two things I noticed recently which really assisted the BIR cooking at home flavour. One was using that Basaar spice mix. It's got a strong aroma before cooking. But cooked it really takes over. So even though I've seen spice mix made up in takeaways, and nothing unusual was ever in the mixture, it clearly can play a very big part in a curry's result. I notice that the YouTube posts by Latif are very secretive about his spice mix. Really can't think what it might be though. Probably something silly like tandoori spice mix is added, which we already know about, don't we? The other thing that really affected my curry was the amount of oil used. I suppose I've always been a little conservative in the amount of oil I use in the cooking. But last time I used a lot. This didn't just make the curry greasier, it also had an effect on how it cooked. With more oil the curry gets a LOT hotter while you are cooking it. The resulting curry was really good on flavour and aroma. Easily one of the best I have ever cooked. But going right back to the start of this thread. I cooked an absolutely amazing curry using Kris Dhillons Curry Secret. It was a mushroom and pea curry. I used her gravy but it was very diluted. I had to evaporate it on a very high heat for about ten minutes after it should have been ready. The trouble is with this curry cooking obsession is that there just isn't enough time for all the amazing recipes that are out there!!
Topic: The BIR secret.... ( 61,691 )
