Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: haldi on December 07, 2010, 07:26 PM
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I've been reviewing all the recipes I've saved from this forum, and kitchen demos.
I've got so many books as well
I'm totally happy with the samosas I make
The same goes for Onion Bhajees, Pakoras, Naans, Tikka and Rice
But without going to the extremes of getting old used oil from a takeaway, I can't make a basic curry sauce as well as I want
I know this discussion has been well covered, but I don't believe it can be done at home.
Even JB with a personal BIR lesson, seemed dissapointed with his results.
I still spend hours on "failed" attempts.
Has anyone got exactly what they were after?
It's six years since we started here
I don't think I've really got any closer, than my Bengal Cuisine demo
At least that takes only about twenty minutes to make
And what about Curry King's home demo?
There are other good recipes here too
But how much time do you want to dedicate to a substandard end result?
When you put your curry next to a bought one, it's not as good
Is it?
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When you put your curry next to a bought one, it's not as good. Is it?
Hmm, time to put this to the test ! I am certainly happy that the results I get are as good as any normal BIR, but I have never put this to the test by getting a takeway and comparing the two at the same meal. So this is now very high on my list of priorities. More when I have something to report.
** Phil.
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Hi Haldi
Thanks primarily to this site, some BIR books that we all know of, plus (a little something from the other site - which is public domain) - I now feel I can cook at least 2 different mains - a garlic chilli chicken and a Dopiaza dish to a quality that exceeds the quality of my local TA. I know this is a bold thing to say, but I do so not lightly.
But... the bottom line is, that I go to a considerable amount of trouble and time in preparation to do it. Once the prep is done, large portions of the various elements are ready and waiting in the fridge and freezer to be used and that makes things convenient. But the initial effort is far from trivial.
I know we have all the information we need, most, if not all of it on this site. There is no magic one ingredient. It is the coming together of several discrete processes and a fair amount of practice and experience. These processes are obviously completed in reality by more than one, if not several kitchen staff in properly equipped kitchens - therefore someone thinking that it will be a trivial task to replicate the BIR experience of even a single dish or two at home needs to think again.
I am happy to post here, exactly what I do to achieve my albeit limited range of quality dishes, let me know if you are interested.
Slightly fearful of the responses from our infrequent one liner put down visitors though.
Regards
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I am happy to post here, exactly what I do to achieve my albeit limited range of quality dishes, let me know if you are interested.
Slightly fearful of the responses from our infrequent one liner put down visitors though.
Fear yet not, oh great SP : spill the beans and this one (at least) of your faithful acolytes will be grateful for all eternity ...
** Phil.
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Hi All
Ok, I will put together what I have so far.... may be tomorrow before it gets posted.
In reflection, this thread started by Haldi could be a real gem, I think it will be very helpful to read about exactly what others do - and would appreciate any other contributions.
Regards
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Hi
Please all remember,those that started the modern 1940's onwards did so on domestic stoves.
Regards
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i have to be honest, i aint close at all with anything so far. the nearest i think i achieve is a chicken tikki with 3 condiments ie riata, spicy onions, mango chuckney sp:P
i need to get back to basics been experimenting a bit to much rather than follow some of the recipies on here.
edit to add : i actually think my pilau rice is much better than any bir now, so i guess i am happy with something.
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i actually think my pilau rice is much better than any bir now, so i guess i am happy with something.
Piccies & recipe, then, please Jimmy : good pilau rice is always worth documenting.
** Phil.
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i got the recipe off here phil
this is what i do
fill a pot with water, dont matter if too much i pour excess out.
to the pot of water i add
about 8 green cardoman pods which i bust open with a knife
1 or 2 bay leafs
i teaspoon of tumeric
i star anise
3/4 cloves
when pot is boiling i put in rice, then keep an eye on it giving it the odd stir to stop it sticking to the bottom, just as its getting al denti i remove from heat and spoon out the whole spices.
i then tip the rice into a sieve and give the pot a quick scrub and then add about a cupfull of water to the pot and put back on heat.
i put the sieve full of rice in the pot over the water, when the water boils it lets the steam come through the rice. its at this point i start making my curry, allready having pre-cooked chicken boiling at same time as my rice was cooking.
i take the rice off when the curry is made, maybe 10 mins then i guess of steaming.
i take a spoonfull or so out and and place in a small tub to mix with a bit of powder food colouring ( never use liquid food colouring it makes a big mess of your rice) , then add it back in the rice, mixing it through which helps give the rice a nice fluff up as well.
job done
me and the wife happy with it every single time.
