I spoke again with the ex restaurant chef, who supplied the curry gravy recipe at
https://curry-recipes.co.uk/curry/index.php?topic=3.0
He was very pleased that my cooking was working out well at home.
When I ran through the recipe again, he said there was something missing.
He had difficulty pronouncing it and I had to bring him samples to identify.
It was thyme.
Now I wouldn't get too excited about this (although I have not tried it yet)
Because a lot of us have tried Bruce Edwards Curry House Cookery recipes.
He uses Ajwain Seeds (lovage seeds) and this has written on the pack
"aromatic ajwain seeds have a strong pungent flavour similar to thyme".
They are packed by Natco and sold in Asian shops, so I have no doubt they are used in indian cooking.
But the chef said I should be adding in 1 teaspoon of thyme (after I have ground it) along with the tomatoes.
He also confirmed the addition of chicken jelly, to the curry gravy, when it was reheated at the start of the evening.
I discussed the missing taste we have all talked of.
He replied that he told me everything, and had no idea what it could be.
I am 100% sure this is true.
When he used to cook, nearly all the flavour came from the curry gravy.
Pre cooked vegetables, chicken and lamb were all boiled in water, salt and turmeric.
Some meals were simply heated curry gravy with precooked ingredients added.
I don't suppose that all chefs have the same recipes but this is the truth from this one.

So we have from him

1 the full curry gravy recipe
2 precook instructions
3 chicken jelly recipe instructions

Everything else is down to experience.
We could always do with more "seen" recipes though.
I still want that.

To my mind this is end of story, I reckon there are no more hidden ingredients. I doubt the thyme will have much effect but I will be making your gravy again this Monday Pete so I will give it a go and report back.

Again I say thanks for your work Pete, your research in this area has been fab and without doubt if I didnt have your input my curries would not be the killer restaurant replicas that they are today!  ;D ;D ;D

Quote from: pete on May 01, 2005, 09:25 AM

He uses Ajwain Seeds (lovage seeds) and this has written on the pack
"aromatic ajwain seeds have a strong pungent flavour similar to thyme".

He also confirmed the addition of chicken jelly, to the curry gravy, when it was reheated at the start of the evening.

I use ajwain seeds but they don't really seem to add anything significant to the flavour.

Did he say if that curry gravy is then used for vegetarian dishes as well?

Hi all,

I think quiet a few of us have seen a curry cooked in a BIR or takeaway.  The thought that a chef is going to put down the one spoon he seems to use for everything and pick up another so that he can use the non chicken jelly base to make a veggie curry is laughable. So I suggest NO to two base sauces.  AND if there are two bases and he doesn't keep changing spoons then the chicken jelly base will "contaminate" the veggie sauce anyway.  What is going on.  I DO NOT BELIVE THAT IN THIS DAY AND AGE FOOD CAN BE SOLD AS SUITABLE FOR VEGGIES IF IT CONTAINS CHICKEN.

BUT, AND I HAVE SAID THIS BEFORE, EVERY CHIP SHOP I HAVE EVER BEEN INTO COOKS SAUSAGES CHICKEN FISH CHIPS ALL IN THE SAME OIL.

I don't understand how they get away with it.

Cheers all,

Blondie

A lot of the menus dont actually state suitable for vegetarians, of course if you asked the waiter is such and such a vegetable dish suitable for vegetarians they would obviously say yes!

A chef may be preparing four dishes at a time.
He won't be changing,spoons he stirs with, for each dish.
Your mushroom bhajee will have a bit of chicken balti  in, won't it?.
If anyone is really bothered, about being true vegetarian, then surely that would decide it for you.