Curry Recipes Online

British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: pete on October 10, 2005, 09:28 PM

Title: Prawn Madras & Chicken Balti demo
Post by: pete on October 10, 2005, 09:28 PM
I managed to get another demo at a restaurant.
The chef even let me cook some of it!
Here you are:-

Prawn Madras

Thawed Frozen ?Ocean Beauty? Prawns (about twenty)
Curry gravy oil (kept in a ghee pot on stove)
1 tablespoon garlic ginger puree (very runny)
1 desertspoon chilli powder
1 desertspoon curry powder mix
2 desertspoons tomato puree (very thick paste)
Curry gravy (soup consistency)

Gas ring on maximum all the time
Heat 2 tablespoons of curry gravy oil for a minute
Add 1 tablespoons of garlic ginger puree
Cook for a couple of minutes
It doesn?t brown at all, just turns a bit darker and small bits solidify
Add the chilli powder, curry powder, tomato puree and half a ladle of curry gravy (in that order)
Stir then let bubble away for five minutes
Stir and add two more ladles of curry gravy
Five more minutes than get the prawns and squeeze the water out of them, before adding to the pan
Cook another three minutes then add a little curry gravy oil
All in all it takes about 15 minutes

No lemon juice, coconut or fresh coriander used!


Chicken Balti

Ten pieces of spoon sized precooked chicken
2 desertspoons prefried onions (Hi Mark!)
Curry gravy oil (kept in a ghee pot on stove)
1 ?? tablespoon finely chopped garlic
1 desertspoon curry powder mix
1 ?? desertspoon tomato puree (very thick paste)
1 tablespoon dried fenugreek
1 teaspoon ground coriander
Curry gravy (soup consistency)
? a takeaway carton of cold water
1 sliced (like a cucumber) tomato
Sliced mushroom (probably one big one)
Fresh coriander

Gas ring on full
The ring is about 5 inches wide
Heat 2 tablespoons of curry gravy oil
Add the garlic
Cook for a couple of minutes
Add the prefried onions
These are yellow strings of onion, 3mm wide
Stir in for a couple of minutes
Add the tomato puree, curry powder mix and cook till it gets a little dry
Add the water (secret ingredient!)
Let it bubble away for a couple of minutes
It takes no time on their cookers to reboil
It should reduce by about half then add the fresh tomato
Add the chicken soon after and bring back to the boil
Cook for three minutes
Add fresh coriander
Add 1 ladle of curry gravy bring back to the boil
Add the mushroom, dried fenugreek and ground coriander.
Add another ladle and a half of curry gravy
Cook another 5 minutes and its ready


Other Observations

The oil drum was KTC veg oil in a very large drum
Cartons about were full of chopped garlic (bit blue), precooked lamb, precooked chicken, precooked veg, dried fenugreek, thick tomato paste, mixed tandoori marinade, garlic ginger puree (bit oily), chopped fresh coriander, curry mix (yellow but darker than turmeric), chilli powder, turmeric, salt, coconut powder and sugar mix (new to me), single cream, ground coriander, precooked spinach, precooked onions, peas, chopped uncooked onions, chopped mushrooms, chopped fresh chillies

The rice is all micro waved back
It clearly has been cooked earlier
Very nice it is too
The cooking pans are made of aluminium
About 12 inches wide and 2 ? inch deep
They are not as light as I thought they would be

The chef told me the difficulty of getting the same flavour at home
He reckons (here we go again) you can?t do it in small quantities
He clearly has tried himself
He said his base comes out a different colour
It?s more yellow if you make it at home
His curry gravy pots are not the massive size we have heard of
About 15 inches tall by 12 inches wide
They are loaded with oil too (which he saves for cooking)

I reckon the most important restaurant tecnique is reusing the curry gravy oil
It might also be worth noting that this curry gravy was not new
It had therefore had time to mature
If it had been new the ?taste? might not have been there

I have tasted the curries
The prawn madras is very hot!
Both are brilliant
Complete with the ?taste?
One flavour in it, is that distinctive ?Kris Dhillon? curry base
That book never goes away does it?












Title: Re: Prawn Madras & Chicken Balti demo
Post by: woodpecker21 on October 10, 2005, 10:13 PM
hi pete
 the vindaloo i saw cooked was very hot and the onion gravy as i said in my post it reminded me of kds' gravy. do you believe that it is more in the technique now having hands on experience (lucky git ;)). which dish did you help cook? how did you feel when you were cooking it  because i know from my 2 visits to Rajver that on each occasion my heart was racing with adrenalin & i was only watching, did you flambe the pan (not having the luxury of having a gas cooker no chance for me  :() but Miah the chef @ Rajver flambed my vindaloo four times in the space of 10mins without batting a eyelid or singe-ing?

will stick to using onion gravy that i posted for now but again like everyone else i will going back to where it all started curry secret here i comeeeeeeeee. now i believe in my ability to create a copy. but if there is one critisism of kds' cooking style ie putting the gravy in before the spices have been through the bhoona....he he!

anyway time is was writing up those recipes

regards

gary
Title: Re: Prawn Madras & Chicken Balti demo
Post by: raygraham on October 11, 2005, 07:08 AM
Hi All,

A nice report Pete with loads of interesting observations! The questions raised for me are "what's in the curry mixes" and is the "curry oil" simply a by-product of cooking the base sauce? It also sounds like the Garlic is pre-bought puree!
It would be a shame to think we could never re-create the exact taste at home due to volume restrictions but with more reports from undercover spies like Pete we might get pretty close. Thanks for the time and effort you have made for us all!

Yep, Kriss Dhillon keeps rearing it's (or her) head doesn't it!!

My next project is Pete's 600mls Oil base, probably next week then I think back to Kriss for another visit as it needs a bit more exploration I think.