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Hi jimmy i use the same recipe for the pilau rice but i use something similar to this http://www.amazon.co.uk/Microwise-Polypropylene-Cookware-Round-Dish/dp/B002UDZ5D2/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1291758868&sr=1-18 (http://www.amazon.co.uk/Microwise-Polypropylene-Cookware-Round-Dish/dp/B002UDZ5D2/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1291758868&sr=1-18)
when rice has cooked i just put it in the dish thing with lid on then shake and leave till i need, always comes out fluffy and tastey.
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Very interesting, Jimmy, but one thing surprises me : you don't seem to use any oil or ghee, if I have read your recipe properly. Is your pilau rice, then, purely boiled and steamed with no ghee or oil at all ?
** Phil.
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picture of my rice is on this thread.
http://www.curry-recipes.co.uk/curry/index.php?topic=4173.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4173.0)
will look into that ub. many thx, allways good to try something new.
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picture of my rice is on this thread.
http://www.curry-recipes.co.uk/curry/index.php?topic=4173.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4173.0)
will look into that ub. many thx, allways good to try something new.
yup phil, no oil or ghee i think it tends to make it sticky like a chinese fried rice. my rice flows just like uncooked rice. im not sure if its authentic the way i do it, but it certainly beats any takeaway rice ive had. i think they tend to flow nice too so dont know if they add any oils either.
i think its 972bar i got the steaming idea from which works a treat.
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Well, oil or not, those photographs are rather impressive. I've just finished 1/4 Chinese Roast Duck, boiled rice & pak choi, but the sight of those curries had made me hungry all over again !
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Well, oil or not, those photographs are rather impressive. I've just finished 1/4 Chinese Roast Duck, boiled rice & pak choi, but the sight of those curries had made me hungry all over again !
aye chinese is very well, i made a chicken chow mien for dinner tonight. but you just cant beat a decent bir can you. :)
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Hi Haldi,
You make a very good point. Since discovering this forum about 18 months ago I've only concentrated on one thing - the curry sauce. Every week I make about 2 curries for me and the wife but I only cook plain basmati rice to go with the meal.
I don't bother with onion bhajis, samosas or even pilau rice because to me the main deal is the curry sauce and this is the hardest thing to crack IMO. I know I can make decent pilau rice and I'm sure I could cook bhajis etc. but if the sauce is no good the whole thing falls apart for me.
With the use of the spiced oil and the onion/pepper paste my sauces have reached a new level although I'm still not 100% satisfied yet and think I need more fine tuning still.
I had a chicken balti from a food mall recently for lunch, can't remember the name but they are "halal meat" and a well-known chain. Even this very average TA had a flavour that I still can't match yet to my annoyance.
I guess you just have to keep chipping away at it and experimenting along the way.
Cheers,
Paul
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Even this very average TA had a flavour that I still can't match yet to my annoyance.
I think there is an analogy to this, and it may conceal an important truth : has anyone ever managed to re-create the authentic British Chinese Restaurant version of "Egg fried rice" ? I ask because (a) I have been cooking egg friend rice successfully for many many years, and (b) my wife and all of her family are ethnic Chinese, yet none of us ever prepares egg fried rice that is indistinguishable from the authentic BCR version. And I suspect (and my wife agrees) that this may well be, at least in part, because we do not have restaurant-sized wok burners; the other element is probably the oil used.
** Phil.
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Hi
Here are some of the things and processes that I currently use.
I would not recommend that a beginner start with modifying or mixing and matching, rather that they start with recipes, masalas and bases all from the same author. There are plenty of great ones on this site :)
Also, anything I suggest is just my own preferences and opinions at this time, not necessarily correct or what a real BIR would do, and most certainly subject to change.
Always buy vegetables from a good green grocer, they are generally cheaper than the supermarkets and there always seems to be something funny about supermarket garlic if you ask me.
Garlic & Ginger paste - Always use fresh garlic and ginger (50/50) blended in your blender with a little sunflower oil. I make a big batch in an air tight container and keep it in the fridge. It will keep for a long time this way. Pre-made products are convenient and some such as Natco for example are pretty good - but they just don't produce as good result as making your own paste.
