Here is the picture from the ABC, sorry that it is so poor but it's not too clear to start with. It is almost impossible to make out Cassia Bark or Cinnamon Stick for that matter.

I have commented on my the Cassia details in the Glossary section.


Image taken from the Authentic Balti Curry Book ISBN 141205592-X

Axe,

can't help on your specific question. these however are the whole spice that i use. i'm still not really decided on if casia should stay in.

cinnamon bark
black cumin
casia bark
fennel
asian bay
black pepper
green cardamom
whole clove
star anis
aniseed

ps i've left whole clove in the list but i don't use it ie amount is zero

i use the tgad2007 posted method

Quote from: Phil (Chaa006) on February 26, 2011, 01:53 PM
I will send photographs of the two in their "raw" state when I return from dumping our (sadly dead) television at the local Tovil dump, but in the meantime it is worth noting that on the packet of Rajah Cassia Bark it is subtitled (in German) China-Zimtstangen, and on the back, under "Suggested Recipes" "Cinnamon Lamb" : make of those facts what you will !  Oh yes, and the TRS Dalchini Cinnamon Sticks are sub-titled "Zimtstangenen".

Photography may take a little longer than I anticipated, as I am being "encouraged" to tidy up the house ... But in the meantime, WP has something useful to say :

Quote from: Wkikpaedia
Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavour than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2

Phil, don't worry I have both spices in my cupboard.

Jerry, I am surprised to the inclusion of Cassia Bark and Cinnamon together. Though I must admit, Cassia does have it's own flavour as well as adding colour to the cooking liqueur. But I am very surprised to see Star Anise and Aniseed together.

Axe,

it's an area we don't have enough expertise on. making changes is not that palatable either given the impact. i always feel i need to do side by side but have dogged it by making very small changes on each batch.

it really is about getting them all to balance. i guess the advantage of using fresh in liquid is that you can judge the affect of changes pretty instantly. the tgad method is several hrs away in comparison but much more flexible in use.

I finally got around to trying this one over the weekend, and made the first curry on Saturday night.

My wife really liked the curry and I could tell she thought it was one of my best efforts.
For myself something wasn't quite right as there was a slightly predominant flavour that I wasn't happy with. I'm pretty sure that the mace might be the culprit.

If I made this again I would reduce the quantity of mace to about a third of what I used.
Not a disaster by any means though and I liked the pre-cooked chicken method.

Paul

What dishes did you make with the base, Paul?

Quote from: Ramirez on June 20, 2011, 02:03 PM
What dishes did you make with the base, Paul?

Hi Ramirez, I made the chicken balti recipe but the flavour I was describing is definitely from the base sauce, not the other ingredients. It's not so bad that I'm going to bin the remaining base.

What I might do is boil some mace in water and see if the taste matches what I've described. I would still put some in next time but just not so much.

Cheers,

Paul

Paul, in my experiences it was the cassia bark that over powered the base. This was due to my interpretation of a portion of said item. I have since reduced the amount I used initially, considerably.

Thanks Axe,

It is either the cassia or the mace. Either way it was a little over the top. A pity really as the recipe has a good potential and it's taught me a lesson about the use of those aromatic spices in a base.

BTW I meant to ask, when you fry the garlic and ginger for the base and pre-cooked meat do you actually cook until brown? I chickened out and stopped frying before it went brown as I'm worried about burning the garlic.

Cheers,

Paul