Don't forget folks the Kushi Balti book is due out mid-month..........we hope. Who's gonna be first to try the recipes and review it?

Ray
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 11, 2005, 08:13 AM
which dish did you help cook?
 did you flambe the pan
I cooked most of the prawn madras but the restaurant suddenly got busy and the proper chef had to take over
It still was a magic moment
There was flambeing but not big style
The chef shook the pan quite aggressively on about four occasions
There were flames happening around the edge of the pan

The whole pan never set fire
Quote

what's in the curry mixes" and is the "curry oil" simply a by-product of cooking the base sauce? It also sounds like the Garlic is pre-bought puree!
It would be a shame to think we could never re-create the exact taste at home due to volume restrictions

Yep, Kriss Dhillon keeps rearing it's (or her) head doesn't it!!

I believe the curry mix is very similar to Bruce Edwards Curry House Cookery recipe
It's just a slightly darker version of turmeric
Turmeric and coriander have got to be the biggest ingredients in it

The curry oil is a byproduct, but they intentionally put a lot in, with a view to cook with it later.

The garlic ginger puree is definitely restaurant made

I don't see why we can't? make the curry base at home

The chef was probably thinking we are only trying with 4 onions
He doesn't realise that some of us are going the whole hog
Some people have done a thirty onion gravy,haven't they?
I'm going to revisit Kris Dhillons gravy
But I think it needs a lot more oil, if I want it to be like this restaurants version
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 11, 2005, 09:51 AM
Nice one Pete, it seems a lot of tom puree to be putting a single curry Ive slipped with the tube before myself and put in too much you could taste it.  Im assuming that if you couldnt then its not a very strong concentrate?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 11, 2005, 12:56 PM
It wasn't noticable as a bad flavour
I don't know what tomato puree they use but it looks like it's from a can
It's very thick
Every meal, I saw prepared, used the curry gravy oil
Curry Queen said the oil used at Bengal Cuisine (brick Lane) was from the curry gravy too.
They kept theirs in an old ghee pot, just like this place.
I thought, at my Bengal Cuisine demo, they were using ghee but they obviously weren't
Last night I saw them also using their tandoor.
It's half as big as mine again!
You should have seen the naans
They were massive
Maybe thirteen inches across
The chef was pouring some sticky sauce onto it
It looked a bit like a runny mango chutney
He then folded the naan in half and said "peshwari"
It looked fantastic
I got one other recipe from last night which I shall post tonight
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 11, 2005, 02:05 PM
I had given up on using oil from the curry gravy but maybe it is worth another try now I think I have my final currys better.  I have been making my base with as little oil as possible to try and cut it down to minimum.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ashes on October 11, 2005, 05:10 PM
The chef?s curries will come out lighter at home if he isnt using a 100 curries recycled oil
maybe thats the answer?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 12, 2005, 08:11 AM
It's worth noting that nearly all the oil sems to be scooped off the curry gravy, after it's cooked.
It's set to one side for later use
This leaves the curry gravy pretty oil free, and gives you control to make an "un oily" curry if you want.
The gravy at this place was a brown colour.
I was told that this was the last night they would use this gravy
Any left over would be chucked
The new curry gravy, which was already being prepared, had the lots of the yellow/red oil on top
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 12, 2005, 10:39 PM
Great stuff, nice one pete
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on October 14, 2005, 03:30 PM
Hi Pete

Did you get to take any of the base sauce home to experiment with?
Did you get the base sauce recipe?

Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 15, 2005, 09:58 AM
Did you get to take any of the base sauce home to experiment with?
Did you get the base sauce recipe?

I didn't, but I still have a little sample left from before
It is very similar to Kris Dhillons base
I will be trying to duplicate the demo curry tonight (I froze some)
I believe the only way to tell, if you are copying successfully,is by direct comparison to the bought curry.
This time I watched really closely to technique as well as the recipe
There is so much going on, it can be hard to concentrate.
From your comments, over the months, I think you and I, both are aiming, for exactly the same thing.
I think one of the most important things is using this old spiced oil
It affects everthing
You can't burn the garlic ginger mix with it, because it doesn't get as hot
It also changes flavour and aroma with reheating
Soon as the oil in the pan starts to heat, you recognise the smell
They cooked the garlic ginger puree for two minutes on high
In fresh oil that would be browned, but in old oil, it just dries and goes a bit darker
The tomato puree used seemed different too
Very thick, and they used loads of it in the curries
Only a dessert spoon of spice mix per portion too.
I will post my results

Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 15, 2005, 10:08 AM
Are you sure the spice mix isn't plain old curry powder ?  I find the restaurant mix actually makes my curries worse - I used 1 DSP of the Curry House version the other night and it ruined my curry. Back to plain old curry powder for me.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 15, 2005, 10:14 AM
Only a dessert spoon of spice mix per portion too.
Only! Isnt one desert spoon of spice quite a bit for 1 portion?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 15, 2005, 10:18 AM
I must admit to being very disheartened at the mo

On thursday I went to my local BIR which of late has been poor as the guy managing the kitchen has been on holiday, anyway he has now returned and the food is back to being fantastic. I then cooked a curry last night and it was distinctly average and totally lacked the taste. I dont think the taste is a secret ingredient at all (might be a preperation like adding firend garlic/onions at the end) but is more a by product, everything we have witnessed?I believe tends to suggest this.

I feel it is something in the oil in the curry gravy and will be going back to basiucs on this.

Do you remember ghanna posted something on preparing seasoned oil, Ill dig that post out

Here it is: http://www.curry-recipes.co.uk/curry/index.php?topic=190.0

Has anyone tried this?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on October 15, 2005, 11:43 AM
Thanks for the reply Pete.

You raise some interesting points and as I've mentioned before I'm still a fan of the Kris Dhillon base.