Tomato paste - I have had massive problems with tomato paste in the past. This has been mentioned before by myself here on the forum and noone paid much attention, but whether you believe it or not, the tomato paste even in small quantities has a profound impact on the taste of the final dish. Always use a brand like White Tower. Fill an average plastic TA carton 3/4 full and add at least 2tsp tandoori masala powder and 4tsp garlic powder, blend with Sunflower oil and a little water. Again will keep for a long time this way in an air tight container in fridge.
Use CA's Tandoori Masala - http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1514.0) - My own opinion is that packet mixes are not as good as this mix by a long way.
Make up 2 litres of the "Spiced oil in base" that you can find from this thread - http://www.curry-recipes.co.uk/curry/index.php?topic=5015.msg48518#msg48518 (http://www.curry-recipes.co.uk/curry/index.php?topic=5015.msg48518#msg48518)
Personally I do not use this in the base at all. I use this oil for cooking the main dishes. The above oil also produces the onion / pepper paste that can be blended smooth or be used as is in Dopiaza style dishes. It is absolutely superb and is a major factor in the process, dish aroma and taste.
Base (curry sauce) - At the moment I like to use CA's base - http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0)
I modify it a little by always making double (it does seem to add extra depth for some reason).
Always use Spanish onions only (some say the onions make no difference - a side by side comparison tells me I like Spanish onions better).
Use Bruce Edwards masala http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1546.0) although, many of them are very similar, also has recent sucess with JB's masala too http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0. (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0.)
Add a couple of small potatoes and half the amount of fresh coriander.
I have currently settled on the above as it is very very close to the base sauce that I got from my local TA. Things I plan to try in the future is to add some form of stock (perhaps chicken) to the base as the TA's one appeared to have that extra meatiness.
Always blend the base to perfect smoothness. I personally find it more convenient to blend to decent smoothness then package up for the freezer, then use the stick blender to achieve perfect smoothness for individual portions just before cooking.
Heat, well flames do not seem to be necessary, they sometimes just happen as part of the process, it can be impressive to perform for the guests though. Cooking on a high output burner works for me, and cracks out a finished curry in a very short time just as a BIR would. This has been discussed elsewhere to death, so lets leave this one!
SPices - dull spices make for a dull curry. Avoid the supermarket spices like the plague, they are overpriced and always lack pungency. Find a good grocer with brands like East End, Natco, Rajah etc.
Next on my list of things to investigate will be something like 'green chilli pastes' as discussed by JerryM - there is something in that I think ;)
I think we all need to remember, is that this BIR cooking business is just like building a fast car, there is not just one magic component that will help you win the race, it is the coming together of several parts, just because you have good engine is not enough, you then need uprated brakes, better suspension, a new exhaust system etc etc, take one part away or add one sub standard part and the whole product diminishes.
Well that should be enough waffle for now. Anyone else care to share some of their processes - although I am sure they have all been discussed elsewhere, sometimes reiteration can remind us all.
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@ Phil
I got this recipe from a good schoolfriend of mine, he often cooked while his dad was at the casino.
You'll need:
cold,cooked rice
2 eggs per serving
1/2 onion per serving
shredded ham
shredded spring onion
good quality soy sauce
large pinch of MSG
pinch of Sugar
a few shakes of Sesame oil
Get the pan burning hot (until it is almost so hot it's blue)
add veg oil
Add egg and stir until it scrambles (takes seconds)
Add shredded onion and stir fry for a few seconds until the onion starts to soften.
The heat has been reduced now so we add the rice. Keep shaking and stir frying.
Add all remaining ingredients and bring to desired heat, shaking and moving contents all the time.
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Interesting, VC. We have never tried sugar, but all of the other ingredients are standard, so I will try again with a little added sugar. But can you confirm the egg quantity : two eggs per serving seems way OTT compared to the amount we normally use -- one egg for two people is our normal amount.
** Phil.
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Two eggs for a portion of fried rice... It may be because I'm from Merseyside but all fried rice has lots of eggs, and when I say they are stir fried I mean they seem almost deep fried (due to the heat). One egg wouldn't cut it.
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I say, chaps - in the nicest possible way, would you mind terribly taking your Chinese food recipes and discussion in to the Chinese food forum subsection? (http://www.curry-recipes.co.uk/curry/index.php?board=11.0 (http://www.curry-recipes.co.uk/curry/index.php?board=11.0))
Poor Haldi's thread has been pretty much derailed.
