Quote from: Stephen Lindsay on May 12, 2017, 08:35 PM

Quote from: sotonowl on May 12, 2017, 06:57 PM
This base is top notch, i've tried a few from this site now and this is the best one. I'm of the opinion though that too much onus is put on the quality of base sauces. I reckon they don't influence the finished article like most people think, the secret I have found to be in the cooking technique of the final curries. Mine are now up there with the best restaurants or takeaways I've tried. It's taken some time to get there but I'm finally happy, I feel i've arrived at my destination and to quite an extent it's thanks to this site, thanks to admin and everyone.

sotonowl

It's good to hear that you have achieved what you are looking for. What do you think is the key to your success, technique wise?

king regards

SL

Sorry SL, didn't see your question until just now. In this base sauce recipe it allows for the frying of the spices which I think is fundamental. Some other recipes have you adding spices to boiling pots. I think that gives an edge to this base sauce as opposed to other sauces I've tried. Also, I really make sure when adding spices that they are added to very hot oil. I make Bhunas and Jalfrezi regularly where I like the onions and bell peppers well cooked, some recipes have you cook them first and add latter, but I soften the veg and the pan will need additional oil for the spices. I add new oil and make sure it's sizzling before I add the spices. I believe the spice mix and the cooking out of the spices are the critical point.

rovrum tho ;D ;D ;D

Makes you wonder why he's on here then if there's no solution to be found.

This base is top notch, i've tried a few from this site now and this is the best one. I'm of the opinion though that too much onus is put on the quality of base sauces. I reckon they don't influence the finished article like most people think, the secret I have found to be in the cooking technique of the final curries. Mine are now up there with the best restaurants or takeaways I've tried. It's taken some time to get there but I'm finally happy, I feel i've arrived at my destination and to quite an extent it's thanks to this site, thanks to admin and everyone.

Quote from: Phil [Chaa006] on September 06, 2013, 07:49 PM

Quote from: sotonowl on September 06, 2013, 07:32 PM
The search goes on but are we looking for a meal or a memory

Hmmm, a good deep philophical question.  Personally I am looking for a meal that evokes a memory; after my last report, I tried marinading raw chicken in the "sauce" (really too thick to be described as such) that remained after making and eating the last bhuna chicken, but the results were not impressive.  I have just today bought some more Dutch onions to make a new batch of base, so will be trying again in the near future, but I am now completely out of Kasoori methi (which is not available locally) so the next bhuna will have to wait until that has been replenished, which will involve a train journey to Ashford and back ...

Incidentally, I do remember from my New Delhi / Finchley Road days that I always ate their bhuna chicken with chapatti; I think I shall have to make these next time, as so far I have not found that bhuna and pulao rice work well together at all.

** Phil.

Now I used to attend the Embassy Ballroom on Mansfield Road in Sheffield on Thursday and Saturday nights, even at that time it was termed as the last chance saloon. I eventually met Maureen who i'd take home in my Ford Anglia but she would insist on calling in the Curry Centre on London Road in Sheffield. I would patiently wait outside for her and then take her home with the inevitable happening on the way. Eventually I thought bugger this I'll go and try it, this was my first curry,  Bhuna, can't for the life of me remember what I had with it as I didn't get introduced to Naan for maybe 4 years later and I've never been a great lover of rice.

Quote from: Phil [Chaa006] on September 01, 2013, 04:23 PM
I will indeed.  Somewhat preoccupied at the moment trying to get multiple medications into my cat twice a day (he has severe respiratory problems) so little time to cook curries, but when the opportunity arises a further attempt at Bob's bhuna is indeed on the cards.

(Update)  So, having successfully administered the last of the day's medication, I am now defrosting a free-range chicken breast with the aim of producing my second 976bar Chicken Bhuna.  The only change I propose to make from last time is to increase the amount of Kasoori methi; as there will be only 50% of the chicken that I used last time, I am hoping that the flavours will be more intense.

(Continued).  I regret, no improvement.  The sauce (if I may use that term for a dish that is supposed to be dry) had quite a pleasant flavour, although whether it was the true bhuna flavour that I am seeking I am less sure. But that flavour simply did not infuse itself into the chicken.  I cannot help but feel that for a dry-cooked dish such as chicken bhuna, using pre-cooked chicken is not the way to go.  Pre-cooked chicken in a rich sauce is one thing, because (a) one picks up a great deal of flavour from the sauce, and (b) the flavours from the sauce infuse themselves into the chicken.  But for a dry-cooked dish such as chicken bhuna, I think that fresh chicken will be the way to go.  I shall try that next time

** Phil.

The search goes on but are we looking for a meal or a memory

Quote from: Phil [Chaa006] on August 23, 2013, 10:17 PM

Quote from: sotonowl on August 17, 2013, 10:41 AM
https://curry-recipes.co.uk/curry/index.php/topic,6248.0.html It was 976bar's recipe, he has reawakened my love of bhuna dishes

OK, so tonight I tried Bob's recipe, made with only very minor deviations (Rajah mixed masala in lieu of mix powder, only two ladles of base in total), and I have to say it was not bad.  Rexture/consistency-wise it was perfect, but to my mind it lacked depth of flavour.  I can think of two possible reasons for this :

• Although the recipe calls for garlic puree and ginger puree, it doesn't (as far as I could see) use them, so they were not added
• Bob does not specify how much pre-cooked chicken, and I put in two whole breasts (cut into curry-sized pieces), which is sufficient for at least two meals, so the spices were distributed over perhaps twice as much meat as Bob intended

Those aspects apart, it was definitely heading in the right direction; next time I shall either increase the spices or reduce the chicken, in the hopes of approaching ('though I fear I will never reach) the Chicken Bhuna of the New Delhi restaurant, Finchley Road, in the early 70's.

** Phil.

Let me know how you get on Phil, especially any improvements as I really have rediscovered my love of dry curries, especially the Bhuna.

Quote from: chewytikka on August 17, 2013, 03:29 PM
sotonowl
Looks a good home cooked supper, heavy on the oil, but hey

With your talk of dry Bhuna's, is your curry what you consider a dry Bhuna?

cheers Chewy

No Chewy, I said previously that the pic wasn't of the Bhuna I made

Brilliant, thanks Rob,

Jim

Yes, sorry about the lack of authenticity in the accompaniment but the cobra is considerably more expensive