Dunno if anyone watches it but might be worth a look on Mon 20th.Basically they take the contestants into a professional kitchen and see how they get on.On Monday the three work in an Indian for the evening.... lucky people....

Just got my copy of the Kushi Book(Better late than never!!!)  Is it that bad??? Seem to recall a few negative comments about it....The recipes do seem very similar to the ones I've seen on this site.The only strange part I saw was the onion mixture for the base sauce-putting the spices in a net as opposed to just throwing in a pan???

Kurzi Chicken....quite superb,have it every Xmas eve in my local restaurant.We had it this year again(for 4 people)and it was excellent.I think our chef enjoys making something a bit different instead of your usual madras and kormas.I even had the chance to go in the kitchen and thank him personally-he had about five pans on the go at the same time when we was talking but I must admit I was more interested in eying up his ingredients on the table rather than chatting!!!!

Dunno bout Xmas day curry I'm still gonna be stuffed from Xmas eve.As ever We've ordered a special 'Kurzi chicken' dish for 4 people.Basically a massive giant chicken marinated in the usual top secret ingredients for 48 hours then blasted in the tandoor and served at the table whole.Plus the usual side dishes and a few bottles of cobra...I'll still have my eyes on the kitchen though to see what's going on..........

I have to agree and say no.I can see where your coming from although like Ashes I used to browse quite a bit before I actually registered.Even now if I stumble across other sites(not curry related)and I have to register before viewing anything I am bit still a bit wary,just cautious perhaps............

Just thought I'd let u guys know a copy of The Balti Secrets by Janet & Peter Lardner has just appeared on Ebay....starting price ?4.99.....I know one or two of u was after it....Happy Bidding!!!

Went to my local curry house on Friday.Same routine nearly every week,few beers and then a short cab ride for some top notch food.It's that good I've been going there now for about fifteen years so I'm now on first name terms.Anyway,as I was leaving this week(a bit worse for drink) I happened to say "Now what EXACTLY goes into your curry gravy then??"? Well the look on their faces u would have thought I'd asked for their bank details!! A few nervous glances and a lot of babbling was followed by "How do u know about curry gravy??" They seemed very surprised at my knowledge but were VERY secretive "Don't know only the chef knows think he uses some oxo cubes and spices" Having me on or what? Seems to me that every waiter/chef/cook e.t.c must have taken some sort of oath never to reveal their secrets.....However the owner who I know very well? said that the chef may do me? some lessons for ?20 an hour-if he's serious(I think he is) I will book myself in.He did say previously and again on Friday that I can come in the restaurant one afternoon to watch them prepare their base sauces ....now there's an offer watch this space!!!

Right here are the two spice blends...(makes about 175g/6oz each)

BALTI MASALA

WHOLES SPICES...

75ml/5tbsp coriander seeds
30ml/2tbsp white cumin seeds
10ml/2tsp fennel seeds
10ml/2tsp black mustard seeds
5ml/1tsp fenugreek seeds
4-5 whole cloves
4 bay leaves
25g/1oz curry leaves
5ml/1tsp lovage seeds
2.5ml or 1/2 tsp onion seeds
3 x 5 cm cassia bark
15ml/1 tbsp fenugreek leaves

GROUND SPICES

7.5ml or 1 and 1/2 tsp chilli powder
10ml/2tsp ground ginger
5ml/1tsp ground cardamom
15ml/1tbsp garlic powder
15ml/1tbsp turmeric

1.ROAST ALL THE WHOLE SPICES BY PLACING THEM IN A NON STICK PAN IN A LOW OVEN FOR ABOUT 1-2 MINUTES....DO NOT BURN!!!!
2.WHEN COOLED,GRIND THE SPICE MIXTURE TO A POWDER
3.ADD THE REMAINING GROUND SPICES AND MIX WELL.
4.STORE IN AN AIR TIGHT JAR.


BALTI GRAM MASALA

WHOLE SPICES...

