Eventually got around to trying MDB's balti gravy MK1 with the 3 pot method.  Have been using this as a normal base for the last 4 weeks but have not yet tried the plain chicken balti, so can't give an update on whether this original version gives  a better result than the MK2 version.  I'll try over the weekend and post some comments.  Certainly have no complaints with the results so far, although I do like my curries a little bit saucy, so not as condensed looking with a preponderance of oil as in Bengali Bob's balti pics.

Visited the TA which jb has been patronising regularly as a customer and has posted about recently on the forum.  He's now getting in there as much as he can and sharing the info on how they prep and cook their dishes with the rest of us.  See the latest thread here:

http://www.curry-recipes.co.uk/curry/index.php/topic,14226.0.html

I don't think my photographic skills really show all the dishes at their best, but the flavour was certainly there.  I will be returning to sample more of their food.

Anyway, to the porn.  First up, lids off and it's smelling good



The main event, tasting very nice, great texture, reasonable vindaloo heat with a repeat order coming soon



My staple side of saag aloo, don't let pictures deceive you on this one, tasty and not oily as my pic may suggest



Now the real test, the brinjal bhaji, it wasn't to be found lacking - YUM



All dished up and ready to go

This topic has been moved to Cooking Equipment.

http://www.curry-recipes.co.uk/curry/index.php?topic=14221.0

This topic has been moved to Tandoori and Tikka.

http://www.curry-recipes.co.uk/curry/index.php?topic=12548.0

An unfamiliar dish to many I am guessing, but found regularly on the menus of a growing number of curry houses now found across Southern Ireland. It most likely has its roots here and probably goes by a different name and could easily be related to butter or makhani chicken or even the Punjabi masala.  The menu descriptions:

Edited to infill missing recipe per this post; thanks Bob-A-Job.

Ingredients:

- Portion of cooked Chicken Tikka
- 350 ml portion of heated curry base
- 2 Tbsp Oil
- 2 knobs of butter (each approx 1 Tbsp when melted)
- Rounded Tbsp finely chopped Onion
- 2 Tsp Garlic (ginger) paste
- 0.5 Tsp Meethi leaves
- 0.25 Tsp Salt
- 2 Tsp Tandoori Masala powder
- 1 Tsp Mix powder
- 0.5 Tsp Chilli powder or to taste
- 1 Tbsp Tomato paste already diluted 1 part paste to 2 parts water
- 2 rounded Tbsp ground Almond (or Almond powder)
- 1 level Tsp of Coconut powder or dessicated coconut
- 1.5 Tsp Sugar
- 2 Tsp Tomato Ketchup
- 1 Tsp Lemon juice
- Half a Tomato cut into quarters
- 3 Tbsp single Cream
- 0.25 Red Food Colouring
- 1 Tbsp chopped fresh Coriander

Method:

- Add 2 Tbsp spoon of oil to your curry pan and place on medium heat
- Add the finely chopped onion and first knob of butter and fry till they start to take on a little colour
- Add pureed garlic/ginger and fry until the sizzling from the puree subsides, about 30 to 40 seconds
- Add the meethi leaves, salt, tandoori masala, mix and chilli powders, pre-diluted tomato paste and fry for 30 to 45 seconds mixing well with the pan contents – DO NOT BURN
- Add 2 chef spoons of the heated curry base and stir in well and fry for 30 to 45 seconds
- Add half of the remaining curry gravy, almond and coconut powders followed by the sugar
- Give the pan a good stir ensuring all ingredients are well mixed
- Add the chicken tikka and stir
- Leave for 3 to 4 minutes to cook, checking occasionally, do not let it burn
- Add the remaining curry gravy, tomato ketchup, tomato quarters, lemon juice, stir and cook for 2 minutes
- Add the cream and food colouring and stir through the curry
- Reduce heat and leave to thicken to a normal curry consistency
- Add the coriander stirring it through the curry
- Add the knob of butter folding it in to the curry until it has melted
- Garnish with a sprinkle of fresh coriander




Tandoori Masala Ingredients:

3 Tablespoons Ground Coriander
3 Tablespoons Ground Cumin
3 Tablespoons Garlic Powder
3 Tablespoons Paprika
5 Teaspoons Ground Ginger
5 Teaspoons Mango Powder
5 Teaspoons Dried Mint
3 Teaspoons Chilli Powder
1 Teaspoon Red Food Colouring Powder