Quote from: guitarmanguitar on December 02, 2010, 08:55 AM
Hello EJ,

I made this curry yesterday using chicken.

I have to say, it's one of the best curry's I have made, & it's deffo now at the top of my list.
Infact, I will go as far as to say.
It's even better than my local restaurant, & I agree, curry's from scratch, seem to be far superior to base sauce ones. JMO.
I'm an early riser, & had it all finished by 10am.
Left it to stand, & had it with naan around 5pm.
Really really lovely.
Thanks for posting it.

Carl..

Glad your pleased guitarmanguitar , I found the lamb to be the tastiest but there all good 
Had a Beef one last night and will have a Chicken on Saturday  ;D

Had the rest of it last night, along with my greedy mate who was using his chapatti to mop out the pan ;D
It tasted even better ;D

I can see how lamb would go well with this sauce.
Sure gonna give it a go.

Thanks again.

Carl...

Hi,

I made this last night for me and the wife. It took me about an hour just to get the onions nicely browned without burning them.

I'm sad to say it had to go in the bin and my wife was fuming but I don't regret trying something different.

She hit the nail on the head when she said "it justs tastes of ginger!".

The amount of ginger in this recipe is what I would use for a 3 or 3.5 litre base sauce, not a curry for 3-4. The amount of garlic was pretty high too but it was the ginger that made it taste unpleasant.

I followed the recipe closely but I didn't cook it out for as long as an hour. I was using chicken and the sauce was only cooked for about 40 minutes with the chicken being added for the last 20 minutes.

Sorry but it didn't work for me and the wife, back to BIR style base sauce dishes for me.

Cheers,

Paul

That's a real shame Paul. I've made this a couple of times now and it's been spot on - no overwhelming ginger taste at all.

Did you blend or finely chop the ginger?

Quote from: Ramirez on December 05, 2010, 10:23 AM
That's a real shame Paul. I've made this a couple of times now and it's been spot on - no overwhelming ginger taste at all.

Did you blend or finely chop the ginger?

Ginger and garlic were blended together in my Kenwood mini chopper.

Cheers,

Paul

PaulP , Sorry to read of your poor result    I have now  probably made this over a dozen times  and have never had a ' bad one ' , it sounds to me something went wrong somewhere , the 1 hour seems a long time to be frying the Onions but if the end result is the same it shouldn't matter i suppose , the 1hour (minimum ) simmer i think is very important and i simmer probably 11/2 hours as this gives the ingredients and meat time to cook down and release their flavours into the sauce .This is a ' slowboat ' way of cooking a Curry compared to BIR style but once simmering gives me the time to do the Rice and Bhajis.
I cant figure out why you had an overwhelming flavour of Ginger I've never had that 
I have handed out about 10 of these Recipes to the Guys at work and they cant get enough of it  Give it another go PaulP, follow the Recipe and don't rush the simmer 
ATB.

Hi emin-j,

Maybe I didn't simmer the whole thing for long enough or maybe I didn't fry the g/g paste for long enough. I don't know - the onions were fine, just took a long time.
It certainly tasted far too strongly of ginger above everything else.

Cheers,

Paul

I squeeze my Garlic through one of those hand squeezers, & chop the ginger very finely.
I then take extra care to cook the G/G on a very low heat for several minutes, before adding the spices.
Can't say I have had any over whelming taste, & seen as how I am not a big Garlic fan, I'm sure I would have picked up on this.

IMHO. This is still one of the best curries I have had from this site.

Got anymore e-j?

Carl...

Quote from: guitarmanguitar on December 06, 2010, 08:19 AM
I squeeze my Garlic through one of those hand squeezers, & chop the ginger very finely.
I then take extra care to cook the G/G on a very low heat for several minutes, before adding the spices.
Can't say I have had any over whelming taste, & seen as how I am not a big Garlic fan, I'm sure I would have picked up on this.

IMHO. This is still one of the best curries I have had from this site.

Got anymore e-j?

Carl...

Hi Carl ,
I think there is still some improvement to be had with this Curry and the next one I am going to add 1 tsp Cumin and 1tsp Coriander at the Spice frying stage and see what happens  : If anyone has added anything and thinks it has improved this Curry can you post your findings please. 

Quote from: solarsplace on November 16, 2010, 09:35 AM
I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle?

What puzzle?! In my opinion, traditional curries always tend to have the edge but they're a different animal to BIR curries. There's no puzzle there.

I doubt if it can be the missing element to BIR curries because there's no way they use extended cooking for anything apart from the base.