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It?s also a technique which rather pre-dates the Balti culture, which is a comparatively new restaurant cookery technique.
Curry Base RecipeThis is adapted from curryhouse.co.uk, I would recommend this ebook to anyone, well worth the money.Add remaining spiced oil (usually ~250ml) and top up with ground nut oil to ~500mlHeat to medium and add 350gms of finely chopped onionThe oil will pretty much cover the onions, deep fry for about 10 minutes
I agree George , i have a good base recipe & now i cannot make a bad Curry, its the same one given to me by my local BIR (very nice people ;D).Thanks to them my Madras is 100% right(their Madras is slightly different in taste than their Vindalloo, its not just a heat differential either).DARTHPHALL..... .....
Hi All,Reading one or two posts it seems the Kushi Balti Book is due for release today and with a bit of luck those of us who have shelled out the money in advance should soon be recieving it!!!I don't want to be too cynical but if I get my copy this week I will show my bum in Sainsbury's!But joking aside will anyone who gets one on the mat this week (or whenever) post the fact to us all so we at least know it is finished and on it's way.RegardsRay
I make KD's base, as per recipeBut I add a stick of celery and a small bit of lemon (with the peel) at the first boil