Curry Recipes Online

Beginners Guide => Just Joined? Introduce Yourself => Topic started by: seth1970 on November 25, 2011, 07:36 PM

Title: Hello!
Post by: seth1970 on November 25, 2011, 07:36 PM

Hi guys.

Was a member years ago, but lost track on things.  Found it again on a google search, and am now back again!

Been a curry fan since 1980, when I had my firste taste at teh Shang-ri-la in Northenden, Manchester.  Hooked ever since.

Would love to find somewhere that still did the dark brown curry sauce that we had in those days.  It's nice now, but back then it was awesome.

Title: Re: Hello!
Post by: artistpaul on November 25, 2011, 07:41 PM

A warm welcome back mate.

things have developed much since you left, you will enjoy updating your knowledge  :)

cheers

Paul

Title: Re: Hello!
Post by: curryhell on November 25, 2011, 07:43 PM

Welcome back Seth.  The good old days of the 80's :'(

Title: Re: Hello!
Post by: alarmist10 on November 26, 2011, 05:11 AM

Welcome back, Seth.  Ah.....the dark brown curry sauce, that aroma, the thickly spiced flavours....they all seemed to have it then!! Were you ever lucky enough to get any insight into how the BIRs used to do it??  There'd be an awful lot of very grateful curryheads on this site if you did!!
Best
al.

Title: Re: Hello!
Post by: seth1970 on November 28, 2011, 07:01 PM

Thanks for the warm welcome guys!!!

Unfortunatly, the nivarna of the brown sauce has evaded me to this day, but looking through the rest of the site, I think you guys have pretty much got everything else spot on!  Excellent forum, with peole who obviously love the food.

I have a chunk of time to myself at the moment, so will be doing lots of testing and tasting!

Title: Re: Hello!
Post by: DARTHPHALL on November 28, 2011, 07:09 PM

I'm sure on this site, when i was last on here four years ago we discussed the thicker old skool curries & we made them with great results.

If you want to go old style, the best way is the oven method as you will invariably make the curries too thick initially as you learn to get the runny consistency right.
Half of the trick is spice powder quantities making a rich dark sauce & allowing to reduce in the oven.  :)

Title: Re: Hello!
Post by: seth1970 on November 28, 2011, 10:03 PM

Thnaks for that, I'll have a good look in the old posts.

Title: Re: Hello!
Post by: Cory Ander on November 29, 2011, 01:01 AM

Welcome to the forum Seth1970  :)

Quote from: DARTHPHALL on November 28, 2011, 07:09 PM

If you want to go old style, the best way is the oven method.......half of the trick is spice powder quantities making a rich dark sauce & allowing to reduce in the oven.  :)

Darth, when have BIRs EVER cooked their curries in the oven (OR for prolonged periods)?  :o

Title: Re: Hello!
Post by: gazman1976 on November 29, 2011, 01:29 AM

Answer? NEVER !!!