Many thanks
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If you can get your oil hot enough you'll see that one will end up as a few, pathetic looking spindles of egg protein when you put it in, another will look like scrambled eggs; you need the former. It sounds like your wok isn't hot enough when you start (look at the takeaway version and compare the scrambling of the egg, you need to get that wok so hot the fire brigade are on standby before you start).
This takes the sweetness too out of the onion and, with a pinch of sugar, gives you that Chinese takeaway flavour.
In my experience anyway, your wok is not hot enough...
I really hope that does it for you and yours.
It's the same principle for noodles and str fried veg.
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Sorry! Solarspace you are correct entirely.
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Hi Solarsplace,
Good post you made before the thread went all Chinese :D
One problem I have is knowing when to stop frying the garlic or garlic/ginger.
I used to crush the garlic and I once burnt it and it completely ruined the curry. Now I don't crush it but finely chop it up.
Do you fry until the garlic changes colour i.e. goes golden or brown? It's something I'm really paranoid about as if you do burn it all the effort and ingredients afterwards are totally wasted.
Cheers,
Paul
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I say, chaps - in the nicest possible way, would you mind terribly taking your Chinese food recipes and discussion in to the Chinese food forum subsection?
Roger, willco.
** P.
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P.S. "Vote SP for Mod" : has just demonstrated perfect moderation skills :-)
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Hi Paul & All
This is a good question / point and one I have pondered over myself, as most recipes just suggest 'fry the g&g for x seconds or until done / golden'. Which is all very well until in theory... but thinking about it logically there are several pit falls there which can easily lead to burnt g&g and a ruined dish.
Things I find that help me are (not trying to teach any hens to such eggs here, stating all the obvious things as complete beginners may be reading too):
Watch the fekin' pan like a hawk and pay attention to what is happening - all to easy to day dream or start sipping beer!
Have the ingredients where you can get to them, and them into the pan fast. I.e the tomato pure or some base or water to cool things down if things get out of hand.
Think about the process and become familiar with how long things take to cook on your equipment at certain heat levels. No good knowing your g&g will be burnt at 60 seconds and then stopping to reach for some paste etc at 40 seconds if you know it will take you 30 seconds to get the paste and get in stirred into the pan - your g&g already burnt 10 seconds ago.
So for me, my own golden rule is to have everything measured out next to me cooking ready to slid into the pan at a moments notice. Depending on the dish, say for a Madras or Vindy take the sliced garlic or g&g paste just until the edges start to go golden, then start to introduce the next stages, the next stages usually involve cooling the pan down a little and hopefully everything reaches its ideal cooked state at pretty much the same time.
Cheers
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I find that garlic/ginger paste wont burn as easily as chopped garlic does when frying.
Also the easiest way to cool the pan if its getting too hot is to take it off the heat.
I also aggree with watching the pan like a hawk, its a very hands on thing is making a curry, and when you have spent so much time and effort getting, preparing, measuring and pre-cooking then the last thing you want is to ruin the whole thing by not spending the right amount of time on finishing it. You need to relax and enjoy the cooking process.
Also the more relaxed you are the more you'll notice the little things that might just be that missing something.
I'm happy with me Balti recipe, it does exactly what i want it to.
Happy with my pilau rice (recipes on here somewhere).
Happy with my Naan breads.
The Recipe on here for the F-words Tandoori chicken is the best recipe by far that i have tried. Its perfect for my tastes.
I'm happy with my Bhaji's, simple and tasty, the recipes on here somewhere too.
I'm happy with the fact that when i made a balti for my Brother he remarked that "There's nothing in here that you wouldn't get in a restaurant".
I'm happy, knowing honestly, that whenever i go anywhere for a Balti/Dupiaza i come away afterwards thinking "Mine are better".
I'm unhappy about being 350 miles away from my kitchen and spice collection.
I'm very unhappy about being away from the missus.
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I find that garlic/ginger paste wont burn as easily as chopped garlic does when frying.
I would have thought that the smaller the pieces of garlic, the more easy it would be to burn it.
Reading some of the useful comments above yes I do prepare everything in advance and I do relax and enjoy cooking a curry. I was just wondering whether I was undercooking the garlic and thus missing out on the flavour. Next time I'll be braver and wait until I can see the edges of the garlic browning.
Cheers,
Paul
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It don't so much as turn brown when i cook it, its more a slight discolouration, Also the paste usually has a little water added to it, purely to help it blend easier when in the blender.