75ml/5 tbsp coriander seeds
40ml or 2 and 1/2 tbsp white cumin seeds
5 x 5 cm cassia bark
7.5ml or 1 and 1/2 tsp dried mint leaves
5 bay leaves

GROUND SPICES...

25ml or 5 tsp ground aniseed
13ml or 2 and 1/2 tsp ground cardamom
10ml/2 tsp ground cloves
5ml/1 tsp turmeric
5ml/1tsp paprika

SIMPLY USE THE SAME TECHNIQUE AS IN THE BALTI MASALA


Blimey I think that's all I can manage.Like I said I've never tried the recipes in the book,but after logging on to this forum for the past few months and seeing other like minded people I think I will give it a go.The basic balti sauce is similar to others I've seen but the spice mixes do seem a bit different with more ingredients....If someone does try this will they please post their results...........

O.K here goes just excuse the typing errors!!!!!!!!!!!!

BASIC BALTI SAUCE.....Serves 4

450g/1lb onions,peeled and quartered
25g/1oz fresh ginger,roughly chopped
6 garlic cloves,roughly chopped
salt to taste
450ml or 3/4 pt water
100g/4oz can toms chopped
60ml/4tbsp veg oil
20ml/4tsp fenugreek leaves,dried
2.5ml or 1/2 tsp ground black pepper
4 whole green cardamons,top pinched
30ml/2tbsp balti masala(see below for recipe)

METHOD

1.MIX TOGETHER THE WATER,ONIONS,GARLIC,GINGER AND SALT IN A PAN.BRING TO THE BOIL AND SIMMER FOR 10-15 MINUTES.
2.MEANWHILE,HEAT THE OIL IN A FRYING PAN,AND FRY ALL THE SPICES TOGETHER.ADD THE TINNED TOMATOES AND SIMMER FOR 10 MINUTES.
3.WHEN THE ONION MIXTURE IS COOKED,STIR IN THE TOMATO MIXTURE AND SIMMER TOGETHER FOR A FURTHER 10 MINUTES.
4.PLACE THE SAUCE IN A BLENDER AND BLEND UNTIL SMOOTH.IT IS NOW READY FOR USE.

CHICKEN BALTI RECIPE....serves 4

450g/1lb cubes chicken
100g/4oz onion chopped
5ml/1tsp garlic puree
5ml/1tsp tom puree
5ml/1tsp ginger puree
15ml/1tbsp balti masala
5ml/1 tsp ground cumin
5ml/1 tsp turmeric
5ml/1 tsp chilli powder
5ml/1 tsp ground coriander
5ml/1tsp fenugreek leaves(optional)
1-2 fresh green chillies chopped
450ml or 3/4 pint balti sauce
50g or 2oz ghee or veg oil

and for the garnish...
15ml/1tbsp fresh coriander leaves
2.5ml or 1/2 tsp balti garam masala

METHOD

1.MIX THE DRY SPICES WITH THE TOM. PUREE.ADD A DROP OF VEG.OIL IF THE PASTE IS TOO DRY AND THEN SET ASIDE.
2.HEAT THE GHEE/OIL IN THE PAN,AND FRY THE ONIONS UNTIL TRANSLUCENT.ADD THE GINGER AND GARLIC,AND STIR FRY FOR ONE MINUTE.
3.ADD THE SPICE PASTE AND STIR FRY FRO 2 MINUTES
4.ADD THE CHICKEN PIECES.COOK FOR 2 TO 3 MINUTES,STIRRING CONTINUOUSLY.
5.POUR IN THE BALTI SAUCE,ADD THE CHILLIES AND BRING TO THE BOIL.SIMMER THE SAUCE FOR 15 MINUTES OR UNTIL THE SAUCE HAS REDUCED AND THICKENED
6.REMOVE FROM THE PAN AND SPRINKLE GARAM MASALA AND FRESH CORRIANDER

SPICE MIXES TO FOLLOW!!!!

Funny enough I've just found another book by Pat Chapman 'Favourite restaurant curries'.Never tried any recipes and I know he gets a lot of criticism but he actually names the different restaurants from where the recipes are taken,or is he just having us on???