Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Curry King on March 31, 2005, 07:45 PM
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Right ive just made a vindaloo sauce then scooped the oil out of it and used that to make a chicken vindaloo and I'll swear its got the "taste". Its so hard to tell when you make it yourself I think and the only way to tell is to sit it next to a couple of restaurant currys and see.
Im confident enough that it is that good that I will challenge anyone to come round and try it or even out vindaloo me?
Anyone in West Sussex want to try? 8)
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Wish i was a bit closer i'd love to come and try it . I'm sure it't the biz !! I also think we should be realising that the the taste we are all after is not one ingredient ,but a combination of events in the kitchen . for example the tipping back in of nice flavoury oil from the last dish as you have just done . these guys won't waste anything !
Keith
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hi , Curryking
i am very happy that you got their at the end.
please write and tell us what base you used, what ingredients ,every thing please.
thank you in advance
ghanna
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Well said Ghanna,
I'm sure Curry King will confirm his findings and post the results,. There is no reason to doubt him he has made such a massive contribution so far,
Cheers,
Blondie
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Come on someone as got to?? ???
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It's in the oil and technique used - I think! This is a post I made earlier saying that I had been experimenting and that I thought it was the taste. WELL DONE CURRYKING!!! I'll be round to taste it!
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I used my gravy and curry recipe from here http://www.curry-recipes.co.uk/curry/index.php?topic=179.0
I think adding the oil in from the curry I had already made definetley added something to the flavour. I might do what curryqueen suggested and stick some back in the gravy.
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Nice one Curry King you bugger ;D ;D just when Ive got soooooo close ,but still Ive got a few experiments muhahahahaaa ahem! sorry.The NEXT THING OF COURSE BEING ABLE TO PRODUCE THAT TASTE EVERY TIME ,this is our ultimate goal don't you think curry heads ?? And a very load & spicy huraaaaah for Curry King!!!!! do you know Ive got the same smell out of my curries by making a batch then on a day cooking more onions in oil then adding the already cooked batch so i can see how you come to the same conclusion but i`ve not as yet got both smell & taste in the same curry."SOD IT I'M OF TO MAKE A CURRY"!! Thanks for the inspiration." YOUR CURRIES ARE POWERFULL AS THE EMPEROR FEARED"
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The first time in a while I got a takeaway last night. Rather than our usual more modern and slightly pricier local, we went to one of the more traditional BIR's locally.
I had a Chicken Chilli Massalla and eating it at home was useful as I could eat it 'in the cold light of day'.
What struck me on close inspection was the amount of oil. Probably twice as much as would be on one of mine made at home, so maybe 6-7 tbps going into the final dish (unless it's coming from the gravy).
That taste, was definitely different also. Just as prominent but more of a smokier tone to it rather than the spicey one from our regular place. I keep changing my mind on this but I would also now say that there isn't an ingredient added that we are all missing, but maybe we are all missing the boat slightly with a few factors and it is the cumulative effect. Certainly I'd say that 'that' taste does vary from BIR to BIR presumably as a result of different base recipe/method. I still think everyone should crack on. I think it is still possible to get this nailed, and in time more and more of us will.
That said it won't be me. I'm having a month off beer at home, and all curries!
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I have to be honest when i make take-away style curries every time i`m going to go back to a more varied experimentation of curries , maybe try some authentic stuff but non the less i would like to evolve all forum members witch will keep this forum evolving into something more .Although we are primarily a club for curry cloners !! And when we have cloned the bir take-away style curry ,we will say OK whats our next objective & there is also the social benefits " ALL THOSE CRAZY B******S LOVE CURRY AS MUCH AS I DO " !! :o :o
This forum has also picked up momentum . I log on more times a day than i care to admit :P :P
HERE is a dish that will be next on my agenda LASAN CHICKEN = BASICALLY GARLIC CHICKEN CURRY .Think of a mild take-away style Vindalloo/Tindalloo but more Garlic & few Tomatoes ,its an excellent dish .So here is to cr0.co.uk & its bright ( & spicy ) future. ;D ;D ;D ;D ;D ;D
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hi Darthphall
waiting for the LASAN chicken curry
i am sure it is going to be fine like every curry that you post.
thanks
ghanna
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I'd hate to see this forum close any time soon for meeting its main objective, with precious little else to prove.
