Looks good, James. Nice oil tinge on the Balti.

Don't know what recipe UF was using, but here are a few recipes: http://bircurries.co.uk/forum/viewforum.php?f=278 http://bircurries.co.uk/forum/viewtopic.php?f=213&t=5312 My version it not spicy, much more like a Korma. If you like more heat, boot up the chilli and ginger quantity. (Not sure wh...

Just tell your friends that curry has medicinal and healing properties, and they will let you off the hook. In the GB household, if myself or Mrs GB feel a cold coming on, it is straight to the spice cupboard for a seriously hot curry. With the amount of garlic I cram in, it generally tends to work ...

I'm curious Larnie, what brand did you use? MDH instructions on the box says just to add to the final dish after "mashing". They do say that it is hygienic, so I assume here that it has been pre-washed.

I remember in the '70s the Birds Eye frozen curries had fruit in them, I can't remember if it was sultana or raisins, but the sweetness of the fruit balanced the very rough curry powder extremely well, and really made the dish. I think the Vesta "powdered curry in a box" had some sort of f...

Dried methi goes very dark when "overcooked", especially when initially added to very hot oil. For that reason, I tend now to add it much later in the fry (e.g. after the tomato puree or first ladle of base or even at the end), purely for appearance reasons. No matter the colour, it seems ...

I do love a good thali, and that looks superb. The tray looks good as well!

That looks the business OKN - can't wait until Friday night now (official BIR night in the GB household)

They all look pretty good, but which did you prefer?

Whats the difference between an Aussie and a BIR madras, Rusty?

Do you have the recipe, Rusty? Looks good but I want to try it

And mince and tatties (SB take note).

That is probably the most rancid looking butter chicken I have seen online (not ever having ordered one from a TA in real life). Are you sure it is not burnt spam in tomato soup with some milk added? The Vindaloo could just about pass as a home style student curry having a bad day, but both the sauc...

I hate hype. Some would say promoting a particular curry to the front page of a prominent BIR curry website as part of a monthly test kitchen falls into this category. I would disagree. The problem with the human condition is that we so easily fall into habit, and don’t look outside the box. Hype is...

You learn something new every day - I didn't realise JV specified coconut flour in his recipes, but digging deeper it will make a subtle difference. The flour itself is made from the dried coconut flesh, whereas the powdered milk will be much sweeter (the added maltodextrin and maltose are sugars).

Not dumb at all Tomar2020, there is a lot of confusion surrounding coconut ingredients. Coconut milk powder (e.g. the Maggi brand) is totally different and contains a few other ingredients including milk protein and maltodextrin. At a push you could possibly get away with tinned coconut milk or a po...

Interesting point Pauly, most BIR videos as you say add it early on or half way through. A few of the "traditional home style" Indian curry commentators seem to have a different take, many use fresh methi in abundance, almost like coriander. Came a across a new discovery - Methi Dhal (made...

Come across a few recipes online where people soak dried methi in hot water before adding to curries along with the resulting liquor. On my MDH packet it suggests to sprinkle on the final dish prior to serving, supporting my theory that methi can turn bitter if fried too harshly in very hot oil. Som...

Some good looking curry there, kdermot.

The "taco plate" is my dedicated BIR dinner plate, large enough to hold a variety of curries, rice, naan bread etc. I like the shape, and the ability to contain pig-out servings ...

IIRC, we bought it from Tesco or Asda, so it was probably made in China (groan).