don't get me wrong I'm still in the dark about it all i still have allot of questions but i cannot seem to get any direct answers out of the people i can as i just end up with more questions but to save a huge debate i will re ask her when she next pops her head out the door but i am going to give the oil theory a little test and see how it comes out by making a small base and simmering for ages to see if the oil infuses like it would in a bir after all its sits on the stove for hours simmering away there.but  think this has been tested out before somewere so may end up at a dead end.

Quote from: Axe on June 01, 2010, 10:51 AM
I'd certainly have to agree that I would be very surprised if the oil made any significant difference to the dish. Obviously some oils can have a greater effect in taste than others but regular cooking oil used in such small quantities to prepare dishes would not have any real noticeable difference.

I don't think she was hinting at the oil gave it the flavour i think she was hinting at the oil took on the flavour of the spices and onions which gave it that distinctive taste

I'm from luton and as u no its a very Multi cultural place lol. and i have found allot of Bangladeshis and Pakistanis use bases for there everyday meals and save the real cooking for when the family or mother comes over. not to say all do it that way mind. but have never been given any leads onto the TA scene by the recipes i have been given in the past by people just basic sauces and recipes that I'm pretty sure we have all known and tried. But i do agree with u that she may have been taught by her father or mother and is well versed in takeaway cooking. but as we all no its like trying to get blood from a stone. but i will indever to ask questions till she tells me to sling my hook as the chances will be ;D

Cooking it at the temperature it states seems on but i would seal it before hand it helps keep the moister in and don't forget to let it rest so the meat relaxes.

happy eating ;D

Don't worry i will. Couldn't believe my luck when she said her dad owns a TA. didn't see the oil just the tin. But she did say her bases are simmered for a long time which would indicate the oil being infused with flavours, now as we all no allot of Indians and such use bases. And this is transferred on a larger scale to the takeaways so i may consentrate on asking her about her cooking and see if she can shed any light on things. I have had my ideas about how the taste and spicing works in a Takeaway but never been able to prove any of it so i hope i come close to finding what I'm after

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.

Each base i have tried has produced diff results. this one has got me closer to the taste i am used to(hard to describe but id call it fruitier) i think ill practice some more with the base i have left which is a good 5 litres and make decision weather to stick to it or move on. i would say give it a go, be carefull of the celery i would edit the post but it wont let me and id say cut it down to 3 full sticks or 5 6 inch sticks like i did

Quote from: Secret Santa on May 29, 2010, 12:49 PM
Are those pictures the right way round? The bhuna looks like it has more onion than the dopiaza...both look good mind!

yeah the bhuna, i had a little bit of pre cooked onion and pepper left over so u shoved it in but still came out ok and atho they look the same size the bhuna dish is half the size or the other one

well lunch time is here and thought what better way to start than with a curry so here are my efforts and i must say I'm surprised. pretty chuffed with the outcome taste is good as well so i will type the recipes up and let people try for them self's


bhuna


dopiaza

I don't have them much anymore as the wife don't like em so go when my family go there as we all enjoy it. I have tried in many TA  to ask questions and i get no were and a few times gave up on even trying to make BIR curry but something always draws me back. and cheers found it on my photobucket so thought id stick it up lol