Very little chance of that.
When you look around at how long we've all been trying to do this.
The lengths we have gone to.
The endless cooking experiments.
How hard we all try.
I have occasionally had a happy accident and touched on the taste.
But can I do it twice?
Can I pin it down?
I predict the "the taste" debate will run forever
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Has anyone else heard of Lasan chicken or is it a dish made up by my local take-away ?
Ghanna have you tried any of my recipes?
Here is a few questions & hopefully answers to our problem .
Another point on that taste (Curry King using oil from one batch to get that taste , so cooking it twice)
some comments on this forum by chefs who say how even they seem unable to re-create there own recipe`s at home
Me also getting success from cooking oil twice.(IN THE FIRST BATCH THEN THE CURRY ITSELF)
Some of us think there is something missing ( an ingredient)
Could it be that we cant get it right at home because its the oil & the temperature its kept at, see were this is leading.
perhaps it because we need to get the oil to a very high temp.. & doing so is hard on conventional hobs ect..
So tonight i have done a batch with my hob on a high setting cooking the oil on its own for 30 minutes!! before adding any ingredients.
Remember the oil kept at high temps changes its caracteristics & that also applies to its smell & taste ?
think about a take-away .the oil is not just cooked for1 meal as we would do at home,so perhaps we need to cook the oil so as to emulate the environment of a take-away maybe ?
I HOPE THESE FEW COMMENTS GET YOU THINKING AS I HAVE ,SEE HOW BLOODY MARVELOUS THIS FORUM IS !! ;D ;D
What do you think ???
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Chicken garlic is a popular dish, is that what you mean?
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Hi All,
If, as many of you now seem convinced, that it is the oil that is giving "that taste" then surely rather than cooking oil over and over which may be risky health wise we can devise an oil which has had the neccessary spices/ingredients cooked in it once to impart the flavor, so tht we have the taste in a bottle so to speak. Things would then be less hit & miss and less risky health wise. I have seen restaurant style cookery classes advertised on the web, and the lady who does them says that one of the main secrets to achieving the taste is what she calls the spiced oil. JUST A THOUGHT.
Cheers all,
Blondie
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hi, Blondie
please see this link it is by curryqueen ( it is in the oil and the technique used i think ).
in the second reply ,i gave a recipe for this spiced oil.
please come back and tell me what do you think of it ?
thanks
ghanna
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hi ,DARTHPHALL
today sir i am going to try the vindallo recipe but i am 100% it is going to be spot on, the method of mixing together two onion gravies sound very professional .this is how they do it in first class restaurants.
i will report later.
thanks
ghanna
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Hi again today i tasted yesterday`s experiment(cooking the oil for 20 min on high/medium heat) its soooooooo sweeet .I cannot believe it !! its as though i`d put several spoons of sugar in. so using oil over & over is against health & safety but heating it up once & cooking it ain't so the sweetness is i`m sure is this(well that what happened in my home) .It really is too sweet, witch is a huge indicator for us about achieving sweetness without adding " secret ingredient X". Would someone try it to confirm i`m not a babbling imbecile ! the taste however was right but for the sweetness & the smell close but not right(probably because of cooking the oil changed its properties & smell ect..) so i believe i need to experiment with cooking oil for smaller amount of time & another thing i could actually taste the browned onions. It seems obvious that the oil cooked in this way has enhanced all the flavor's in the curry (there are several references to flaming the pan to get "the taste") see how this is all falling into place .i think i`m going to go back & change the time cooking the oil & only cooking onions till golden as i browned them to get more sweetness but now find out i can achieve it with the oil instead.Anyone got any thoughts .Ain't this exciting !! ;D ;D ;D
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hi, Darthphall
i made the vindallo today , really it is very very nice .i followed your instruction to the word.
though ,it is very hot. but i think i will manage.
i will keep some for tomorrow to see how the taste will change
waiting fr the lasan chicken recipe.
thanks
ghanna