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Bloody hell Stew, that's a bit harsh.Yes it was wrong, yes it was annoying and yes he/she shouldn't have done it, but unless I've missed other similar posts this is the first time that it's been done. I thought the info was interesting and appropriate if posted in the right forum - and only once. Give the poor bugger the benefit of the doubt, issue an appropriate warning and then if/when they do it again ban them to hell and back.I hope this isn't the shape of things to come, i.e. banning without warning.YF
Hmmm...paprika...interesting concept.... an ingredient that is used in central Europe & Spain but not often seen in Indian cooking . I have been a strong proponent of Bruce Edwards....but do have my doubts - do you use hot or regular paprika . This would ultimately influence the dish....or would you be better served adding more chilies . Yet another indication of how the end user has to both formulate and adjust recipes . Must admit that I have always omitted paprika and substituted chili powder . Chaa006 what do you think ?
I've always been a bit disappointed with kd's recipes...although doubling (at least) the quantities of spices he recommends does help a bit.....one thing I've never been sure of...are you supposed to blend the resulting green coloured water along with the boiled onions..or drain it and just blend the onions??
Stop using food coloring aaaaghh. If you want Yellow use a little Turmeric, guaranteed to stain the insides of a Concrete Elephant !!! ;D ;D ;D
Hello.I have had the Khris Dhillon book for absolutely years, I guess since about '84 or so. I made the curry gravy only yesterday but have not yet used it in a recipe. Thing is, it just smells and tastes a bit bland and the recipes in the book don't look like they're going to hit the mark.Anyone else found this or have any comments? ...
... And where is Kris Dhillon's 'Curry Secret' recipe for base sauce? Surely, that one should be included in the poll ...
... One change I will make in a future batch is to replace his "curry powder" in the "spice mix" with the Basaar Mix I have discovered recently which is a better quality than most curry powders ...
Bruce Edwards Curry BaseSpice Mixture7 parts Ground Coriander7 parts Turmeric5 parts ground Cumin4 parts Curry Powder4 parts Paprika (optional)
... I've tried a lot of Pat Chapman recipes, that Curry secret book (which seemed so complicated, it felt like a wind up!) ...I'm new to this forum (joined fifteen minutes ago !) but for me, Kris Dhillon's "The Curry Secret" was the most important find in over forty years of attempting to re-create the flavour of British Indian Restaurant curries. I cannot recommend this book too highly. Not only does his method enable home chefs to re-create that authentic, highly sought after, flavour, but it also (by partitioning the task into a number of discrete steps) enables the home chef to do well over 90% of the preparation in advance and to serve his/her guests with a freshly cooked curry within 30 minutes of their arrival. I would add to this that my wife's recipe for pilau rice far surpasses anything I have ever been able to achieve, and between us we are now able to produce authentic BIR curries on demand :-) Now if only I could discover how to make authentic roti, I would be in seventh heaven !As an aside, I now find that having learned Kris Dhillon's method, and gone on to experiment with different spices/quantities at the final stage, I now feel sufficiently confident to re-spice the remains of take-aways, and my wife (who is my severest critic !) is happy to admit that the re-spiced version is usually substantially better than the original. Simply re-heating a left-over take-away in a microwave oven is very unsatisfactory : far better to heat some more ghee (I frequently use re-cycled ghee) in a wok, throw in the left-over curry, add a little water or stock, re-spice and serve. Definitely worth a try, if you've only ever used a microwave oven to re-heat ...
