Lovely. 8am and now I’m craving my favorite dish.
Recipe please?

Robbo

Chicken Ceylon. Very hot. Coconut milk powder (976bar) is best, imo. I use the Grace brand (Asda). 2 tbsp mixed with 1 tbsp white sugar and fresh single cream. A little water. Epic. Rik's base.





A much less hot version with MDB base and chopped pistachio nuts gives a sublimely aromatic Balti chicken (Aphrodisiac).

Rob

They probably use a very bland base gravy (or several different ones) and rely heavily on variation of the spices and other ingredients that go into the pan at first stage.  I have experienced your problem myself with the BIR method, even though it makes excellent curry.  If I make a particular base gravy and mixed powder as specified by a grouped list of recipes, and use them for 10 different dishes, they will all have the same undertone of flavour.  This is unavoidable really.  I specifically like to make "weak" base gravy, when I'm making mild curries.   If you don't, they will taste the same.  I make mixed powder, but I'm finding that I use less and less of it, when it gets down to making the variation of dishes I want.

I currently have 3 different Mixed Powders in my spice cupboard, 4 or 5 different curry powders from a packet and 4 or 5 different types of chilli powder.  I have just found the delight of Deghi Mirch, although I've known about it for years and had the unopened pack in my reserve box for quite a while.  If you want things to taste different, you have to mix it up.

Hotel style uses up to 7 different gravies, alone and in combination, but that isn't the BIR method.  Base gravy, mixed powder, a few different spices and pre-cooked chicken (or lamb).  Chilli heat is the major variation that occurs in some lines and then you have the 3 types you've outlined.

The thing is that the local T/A is counting on not too many people coming back too regularly and, if they only go back every second week and have a favourite dish, they're going to be happy every time.  This is especially applicable to people who have never tried to cook for themselves.

As to the topic of this thread I should say that I'm making curries with a BIR taste most of the time, but it's not quite 100%, and that's why I asked if anyone else has got the consistency down. The missing pieces for me probably just come down to things like ingredient brands, spice ratios, and strength of the curry base etc.

My view is that the fundamental BIR taste is a combination of onions, GG paste, spices, and reclaimed oil. How accurately this taste can be reproduced at home will vary from person to person because of their own preferences and the techniques/ingredients used by their local curry houses, but I definitely think those four elements make up the majority of the "secret".

I use own shop brand evaporated milk and use about 4 tbsp in a CTM, i get 7-8 ctm to one tin of milk.
I have used cream etc but on some occasions when frozen then defrosted can have a slight tang to it.