Quote
I think one of the most important things is using this old spiced oil

I couldn't agree more. I know I keep saying it, but I still think the 'secret', apart from whatever techniques are also required, is in the base sauce. After all, what is it that is flavouring the oil, it's the base sauce of course. So I think you're right that the re-use of the base sauce oil is an absolute necessity, but it also means the base sauce ingredients have to be just right too.

Quote
The tomato puree used seemed different too

This got me thinking. Could it be that it isn't tomato puree at all? Did you actually taste it, did the chef call it puree?
I think it could have been this red paste that a few people have mentioned. I wish we had more information on this red paste in general, even if this isn't what it was this time around.
Here's a thought though. Whatever it is, it is almost certainly tomato based. Could it be a well fried down can of tomatoes with a few added spices, paprika and turmeric for example? This is similar to what Kris dhillon uses in her base.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on October 15, 2005, 11:51 AM
Only! Isnt one desert spoon of spice quite a bit for 1 portion?

I thought it was a bit much for one portion too. In general the total of spices I use never add up to more than 2tsp (1 dessert spoon) per portion. So it might be 1 tsp restaurant mix and 1 tsp of chilli for example.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 15, 2005, 01:06 PM
This got me thinking. Could it be that it isn't tomato puree at all? Did you actually taste it, did the chef call it puree?
I think it could have been this red paste that a few people have mentioned. I wish we had more information on this red paste in general, even if this isn't what it was this time around.
Here's a thought though. Whatever it is, it is almost certainly tomato based. Could it be a well fried down can of tomatoes with a few added spices, paprika and turmeric for example? This is similar to what Kris dhillon uses in her base.
Of course! what a great idea YF, every time I have seen the red stuff the chef has called it tomato paste, doesnt mean its straight out of a can though (although 1 guy has told me it is), it could well be prepared /tarka'd etc in some way, interesting.

From what I have seen its the consistency of a slightly runny ketchup and very smooth, not at all like tomato puree
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 15, 2005, 02:46 PM
Could it be that it isn't tomato puree at all? Did you actually taste it, did the chef call it puree?
I think it could have been this red paste that a few people have mentioned. I wish we had more information on this red paste in general, even if this isn't what it was this time around.
Here's a thought though. Whatever it is, it is almost certainly tomato based. Could it be a well fried down can of tomatoes with a few added spices, paprika and turmeric for example? This is similar to what Kris dhillon uses in her base.

I didn't taste it, but I thought it was just a thick tomato puree
Maybe it is fried down

I thought it was a bit much for one portion too. In general the total of spices I use never add up to more than 2tsp (1 dessert spoon) per portion. So it might be 1 tsp restaurant mix and 1 tsp of chilli for example.


It was just a dessert spoon he put in
When I first started making curries I followed Pat Chapman's recipes
There were loads of spices
His madras called for
1/2 teaspoon turmeric
1/2 teaspoon cummin
1 teaspoon black pepper
1 teaspoon chilli
2 teaspoon garam masala
1 tablespoon fenugreek leaves
Needless to say it was a very "powdery" dish and , I'm afraid, nothing like I was hoping

So a desert spoon, of spice, seems quite small to me!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 15, 2005, 02:49 PM
Are you sure the spice mix isn't plain old curry powder ?? I find the restaurant mix actually makes my curries worse - I used 1 DSP of the Curry House version the other night and it ruined my curry. Back to plain old curry powder for me.

I will know tonight ,if I ruin it.
Maybe it is just a bought curry powder
Whatever it is, it has a lot of turmeric, in it
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 16, 2005, 09:43 AM
I made the prawn madras exactly as shown
I wanted everything at the the same stage as I saw in the restaurant
Their garlic ginger puree was oily and turning a bit bluey green, so I made some up the day before.
I usually add the oil at the time of blending garlic & ginger
Some restaurants do this and the result is a very white puree
Pacman (who has done several posts on this site) likened it's appearance to horseradish sauce.
So I experimented and found that, to get the result I wanted, you puree garlic & ginger with a little water, then add oil afterwards. (pictured)
The tomato puree I used was from a large can
There was a debate running on this site about which puree or passata to use
I went out and bought a can from an Asian supermarket
It's not a concentrate
I can't remember it's name
I froze, what wasn't used, at the time.
Anyhow, it's very thick (pictured) and it defrosted fine.
I reckoned that because my gas rings is smaller, than a restaurants cooker, I should use a pan no wider than it's flame.
So I cooked using a small pot.
I used Kris Dhillon's base

The red arrow indicates the bought curry
The green is my version
There is an obvious colour difference
But the chef said a base, made at home, would be a different colour.
Mine tasted fresher, but the other one had been frozen.
But mine was right!!
It had the taste
The sour yet sweet flavour
Mildly spiced yet chilli hot
Wonderfull aroma
I have finally done it
A direct comparison, and it holds it's own
The Kris Dhillon base is correct
Perhaps a little tweaking might be in order
I appreciate there also may be regional differences
But I know that, taking the curry base I made, I could have used any of the demo recipes on this site, and turned it into whatever they were meant to be

Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 16, 2005, 10:00 AM
Yeahaaaaaaa !!!!!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 16, 2005, 10:10 AM
Now that I've calmed down a bit...... we need to put this in context

Pete is a guy that buys a tandoor to try to recreate the taste. Used onions at the end of the tikka skewer to see if the taste is hiding in there. Puts on fake tan and a turban while standing at the cooker (no offence intended). Every time, he comes out dissapointed. So for him to say he has the taste has got to be treated with credability.

This dish had no methi ? I'd always considered that a definite - must try without next time.

What version of the spice mix did you use ?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: curryqueen on October 20, 2005, 03:34 PM
Hi Pete,  That looks good enough to eat!  Did you use any oil that had been used before or not?  I am still reusing the spiced oil from previous curries and does give a very definate flavour/aroma.  Its the way to go when making the gravy and that is to put a huge amount of oil and then take it off before blending the onions.

