This is a chicken balti recipe from Terry (ifindforu), if he's others are anything to go by it should be a good'un 

First add to a non stick wok or fryin pan half a green pepper 2 onions, half cup of oil or gee,1 tomato cut in four,1 desert spoon of tomato puree, 2 desert spoons of methi, 1 teaspoon of g+g,and a teaspoon full of special mix.Start to fry all togetheraftre 5 mins add atespoon of sugar by this time everything is cooking down Now add 2 breasts of raw chicken cut into pieces and sprinkle over them about a teaspoon of all purpose seasoning and start to move about in the pan or wok add now about 2 cups of curry base.and throw in a good quantity of fresh coriander about 2 desert spoonsfry for a futher 5-6 mins.Now put on a gas ring a balti bowl to heat up for about 4-5 mins whatch your fingers put in the balti bowl half teaspoon of gee or oil with 1/4 teaspoon of garlic.Straight away start adding from the wok the chicken and sauce and all other that you fried.dont worry about the flames,as its the heat and the flames that will alter the flavour I personaly add about 5 chopped green fresh chillies when cooking by the way make sure the chicken in just cooked in the wok not over cooked and not under cooked remove the balti dish off the gas after about 4 mins and serve with rice TERRY

I havn't had time to format it so if anyone else wants to feel free otherwise I will do it tommorow.

cK

I have started a F.A.Q with some of the most commonly asked questions, its only small but can be added to so pm me anything that you think should be added.?

Table of Contents:
What is base sauce\gravy
What is the "taste"
List of common spices
What does BIR mean
What's the difference between BIR and authentic curry
Who is this Bruce Edwards I keep reading about
What is this "Spice Mix" refered to in a lot of the recipes
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What is base sauce\gravy
The base sauce\gravy is one of the main components of the restaurant curry.? Every restaurant will have a big pot of this on the go all the time, it enables the chef to create any curry within a few minutes of it being ordered.? There is no 100% correct? base sauce recipe, every restaurants will be slightly different so the best thing to do would be try one of the basic ones and go from there:

Here is the index of base sauce recipes available on this forum:

http://www.curry-recipes.co.uk/curry/index.php?topic=422.0

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What is the "taste"
The "taste" which is refered on the forum is the specific taste and quite often smell that you get with a good restaurant curry.? It is this "taste" that we are all trying to emulate at home!

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Common Spices
Here is a link to the most common spices that you may need:

http://www.curry-recipes.co.uk/curry/index.php?topic=184.0

Here is a link to a site which describes spices with pictures etc..

http://www.uni-graz.at/~katzer/engl/index.html
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What does BIR mean
BIR is short for British Indian Restaurant

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What's the difference between BIR and authentic Indian curry
The obvious difference is the base sauce, each BIR curry is made from the same base sauce,? authentic curry's are more often than not each created from scratch.? Taste wise they are completely different, which is why 99% of Indian cook books won't help you create anything similar to your local Indian takeaway!? The chef's base sauce recipe is a VERY closely guarded secret hence why you won't find many books with them in!


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Who is this Bruce Edwards I keep reading about
Forget Pat Chapman and Kris Dhillion the best BIR cooking articles were written by Bruce Edwards.? If you havn't done so already download and print both parts from here:

http://www.curry-recipes.co.uk/curry/index.php?topic=516.0

http://www.curry-recipes.co.uk/curry/index.php?topic=108.0

These articles are essential reading and many people on the forum use Bruce's restaurant spice mix in the recipes that have been posted.

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What is this "Spice Mix" refered to in a lot of the recipes

The Spice Mix, Restaurant Massla or Chefs Curry Powder all refer to a mix of powdered spices that are used throughout BIR cooking.? Rather than specify or use the individual spices this mix is used in place.? The most favoured one at the moment is the Bruce Edwards which is made as follows:

Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)

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Please send me a PM if you think that something should be added.

Happy birthday cr0.co.uk a year old on the 24th 

Heres to another year of top curry chat

Pakoras

Ingredients:
6 mushrooms, Cauliflower florets and 2 Onions
2 cloves garlic, crushed
8 oz (225g) gram flour
? tsp chilli powder
1 tsp turmeric
1/2 teaspoon ground coriander
1 tsp baking powder
? tsp asafoetida
1 tsp salt
? tsp of each of the following fennel seeds and cumin seeds, (Ground up coarsely)
2oz (50g) Coriander

Method:
Sieve the gram flour into a bowl and then add all the veggies diced up nice and small (? inch max.)
mix in all the remaining ingredients and stir the whole lot until evenly coated.
Now GENTLY add water until the mixture is just too stiff to drip off a spoon. Remember to get the whole lot blended evenly before adding more water. If you do over do it with the water just add a bit more gram flour.
Heat oil in a wok.
Using 2 teaspoons scoop blobs of the mixture into the hot oil. Initially it sticks to the bottom so try and get 9 or 10 blobs in then give the wok a gentle shake and the pakoras will float to the surface. Continue cooking for about 5 mins. Don't rush them or the outside will be cooked and the inside still too doughy. This can also happen if the blobs are to big or the fat is too hot. Have a play and you'll soon get the right combination.
Ideally you should cook these just before eating as they don't keep too well and certainly not over night. 

Dipping Sauce:
250 ml natural yoghurt
salt to taste
1 level teaspoon chilli powder
1 level teaspoon mint sauce
7 tablespoons tomato ketchup

Its been out a couple of days who's made what and what was it like, im going to order it just havn't got round to it yet?