Quote from: Axe on May 14, 2013, 10:19 AM
It will be coriander but from a more mature plant. The coriander growing coriander you might buy in the supermarket is nowhere near developed so you'll never see this. The coriander your BIR is buying will be much more developed with much thicker stalks. Towards the bulb the stalks can look as you describe.

Thanks - probably is then - just can't fathom out why their curries taste so good.Still trying to find that elusive ingredient or secret technique so I can replicate it,been very close but still missing something.

Can anyone help me with this one please.

My local BIR puts some finely chopped stalks in the finished curry,they taste the same
as coriander but on closer inspection the stalk is ridged like celery.I can't find any
fresh coriander that looks like it and wasn't sure if it's actually another fresh herb they
are using or is just a different type of coriander.

I have spotted a large bottle of Worcestshire sauce at my local take away.They won't tell me which dishes they put it in.

I havn't seen them use it whilst cooking so can only presume it's used in a marinade.

Does anyone have any idea what they use it for ?

Just visited Akbar last week and had the Roshan Lal on recommendation from a friend.Must be one of the nicest indian dishes I have had for a long time.I thought it was a cross between a madras and Stifado(Greek dish).I'm going to have a go at recreating it by making a Madras (cooked in an oven to intensify tomato flavour) and adding some cloves and bayleaves that give Stifado its distinctive taste.

I'll let you know if it comes anywhere close to Akbars.

Have to give that Phal a try.Must remember to put the toilet roll in the fridge the night before though!

Just tried a new sauce made by Pasco.This has just become available in Asda and it actually tastes like a BIR, unlike all the other jars on the market!The one I had is the Jhalfrezi which has the characteristic oily look of a BIR.It does  benefit from some additional ingredients:-

Fry 1 teaspoon of ginger + garlic puree in a little oil.
When light brown add 1 teaspoon of ground cumin,coriander,fenugreek and garam masala.
Fry the mixture for 2 mins.
Add 2 chopped chicken breasts and about 1 cup of water.
Cook for about 10 mins until the sauce has reduced a little.
Add the jar of sauce and 1 diced pepper(I roasted this in the oven for 15 mins until it blackened slighty)
Simmer the curry for 20 - 30 mins the oil will separate to the top.
Finally add a Tablespoon of fresh coriander before serving.

Fantastic curry, better than a lot of takeaways I have had.