How do you manage to get demos so often? Oh and by the way, how is the tandoor oven coming along?

Title: Re: Prawn Madras & Chicken Balti demo
Post by: DARTHPHALL on October 20, 2005, 03:50 PM
I have found in the past that the K D recipe gave me one of the 2 tastes to be exactly like my local Take-away is it the one in the little gem of a book " The Curry Secret " ?
I may combine this with my own Vindallloo & see what i come up with .
yours DARTHPHALL..... 8).....
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 21, 2005, 08:20 AM
This dish had no methi ? I'd always considered that a definite - must try without next time.
What version of the spice mix did you use ?
Hi Blade
           No methi and I used Bruce Edwards Curry House Cookery Spice mix
Kris Dhillons base really is correct (from this curry house anyhow)
It was the best I have made, and I shall be chucking all my old stuff from the freezer and starting again!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 21, 2005, 08:22 AM
Hi Pete,? That looks good enough to eat!? Did you use any oil that had been used before or not?? I am still reusing the spiced oil from previous curries and does give a very definate flavour/aroma.? Its the way to go when making the gravy and that is to put a huge amount of oil and then take it off before blending the onions.

How do you manage to get demos so often? Oh and by the way, how is the tandoor oven coming along?


Hi CQ
        It's all skimmed oil for me now
That is the way the curry houses round here do it!
I've got to go to work
will post later
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 21, 2005, 09:42 AM
Hi Pete,

I tried this last night, the KD base and then followed your madras recipe.  The end curry was nice but im not convinced about the base espcially in 2 parts.  I remembered why I was never that keen on it in the first place, that smell of boiled onions stinks, when I first sat down to eat my curry for some reason that was all I could smell and taste.  I think maybe I will try another curry tonight and hopefully will be better due to not having to make the base again. 

Anyone eles tried ths yet?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 21, 2005, 12:55 PM
Hi Pete,

I tried this last night, the KD base and then followed your madras recipe.? The end curry was nice but im not convinced about the base espcially in 2 parts.? I remembered why I was never that keen on it in the first place, that smell of boiled onions stinks, when I first sat down to eat my curry for some reason that was all I could smell and taste.? I think maybe I will try another curry tonight and hopefully will be better due to not having to make the base again.?

Anyone eles tried ths yet?

I had given up on KD's base
But when I bought curries, there seemed to the flavour of her base in it
That's why I used her base again
When I had the demo they actually let me cook some of it myself
You need to use oil scooped from the top of the curry base, or you won't get the flavour.
This really makes a massive difference
The tomato puree was not from a tube but a large can (I will find out the name)
It's not as concentrated as the tube stuff
It donates quite a bit of the finished flavour
One other thing I think really important is using a small pan
This means the flames cover the whole area of it's base.
I think if you get cold edges to the pan then you are not doing it as a restaurant.

Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 21, 2005, 01:50 PM
Hi Pete,

I did use the oil from the gravy and I think I know the puree\passata stuff your on about ive had a large tin from the local asian store which ive tried before.? Last night I used a small tin of regular tom puree.? Like you I never thought much of the KD base and im still not convinced to be honest even the day after the stuff reaks I just can't see how its right.? What I might do is make my regular base but omit the spices I would normaly use for just turmeric and paprika.? I usualy love the smell of a big pot of base bubbling away for a few hours, even opening? the windows so the neighbours can smell it, last night I felt I should shut them before I recieved complaints? ::)

Another thing I don't quite agree with is the cooking it in 2 parts, like curry queen said on the other forum whats the point?? I can't see a restaurant messing about with it like that and it would probably help keep the smell down!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ian S. on October 21, 2005, 04:18 PM
Hi Pete.

That KD Base sauce  - just when I think I've finally dismissed it it always jumps back up and bites me!

Can I ask how you adapted the base sauce to get enough oil floating on the top to re-use for the dish?  Did you add more oil when frying the tomatoes/turmeric/paprika puree, or add more oil once the two stages were combined and before simmering? Did you stick to the same quantities of everything else from the book's recipe?

Thanks in advance Pete
Ian
--
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on October 21, 2005, 07:04 PM
Anyone eles tried ths yet?

I managed to coax a friend into letting me cook in their house so I wouldn't stink mine up while it's being sold? ?8)

I tried the prawn vindaloo exactly as described, except I didn't have the tomato paste so just used ordinary puree and I also used chicken instead. Oh, and I added a little bit of carrot and green pepper to the base, but not much. Well what can I say, it didn't do it for me? ?:-\

It did have a bit of the 'taste' but only as a background not full in your face like bought curries, and most disappointingly it didn't have the 'smell' at all.

I mean this in the nicest possible way Pete, but I hope your effort was a one off fluke because I'm never going to crack this otherwise, it just doesn't seem to work for me.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Antoneath on October 21, 2005, 08:24 PM
Hi Pete.

Is this Kris Dhillon curry base called 'The Curry Secret'?

Cheers mate.

Antony :0)
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 21, 2005, 10:03 PM
Hi Pete.
Is this Kris Dhillon curry base called 'The Curry Secret'?
Antony :0)

Hi Antony,
? ? ? ? ? ? ? ?Yes that's the one
I tried the prawn vindaloo exactly as described, except I didn't have the tomato paste so just used ordinary puree and I also used chicken instead. Oh, and I added a little bit of carrot and green pepper to the base, but not much. Well what can I say, it didn't do it for me? ?:-\
It did have a bit of the 'taste' but only as a background not full in your face like bought curries, and most disappointingly it didn't have the 'smell' at all.
I mean this in the nicest possible way Pete, but I hope your effort was a one off fluke because I'm never going to crack this otherwise, it just doesn't seem to work for me.

