Hey Woodpecker - my wife just arrived in with one of these from Asda. Fansastic for the money !!

I'll see how I get on with this one.  Looks perfect for scraping out the dregs with the chef spoon.

I tried those dropdowns but it didn't change the picture - now that I've read the actual descriptions, this makes sense now.

I think I'll head off to sunny Glasgow city centre tomorrow to check these out.

 Yellowfinger - not sure if that one has a black teflon coating inside  - hard to tell from the picture.

These 2 look the business also.

http://www.globalfse.co.uk/product.asp?p_part_code=UT901

http://www.barmans.co.uk/products/product.asp?ID=3048&title=Stainless+Steel+Frypan#

That's aluminium out then for sure - thanks for the warning !!

CK, that pan of yoursr looks like what I need - can you remember where you got it ?

Thanks for the replies. The black iron ones look similar, but the ones I found on the web have a solid metal handle (that looks like it could get seriously hot). This one looks llike a hollow metal handle and is more like the ones the BIR uses

http://www.pattersons.co.uk

Does anyone know where I can buy a frying pan that the typical BIRs use. They are about 10-12 inch diameter, sloping sides and all metal - not sure if they are stainless steel or aluminium.

The only ones I can find are all teflon coated and that just won't do due to all the scraping around with the chef's spoon

High street or online.


Many thanks.

After my recent spying misson to a local BIR, I decided to try making a final dish without any spices. Here's what I did (cheated a little)

1. Added 1 tb base sauce to hot frying pan (no oil)
2. Mixed 1 tbl caramalised onion with 1/4 tsp curry powder an 1/4 tsp of chill powder and added (this is the cheat - trying to mimic the yellow onions used in the BIR)
3. Added 1 tbl green chille paste - Ideally use red, but I didn't have any
4. Added 2  chef spoons of thick pasatta (I would have used 1 tbl of tomato puree - once again didn't have any)
5. Blast and reduce for 1 min
6. Add 1/2 lvl tsp methi and 1/2 tsp chopped chillis and cook for 30 secs
7. Add 2 big ladels of base and mix around
8. Add pre cooked chicken and 2 x 1/4 of fresh tomato and cook on full power for 4 mins.
9. Add 1 tsp fresh corriander and 1 chefs spoon of passata and cook for 1 more minute

That's it. Now I went outside for 5 mins to clear my nostrils.

This was delicious and I think had the taste - I say I think because I was wasn't exactly sober at this point, so I'll try again later today. The kitcken smells exactly like a BIR.

So for me, no dry spices is looking like the road to perfection.

PS. I'd call this Chicken Bhunna Madras

Yes, it must be that - it was exactly like lumpy watery milk

Hold on, I wonder if it was that watery cocunut stuff..........

I didn't get an obvious cocunut taste but you never know. Maybe worth trying.

Yellow Fingers, The chef spoon is probably about 4 level tbls. The colour was a red/brown consistency - it leaves a trace of tumeric coloured oil on the plate, but by no means floods the plate. I used only 1 tbl of oil  in my last 2 final dishes and the texture came out much better - with no difference in the final taste.

It might be tandoori marinage but it looked smoooth and watery - maybe it was watery ketchup ?? No idea realy - this is bloody annoying I'd love to know what this white stuff was also.

I don't think the tandoori marinade is relevent to the Tikka dish in this case though - in my area, chiken tikka is often used as a straight replacement in any dish. I tend to get this as sometimes I find some BIR pre cooked standard chicken to taste *off* - i never get this off taste with BIR Tikka.

Home made pre cooked is different matter though - In fact, I prefer it.