No when i think about it, if my garlics gone brown then its gone too far.
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I got this recipe from a good schoolfriend of mine, he often cooked while his dad was at the casino,
this conjures up all sorts of images!!
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Hi
Just wondering if anyone is prepared to offer any other processes they use? even if repeated in other threads.
BTW, Chilli Prawn, any thoughts from you after your break from the forum?
Regards to all.
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Really enjoying reading this thread and watching it develop.
Watch the fekin' pan like a hawk and pay attention to what is happening - all to easy to day dream or start sipping beer!
I totally agree SP and yet, when you watch any of the webcams, the chef's are far from vigilant, if anything, they are really quite relaxed about their timings. This obviously comes with experience.
Frying the spices, for me, has to be done OFF the heat, in a good quantity of oil! It is as tricky has the garlic and ginger, if not more so! Burn the spices and it's all over, end of!
This taste, that we all seem to agree, is hard to replicate, can anybody give a good effort as to describe it? Big ask, I know but what do we think it is? For me, the taste is 'onion' or an 'oniony' taste. I often order a mixed grill from my local TA which consists of, Portion of chicken tikka, portion of lamb tikka, 1 tandoori chicken leg, 1 seekh kebab, portion of pilau rice and a portion of Madras curry sauce, all for 7 quid.
Now the curry sauce, around the edge of the top of the foil container (between the top of the sauce and the lid) there is always like a 'paste' substance/residue. It tastes very sweet and full of the missing taste that I can't get into my curries. The look of this paste, to me at least, looks like curried onion puree, and is why I suggest that the missing flavour is onion.
Now I have tried doubling, even trebling up on the onions in a base but still didn't get that flavour. Haven't tried hing (asafoteda) yet but think I will be soon.
I'm happy with everything else that I do, completely happy, and for the most part, I'm happy with my own curries. My friends all say that they are better than their locals, and I'm sure that most of you have heard that from your friends too but unfortunately, we feel slightly different.
I'm sure the key to success is 'simplicity' but just how simple, now that is the question? ???
Ray :)
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Of the things i have tried out from this site I have no complaints but as most have said there is just something missing within the curry. Just got to keep experimenting i suppose
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this shows me i must not skip too many posts - nearly missed it.
nice slant by Haldi on our journey. i find it a surprisingly difficult question to answer (easier to pick out what i can't do). this being as i only have the finished dishes to do side by side comparison with - what i'm getting at is that i've never had the opportunity to get inside a BIR to taste or confirm the individual ingredients/components.
by way of example i find intriguing Solarsplace's idea of adding tandoori masala & garlic powder to the tomato puree. i know (well actually guess) from side by side comparison that garlic powder is in the finished TA dish. i'd bet money that tandoori masala in very small amount is also present. when or how these are added in a BIR i don't have a clue (i treat them like recipe specifics).
what i do find important is to try to dissect the TA dish by tasting the individual components on their own - meat, sauce and veg. this helps to pinpoint where gaps are likely to be.
consequently in terms of "things I can Do" i have to go to the Ashoka information. with the other pieces of the jigsaw buried in the site i feel i can do quite a few recipes that i'm completely satisfied with. there are several recipes that i can't say the same though and the search goes on.
this points me to the conclusion that the basics are know to us and recipe refinement is where the gaps must be.
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this points me to the conclusion that the basics are known to us and recipe refinement is where the gaps must be.
Strongly agree.
** Phil.
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Hi
Just thought I would share a little progress made during the weekend.
I have never had the pleasure of being back stage at a BIR, but I have acquired a couple or portions of unadulterated curry sauce from my local, so have been trying to get as close to this as possible: http://www.curry-recipes.co.uk/curry/index.php?topic=4851.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4851.0)
This weekend I made a single 'tweaked' CA base as previously described in this thread, however I thought I would try the Knorr Stock Pots as someone else mentioned on the site. Unfortunately the local coop did not have any, but they did have Knorr Chicken Stock Cubes. Suggested use being 1 per 490ml. So mixed up 3 in a small amount of hot water and added into the base at the start. Also then realised I had no plain tomato puree only had my tandoori masala puree mix so after thing 'bugger this I'm not going down the bloody shop again today' decided to use that instead.