I'm really sorry it didn't work out
I don't understand
I am starting another KD base tonight with a view to cook the curry tomorrow.
Maybe it's down to the tomato puree
Maybe it was a fluke
I will post tomorrow my result
Did you add more oil when frying the tomatoes/turmeric/paprika puree, or add more oil once the two stages were combined and before simmering? Did you stick to the same quantities of everything else from the book's recipe?
Ian
Hi Ian
? ? ? ? Yes I added the oil with the tomatoes and I kept to all other quantities
Another thing I don't quite agree with is the cooking it in 2 parts, like curry queen said on the other forum whats the point?? I can't see a restaurant messing about with it like that and it would probably help keep the smell down!

I don't know
Bruce Edwards does the curry gravy in two stages and I think this new Curry Book is showing a the base done in the same way too.
I must admit, after two disapointing reports,I'm starting to get a sinking feeling.
I reckon we've all got to get get together somehow
We should all bring our best cooking
How else are we ever going to know we are aiming for the same thing?
Maybe we could meet for a lunchtime curry somewhere?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: CurryCanuck on October 22, 2005, 03:47 AM
Hi Pete -

Tend to agree with other forum members...have tried KD's base on numerous occasions...tried all of the permutations & combinations...but still tend to fall short of " the taste ". This weekend I shall attempt to combine KD's style with some more traditional recipes and see if that improves the taste in the final outcome...if not pour another pint or 2-3-4 !

CC
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 22, 2005, 02:34 PM
As cr0 keeps going down, the converstion is getting a little disjointed.
Anyhow, I made the Kris Dhillon base again
I wanted to tweak it a little, so I added 1 carrot and half a green pepper.
To my surprise, I found this made it less like I wanted.
This flavour is very easily hidden
So I will go back to the original recipe and try adding something else.
Dried fenugreek probably.
Anyhow I made the Prawn Madras again, twice.
The second time was so much better than the first
I still have some of the original bought curry and the second one I cooked is a very close match.
I think most of the "magic" happens when you have the spices,tomato puree & curry gravy cooking together for five minutes.
Curry Queen's bengal cuisine demo, is such a similar recipe, that I am sure this is the right way to do this.
http://www.curry-recipes.co.uk/curry/index.php?topic=167.0

I think the problem we have all had is getting the "right" base, then not drowning out the flavour with other spices.
I don't think KD's base is exactly right but it's very close.
There is a little something missing and I shall not rest until I find it.
There are a lot of possibilities to try adding
I know some restaurants also put in
Chicken stock
chick peas
fenugreek
coriander
spice mixes
Whatever it is, I am sure it is possible to do at home.
Here's a picture of KD's sauce (with extra oil,carrot & green pepper) compared to a restaurant curry gravy sample
The red arrow is KD
It looks the same doesn't it?
The difference you can taste at this point, is the same difference you can taste in your finished curry
Sorry folks, It says I can't post pictures at the moment!
Something on this site is not writable?!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ashes on October 22, 2005, 03:42 PM
Pete i believe in KD base.. also youll notice that when you add to the base and blend down it changes the consistency away from the BIR, although if you add water to the base it gets closer again.
Its odd i know, but i really believe KD?s base is the base to use, just something that needs to be added
i know that black pepper is used and black pepper can also have an effect of reducing some spices
could be an anwser why restaurant curries taste simular?

To those who haven?t tried KD base looks here -> http://www.aisj.co.il/CurryClub.htm
and try reducing the sauce in the final stages to a thick creamy texture
I believe this is one of the answers.
I think restaurants can reduce sauces alot quicker than we can
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 22, 2005, 04:29 PM
Im making a batch of KD at the mo and on stage 1 the base has gone almots luminous green , is this normal??
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 22, 2005, 05:22 PM
Im making a batch of KD at the mo and on stage 1 the base has gone almots luminous green , is this normal??
This will be the green garlic problem again
Don't worry it's not poisoness
http://www.curry-recipes.co.uk/curry/index.php?topic=308.0
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 22, 2005, 05:40 PM
Yeah thats normal, bright green, looks almost radio active  :-\
Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 22, 2005, 06:51 PM
I think it is worth trying a 1/4 tsp of that homemade garamasala (blend posted recently) along with the KD base and these final dish recipes. The garamasala makeup had only 4 whole spices in total one of which was Cloves........... Cloves are part of the secret along with a pich of methi. I'm sure of it :)

I need to get a new coffee grinder to try this -  I hosed my last one making the restaurant mix a few months ago.

Anyone prepared to risk a few ladels of KD base to try this out  ?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 23, 2005, 08:59 AM
I think it is worth trying a 1/4 tsp of that homemade garamasala (blend posted recently) along with the KD base and these final dish recipes. The garamasala makeup had only 4 whole spices in total one of which was Cloves........... Cloves are part of the secret along with a pich of methi. I'm sure of it :)
I need to get a new coffee grinder to try this -? I hosed my last one making the restaurant mix a few months ago.
Anyone prepared to risk a few ladels of KD base to try this out? ?
I can't try for about a week
I am in the doghouse for stinking out my home with the KD sauce.
But I'll give it a bash as soon as I'm back in action
What's the mix again?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 23, 2005, 10:10 AM
Yeah, doghouse I know what you mean... That's the only problem with the KD base - it's a chemical weapon.

It was Naill who posted the Garamasala mix which came from Camellia Punjabis 50 curries book :

"put in 1/2 tsp of garam masala - NOT COMMERCIAL MIX - equal weights of cloves, cinnamon, blk cardomon seeds, pepper"

Don't dry roast the spices, they just go straight in the grinder. I'd be tempted just to use 1/4 tsp in the final dish though.

He also talks about "MDH Chicken Curry masala powder" available from asian grocers. Worth a try instead of the restaurant mix in the experiment if you can get you hands on it.

