Hi all,

I have had a major breakthough which I thought I should share with you!

I have always felt that "the secret" to replicating BIR curries is in the curry base and that all curry bases I've made and tried (and the corresponding curries) have been lacking with regard to "richness:, "savouriness", "sweetness" and "depth of flavour".  For me, these are the essential elements missing from my curries compared to those of yesteryear...

...but not any longer!  ;D

I have found that, by adding the following ingredients ("secret ingredients"?) to my curry base (see here: https://curry-recipes.co.uk/curry/index.php?topic=3772.0) I have managed to fully bridge the gap that existed between my and top notch BIR curries from yesteryear:

• 2 anchovy fillets (from a tin)
• 1 tbsp Worcester sauce
• 1 tbsp beef stock (any will do)
• 2 tbsp jaggery (or brown sugar)
• 1 tsp Colemans mustard powder
• 100g pumpkin (diced)

Simply add the above ingredients when simmering the vegetables at stage 1 of the curry base preparation!  Try it, I think you'll be amazed! 

I'm sure the combination of ingredients will also work equally well with any other base (though I haven't tried his yet).

Please let me know what you think! 

CA - not that I'm doubting you in the slightest... but how on earth would you ever decide to add anchovies, mustard powder and pumpkin to your curry base?

You can bet for sure that I will try it (or else you wouldn't have gone on record as a major breakthrough) but how did you get to that conclusion?

-- Josh

Let us remember that this is the first of April!

Its a bit of a coincidence but the last few days I was considering starting a thread about the changes in the past 15 - 20 years to the availability of different foodstuffs. Things like for instance fresh coriander. Could that be bought in the supermarket 15 years ago? I doubt it. Was it avaiable in specialist/ Asian stores - I cant answer. The point I'm trying to make is that perhaps different ingredients were used in "The Good Old Days" and have since been substituted for other more "kosher" ingredients today.
I'm sure this point will have been raised previously and I'm sure CA will be posting a link to this pretty soon. Its just when I read the list of savoury additives you added, they could have been brought 15 - 20 years ago that made me think of this.
Last Saturday I went for a curry in Coventry and I must say it was The Best Curry I have ever had. The first thing I tasted was "The Taste". Made me decide that "the Taste" is a secret ingredient without a doubt!!!
Anyway glad to hear CA getting excited about something I will definitly be trying these savoury additives soon

OMG :

Can't believe that some are actually gonna try this ;D

Just incase you didn't know guy's it's

1st April ?
Happy April fools day guys ;D

it's 1:38pm, CA - which makes YOU the April's fool hehe....anchovy fillets my arse!

Quote from: Domi on April 01, 2010, 01:49 PM
anchovy fillets my arse!

I suspect it may be a joke in poor taste but actually, anchovy fillets are a well known flavour enhancer, so may be worth a try, anyway.

Hi

Domi be carefull, remember the photos!

Regards

Quote from: George on April 01, 2010, 03:14 PM

Quote from: Domi on April 01, 2010, 01:49 PM
anchovy fillets my arse!

I suspect it may be a joke in poor taste but actually, anchovy fillets are a well known flavour enhancer, so may be worth a try, anyway.

You're right, George...I'm partial to smoked anchovy fillets in some sauces myself, but to quote CA's own oft-used phrase, "is it BIR though?" lol it'd be a bit of a bugger if they were the missing ingredients though!

Quote from: commis on April 01, 2010, 03:14 PM
Hi

Domi be carefull, remember the photos!

Regards

I'll never forget those photos...they're etched into my mind indelibly...no matter how much scrumpy I drink I don't seem to be able to stop them creeping into my worst nightmares

Not fair!

When I read this, it was still MARCH 31st!