JerryM
Liked the frying trials, these sort of direct comparason tests are really good.
'My' Bhuna ('' because it's based on pretty much everyone elses here!):-
Fry 2 or 3 dried curry leaves (not essential) and some chopped chilie, a whole small one or a deseeded large chilie and a chopped small clove of garlic 'till the smaller bits of the chopped garlic go golden (no longer or it can go bitter), in 3 or 4 tbs oil. Add half a small chopped onin and some chopped pepper, fry 'till soft, add some watered done tomarto puree (about a tbs or 2), I use Kyknos puree with the same vol of water added (the bloke in my local Asian shop does not stock White Tower, but says it's similar, certainly seems to fry-in without curdling!), and about a tbs of the juice from a tin of plum tomartos, fry till reduced. At this stage it ends up looking like dryish slightly red coloured fried onion, vertually all moisture gone.
Next I add a small quantity of base (cpl of tbs) and the spices (2lev tps Bruce Edward's plus one qtr lev tps chilie powder and either a qtr lev tps of ground dried methi leaf (ground in a spice grinder 'till it looks like a green powder), or a pinch of the dried methi leaf, plus salt to taste.
Fry as long as you dare, without burning, add pre-cooked ingredient (I use Ali Haydor's method of pre-cooking lamb, FAB), and the rest of the base (total base in this: 200 - 225 ml, half the amount I use in madras, 'cos bhuna is dryish), add chopped corry, decorate the surface with fried tomarto wedges and corry leaf and serve.
This normally is very nice, the last time I tried it, it was still ok, but not as good as the previous one, not sure why?
Hope legible, typed in a hurry!
Topic: Why we cannot produce that missing taste ? (read 208,926 times)