Please post your results when you are let out the doghouse.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 23, 2005, 10:19 AM
I can't try for about a week
I am in the doghouse for stinking out my home with the KD sauce.

Nasty  :'(
Title: Re: Prawn Madras & Chicken Balti demo
Post by: thomashenry on October 25, 2005, 10:35 PM
This got me thinking. Could it be that it isn't tomato puree at all? Did you actually taste it, did the chef call it puree?
I think it could have been this red paste that a few people have mentioned. I wish we had more information on this red paste in general, even if this isn't what it was this time around.
Here's a thought though. Whatever it is, it is almost certainly tomato based. Could it be a well fried down can of tomatoes with a few added spices, paprika and turmeric for example? This is similar to what Kris dhillon uses in her base.
Of course! what a great idea YF, every time I have seen the red stuff the chef has called it tomato paste, doesnt mean its straight out of a can though (although 1 guy has told me it is), it could well be prepared /tarka'd etc in some way, interesting.

From what I have seen its the consistency of a slightly runny ketchup and very smooth, not at all like tomato puree

The stuff Pete used and saw is tomato puree doubel concentrate - regular tomato puree. The stuff you saw is creamed tomatos - Sainsburies sell this is cartons for about 40p. Its smoother and thinner than Passata - basically like a thinnner tomato puree. I'd hazard a guess that these could be swapped around, and 'the taste' unaffected. Will try Scientifically.

Big up to Pete for posting this recipie. MarkJ's stuff has allowed me to nail down my bhuna/korai/Jalfrezi sauce - this looks like its a goer for the Madras/Vindaloo taste.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: thomashenry on October 25, 2005, 10:46 PM
Glad also to read at a new convert to Kris Dhillion sauce. That stuff WORKS.

I am not convinced that re-claimed oil is important though. I will find out in a few days time after some carefully conductred trials. We all need to stop changin our techniques so much - if we change more than 2 variables between dishes, it makes it imposible to pin point the areas we are failing in.

What I have found is that the EXACT same ingredients in the EXACT same amounts can sometimes produce a spot on dish, and sometimes can be some way off. It's in tehcnique, heat, and oil volume.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: curryqueen on October 28, 2005, 07:06 PM
Hi Pete,

I have just made your madras sauce that you had demonstrated to you.  It's not bad - the only thing I can find wrong with it is that it had too much tomato puree/paste, which was dominating the flavour of the curry.  Although I added another tablespoon of oil at the end, I still think it probably needs more to emulate a decent consistency.  I know you don't like using too much oil, but in some curries I think they need it.  Well done anyhow.  Will try this recipe with my own base next time.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 28, 2005, 10:04 PM
? It's not bad - the only thing I can find wrong with it is that it had too much tomato puree/paste, which was dominating the flavour of the curry.?
This is the regional difference we speak about.
At this place I was shown, it is very tomato flavoured.
I copied exactly what I was shown and mine was as well.
I'm glad it was ok
It's very similar to the Bengal Cuisine recipe, isn't it?
I felt that the Kris Dhillon base was very close but needed some slight tinkering
I still have a small sample from a curry house to compare with
So I made up a fresh KD base
I added some fenugreek
it was ok but still missing something
I added more turmeric
for a moment that seemed to be really good, then it turned back to what it was.
Then I added knorr chicken stock and it ruined it
Nothing like the sample
Too salty as well
It lost all it's brightness
I started again with more kd base
I added some finely sliced lemon
Then 1/2 a teaspoon of Dried Basil
There is a danger of making it italian here
But I'm was very pleased with the result
It's definitely closer
We may just be missing a herb ingredient

Title: Re: Prawn Madras & Chicken Balti demo
Post by: blade1212 on October 28, 2005, 10:07 PM
What about a tiny amout of mint sauce. It is very often used in BIR to make Tikka and Pakora sauces.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 28, 2005, 11:07 PM
What about a tiny amout of mint sauce. It is very often used in BIR to make Tikka and Pakora sauces.
Worth a try
I'm "testing" tomorrow
The trouble is that these tests take ages
It's got to be something easily available and cheap
Title: Re: Prawn Madras & Chicken Balti demo
Post by: CurryCanuck on October 29, 2005, 02:04 AM
H Pete -
I will give you my x-girlfriend's phone number .  :D

CC
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 29, 2005, 07:25 AM
We may just be missing a herb ingredient
Pete, didnt you find some chef using powdered thyme? Also arjowain has a very herby taste to it
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 29, 2005, 09:18 AM
We may just be missing a herb ingredient
Pete, didnt you find some chef using powdered thyme? Also arjowain has a very herby taste to it
Yes, you're right
It's very easy to go round in circles
I've checked this "tweaked" base this morning
Perhaps Basil wasn't exactly right, but it's so close
There is definitely something herby needed
I'll try thyme instead
I have re read a load of notes and racked my brain
Apart from this herb thing I think there might be MSG in it.
I was checking out this web site
http://www.ific.org/publications/brochures/msgbroch.cfm
I lifted this from the article

Quote
Why is MSG used?

MSG is a flavor enhancer that has been used effectively to bring out the best taste in foods, emphasizing natural flavors. Many researchers also believe that MSG imparts a fifth taste, independent of the four basic tastes of sweet, sour, salty and bitter. This taste, called "umami" in Japan, is described by Americans as savory. Examples of each of these tastes are: Sweet - Sugar, Bitter - Coffee, Savory - Tomato, Sour - Lemon, Salt - Anchovy

Someone else was? talking about this unami, weren't they
Most people think they have a bit of the taste in their curries
Maybe, if added at the right time, this would take it all the way
Perhaps the "taste" is this fifth taste, the article refers to.
This next part may be rubbish, but it's reassuring

Quote
Is MSG safe?

