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Messages - parker21

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hi martinvc you are right the first is to make the mixed powder.
regards gary

Lets Talk Curry / Re: Cracked it!
« on: May 25, 2017, 09:54 PM »
hi spook the raj huh? u must know rupon raj's brother then he used to run mouchak in st michaels before it was taken over! rupon gave me the recipe for their base and mixed powder too.  i cooked a chicken tikka madras for them and they offered me a partnership if i could find somewhere suitable. you should check out the post of mouchak base and recipes and and mixed powder too. i have also seen my vindaloo being cooked in mouchak kitchen too. their base has carrot in too and before u question that i have seen it cooking in their kitchen! and yes i too have tasted their base sauce too. but the smell of the takeaway in my car on the short drive back to biddenden was mmmm unmistakabley Mouchak/raj! :-P did u know raj owns the raj of kent in maidstone ( the largest in kent ) and also a restaurant in dartford too!

Curry Videos / Authentic chicken balti
« on: May 08, 2017, 04:09 PM »
here guys and girls is a video of a genuine balti from Birmingham.

gary :).

hi guys this is James Martins' grand mothers recipe check it out!

Just Joined? Introduce Yourself / Re: Greetings From Turkey
« on: March 13, 2015, 06:45 PM »
hi mr punter I asked it my local kebab shop what they marinate their kebab chicken in as I wanted to do chicken kebabs for my 2 daughters which they absolutely loved. unfortunately they don't do chicken donner but do a lovely donner meat with chips and a lovely hot chilli sauce which they make, not the vinegary bottled stuff. anyway here is the recipe I used but I didn't ask for quantities but the ingredients are....
tomato salsa ( I used Mexican (discovery brand) medium salsa but it did have jalapeno peppers in so that replaced the green chillies anyway)
lemon juice
olive oil
a pinch of chilli powder ( as I didn't have green chillies not the hot ones)

I hope this helps mate.
oh and a coincidence my nan and granddad lived in st pauls cray and my other nan and granddad live the other side of the railway bridge in st marys cray. I used to love the chippy in cotmendean crescent not a big fish person but battered cod roe and chips mmmm! :-)

Talk About Anything Other Than Curry / Re: Big Mac special sauce
« on: March 06, 2015, 07:51 PM »
so what is the recipe for the big mac special sauce? lol

Lets Talk Curry / Re: Secret ingredient what and/or why
« on: December 12, 2014, 08:44 PM »
hi jerry try this recipe,8159.msg71935.html#msg71935 forgot to say add half tsp of salt in the original recipe with the mix powder and chilli powder

Lets Talk Curry / Re: Curry gurus
« on: November 08, 2014, 08:27 PM »
hi garp I think that's a little unfair as I have been here since the beginning of cr0! and have posted when I have some useful input to help newbies in their quest! and I think if you look at some of jerrys' post it is the recipes I posted that he uses! I'm a little upset at being forgotten that's all not blowing my own trumpet! have you tried any of bruces' recipes? remember he got in there before anyone on this forum did and before cr0 was a twinkle in stu's eye! respect your cr0 elders lol that are still around! I mean how many peeps on this site have actually cooked their recipes for a restaurant and been offered to go into to partnership with you??????
 kind regards
gary  :P 

Lets Talk Curry / Re: Curry gurus
« on: November 07, 2014, 08:29 PM »
I can think of 2 more Bruce Edwards and well........ ME! not happy! its not how much you post its what you post and I think the fact I have been inside their kitchens posted their recipes on here for you all to see must count for something?


Cooking Methods / Re: BIR, keep it simple - 9 Korma Chameleon recipes
« on: October 21, 2014, 02:51 PM »
hi KC impressed that you have added 9 curries to your BIR repertoire :-) and I know that they are your take on these dishes! but I never seen or had a Bhuna without onions and pepper? or a korma without either ground almonds and or coconut powder and sugar, as cashews I would consider a luxury and I'm sure too expensive unless in one of Bir chefs special or a garnish at the end of cooking  :D!?! ;) have you checked out the work of  Bruce Edwards on cr0 and is where my curries changed for the better lol or my wife thought so! and that inspired me to get into BIR kitchens ( the maharaja, Rajver and Mouchak of which the recipes are posted on here) and even end up cooking my own curries in there  ;) LOL this is only my humble opinion and is not meant cause offence by any means  :) I do use star anise in my chicken chilli masala which is the same recipe from Bruce Edwards curryhouse cookery the smell of it cooking with the onions, green pepper and green chillies is amazing and yummy too!

kind regards

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