Hi Smoothound, and many thanks for an honest assessment of my RJ.

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So anyway, the one last night I followed the recipe to the letter and it wasn't quite as good.  I think it missed the tom puree and extra sweetness.

This could be for a few of reasons

1) My base isn't quite as tasty as Razors
2) My tomatoes aren't very good
3) My local BIR do it with tom puree and sugar

To try to offer a few answers to your theories;

1) I don't actually use my own base sauce in this recipe, much preferring to use Chewy's 3 hr base because of it's 'BIR' sweetness.  Which base sauce and spice mix did you use if you don't mind me asking mate?

2) When ever I cook this, I always use very ripe, red tomatoes.  Obviously, this ensures that they are quite sweet, and breakdown in the sauce perfectly.

3) I wouldn't doubt for a minute that your local BIR does use tom puree, although I'm not so sure about sugar?  I've been trying for a long time to get rid of sugar in my BIR cooking, but still get a lovely sweetness in the dishes.  I think that Chewy's base goes a very long way in helping me with this, and is why I use it as standard these days.

Very pleased that you tried the dish and tweaked it to suit your taste....that, is what it's all about in my opinion!

Well done mate, and many thanks,

Ray

Cheers Ray,

I'm using Chewy's base and spice mix too.  (when I said your base, I meant the base that you had made, rather than mine, sorry for the confusion )

I made it again this week.  This time I used lots of fresh ripe tomatoes and cooked them right down, it still needed a good tablespoon of puree and a touch of sugar - but this was with the same batch of base from before.

I'm about to make another batch of Chewy's base, so I'm going to took it much longer and see if that brings out any more sweetness!

Fingers crossed! 

I made it, it was fantastic!!  So good in fact, I made some more last night and am eating some right now for lunch

Got a portion for tomorrow too.   EPIC CURRY WIN!

I will post pics as soon as I can get them off my phone  :

Got some lamb for Sunday dinner, so I'll be giving this one a go 

Can't wait!  ;D

Hiya!

I joined the forum a couple of years ago in search of curry cooking tips and recipes, I learned a few things, learned even more from my Indian friends, and can know make a pretty authentic Indian curry (which my friend from Orissa calls a "Party Curry" as it reminds him of the currys the women make when they're celebrating).

Anyhoo!  At that time, it seemed the forum was still in search for that final "5%".  So, I kinda forgot all about it until last week, I thought I'd check back in to see if we'd found that final 5% (convinced nothing will have changed) and by crikey it seems like we're there

I went on a little shopping trip yesterday to get all the required spice blends for the mixed powder, Kashmiri Chilli blend wasn't in any of my usual Indian stores in Leeds, but I eventually found some "King of Spice" branded Kashmiri Curry Masala in a corner shop which is hopefully close enough!

http://www.kingofspice.com/traditional_kashmiri_curry_masala.html

So right now I'm on the initial  boil, about 1hr 45 mins done, it's almost looking like Chewy's in the video, so pretty soon I'm be blending!

Once it's made, I think I may be adventurous and go for a Madras and a Pudinda Murgh for the Mrs

Big thanks in advance to Chewy for posting up the really helpful videos and sharing the BIR secrets he's learned over the years - 

EDIT : Blended and sieved.  It's pretty thick, added some water but my pan is pretty choc-a-bloc    Tastes nice, not what I expected at all, the ginger is pretty much taking over and I only put 2 inch stick in  :

Second boil now, let's hope it ends up something like Chewytikkas!! 

EDIT : Kinda tastes like carrot and corriander soup.  Can't really tell that it's mainly onion :/

Hi everyone!

I stumbled accross this site while on a mission to find out just how on EARTH do those Indian chaps down the road make those wonderful currys!

I've tried recipes before from books, and just about every jar on the shelf, but nothing comes close to a real take away.

I'm hoping this forum can put me in the right direction.

My real love is the King Prawn Madras from my local Curry House (Bengal Brassrie in Market Weighton).  It's to die for! I really hope I can learn to replicate it one day!  ;D