So what was it like, to put no finer point on it, absolutly stunning :) the base is so close to the TA's version, very morrish to taste you could have it by itself. In reality you would not really want just a portion of it with some rice, but it was very moorish to say the least. However the aroma was all BIR. When cooled the aroma deminished, but when warmed up to cook with it all came back.
Used it to create the best BIR like generic curry of all my attempts so far.
Used:
Spiced oil
New base as above
2tsp - g&g (home made)
1tsp - Madras powder
1tsp - Tandoori Masala (CA)
1tsp - JB spice mix
2tsp - Chilli powder
half tsp - Salt
2tsp - Tandoori masala & garlic tom pure mix
TBH I astonished myself with the results, the sauce was marvellous, slightly sweet but very savoury at the same time, red, warm and absolutely delicious. Very similar to the results from my current favourite posh BIR with their Madras & Vindaloo dishes.
Asked the wife to taste test some of the sauce when finished, the result was a silent nod and a knowing look - so do you want some of yesterdays warmed up too? - NO - I want this one! was the reply.
Have given a base portion to a colleague of mine who is also a forum member here to see what he makes of it.
Hope some of this experiment and info may be of some interest to you. Cheers.
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There are so many things i would like to know more about, and if it will lead to much on an improvment on my basic madras sauce. (which i am happy with, but its no where near the standard of my local)
my questions are
1) does adding garlic powder to spice mix improve it
2) does cabbage in base work well
3) is tarragon an overlooked ingredient
4) is extreme heat needed?
5) is the petes grabi spice oil going to be worth the effort
6) is mint leafs and curry leaf another ingedients i should use more
7) is lemon chunks in the base an improvment
the list goes on. any help on these questions i would like to know.
cheers DD
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There are so many things i would like to know more about, and if it will lead to much on an improvment on my basic madras sauce. (which i am happy with, but its no where near the standard of my local)
my questions are
1) does adding garlic powder to spice mix improve it
2) does cabbage in base work well
3) is tarragon an overlooked ingredient
4) is extreme heat needed?
5) is the petes grabi spice oil going to be worth the effort
6) is mint leafs and curry leaf another ingedients i should use more
7) is lemon chunks in the base an improvment
the list goes on. any help on these questions i would like to know.
cheers DD
Hi
Just my opinions, obviouly cannot speak from professional BIR experience:
1) No, not in the spice mix, but yes in the tomatoe puree mix.
2) Tried it, never felt the need to try it again.
3) Don't know.
4) Probably not, although a good gas cooker really helps the process.
5) I think so YES! YES! YES!
6) Don't know.
7) Don't know.
Cheers
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I agree about the cabbage. The last base I'm just finishing off was a return to the Taz base but modified slightly with about a third of a coconut block and using 500 ml of Pete's spiced oil. I cracked my upright blender jug, presumably due to the heat, when blending this one as the whole cumin and corriander seeds don't blend well with my stick blender.
This is a very simple base, lightly spiced and without cabbage, potato or carrots or fresh corriander. I prefer to introduce the fresh corriander at final dish cooking time.
I'm using a spice mix with garlic and ginger with this base and my curries have been pretty yummy lately.
Cheers,
Paul
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hi thanks solar. i thought some one would know the answers , cheers. collectively, as a group, we know bucket loads of useful information on achieving the illusive taste. If one person on this forum, knew all our individual tips and tricks, and techniques, they would cook a curry to die for ! ;D
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mixing up 40 litres of red hot smoking base with a hand blender takes nerves of steel :)
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Hi paul, i feel the cabbage is an important one we should know the answer to, as bir curries give of an aroma that is slightly resembling cabbage , or some other vegetable. its a distinct smell i dont get in my curries. it must be key to the taste, and all good bengual bir curries have this aroma. It could be fermenting onions ?? i will try the garlic and ginger powder in my spice mix, although i am not sure if its what i am looking for.
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Hi paul, i feel the cabbage is an important one we should know the answer to, as bir curries give of an aroma that is slightly resembling cabbage , or some other vegetable. its a distinct smell i dont get in my curries. it must be key to the taste, and all good bengual bir curries have this aroma. It could be fermenting onions ?? i will try the garlic and ginger powder in my spice mix, although i am not sure if its what i am looking for.
