Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: plugsy on November 21, 2008, 08:17 PM
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hi guys
i recently read the discussion on the SECRET INGREDIANT and i have to say that this reduction of ingrediants seem to make some kind of sense(so ive just made a batch)
OMG i think ive got it perfect FIRST TIME EVER---thick toffee caramel smell & taste ---very rich in flavour (http://)
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sorry guys cant get image up!!!
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Hi plugsy,
Do you mean you added water and reduced down while making the curry, how much water and how many times did you do it?
Cheers
cK
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Do you mean the onion paste???
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yes the onion paste it was made on its own ready for saturday nights curry.
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I'm confused on this one.
Jerry says it improved his curry. Plugsy gave it an OMG. Panpot has seen them adding this (or something presumed to be onion paste)
On the other hand, CK and others have tried it and given poor reviews.
Any other strong opinions one way or the other, while I'm contemplating trying it???
-- Josh
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josh..give it a go but be patient and dont leave the pan !
it all starts to come together at the final stages ,
GO ON YOU KNOW YOU WANT TO ..... ::)
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I have to say guys that i added two spoons (tbl) of onion paste (secret ingrediant) to my madrass last night and in my opinion this must be the closest thing i have acheived to a bir taste and smell so far,
Even this morning i had a good smell of the - now empty - pan and the smell was there .
This is definately the next step for me..Apparently it was the best curry the outlaws......SORRY......inlaws have tasted for ages.......thank you guys for a fantastic website,
plugsy. ;D
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Plugsy,
well pleased u've had the determination to try it out.
how did u find the Cinnamon - i notice u used 2 tbsp per portion whereas i homed in on 1 tbsp mainly due to the Cinnamon which i think i put just a tad too much in (1 tsp).
i've made another batch of base yesterday and intend trying it out (the onion paste) for a 2nd time to confirm it was no fluke.
Josh,
i hope i did not undersell the onion paste - i was trying to make it clear that it's not a single fix all or BIR convertion ingredient. the rest has to be in place but when they are - the onion paste definitely adds that extra. i will make it for sure going fwd's to use all the time (in madras - i do feel at the mo it's a selective ingredient but i could be wrong as i've not tried it in anything else - yet).
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Plugsy,well done for having a go and for pointing out how it all comes together at the end. I suspect many who have failed with it in the past gave up or compromised after the length of time it takes and it is no wonder they don't wish to waste time again if it doesn't work for them. I do feel as I have pointed out so often now that it is important. In my post re "When is a Bhuna not a Bhuna" I point out that the red paste was put in later on and way after the tomato paste. It was there and as I pointed out it seemed to have a dye in it that coloured the rest of the dish.
Onion Paste is well worth a go.
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jerry,
thanks for your reply....the cinnamon didn't seem to be a problem,i think all of the spice i used had a really good balance in the final dish,but yes there is a definate aroma of cinnamon with the paste on its own.
maybe reduce by a third in the next reduction but on the whole for me - not a problem.
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sorry jerry,
misunderstanding i used two tbls in the whole dish for four people but portion size wasn't that big..
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thaks panpot for your kind words ! ;)
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I think I will wait until Panpot's report from Ashoka.
There may be something in this onion thing after all
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plugsy,
thanks for your replies - they confirm we've both experienced the same.
i've got mine in 2 off jam jars under oil in the fridge. my only unknown is how long it will last - i'm hopeful 4 wks or so ie 1 once a month to make a new batch. i expect most to be used in the month so it would work out well.
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does the cinemon element of the paste clash with madras? its worrying me :D
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DD,
no the Cinnamon does not clash with the madras. it's solely down to the amount and not wanting to put the paste out of balance with the rest of the ingredients.
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i totally agree jerry.
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A Quick point, I have always frozen the paste in portion sizes in ice cube trays having just done the Ashoka thing I dont think we will need the paste once we are using the onion preparation I found out about there. For what it's worth they only keep stuff under oil for up to 15 days.
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Panpot - are you saying you would recommend dumping this paste in favour of the paste from Ashoka? When you have a chance to post...
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pitty about panpots last post but that's progress
the pitty being i've just repeated the cooking to make sure there was no fluke in this paste. there isn't.
i made 3 off curry sauces varying the curry powder. i also added passata for the 1st time (many thanks to Adrian and CK for the giving the idea).
this was the best curry result i've had - delicious. i currently see no need for further improvement and intend to start working on dishes ie adding chicken and the other frills.
i incidentally dropped the Worcester sauce and did not miss it.
also the paste had changed in taste having spent time in the fridge. it had become very well balanced and the amount cinnamon no longer of concern.
i also tried panpots garlic/ginger paste (will post in the original) and felt this worked well too.
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I've got a minute over lunch so I agree with so many that this paste is the best thing we have to improve results until I test out the new onion preparation called Banjarra that is the big thing at the Ashoka and was also added to the Bhuna that wasn't a Bhuna from my post last Friday. I am hoping this and the pre cooked garlic Ginger paste in oil and turmeric together with the base sauce will make all the difference. However Like JerryM I would be happy with the origional paste going forward but now there is a better option I believe. I intend to find the time this evening to post the onion recipe. Cheers Panpot