Quote from: wheresmyhead on October 21, 2011, 08:09 PM
I made this recipe last night and ate half of it right away and froze the rest.

It was very nice right after I made it, but I think I agree with some of the earlier posters in that I was probably overwhelmed with the spices during the cooking of it. I think I lost some of 'the taste' when I ate it last night.

I've just finished the rest of it now and wow what a difference! I microwaved it whilst frying some of Cory's pilau rice in the pan and I really enjoyed it. So for me, the secret will be to cook it then eat it the following day (if I can restrain myself).

Thanks for another cracking recipe Cory, definitely a keeper

This is how i really enjoy my curries - THE NEXT DAY! all the flavours seem to be infused all the way through the curry

best, Rich

Quote from: MethiGoshtFreak on October 21, 2011, 12:36 PM
Some may fiind this sacreligous but its a true story..

Ive tried most bases here and most are decent however..

The best base sauce abd very closest to BIR hesven ive come was when i made a pot of
carrot and coriander soup from a recipe on the BBC Good Food website.

Lovely soup but after a coupla portions i began to think.with half a pot remaining,it wasnt far off colour/texture of a decent bssr gravy.I simply added 2 cups of fresh coriander and a tablespoon if Pataks Madras paste and heated it fir 15 mins.

Hand on heart as a true curry addict it was the best base and curry ive ever made and the closest ive cone to the true BIR flavour.

I sometimes think we might be over-complicating our quests here as a result of this improvised little experiment.

Anyone tried a similiar and less time-consuming approach and had good results?

I agree - the more simplistic the better

best, Rich

Quote from: madmatt on October 21, 2011, 06:31 AM
Blimey Rich,
?1.50!  Where do you find them? For 1.50 it's worth a punt!

Regards
Matt

Sorry mate i'm in Thailand but i'm sure there are some equally as good if not better - having standards in the UK - have you looked at the markets or the cheapish supermarkets? I dont get why a knife that is sharpened and used everyday has to cost 70 GBP (squid) my knives are abused and sharpened and they are like razors even today i have nicked a finger skinning chicken - so typing has been a pain with a plaster on! but needed a coffee break.

best, Rich

Quote from: prawnsalad on October 21, 2011, 02:04 AM
After reading this I just wanted to reiterate my belief that the only way we'll get there is by getting a chef to intentionally teach us exactly how to make BIR dishes as if he were instructing a trainee at his own restaurant.

And as before this may mean a fee organised by the mods.

Watching and guessing will never be enough, it's been reprover so many times now.

The only problem is not every restaurant / takeaway would like to give away their secret spice mix - Mike on here curry barking mad has some good videos on his site and he is a nice guy! likes a leg pull and can give it back - NORMAL GUY! anyhow get in touch with him or look at his site.

DON'T forget every chef cooks their own way and all curries are regional THE SAME AS FROM INDIA OR PAKISTAN they are all regional as well with differing but similar ways to cook.

I agree it would be great if a top chef would like to show all.

I cook quickly - very quick and on high heat - i CANNOT cook in the kitchen in the house because of the splashes and the heat and oil residue - i built a little shack out back which i started cooking stuff in - fitted a fan and a chimney to take out the majority of the heat steam and oil / curry fumes.

Example - pan HOT smoking oil in twirled round the pan and up the sides a bit (stops the g/g from burning when it splatters and spits) - G/G in whiz it about with the spoon stirring it into the pan - 4/6 seconds at most - off the heat - all spices in that i am using garam masala , chili, spice mix whatever - straight on top of that tomato puree back on the heat on high stirring - it splatters and pops and gives off a great aroma which does make your eyes sting if you are right over the pan, 6/8 seconds at most - the paste starts to turn dark red ( any longer and it will burn) pre- cooked chicken in stirring to coat then a ladle of base in stirring etc oil starts to separate immediately another ladle of base in followed by whatever you are making and then turn down the heat a little add another ladle of base and cook until desired consistency is required.

I use 3 ladles usually per curry roughly about 300 grams the rest is made up of the ingredients 120/140 grams chicken etc.

Chicken Bhuna yesterday on the scales in a microwave box with lid weighed 495 grams - nearly half a kilo of good quality food.

Others DO NOT cook like me - but every chef is different - a normal curry say Bhuna like pictured yesterday after all the onions and the peppers are pre cooked takes about 7 mins to cook or less

best, Rich

Chewy i think it may have been Sail or Dale street - there are trees on it as i remember and a couple of curry houses and a couple of pubs - memories!!

best, Rich

My knives are the cheapest - they retail at about 1.50 GBP (one and a half squid) a couple of reasons for that -
1. The wife kept taking the knives any knife she good just put her hands on and chopping stuff in the garden - banana trees etc etc
2. These cheap knives sharpen up like a surgical blade! fantastic for skinning and cubing chicken and all the other veg jobs - onions peppers chilies etc

the downside they are razor sharp and the blade edge is not hard, as you can see in the pic - the tip of the blade has been sharpened away!

best, Rich

Hi There welcome

Making curries can seem tedious and time consuming - pre-cooking everything! but the final cook off in a few minuets makes it all worth it!!!!!! and if you are like me i love to taste test.

best, Rich

Quote from: chewytikka on October 20, 2011, 03:42 PM
Hi Rich
Your Bhuna looks on the money, which ever way you look at it.
In fact it looks that good, I thought it was one of mine for a minute ...LOL ;D

Are you sure you weren't cooking in South Shields last night?

Thanks mate it is close to yours i guess - it got a lot of Thai noses sniffing in the air when making them yesterday.

South Shields what a place just love it haven't been there for a while now - love all that coast line there back down from there to Sunderland - like that bar somewhere on that coast which you go down in lift and its in the cliff at the bottom and some another in railway carriages. As far as South Shields goes i remember a couple of curry houses and bars (don't recall there names i'm afraid) on a lovely street from the sea end and the mouth of the river towards the start of the pedestrian area might have been sea road or beach road.
And going back 40+ years ago i actually attained my teaching certificate in canoing on the sea at South Shields.
best, Rich

p.s. just love looking at the great pic in the restaurant - the food looks fantastic

Quote from: solarsplace on October 20, 2011, 03:32 PM
Hi loveitspicy

Well, to quote Bobby Bhuna a member who has not posted for a while who put it so eloquently in a previous post:

'Phwoar curry porn'

Thanks for sharing pictures... am desperate for a curry now after seeing that!

How would you say the taste of your dishes compares to a real restaurant / TA?

All the best

this Bhuna smells and tastes as good as any i had in the UK and the recipe is very very similar to CA's - i will have a go at making a video soonish and try and put that somewhere  - not promising on that just yet but it will happen.

best, Rich

HI Mate

heres the original - you can see its not that great with the paper under it and the tiles in the back ground and with the natural shadow from the flash gun

The curries i make everyday so they should be ok and its easy to put the dish on the paper in the same position on the floor using back light from the window and fill flash from the front

so yes mate they are all as is - they are real

best, Rich