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Messages - leroyb

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Curry Videos / phool koli bir, swansea

« on: July 22, 2011, 08:47 PM »

Pool koli, one of my favourite bir's has posted this video on their website.

phool-koli-curry making.wmv

WWW.phoolkoli.co.uk/video.html

Well worth a visit, as the kitchen is open plan.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy

« on: June 13, 2011, 08:18 PM »

Ok, so i've cooked a madras with base now.

I cooked the garlic an ginger in the oils, then basically chucked everything in the pan.

The outcome was something which looked like a real madras.

The taste, wasn't quite there, there where hints and after tastes like a BIR madras, but it did seem like something was missing. I'm wondering guys, if my spices aren't up to it..

I've been using the cheap spices and chilli powder from tescos.. I made my first madras with tesco hot chilli powder, the result was it wasn't very hot. The second one I made was using a chilli powder from my local asian store. Result, much better.

So i'm thinking i may need to give this another go with better quality spices before I pass judgement.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy

« on: May 09, 2011, 09:13 AM »

Quote from: Ramirez on May 09, 2011, 08:39 AM

I suppose it depends on what 'overnight' means - how many hours would that be. Also depends on the quantity being cooked, as you say. Not sure much would be gained from the extending the time when breaking down the veg. Extending the time for the final simmer, is another matter altogether, but I don't think this is what is meant by 'cooking overnight'.

leroyb - have you made a curry with this base yet? Thoughts?

Sorry guys should have said simmer, rather than cook when referring to the BIR, in what can be described as a cauldron... This would have been after the phase where the toms and spices are added, before blending. In one instance the owner whose kitchen it was let me take 2 foil containers home with me. At the time I thought I only needed to add meat to it to make a curry, how wrong I was! Funnily enough I remember a taste of aniseed in that base, maybe star anise?

Haven't made a curry yet using this base, hoping to cook Dips madras with this next weekend.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Dipuraja's Curry Base Gravy

« on: May 08, 2011, 12:15 PM »

Having watched Dip's videos, I definitely think his cooking times are shorter than what they should be. I've been in a couple of BIR kitchens and these bases cook over night, so in my mind the longer you can cook them for the better IMO. I think Dips maybe trying to squeeze too much into a short time frame. If you follow his cooking times to the letter, you may well end up with some fowl tasting curries.

Anyway, i cooked his base last night, cooked the veg for an hour, then added toms and spice, and cooked for another hour. I then blended the base and packed it into tubs to put into the freezer. The outcome was pretty similar to the video posted by string? in this thread.

Looking forward to trying out Dips madras using this base.

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