Hey thanks for all the positive comments guys I feel very humbled
Regards
Mick

No problem. As I said watch the Ajowan dosage. It

H Robbo

Its nothing new but I currently use Bruce Edwards Base and really rate it.

https://curry-recipes.co.uk/curry/index.php?topic=2815.msg24995#msg24995

The only tweak I have made is to omit the quarter tsp ajowan seeds and just use a small pinch instead.

Its probably the only recipe I use that I follow to the letter. Its mildly spiced and works well with most recipes. Just lately Ive been using it with Britishians recipes with great success - especially when using Britishians pre cooked onions and tomato pure

More suff on Bruce Edwards here (courtesy of Pete aka Haldi)
https://curry-recipes.co.uk/curry/index.php?topic=108.msg364#msg364

Stay Safe

Mick

Happy New Year guys!

I used his chicken tikka naga recipe and omitted the naga and was very pleased with the results

https://www.youtube.com/watch?v=NcUlT3Xs7Gk

and I believe he has recently posted a recipe for Tandoori chicken

https://www.youtube.com/watch?v=20r-Q7vyvqA&list=PLrhXwfbt_OVPbIcC_1Bt7In8VL35T_2We&index=4


I would be interested in receiving a copy of his transcripts if possible please Phil,

Cheers

Mick

George

youve derailed this thread. The subject is Balti not Biryani

Regards

Mick

Thanks Phil.

Thats very helpful

regards


Mick

Quote from: Peripatetic Phil on June 27, 2020, 03:05 PM
If you can tell me what the question marks were intended to be in your original recipe, Mick, I can retro-fit them for you :

Quote
? tsp Kashmiri Mirch ? or ? green finger chilles finely chopped according to taste

** Phil.

Hi Phil I should have really put that they are optional and down to your own personal preference.

Regards

Mick

Quote from: Garp on June 04, 2020, 01:51 PM
Bump for this post as I made a little batch today.

I've never owned a barbecue until about two weeks ago at the request of Mrs Garp, and although this recipe is great on it's own, I finished it off by smoking it in the charcoal barbecue.

I have to say that this raised it a few notches with the resultant charcoal hint of flavour.

Glad you still like it Garp. Its still my favourite because you dont need to use any of those vile Patak pastes to make it 

Regards

Mick

Out of interest; what was Misty Ricardos name when he was on this forum?

Regards

Mick

Ive used baking soda before now  which is good on beef but tends to leave it very slimy so I dont bother any more a local (so called up market chinese/malaysian restaurant uses it and I find it completely ruins the meal for me. Might be worth investigating any way

Regards

Mick