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Topics - TheCurryBible

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Just out of curiosity, which cut of lamb do you guys use?

I've always used a boned, filleted and diced leg in the past, but as I'm sure you're aware this isn't exactly a cheap piece of meat!
Has anyone had any luck using the cheaper cuts? Shoulder (very fatty?), Neck? etc

Talk About Anything Other Than Curry / T's & C's
« on: November 21, 2014, 08:53 AM »
Just out of curiosity, are there and Forum terms and conditions I should read before posting? I've been reading through some old threads and it looks like there have been all kinds of arguments and discussions about people posting links to other sites etc? I'm just curious what the deal is, are all out bound links to personal sites frowned upon etc? If anyone could give me a steer on this I'd appreciate it. Don't want to go rocking the boat.

Talk About Anything Other Than Curry / Food Blenders - kind of
« on: November 20, 2014, 03:50 PM »
Some of you may find this interesting / amusing.

Lets Talk Curry / Gourmet Curry
« on: November 18, 2014, 09:14 AM »
Just curious as to whether anyone on here was interested in what I, probably incorrectly, refer to as "Gourmet Curry"? By that I mean less BIR as such, and more akin to the gourmet Indian fusion cuisine created in places like the Cinnamon Club etc.


Rogan Josh / TCB's Rogan Josh
« on: November 18, 2014, 09:07 AM »
Sorry can anyone help me scale the image down? It's massive. Apologies.

  • 2 tbsp. Vegetable oil
  • ½ tbsp. Garlic & ginger puree
  • ½ large onion, chopped into cubes
  • 2 tomatoes cut into cubes
  • 2 tbsp. Tomato paste
  • 1 tsp. Mix powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Chili powder
  • 1 tsp. Garam masala
  • 1 tsp. Sugar
  • 1 tbsp. Methi leaves
  • Precooked meat or vegetables
  • 450ml Base gravy
  • 1 tbsp. Coriander

Place the pan on a moderate heat, and add the vegetable oil, to this add the onion, fry for a few minutes until it’s begining to soften, then add the tomatoes and garlic & ginger paste.
After a few minutes add  the salt, sugar, paprika, chili powder and mix powder, now quickly stir fry for about 30 seconds. Add the tomato paste and fry for a minute or so before adding a single ladle of the base sauce and stir well. Add the meat or vegetable portion and stir, allowing the sauce to begin to thicken.
Add the methi leaves and the rest of the base sauce, stirring well and bring to the boil, let it thicken. Add the garam masala and cook for about 30 seconds, garnish with coriander and then serve.

Phall / TCB's Phall
« on: November 17, 2014, 03:00 PM »
Figured I should contribute a recipe or two, so here goes;

  • 3 tbsp. vegetable oil
  • ¼ Onion, finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Tomato paste
  • 1 tsp. Salt
  • ½ tbsp. Mix powder
  • 3 tbsp. Chili Powder
  • 1 tsp. Fennel seeds
  • 3 Large birds eye chilies, finely sliced (optionally “upgrade” the chilies to scotch bonnets or naga vipers)
  • 2 tbsp. Red chili flakes
  • 450 ml of Base gravy
  • Precooked meat or vegetables
  • ½ tbsp. Sugar
  • 1 tbsp Coriander or finely sliced chillies to garnish
  • Few drops of red food colouring.

Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some colour, then add the garlic and ginger puree, chillies and the extra garlic cloves and fry for 30 seconds or so. Now add the tomato puree, stir in quickly before adding the mix powder and chilli powder to the pan, mix all the ingredients and fry for a minute. Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chilli flakes, mix well and cook for 2 minutes. Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food colouring if using and stir well, the curry should be a deep vibrant red (for danger).
Garnish with small fresh bird’s eye chillies or if that’s adding too much heat use coriander leaves, but if that’s the case, why are you cooking a Phall?

I don't have any photographs of the finished product, but I'll get some soon. Enjoy.

Just Joined? Introduce Yourself / Introduction
« on: November 17, 2014, 11:38 AM »

I'm not that new here, I've been loitering for a while now under a different username but kept forgetting the username / password combo.
I've been cooking BIR curries for a few years and run my own little website at:

Hope to speak to you guys soon! Take care.

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