Yes. MSG is one of the most extensively researched substances in the food supply. Numerous international scientific evaluations have been undertaken over many years, involving hundreds of studies. The United States and other governments worldwide support the safety of MSG as used in foods.

Did you know that celery is a high source of msg too?
That's in a lot of reported bases

Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 29, 2005, 09:30 AM
Hi Pete,

I've been putting celery in my bases on and of for a while now and to be honest there is no noticable difference at all.  I usually throw a stick in maybe it should be more?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 29, 2005, 10:13 AM
I made the post on umami as I recall, Ive used MSG a lot, in bases and in final dishes and I havnt noticed it but then again maybe it is a hard thing to notice and it just enriches all the flavours in your curry.

MSG occurs naturally in loads of things and Ive read a number of times from different sources that it is safe (almost certainly safer than reusing oil  ;D)
Title: Re: Prawn Madras & Chicken Balti demo
Post by: traveller on October 29, 2005, 12:02 PM
Just a note on MSG, in this month's ASDA magazine, there is a small article stating that due to customer concerns, Asda has removed MSG from all their own brand food items!  So this fear is not just in the US, it is here in the UK too.

Payal
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 29, 2005, 12:36 PM
There certainly is fear about it, and I have read articles with concerns over MSG.

Im sure all ASDA are doing is pure marketing BS, and I doubt they will remove MSG from their foods, it goes by many names
Title: Re: Prawn Madras & Chicken Balti demo
Post by: traveller on October 29, 2005, 03:36 PM
I did buy some asda brand stir fry rice and there was no mention of anything related to MSG!  I know the alternative names due to someone's posting here on this site.  I didnt know it had so many names to it - that was a great posting!  I suppose I will search the shelves of Asda and if something has a "hidden' name for MSG, I shall create a fuss. 
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 29, 2005, 04:19 PM
I bought some msg
It's made by Lotus and comes in a standard pack
I added a small amount (as the packet suggests) to the KD base
I honestly cannot tell any difference
Has anyone else used this stuff on anything with success?
I won't use it again unless someones got a few good ideas
Title: Re: Prawn Madras & Chicken Balti demo
Post by: DARTHPHALL on October 29, 2005, 05:54 PM
I`ve used it instead of salt as a substitute just to see if there was any difference.
I could not perceive any sorry. :)
Title: Re: Prawn Madras & Chicken Balti demo
Post by: traveller on October 29, 2005, 05:56 PM
That may be something to ask a BIR chef - if he uses MSG or not.  Thye might mix it with something or just call it salt.  I was surprised to see it in indian stores - bags of it!!
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 30, 2005, 08:47 AM
I reckon it's used but they call it something else
Like they call turmeric "haldi"
and cummin "jeera"
If it's what they call "salt" then we are in trouble!
That goes in measured by tablespoons in their base
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on October 30, 2005, 10:47 AM
If it's what they call "salt" then we are in trouble!
That goes in measures by tablespoons in their base

In Chinese cooking, for those that do add it,? it wouldn't be unusual to add one teaspoon of MSG to each single portion dish. If you translate 1tsp per portion into, say, an eight portion curry base, then you would need to add 8 tsp or about 3 TBSP. So if you want to get the effect of the MSG, then several tablespoons added at the base stage would be appropriate.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 30, 2005, 03:20 PM
I would tend to add 1/4 - 1/2 TSP msg per portion in a final fish, in my local BIR kitchen they have a box with MSG on the side of it
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on October 30, 2005, 03:42 PM
I would tend to add 1/4 - 1/2 TSP msg per portion in a final fish, in my local BIR kitchen they have a box with MSG on the side of it
You said you noticed no difference, didn't you?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on October 30, 2005, 05:41 PM
Yes I cant say I noticed any difference at all
Title: Re: Prawn Madras & Chicken Balti demo
Post by: ifindforu on October 30, 2005, 07:08 PM
Have ayone thought about trying the curry powder uswd by the BIR they are Eastern Stat, Triton, and Natco Your opinion please
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on October 30, 2005, 07:23 PM
Hi ifindforu,

I've used Natco and Rajah spices and can't say ive noticed a massive difference between them, when you say curry powder do you just mean a standard packet curry powder is used rather than a blend of other powdered spices? 

Cheers
cK
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on November 01, 2005, 07:37 PM
I've tried Rajah & East End curry powders and, on their own, are an unsatisfactory spice mix.
I have loads of Asian shops near me and none sell Eastern Star, Triton, or Natco spices.
I think the spice mix, for the finished curry, is very important.
It accounts for a lot of the aroma.
I ruined a curry, the other day, by using a blend with garam masala.
The garam masala was really strong & it dominated the meal.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on November 09, 2005, 04:20 PM
I think the spice mix, for the finished curry, is very important.

Pete, I think you are right. I get the feeling that most people think any brand of 'curry powder' for example, can be used for the recipes here, and there will be no difference in the final taste. That can't be right. I think that when recipes are posted here, it should be mandatory that the brand of curry powder, or whatever, is stated.

As you know I didn't have the success you had with the madras recipe you posted and although there are many reasons that could account for this, I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on November 09, 2005, 04:59 PM
I don't think the brand of spice does matter too much, espcially for curry powder as the only time I use it would be a small amount in my spice mix.  I've never put curry powder in a curry and how different can corriander and cumin packet spices be??
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on November 09, 2005, 09:08 PM
I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.
Hi Yellow Fingers
                        I used the Bruce Edward's Curry House Cookery restaurant mix
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0
I should add that I have repeated this recipe with less success too.
I think there are too many variables
When it worked exact, I had everything the same as the restaurant did
I even had the oily garlic ginger puree prepared a day before and left out
I left out the tomato puree for a day too (covered with cling film)
This would have been as stale, as theirs was
I reckon where it went really right, was having a very close curry base.
It was an old thawed out Kris Dhillon base
I had about 500ml
I heated it up and added extra oil and two desertspoons of garlic ginger puree.
I boiled it for an hour (to spice the oil which I used to fry it in)
I tried again with fresh KD and it wasn't quite as good.
I will feel happy when I can do it right every time
But I can't, it's still a bit hit and miss
It was right though
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ian J on November 10, 2005, 12:51 PM
My 1st attempt at Pete?s Madras

Base ? Same as KD except for:

Boiled all water 1st - I?m into baking my own bread; I was told to do this as it removes lots of impurities that can affect the rise.

