Quote from: redman1212 on April 13, 2017, 10:54 AM
Personally I've never had good results with a stick blender, but find that a liquidiser for about 5 minutes per jug gives a pretty smooth, homogenous base sauce. I have tried sieving the final sauce and removed a very small about skins and bits but only tried it once. it didn't make all that much difference to the final dish and 'life is too short....'

Bonsoir,

I intend to give the liquidiser a go soon. Also considering splashing-out on a proper 'industrial' stick blender

MBC .

Quote from: Pedantic Phil on April 12, 2017, 05:19 PM

Quote from: MonsieurBadgerCheese on April 12, 2017, 02:49 AMThe second thing that I have considered is the blending of the Base. I believe it is important to blend it to within an inch of it's life! Then blend it some more........and one more time for the road. Then let your smoking blender cool down. Then do it all again. This is not only to achieve a smooth texture, but more importantly to create a true

Quote from: Edwin Catflap on April 12, 2017, 12:49 PM
Hi MBC, interesting, would you then use less oil in teh actual curry itself. If so how much oil per portion in total do you think it ends up with?

Cheers

Ed

To be honest, I still use a good CHSP of oil for the cook. Hate to think how much oil we end up consuming, but this isn't health-food after all.

MBC

Hi JT

Sorry, missed that message. What happened to 'Tabs'? Was looking forward to his enlightened and eloquent opinion as to why I was "an actual ten year old girl disgusting".

MBC

Bonsoir,

For what it's worth, here they are.

I

Thanks for further highlighting the error of my ways, littlechilie. Not sure what you are trying to achieve though. Clearly you are quite the authority on all things BIR, so I look forward to any constructive advice which you may have to offer.

MBC.

Hi chewytikka,

Haha, ok, that's me told! Guess you're right, it's probably just 'romantic ex-pat nonsense'. Maybe I've been away too long!

You're right. I'm not that used to posting recipes, and am more than open to criticism. Was just trying to contribute by sharing some thoughts. Glad to be educated though, and look forward to trying some of the recipes on the Forum here.

The 'Indian' restaurants here in Lyon are so bad that perhaps I've just convinced myself that anything is better!

Thanks for your input.

MBC

Evening,

Secret Santa;

Agreed about Methi Leaf, but in this case I was referring to ground Methi seed.

Mushroom Mike;

Interesting feedback, thanks. Maybe I overdid the onion and garlic then. Will keep adjusting. When I started experimenting with onion powder, I thought I was onto something. Was tasting the 'onion-bhajee oil' flavour (and having the BIR burps for a good while after). Maybe the garlic powder was a step too far!? Sticking with my theory about Methi powder though.

MBC

Good Evening Gents,

In order to try to answer a few questions - but firstly, Uncle Frank - I am flattered - thanks for your feedback. I know that you are a very experienced BIR chef, and I have followed your posts for a long time, and enjoyed your recipes.

Litlechille,

I see your point. It is over-spiced for a Madras. Perhaps the concept was lost as the recipe was part of an on-going thread about 1970s/1980s 'retro-dishes'. I love heavy-use of G/G paste, but the use of (especially) onion, and also garlic powder is to simulate the 'dirty' taste that I believe comes from the use of 'used' oil (Bhajee oil) in the old T/A's of yesteryear.

I believe that Methi Powder is THE taste of BIR (and the smell of the curtains and carpet), so make no apologies for that.

Pete,

Exactly!

loveitspicy,

India was great, thanks, but that's for a whole new thread!!

fried:

Give it a go. It's not for everybody, but I'd welcome your feedback. As UF has confirmed, let it sit before you eat it. I prefer it the next day.

Onions

Yep! Let it rest.

MBC.

Bonsoir,

Thanks for all of the kind welcomes. In English, et particuli