Dinner was pretty good really. The oil smells dark and potent. It definitely makes a difference but doesn't add that enormous aroma/flavour that I get in my Vindies sadly. 

I did try a small batch and added some Mango Chutney also Mango spice pickle. Neither again did the trick. Square one again but all is not lost. The oil is worth the effort in making though the aroma might put you off at first it smells what it looks like, old oil. It's not of course.

I've noticed that Paprika added to very hot oil sometimes gets near what I'm looking for and I now suspect as some have said its less not more in terms of spice powders provided you've got your marinade correct?

I used CA'S chicken (precooked). My oven won't go down to 150 only 170 and to be honest the aroma was great in the oven but when the chicken hit the fat it mostly tasted of ginger which added a slight vinegar tart flavour. Eatable but not fantastic. I'll reduce amounts of Ginger, in the GG paste also add Tamarind pulp to the marinade next time which is one part of how I prepare my lamb.

I'd love to have a go at the chicken with onions method in precooking next time to see what that brings? Thighs no problem and I really do think that its all about the meet.

Quote from: Mikka on November 14, 2009, 02:24 PM
I used CA'S chicken (precooked).

Not mine, Mikka, I think you might mean PanPot's?

Sorry CA. Yes you're right. ;D

Quote from: Cory Ander on November 15, 2009, 12:20 AM
Not mine, Mikka, I think you might mean PanPot's?

I cant see the pic mikka 

Quote from: chinois on February 01, 2010, 02:41 PM
I cant see the pic mikka 

I can see it chinois.  Maybe it's your browser settings?

Quote from: Cory Ander on February 02, 2010, 01:12 AM

Quote from: chinois on February 01, 2010, 02:41 PM
I cant see the pic mikka 

I can see it chinois.  Maybe it's your browser settings?

Aha, i can see it now! I thought when i checked the reason earlier mikka's images were hosted on another site and i guessed that was down or had been moved. None of that seems to be true so i'll be quiet now. Google chrome doesnt like images on this forum at the best of times.

Well mikka that madras looks really tasty even if it wasnt a success! I'm getting hungry and i had a CTM and korma for my dinner. I'm with you on the ginger - i find it a really difficult freeking ingredient that doesnt seem to like being cooked. The last base i did i used a ratio of about 1:3 g/g and it worked well. I know we seem to be in the minority and most traditional recipes dont have ratios that low either so i dont quite understand.
As for mango chutney, i find a tbs really works for BIR flavour. It's tempting to use it in most dishes but i have to control myself or i'll only cook one dish every time!

I've been realizing a lot of sugar-based ingredients get me to a BIR flavour. Ketchup, evaporated milk, sweet chilli sauce, a spoon of sugar. And all just after the spices so they caramelize a bit. I've noticed mint sauce in quite a few recipes too, the difference between it and fresh mint being the amount of sourness, saltiness and sweetness. I dont think it's a coincidence.
My distinction of BIR compared with traditional indian would be that sweetness is a crucial seasoning/taste. And then when you have a dish that is mainly sweet, like CTM, korma, pasanda or ceylon the best restaurants balance it with a bit of sourness (i think lemon is the best for BIR). You shouldnt be able to taste the lemon but it should stop it being cloying/sickly sweet.

Quotey distinction of BIR compared with traditional indian would be that sweetness is a crucial seasoning/taste.

Strange. I did a bit of a test with this weekend's Madras. I had four pans going... one with no lemon but with 1.5tsp sugar, one with bunjara with lemon but with sugar, one bunjara but no lemon or sugar, one usual (tsp lemon, tbsp bunjara, no sugar)

For me, the one with lemon and bunjara, and without sugar was far and away the winner. Personal taste I'm sure. Interestingly, more to the lemon than to the bunjara.

No idea if that had any value for the masses, but a personal step forward (no sugar, keep the lemon... bunjara adds something, but I wonder if the add is worth the work)

-- Josh

Quote from: chinois on February 02, 2010, 04:01 AM
I thought when i checked the reason earlier mikka's images were hosted on another site

And you'd be correct chinois (you're not going mad after all!)    I also notcied that and moved it to the cr0 hosting site, but it was still visible here, nevertheless.

I'm with chinois here.  I find that sugar (in whatever form) enhaces the taste tremendously.  The secret is, I guess, to use enough of it to enhance the taste without making the dish overly sweet.

QuoteThe secret is, I guess, to use enough of it to enhance the taste without making the dish overly sweet

Weird. I used just over tsp and found the sweetness noticeable. And not in a caramelized onion sort of way.

Funny thing is, I actually like CTM and Korma... for the sweetness.

Like the tart hotness in a Madras. Not sweet.

Damn... too bad we could not do a cr0 members curry-off...