I appreciate most people on here probably didn't find anything new that they didn't already know but for some of us, it might be interesting...?

I can't decide between the impact of adding Methi leaves to my favourite dishes or a dish that I had never heard of before but I think the winner is...

Eastern Tandoori Chicken Patala

I hope you all learnt something new and had a good 2019 and here's to another good one in 2020.

BAJ

Welcome A Board Sam.

I look forward to your future contributions.

BAJ

Have a Merry Xmas everybody.

Hi Phil,

It worked for me yesterday but since it is over a month old, I thought it might have been taken down or something.  Just tried it again, using Mozilla Firefox as my browser and it still works.  It doesn't start immediately though, you have to wait maybe 20 seconds and then it will start.

I don't think it is using Flash player but just in case, check for a symbol that looks like a jigsaw piece on the address line, sometimes it is on the left sometimes on the right, depending on which browser you use (Firefox it is left, Edge I believe it is on the right).  Click on it and if it says Flash is blocked, there is an option to 'Allow once'.

I hope that helps.
BAJ

Welcome woldfield,

I thought I had a recipe for a Paneer curry that I make every so often, although it seems to be quite a while ago now since I last made it as I have just spent some time going through my books for the hand written recipe and I can't find it at the moment.  It was a recipe from a website that I was directed to from a local Asian Supermarket, years ago (5-10yrs)... the employee hasn't worked there for a few years now since she got married so I can't even ask.  I will search some more and see if I can find it or make contact as it really was rather good although my friends and family are much the same as Phil and prefer there to be some 'meat' to the curry, even if that is fish.

I have also had some good results with the base gravy's from Taz, Kris Dhillon, CA and the "Belting Balti!" by welshnuckles (the gravy is listed in the recipe in the Main Dishes > Balti curry forum, not in the Curry Base recipes forum).

Have fun with your exploration though, as you said, there is a great deal of information here to read through.

Regards,
BAJ.

P.S. I would be interested if you can remember what the name of that Bradford curry house was.  I doubt it still exists but I probably ate there, back in the day. 

Hi Alan,

I can't ever remember using a recipe from here (I haven't tried every single one yet though) where the tomato puree hasn't been diluted.

Having a go at a recipe recently prompted here Eastern Tandoori Chicken Patala again using diluted.

The only exception is a Keema curry I make frequently that I found and wrote down years ago where the tomato puree is added after the onions and fried until the oil separates from it, at which point the meat and spices are added.

Regards,
BAJ

A question for those who deal with this on a regular basis...

I often find that the meat I use (mainly chicken), Halal or not, seems to contain a great deal of water when cooking it.  Sometimes 'stir frying', is not so much but more of 'boil off the water' and it a) makes the chicken tough b) causes pre-cooked red meat to lose flavour.

I am sure you all have a solution for this which I would really appreciate it if you could share.

Thanks
BAJ

Was not a fan of the fluorescent yellow.
Still not a fan of the tangerine... just too glaring.
Looks strange to my family for me to put my sunglasses on to look at this site but they are used to it a bit when I am doing a lot of spreadsheet work.

BAJ

I was away this weekend, at an NFL game in London and tried some of the street food on offer... I can only hope it (tailgate) is better in the USA.

Whilst I was away, some friends watched the game at my house and various dishes were available (obviously pre-cooked on the Friday/Saturday before and re-heated) of which there were two criticism (if it can be called that) that the dishes had more meat in them than is usual for a takeaway and not so much oil/gravy.

With the exception of keema curry, I have always found takeaway curries to be heavily gravy based and with the smallest amount of meat... something people, my friends it seems included have come to expect.

There have been many threads on this forum about the 'spice/flavour being in the oil of the dish' but I have never seen something about there being too much substance to the dish.

BAJ

Thank you for the report Phil.

Every Cloud.... at least it didn't make you ill!

BAJ.