Quote from: curryhell on January 15, 2014, 09:52 PM

Quote from: 976bar on January 15, 2014, 09:40 PM
One of the things I quite like now which is old hat, but making caramalised onions with Chilli slices in and wafer thin slices of garlic, and adding a dollop of this on the top of a non sweet curry, is just pure heaven to me.

But it's chef's individual touches like these that make some restaurants stand head and shoulders above the other bog standard ones.
Your Uni students are lucky to have such a dedicated chef Bob 

Dedicated I am, just hungry to learn more

Quote from: curryhell on January 15, 2014, 09:29 PM
;D ;D ;D
I don't suffer from blocked drains Bob.  I think you can guess why    Cook a nice hot phall in a grimy old pan and it'll come up like new, trust me    It's like dropping a two penny piece in a glass of coke 
I don't eat curries anywhere near as hot as i used to and certainly not as regularly as i used to either.  Something to do with age and wisdom I think  :  To be honest i'm now enjoying the different flavours of curries with what i would call a mild heat just to satisfy my palette  ;D  That's not to say I don't enjoy the occasional lava jobbie  ;D ;D
The naga phall made with 10 chopped fresh nagas, half added at the beginning and the other half at the end of cooking, with only  a tbsp of chilli powder was a real nice hot fruity curry, far superior to any just cooked with chilli powder.  It's quite amazing the different tastes you can get by using chilli in its different formats 

I agree. One of the things I quite like now which is old hat, but making caramalised onions with Chilli slices in and wafer thin slices of garlic, and adding a dollop of this on the top of a non sweet curry, is just pure heaven to me.

I'm also working at the moment on whole bulbs of garlic being roasted in the oven and then used in vegetarian dishes amongst others. Puree, chopped, blended in oil with chilli's, just playing with different tastes and textures, should bring on new dishes this year for the Uni

Quote from: michael.t on October 21, 2013, 06:11 PM
Thanks Bob
I made the bulk CTM and the Veggie Butternut squash curries last Thursday and for Saturday
And everyone was more than impressed with the quality
For me the recipes made my life a lot easier I just need bigger pots
As everyone knows hard work but you do get the pleasure of the many thankyous for a lovely curry

Cheers Bob

Your welcome Michael, let me know if I can help with anything else

Quote from: Jazman79 on January 08, 2014, 10:58 PM
Bob,

Thanks! That's this one?
https://curry-recipes.co.uk/curry/index.php/topic,8362.msg73934.html#msg73934

Can't wait to try...

Hope you enjoy mate. Hopefully, I'll get some more time to post on here this year

Do you have to pay extra council tax Dave, to cope with the drain unblocking?  ;D ;D

I'm afraid my system will not cope with that kind of extreme torture anymore, Madras and the odd Vindaloo is about my limit these days, although my Garlic Chilli Chicken does get peeps sweating in my household, but by no means as hot as what you are producing...

What is your next challenge?

When I used to live in Bracknell a local restaurant advertised the, "Berkshire Fire Eater", although I never ventured, but it should be along the lines of what you are doing

A few out of the fridge and reheated in the oven (very hot) for 5 mins.  I like em burned around the edges.

Strewth Mate....Burned around the edges? They look as though they have been napalmed in the Vietnamese war!!! lol

I am sure they taste great, but lamb does not need that kind of heat treatment. Have you tried cooking them at a lower temperature which will keep them moist?

We tend to seal them on a BBQ for that real nice BBQ taste, but then finish them off in the oven at around 160 degrees for about 12-15 minutes. Result? Wonderful BBQ lamb flavour but nice and moist on the inside

Hi Dave,

Why don't you play with some fresh and dried Chilli's?

I buy a host of different Chilli's at the UNI, for experimenting and one of my favourite's is the Habenaro. I buy it in dried format and re-hydrate it in a little hot water for about 7 minutes, then finely chop it and add it to the final stage of a curry just before serving. It hardly gets any cooking at all but it does add another chilli dimension to the dish once served

Quote from: Wickerman on March 01, 2012, 02:18 AM
@ 976bar.
Hi.
I'm after a good Korma and was also thinking about using CA's Chicken Korma recipe.
Can you tell me if you also use his base gravy with your Korma recipe?
I know it's not always a good idea to mix recipes with different bases,but i still have quite a bit of abdulmohed's gravy left in my freezer,(minus the 6 chillis)and was wondering if that may work,or would i be better making  a batch of  CA's base?


@DalPuri.
Hi.
Your sauce also sounds very good.
Decisions,decisions..

Thanks.

Hi Wickerman,

Sorry, I have only just seen your post and apologise for not having replied sooner.

I have used a number of base sauces over the years, but now seem to stick with Taz's, which amongst other dishes, I still make a korma with. Hope this helps

Could you be adding too much water to your base making it too thin and tasting bland?

I am sold on Taz's base now and use it more than any other base sauce. I get excellent results every time whether cooking individual dishes or bulk cooking at the Uni.....

Quote from: Jazman79 on January 02, 2014, 11:38 PM
Would love to try the recipe with and without chipotle...sorry if I'm being slow, but where's the original recipe?

Many thanks

Hi Jazzman,

Here is the thread for the Lamb Tikka, https://curry-recipes.co.uk/curry/index.php/topic,8358.10.html

Then just follow my main recipe for Garlic Chilli Chicken Masala, but substitute the Chicken for Lamb and either use normal chilli's or the Chipottle Chilli's in Adobe sauce for a more smokey flavour.

Rgds,

Bob