All looks great but how do you cook rice like that?

Rice cooker?

Thanks,

Damian.

looks great. I take it that is breast meat? What have you guys got against sweet and tasty thigh meat?

Aussie Mick.

You obviously know about restaurant cooking but do you think that is a lot of oil?

I can cook a curry at home with a chef's spoon of combined oil and ghee with some more oil in the base gravy and eat the curry easily and look for more yet when I go to a local restaurant it is hard to get through a portion of curry as it is so heavy (and the portion is small). To be honest I would rather eat a "lighter" curry with still good taste than struggle to eat a portion. Do BIR's (or the Aussie version) use too much oil?

The average good curry must have a fair proportion of oil in it?

Damian

I cooked a couple of curries tonight. On the left is Coriander Chicken, on the right is Chicken Madras.

The Chicken Madras was OK but the Coriander Chicken was restaurant quality. Smooth, velvety and tasty. You can see the difference in volumes. Smaller volume but greater intensity is key to BIR in my opinion. This site is a great teacher but experimenting is the only way to reach BIR quality. I don't do it consistently but every now and again I cook a good curry.

Thanks guys.

I used a basic base that I recently got inspiration for off this site:

1 kg onions
1 red capsicum (skinned and de seeded)
1 carrot
Salt and oil and water. All made as per normal.


The beef was marinated and precooked in the slow cooker.

The mix powder I made was:

4 parts Hot Madras curry powder
2 parts turmeric
2 parts coriander
2 parts cumin
2 parts birdseye chilli powder
1 part garam masala
1 part black pepper

Method.

1/2 chef spoon veg oil and half chefs spoon home made ghee into pan on heat.
2 tablespoons ginger garlic paste, fry off without burning
2/3 chefs spoon mix powder (plus a tsp chilli powder for mine, no more for wifes), fry off for a short period
tsp methi
4 tbsp. coconut milk
about half cup tomato passatta, fry off
1 x ladle of base
cook for a while, add some more base then add pre cooked meat and potato's
Cook for a while, while adding some more base and some fresh coriander
Squeeze of lemon juice
Garnish with coconut milk and fresh coriander

After I cooked this I realised I didn't add enough salt, there was salt in the base but not enough.

Nor quite AIR (Australian Indian Restaurant) but I'm working on it.

Damian.