Is it just me or does anyone else go through blenders and hand blenders as much as i seem to. In the past 2 years i have gone through 6 of them lol.

Found this vid of an open kitchen on youtube. Shows how things are done but it also shows the use of reclaimed oil on two occasions. The most noticeable one at the end when he uses a huge ladle full i think in many ways it may confirm that the bir taste is infact the oil. what do you think..

Karahi making in Southall

Was having a conversation with my next door neighbour (who is Indian or Pakistani i cant remember) and mentioned my curry habit at which point she went inside and bought me out some food to taste. After 2 dishes nearly killing me with spice, the last dish had that distinctive taste we all no and love. So i asked her what is was and she replied high heat, long simmering and the oil that is used. So i delved a bit deeper and found out her dad owns a TA After asking if  she could tell me any secrets or recipes she said  no but he bought her shed loads of oil and showed me the tin. KTC Vegetable Cooking oil.. Now i do no it is the type allot of TA use around here. Could it really be that simple.

Here is the recipe for madras given to me by a bir chef.
This is to be used along side the base recipe i posted




meat of your choosing
1 chef spoon of oil
1 tsp of ginger and garlic paste
1 tbls tom puree
1 tbls of mix powder  https://curry-recipes.co.uk/curry/index.php?topic=4691.0
1 tsp of hot chilli powder
1 tsp dried fenugreek leaves
1 tsp of aromatic salt  https://curry-recipes.co.uk/curry/index.php?topic=4690.0
chopped coriander
2 chefs ladles of curry base

Add the oil then add ginger and garlic paste, tom puree, and spices folowed by meat of choosing. Fry for a few seconds then add salt fenagreek and base cook for a few mins then add coriander.

There really is no order to the way it is cooked as i was told just put it in a pan and cook it for a few mins till hot. So use what u no to cook it and happy eating ;D

looking around the site it seems this is the same as a few other spice mixes
but here it is never the less

it can me measured out in tsp, tbls, or even cups its up to you


- 2 parts curry powder (make not known)
- 2 parts ground cumin
- 2 parts ground coriander
- 2 parts ground paprika
- 3 parts ground turmeric
- 1 parts garam masala

easy to make aromatic salt to use in bir dishes.



100g of coarse sea salt
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon

A recipe i was given by my local BIR after i was allowed to watch him make a few dishes .
When i have typed them up i will post them up as well .

Ingredients

10 large onions (saw the ones he used they was mahoosive)
700 ml of vegetable oil or sunflower oil
4 tablespoons ginger and garlic paste ( made his own. same amount of each mixed with a little water and oil)
1/2 dozen 5" carrots, chopped
3 green bell peppers, chopped
3 tablespoons curry powder
3 tablespoons turmeric
6 green chillies
2 tablespoons garam masala
handfull of  fresh coriander stalks
5 celery sticks, chopped
1 tablespoon salt
3 fresh toms

Instructions

1. Chop onions, veg and put in a large pot.

2. Add oil, ginger and garlic paste.

3. Add enough water to almost cover the ingredients (about 3 litres) and simmer for 45 mins.

4. After 45 mins add spices and cook for a further 15 to 20 mins

5. Once the ingredients are cooked liquidise and simmer on a medium heat for a further 10 minutes.

Hi been a member for a while but have been saving myself till i had a few recipies to offer. I have managed to get a base and a few main dishes from a BIR i go to now and again so will post it up today at some point. and hope i can help with the hunt. ;D