Welcome to BIRCurries.co.uk Discussion Forum
Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!
Please note that you need to be a MEMBER to access the recipe sections of the forum. Please REGISTER and then become a MEMBER by following the link below:
Membership gives you FULL ACCESS to:
OVER 300 BIR-STYLE MAIN DISH CURRY RECIPES
OVER 300 BIR-STYLE STARTERS, ACCOMPANIMENTS & SIDE DISH RECIPES
OVER 100 BIR-STYLE CURRY BASE RECIPES
OVER 100 ANCILLARY RECIPES NEEDED TO MAKE YOUR BIR-STYLE CURRIES
OVER 100 TRADITIONAL & OTHER NON-BIR STYLE CURRY RECIPES
Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
PLEASE POST PHOTOS RELATING TO A SPECIFIC RECIPE IN THE ASSOCIATED RECIPE THREAD
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
The Soresha Masala (Mustard Seeds, Green and Red Chillies) is from The Curry Lounge, will post recipe soon.
The Keema and Spinach Rice is your very own Pilua Rice recipe with a little spinach added and a Sheesh Kebab chopped then added to the rice, that's it.
Very nice looking food frank. I also assumed they were bought from someplace, so that's the ultimate compliment I guess
"Don't burn the spices" is the most dangerous truism of all - because it's incomplete. It should be "Don't burn the spices but do cook them!"
You'll never make BIR if you're too cautious frying your spices.....