Passata instead of tinned tomatoes - I don?t use tinned tomatoes as when blended the seeds break up and impart a bitter flavour.

Oil ? From reading posts on here I have found that using the skimmed oil from the base gives a richer final flavour, so I added much more than KD instructs.? I used up the last of a tub of Ghee I had in this gravy, but will use regular supermarket vegetable oil in future.

When cooked I skimmed off as much oil as I could and stored this in the fridge.

Meat

Chicken ? I don?t like seafood so used chicken instead.

Pre Cooking meat ? I cooked the chicken as per KD, however I had not reserved any of the base before adding the fried Passata so I just used a bit of the final gravy.? I used some of the skimmed oil from the base and after cooking the chicken sieved it back into the stored bowl of oil.
The chicken tasted really nice on its own, much better than when I?ve used the green pre onion base.? I recycled the

Now on to Pete?s method (Many thanks Pete)

For the tomato paste I used a little tomato puree with equal amounts water.

I followed his instructions to the letter.

My main observations were:

The garlic/ginger puree did indeed just turn browner, and not burn, when added to the oil it caused a frothing action.

I really thought I?d messed up when I added the spices & ? ladle of gravy, as Pete states I had the gas on high all the time and I thought the spices had burned.

The final dish was however excellent.

I am very happy with the results and would make again.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: thomashenry on November 10, 2005, 01:41 PM
I've made this dish a few times now, and its been spot on each time. The only thing I change is that I don't add the chilli powder until later on - if you add it too early you get those nasty toxic chilli fumes that have everyone in the house coughing like crazy. I add the chilli powder a bit later in the recipie, after Ive put more base in.

Also, I've taken to putting in a tsp of Paprika to redden it up slightly.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on November 10, 2005, 02:43 PM
Hi spellbound

It's good to see that you had success, but how did it compare with what your local curry house produces? Did it have a similar taste and smell?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ian J on November 10, 2005, 03:26 PM
The smell and taste were spot on.

I took some photos which I shall post, unfortunately when I got out my digital camera the batteries needed charging so I had to use my phone :(

The colour was much darker than Pete?s but that could be down to the flash, mine was dark ebony brown.

I will post the photo's as soon as I figure out how to do it :) the insert image button just brings up the code tags, I'd thought it would bring up a requestor.

For my next dish I'm going to have a go at the Bruce Edwards base & Recipes.  But that will be after the weekend.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on November 10, 2005, 03:43 PM
The smell and taste were spot on.

Well that's another nail in my curry making coffin then.? :)? I've copied it as exactly as I can and it still doesn't have the smell or taste of the curries I am used to. Pete will be pleased to hear it though.

To post the pics: there is an 'additional options' link at the bottom left of the posting window. Click on it and it allows you to attach pics etc.

It will be interesting to see how you think the bruce base compares to the KD, make sure you let us know.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ian J on November 10, 2005, 04:00 PM
Tried to post as you suggested but I got the following message:

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

:(
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Curry King on November 10, 2005, 04:26 PM
Hi Spellbound,

Have you tried posting them to the pictures group?

If that doesn't work use a free hosting site like imageshack and post the link here.

cK
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Ian J on November 10, 2005, 07:29 PM
I did try the pictures group but no joy.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Yellow Fingers on November 10, 2005, 09:00 PM
You'd think admin would step in here and help out. But no. Apparently stew(stu) has better things to do. Stu a word of advice, you are letting the forum go. I would prefer that it was moved to somewhere where people can post without problems. In my opinion mate you are trying to hog the group because you started it, but you aren't maintaining it. You have three moderators who do more work than you do. It's time to let go stu. Provide a mirror at the very least.
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Mark J on November 10, 2005, 09:11 PM
Any chance of letting me take a backup of everyone's work here stu just in case the worst happened?
Title: Re: Prawn Madras & Chicken Balti demo
Post by: George on November 10, 2005, 09:12 PM
It's really very easy to post pictures here, after you upload them for free to www.photobox.com as I demonstrated with a demo photo on another thread. Do give it a try.

Photobox even give you the html code to copy and paste in here, if you don't want to use the 'insert image' button which I see above this message as I write it.

Regards
George

Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on November 11, 2005, 08:10 AM
Tried to post as you suggested but I got the following message:

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

:(

Hi SB
        That's the same warning I get every time now
I post mine at
http://www.imageshack.us/
Curry King told me about this (thanks CK)
You browse to locate your file, then click "host it"
The file uploads
You can then view it, copy the address in your browser
Then post that address on the cr0 site
It sounds complicated, but it's not

Title: Re: Prawn Madras & Chicken Balti demo
Post by: Habenero on November 27, 2005, 07:00 PM

Stir and add two more ladles of curry gravy


Pete, do you know what one ladel equals in litres / mls from your demo BIR  ?

The Kushi book says 125 ml equals one ladel but adding two or three ladels of this quantity is quite a lot for one portion.

thanks
Title: Re: Prawn Madras & Chicken Balti demo
Post by: pete on November 27, 2005, 07:27 PM
Hi Marco
          My ladel looks about the same size as the books, but it holds about 80 ml
Title: Re: Prawn Madras & Chicken Balti demo
Post by: Habenero on November 27, 2005, 07:33 PM
Cheers Pete