I'm think most BIRs must use a liquid Chilli sauce to get the madras or vindallo. Very rarely do I get the powdery taste from  BIR that I do get if I add more than a tsp of chilli powder. This pickle sounds really interesting John. Must try that.

Has anyone ever tried Dave's Ultimate Insanity Sauce in a curry ? This stuff is bonkers and I suspect even the *hardest* curry eater would wimper with a tsp of this in a curry.



http://www.chilefoundry.co.uk

I was told that Green Chilies were the best & one of the waiters said don't use Red ( anything !!) as it gives you bad Stomach, in his cooking at home he will not use any Chilie powder.
Yes the powdery taste can change the taste of a hot curry for the worse.
  I use loads of Green Birds Eye Chilies & puree them, this way you get plenty of heeeeet & Ive found that even 20 will not affect the taste of the Curry combined with 1 Desert spoon extra hot Chili powder( any more & its bloody awful, like scooping out the dustbag of your Vacuum Hoover & adding to your Curry  ).
There are also very hot watery liquids ( Pure Cap is one ) that add a load of heat but no after taste, I'm more inclined to believe this is used in a BIR to get the heat than Chilies, as even when puree`d you see little pieces which are not prelevant in my local`s Curries.

I can taste fresh chili in a curry if its been pureed or chopped to mush as I do it myself now and again, Ive never had fresh chili in a BIR vindaloo or madras unless I asked for it.  Ive not tried a liquid chili sauce in a curry though so thats possible but I would assume that it tastes like fresh chili?

No see my link( in links section ) the Pure Cap is just pure heat no taste ( although some are sauces & taste accordingly).
Curry King i agree with you, i`ve never tasted fresh Chilies in my local BIR dishes, but they get their Tindalloo
very hot ( especially the meat !!) which i think is marinaded & the heat from the meat then translates into the dish to add to the heat etc..

Quote2 desertspoons precooked veg (very dry mix)

Pete, what was in this mix and how do you think it was prepared?

John, I just witnesed one of my local BIR (open plan) making a madras for me and they added what looks very much like this pickle stuff. Best way to describe it is rasperry jam looking (with lumps).

Gonna have to hunt this stuff down.

Interestingly, they used NO dry spices whatsoever - I'll post the recipe as I saw it.

Quote from: Yellow Fingers on June 24, 2005, 12:52 PM

Quote2 desertspoons precooked veg (very dry mix)

Pete, what was in this mix and how do you think it was prepared?

It was a dull yellow and dry.
Not oily or wet
A few bits of potato, cauliflower and cabbage.
Probably just boiled in water, turmeric and salt

I tried to reproduce the demo I saw
I have noticed a difference in what they can do and what I can't.
I read that everytime you reheat oil, the temperature that it can achieve, drops.
They used oil from the top of the curry gravy
They managed to get it hot enough, so that when the curry gravy was added, it almost instantly evaporated.
I can do this with new oil but definitely not old.
This can only be because of their cookers.
That is where the only difference can lie.
We can make an exact base
We have the spice mixes, precooked methods and witnessed recipes.
We can't get any closer without different cookers

I have started adding a lttle roast garlic puree to my curries along with the precooked ingredients.
This works really well.
I get full bulbs of garlic and cook them in a little oil but covered with foil.
After an hour I squash each clove and save the pulp.
It loses it's original smell and goes very sweet
I used it , this time, with a mushroom bhajee

Do you skin the cloves pete?

No.
The puree still comes out dead easy