Quote from: solarsplace on December 13, 2011, 08:21 PM
@Sami

Apologies for missing your post!

Love the picture, the rice looks plump, tender and delicious.

As for the curry - great colour, quite a thick texture - superb - please keep the pictures coming

@Jerry

Great report / feed back on the Vindaloo. Seems like a winner for you

Regards

Thank you for comment about my picture but I really do not mind if people don?t post about my stuff because I am happy just to share my results. I do not find much time for internet at the moment because husbands work is always moving country. Hope next year to spend more time in Thailand and cook more Indian food as husband has job in Bangkok.

Not like many other forum sites this is a very friendly place full of infos that no cooking books can give. I thank all for giving me this info and wish you people a merry Christmas and happy new year.

In uk now enjoying real british curry. Sent curry2go recipe and video to my cooking shop in Thailand where my curry crazy
brother made base and chicken vindaloo exact as in video. He say that the curry taste is beautiful and aromas nice. tested
taste with english customer and he offer to pay for another curry to take home.

Small change is he used our own home made red chilli paste instead of powder chilli.


Served with jasmine rice on plastic plate thai style

Quote from: JerryM on July 28, 2009, 08:19 AM
Sami,

you clearly know your stuff. i well like the pics.

in general for bases i've recently upped the garlic (x2) and find it better. i don't feel the ginger works the same though and would be careful not to increase further.

i too have wrestled with the need for the potato. in the end i think it's optional but find with this base i find it better with than without. i too now use normal potato.

i know that with this base it's important to get the oil to release as the base itself only needs to retain ~100ml of oil to get it tasting at it's best.

ps like your stove and surprised to see u don't use it to cook on.

I think I know my stuff when cooking Asian food in a Wok but this curry business can be frustrating and waste much time if you make errors  . When stirring at the Wok I can taste and adjust in the few minutes it takes to prepare food but with curry preparation so much changes over long time period.
I have a good Chinese Chef in family; he is not much help with curry but a great help with understanding ingredients.

The cooker you see is made for a Wok and gives lots of heat power very quickly. I find it great for making large batches of soup and stuff because you can put stink outside and get stuff boiling fast. Its not so good for gentle cooking because it is a real fuss to set a low flame.

As you can see from one of my freezer areas this curry cooking is starting take over.

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Last week I tested 3 sauces from this board with small batch and liked results from Saffron sauce.  I have up to now used a very basic onion ginger garlic tomato based sauce and used the final cooking stage to adjust flavour.  I have tried to duplicate the Saffron taste in the final cooking stage using my own base sauce but can?t get that appealing sweet and small sharpness created from cooking down carrot and green pepper.
Defeated, today I made a big batch of Saffron sauce with 1.8kg prepped onion and increased ingredients to suit. Made one small change and increased garlic + ginger by about 40%.
I recovered quite a lot of oil after about 40 minutes at the final stage. For those unable to recover oil from a sauce; you might be simmering too hard in the final minutes which is keeping oil at suspension. Also if your sauce is a little too thick the oil will be slow rising to surface.

I made this large batch on high pressure Wok cooker at rear of friend?s restaurant. Good choice for me because this curry sauce process can be messy and stain everything it hits.

Tested final sauce with quick chicken curry with fresh red chilli for heat and it tasted very very good  .  Gave guy from UK a sample and he wanted lots more.
This sauce has a lovely sweet very pleasing taste with little background tang which is sure the carrot and green pepper combination. Not sure what the potato is doing other than giving body to sauce. I used a baking type potato in my ingredients.

Tried to load photo on this board but got reject ? to long loading. Here are photos on image shack.

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Greetings from Thailand.

Found this place today and here hope find help to improve my base curry sauce. I found love for eating Indian style curry from Bangkok restaurant and used the internet to find ideas. My husband works in Europe lots which has made it easier for me to get garam masala and fenugreek.