Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: stewpot007 on December 24, 2004, 11:03 AM

Title: Greetings
Post by: stewpot007 on December 24, 2004, 11:03 AM

Ok i'll start us off then how close have you come to the "real thing", do you think it possible to create it in the kitchen or do you really need to cook in big quantities to get that elusive flavour. ;D

I have tried the garlic and ginger browning and think i have come as close as i can to getting the proper taste but it always gets you down when you go out to a restaraunt and realise your way off :'(

So come on lets help each other out

Title: Re: Greetings
Post by: pete on December 24, 2004, 06:29 PM

I have seen the chefs with the curry gravy and I really believe the preparation to be simple.
I can usually tell a difference between home made and bought curry.
I think that is down to the freshness of the curry base and the quantity it is made in.
The pans they use contain probably six times more than I would cook.
They must use 40 or 50 onions at one go!
I saw one chef adding the curry powder to the boiled onion mix.
He was using a massive spoon.
He must have put in about four small packs worth (3 oz packs) into it.
I reckon if you scaled up the amounts we have talked about to make curry gravy, and cooked it for a total of six or seven hours (because they keep it warmed up in the evening)
you would get it exact.
I have noticed also that when one of my kids buys a curry on a Sunday it has a different "fresh" flavour.
That flavour is the same as I can make.
I have been told that the gravy is made up on Sundays and Thurdays in two of the restaurants near me.
I tried using three day old gravy and it is different.
It has a "dirtier more spicy" taste.
In my opinion it improves it greatly.
When you cook a curry next do extra portions and freeze some.
It will taste better to you when you thaw it out.
Cooking with spices messes up your sensitivity of taste.