Just bought one and gave it its first run last night--------amazing.

The last piece to the jigsaw has been found.    ;D ;D


Here's the link

www.Thetandoorclayoven.co.uk

sounds good............... will be trying this one in the near future.

Regards

Dave

Hi currycanuck

I use the Bruce Edwards spice mix and the base sauce that I put on site yesterday

Regards

Dave

Here's one to try......

Here?s a recipe for Chicken Korma.... Personally I?m not a korma fan, but everyone I cook it for
reckons it?s spot on...
Serves One



4 tablespoons Veg Oil
1 clove Garlic (crushed and chopped)
1 teaspoon Spice Mix
3 pinches Salt
1 tablespoon sugar
4 tablespoons Base Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground Almonds
1 portion Chicken (pre cooked)
4 tablespoons Single Cream
0.5 teaspoon Turmeric
Fresh Coriander



1.  Heat oil then add garlic.  When sizzling well add spice mix, salt and sugar.

2.  Stir fry for a few seconds before adding base sauce.

3.  Keep stirring and add the coconut and ground almonds.

4.  Add the cooked chicken and simmer for 2 minutes.

5.  Add the single cream and turmeric and stir well.

6.  When chicken is thoroughly heated through add chopped coriander and serve.

Here's a base sauce that I use over and over again cause it never fails me.... Try it and let me know what you reckon....

Here we have a top base sauce that is perfect each time and every time for any ruby/sidedish:-


10 tablespoons Ghee or Veg oil
2 tablespoons Garlic (crushed)
2 tablespoons Ginger (finely grated)
1 tablespoon Turmeric
1.5 tablespoons Curry Powder
1 tablespoon Ground Cumin
1 tablespoon Ground Coriander
2 teaspoons Chilli Powder
1 teaspoon Garam Masala
1 kg Onions
1 cup Water
3 tablespoons Tomato Puree
0.5 teaspoon Ajowan Seeds
0.5 teaspoon Salt


1.  Make a smooth paste by adding water to the turmeric, curry powder, ground cumin, ground coriander, chilli powder and garam masala ---- set aside.

2.  Heat the ghee or oil, add the garlic and ginger and stir fry until light brown.  Add the prepared spice paste and continue to stir fry for 3 minutes.

3.  Add the onion and cook for 10 minutes before adding water, tomato puree and ajowan seeds.  Cook for a further 10 minutes. Add the salt and mix thoroughly.

4.  Add 4.5 pints of water, 6 carrots (chopped), 2 green peppers (chopped), 5 potatoes (chopped), 200g of creamed coconut block, 3 knorr chicken cubes and 3 teaspoons of sugar.

5.  Cook until all vegetables are cooked through then leave to cool. 

6.  Finally blend the mixture.



This recipe has never failed me --- turning out great looking and tasting BIR dishes.


Enjoy.......................