Hello All,

Over the Christmas, I had my folks round for curries. I made six different types of curry and some where better than others, but all were very well received. I made 1kg of rice a ton of onion bahgees, plus the yella sauce that goes with them. There were also home-made naans and some Kulfi. Nobody liked the kulfi as I put too many nuts in it, but the KD recipe still worked. The poppadoms were the only thing bought in.

When I looked at the amount of grub that I'd been able to produce single-handed, I realised that this could only have been done using the shortcuts of BIR cooking. I was totally knackerd and now appreciate that there's a hell of a lot of graft that goes into your average takeaway, even with the shortcuts. They're bloody cheap at half the price.

Anyway what I learned was:

I think I'll give the mooli a miss from my next base as this tends to add a bitterness that has to be compensated for with sugar, leaving a slightly sweet-and-sour taste.

The only time I got near to 'that smell' was with my rice - I wonder if that's where it comes from.

I tried a few different base recipes, and all the results were very similar, so I concluded that, it's unlikely that there's a missing magic ingredient . The  illusive BIR taste is probably down to technique so I look forward to seeing Chilli Prawn's video

The most important thing I learned was that I should record what I'm doing. This way, if it turns out well, I can replicate it and if it doesn't, I wont make the same mistake twice. Sounds obvious but I tend to forget to do this when I'm cooking. I made some fantastic rice, but can't remember the exact spice mix.

Having too many variables on the go in one recipe make it impossible to know what the significance of each change is, so try and stick with a recipe and change only one thing at a time.

I tried making two curries, one using spice mix and the other using curry powder and it was debatable which was best. I think I spoiled the curry powder one by adding fenugreek, which was already in the powder. I'm always tempted to overdo this particular spice as it has a curry smell ( like curry powder) and I associate this smell with a good curry. Overuse of it can, in my opinion, give a woody taste.

I tried frying spices, versus just putting them into the base. Again, not sure which was best, but as I used spice mix in one and curry powder in the other, I couldn't make a proper judgement anyway (too may variables).

So there's my latest ramblings. I'm not anywhere near being there yet, but still enjoying trying.

A8

The only time I got near to 'that smell' was with my rice - I wonder if that's where it comes from.

hi after8
eveytime i turn on the oven just to dry the rice i get a familiar smell i actually just cook plain boiled rice after miking it 5 mins then 5 mins just dry  it out in a low oven once that is done i also cover my wok with lid and place that in the oven to settle and keep warm having just cooked it i don't get the proper taste or smell because you senses are desensitized standing over the heat. and its's a good tip towards the replicating bir taste aroma. if you allow the curry to sit for the amount of time it takes for your curry to be delivered/ or picked up and driven home( approx 20 mins from curryhouse to your plate)
a good tip its to leave the kitchen blow your nose and go outside breath in through your nose to clear the smells you have been smelling( we are luck to normally having a southwesterley wind and so if i stand in the back garden with the extractor fan on it smells like your neighbour has just had a takeaway delivered. and then when you go back inside they seem to have delivered the takeaway to your house and they've put it in your oven for you

regards
gary

a happy new year as well

Well After8 as they say practice makes perfect, and judging from you're comments you are already on the road to success as the more experimenting you do the more likely you will find your own perfect balance of spices. On a personal level I prefer to use Darth's base, and like yourself without mooli, instead I use a few lentils, but that's just my choice. and it does depends on the amount of sauce you are making. If your onion bhaji's etc were a success well done indeed because it took me some time to perfect them thanks to some great advice from the membership . Good luck in the future. Curry On Dude - Paul

Hi, Woodpecker, I suppose the whole curry experience involves all the senses, so the more of the easy stuff you can get right - plates, smells, appearance etc, this will , to some extent, make up for anything lacking in the taste dept. Maybe some piped Indian music though and flock wallpaper might work on my subconscious.

Spicy, my bahgees tasted Fab, but the shape was a bit naff to say the least. I found that I started with the consistency of the mix spot on but, in the time it took for the oil to heat up, the mixture went really sloppy. Obviously the onions must release moisture as they stand. Next time, I'll make them a bit stiffer, or add some flour at the last minute. They ended up as those flat- shaped things that you often get.

Hope you all have a good one.

A8