Hi DD
What area are you from? - Personally I really feel cabbage is not there in the TA's & BIR's I love here in the Farnham Surrey area.
cheers
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Used:
Spiced oil
New base as above
2tsp - g&g (home made)
1tsp - Madras powder
1tsp - Tandoori Masala (CA)
1tsp - JB spice mix
2tsp - Chilli powder
half tsp - Salt
2tsp - Tandoori masala & garlic tom pure mix
solarsplace,
not come across "madras powder" - is it bought or made.
just an observation -there's a lot of spice in that portion of curry - 3 tsp.
-
Used:
Spiced oil
New base as above
2tsp - g&g (home made)
1tsp - Madras powder
1tsp - Tandoori Masala (CA)
1tsp - JB spice mix
2tsp - Chilli powder
half tsp - Salt
2tsp - Tandoori masala & garlic tom pure mix
solarsplace,
not come across "madras powder" - is it bought or made.
just an observation -there's a lot of spice in that portion of curry - 3 tsp.
Hi Jerry
The Madras powder is this stuff: http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Madras-Curry-PowderMild.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Madras-Curry-PowderMild.html)
Not quite sure what to say about the quantity of spice, I guess from other recipes on here such as http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4973.0) as show to JB by a real chef and books etc, it just doesn't strike me as excessive?
JB's Madras there has 3tsp of mix powder? how much do you use generally?
CHeers :)
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Solarsplace,
i understand now - it's curry powder (thanks for clarifying).
on the mix powder i'm currently using 0.5 tsp (the mix powder is mouchak which includes curry powder). prior to this i used 1 tsp for quite a while. i don't think i've gone above 2 tsp.
it's quite different as you say jb's recipe using 1 tbsp (3 tsp). the base spicing must come into play. a while ago i tried to get more understanding by reducing the spice in base but have reverted back and adopted the lower amount at frying.
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DD,
my 2p's worth:
1) does adding garlic powder to spice mix improve it - yes. have not tried in tom puree (but i add all at same time)
2) does cabbage in base work well - no
3) is tarragon an overlooked ingredient - i don't think so (might be something similar). need to try it
4) is extreme heat needed? - yes
5) is the petes grabi spice oil going to be worth the effort - not tried pete's but spice oil is a yes
6) is mint leafs and curry leaf another ingredients i should use more - is this dish or base (no on both). fresh coriander yes
7) is lemon chunks in the base an improvement - still to try this. i think/expect yes
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hi solarspace, i am from east sussex, and i too doubt its used, but you never can be sure until you try. i was suprised to find out cabbage is used alot in indian cookery in india itself. there is a cr0 post with a base featuring cabbage , so i am not ruling it out.
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ok thanks jerry for your 2 peneth worth! . i disagree about your comment on mint. At least one bir near me does the best balti in the area, and its got some dried mint leaf in it. Its not appropriate for most dishes but really works in balti, which is quite flavoursome. Have you tried cabbage in the base?
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Hi DD
If you can be bothered to trawl through this behemoth of a thread: http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0)
A few of us tried this base with cabbage in it. Don't think anyone made a second batch though ;)
Just a bit worried you are getting your hopes up a bit high on this cabbage idea though ;)
Have a feeling you will come back to us in a couple of weeks after having tried out the cabbage idea and concluded that it just makes things a little more 'cabbage-y' (that word probably does not exist? ) that's all :) - don't let me put you off trying it to satisfy your own curiosity - but it is not the magic BIR bullet.
Cheers
cheers
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ok solarspace, i was kind of hoping someone from cr0 would indicate if that base was any good. Thanks for putting my mind at rest ! I can cross that off my list of ideas to try. I moved house recently , and am looking forward to getting the time to really inovate some new curry recipies. I am sure the secret taste is mostly about practice and gradual recipe refinement.
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DD,
i tried cabbage in base only the once (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0)). it certainly was not in the real BIR base that i got from my local TA.
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1) Garlic Powder - No, not in the spice mix, but yes in the tomato puree mix.
solarsplace,
the yes and no can often be quite interesting. i add all "spice & related stuff" at the same time and intially could see no difference in the 2 approaches.
on refelection i'm not so sure. i've tried adding garlic in a few ways to tom puree without success. i've not tried dry - hence i will give it a go.
the reason for the extra thought is that i've been working on my tom sauce for pizza and now make it approx 3 days in advance. it's quite surprising how much taste the tom puree can take on in this time. i've tried it with herbs and garlic.
i know it's probably "fine" tuning but as i'm sure we are all aware those little bits or tweaks can collectively make quite a difference.