Hi All,

I think it's brilliant idea to have a forum like this. Just thought I'd share my experiences in a restaurant kitchen. A mate of mine arranged a trip in the kitchen of a local Curry House for my 40th. He wasn't going to stay but I convinced him and he's hooked more than me!

We tasted the base sauce, and to be honest it was quite bland, and not unlike that which I normally make from Kris Dylan's 'The Curry Secret'. The chef was saying that they don't always use the same ingredients for the curry base. Also, sometimes they put cooked potatoes and carrots in to thicken it up a bit.

The things that he did when he cooked each curry was the same..
? ?First he put in some corn or vegetable oil, (can't remember which I'm afraid, but it wasn't from the top of the curry gravy)
? ?Then he added a spoonful of raw diced onions with a few green peppers in.
? ?He then added the spices and cooked then for a few seconds. Then he added the meat/veg and cooked for a short while more.
? ?Then he added the curry sauce and mixed it all together, and left it cooking for 1-2 mins then served it.

I presume that it's common practice, but the onion Bahji's were part cooked an put in the freezer. The before the restaurant opened the nights quota were taken out ready to finish cooking as needed.

If anyone has any questions about things that I may not have mentioned please feel free to ask.