicken recipes to try as indeed madras recipes. This is my interpretation of a typical takeaway madras and technique and is probably one of the most simple dishes to make. Just check out the recipe sections and take your pick.

Try JB's or Chewytikka's base and you shouldn't go wrong.

The BIR journey is a long road in getting it all sussed but half the fun is getting stuck in, trying different recipes and finding out what you like. I'm currently using the Glasgow ebook recipes which are a bit different to what most people are used to but very good nonetheless.

All the best

Mike

You took the words right out of my mouth Sveridge. That was precisely my next question!