How many milliliters is a "large pot"?

They don't sell the Patak's Kashmiri masala around here - what is it? any suggested substitutes?

Cheers

J

Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.

This was the one. No question that the "taste" was there.

The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.

I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.

CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.

J

I'm looking for a good online shop for some of those hard to find spices (Rajah Gold, Kashmiri Masala, etc.). Any suggestions? I live in Canada so North American preferred, but UK is OK (if shipping charges aren't ridiculous!)

Thanks

J

OK gas bbq it is.

So - should the skewers be on the grill itself, or suspended above?

J

<moved from SnS poll thread>

Name is Josh, living in Toronto Canada, having just spent the last 5 years in the UK (during which time became a convert and an addict to BIR cooking).

Here in Canada (and many places in the US I've tried) the IR scene is almost invariably of the authentic variety. Not like the BIR at all. If I order a CTM at the place up the road from me, I'd describe it as more like a Balti. That's what I'm dealing with. The "taste" is nowhere to be found.

So, I decided to start cooking curries myself and this site has proved a goldmine.

Recent meals have included Darth's Madras (and a freezerful of base), CA's CTM, Blunt's Tikkas, CA's Naan...

That's me!

J