I couldn't resist the temptation and preordered this.  ;D

On the books website http://www.thecurrysecret.co.uk/New%20Curry%20Secret/index.html it says "Includes a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"

Intriguing!

I would definitely also be in the 'health conscious' category as I also think about the content of all of the food that I eat. I have cooked many traditional Indian dishes with the minimum amount of fat, sugar, salt, etc. with success IMHO, if I can acheive my goal of cooking 'reasonably healthy' BIR style food I could eat it every day... heaven  ;D ;D ;D

My plan for the next year is to try and solve this problem:

1. I LOVE curry
2. The mere sniff of a curry and I put 1kg in weight

So my goal is to produce BIR style curries that have lowest amount of fat and sugar but don't compromise too much on the taste.

This is not going to be easy  ;D

Hi Stormswift,

If you were to increase the amount of base in the dish then you would need to increase the others ingredients of the dish proportionately in order to acheive the same flavour.

I remember it took me a while to find out the size of a ladle and came to the conclusion its about 150ml.

Later on in CKs CTM thread he said:

Quote from: Curry King on June 18, 2007, 12:49 PM
For the sauce I always add enough until it look s right which isn't very helpful but I would say 6 tablespoons of sauce to a ladle so 18Tbls approx.

If I wanted to make more than the recipe said the I would double-up, theres always lunch tomorrow  ;D

I've never heard of White Chili Powder before and I'm a major chili pepper fanatic!

Are you sure its not a blend of spices for making White Chili Con Carne?

Quote from: Stephen Lindsay on December 30, 2008, 01:57 PM
I'm wondering about what the minimum ingredients would be for a decent base, with the flavours being added to individual curries at the cooking / assembling stage. I like the idea of maybe experimenting with a base that has only onions, garlic, ginger and water.

What do you think?

I've often thought about doing that as well but have never got round to it, it would certainly allow for a wider range of final dishes, if you do try it let us know how it goes.

Quote from: Graeme on December 24, 2008, 07:56 PM
I am sorry that i did not find time to reply to currymonster
and this post sooner, I have been organising a family event.

I sent a private message a while back to currymonster as soon
as i realised I was not going to get back any sooner (he bought the book).

However currymonster and other bir members, the first item to cook
from this book would be on page 126 Prawns in sweet and hot curry
(prawn patia) if you do nothing else try this. My advise is to AT FIRST TRY
cut down on all spices (and green heat) by say half. Also and add the
full 400g tin of toms (but carefull with the amount of juice)

Onions, I fill a pint glass (two onions etc means nothing to me)
with very finely chopped onion and fry for 15-20 mins before moving on.

During the first few goes don't use any prawns! make this as a sauce.
You can use prawns, chicken or chicken tikka etc later with this sauce.

Its the sauce i am talking about.
Also if you leave out the final sour, sweet
and salt? ingredients we seem to have a basic Indian bhuna too.

let us know what you think.

Thanks Graeme, no problem.

I bought the A4 Paperback with DVD version of this book and the recipe you mention is on page 113. Looks like a good recipe,

I've still got loads of Ashoka Base though so I might use this recipe to inspire a dish using that.

Can't.... resist... urge... to.... experiment!  ;D

QuoteYes, no more uncooked, but that said, what is the "right" way to precook this marinated chicken? I would have thought that the oven method Panpot describes would dry out the chicken. A stir fry wouldn't make a ton of sense either given the makeup of this marinade. Maybe I will try the oven method and see how it turns out. One thing is for sure, the chicken in that Madras was fantastic.

I cooked the chicken the way Panpot says in his recipe a couple of weeks ago and froze it and its still lovely and juicy when I reheat it.

Thanks for this Josh.

I just cooked it but added 1tbsp of G&G paste and I didn't use passata (haven't got any at the moment).

Really, really nice! 

Quote from: Panpot on December 14, 2008, 09:47 PM
By the way did you use the marinade and cook from raw and of so would you agree the chicken is juicier?

I had some marinated and precooked chicken (Ashoka recipe) that I cooked and froze last week. It was nice and juicy, tasty too