I admire your tenacity and fortitude in your quest for the best recipes, Jerry! Good hunting!

had a sort of unexpected outcome to the garlic frying attempt. i got this "taste" that i've had repeatedly before that i thought was down to v.ghee in all the samples that i made. it's hard to describe - it's a harsh taste. i make garlic butter for garlic bread and pizza and this never has this harsh taste in fact the complete opposite.

i'm going to have to do some more garlic frying to try and find the cause.

anyhow these are the samples made (heated pan, added oils etc, smoking, add garlic, shake pan):
1) Top Left - oil, butter - light browning
2) Top Right - oil, butter x2 - medium browning
3) Bottom Left - butter - medium browning
4) Bottom Right - salt, butter, - heavy browning
5) Bottom Middle - salt, butter, v.ghee - heavy browning
6) Far Top Right - salt, oil, butter, v.ghee - heavy browning

i was so gutted on the garlic result that i decided to ditch the slithers and try the zaal method again - i've tried the method quite a few times now and had 1 off really top notch result on the 1st go but the rest of the subsequent attempts pretty much rubbish.

well pleased - i got the top notch taste in both curries that i cooked. the curries being h4appy-chris South Indian plus mango chutney (touch say 0.5 tsp) plus chill chutney (say 1 htsp). i still need to add in the onion/green pepper and some tikka and plan a further "curry week" homing in on the qty's.

i think the reason for the success on the zaal garlic was down to crunching the cloves. the rest of the method i've followed down to a T on the video without success. the other possibility is that during the garlic frying i realised that the oil/etc does not take on any taste of the garlic - this allowed me to hot fry the dish once the zaal garlic addition point was reached.

anyhow well pleased with the dish. the difference between dish 1 L:HS and 2 RHS being dish 2 had no fresh coriander and x2 mix powder (1 tsp).

Hi Jerry.  I may have missed what you are trying to make here, so just ignore this if I'm off track.  But am trying to work out some intense roasted garlic flavours myself.  Have you tried Janu's garlic chutney? Found it in a couple of Asian stories. Best way to describe it is as very unlikely to be eaten as a dip, and the Mr. Naga equivalent of garlic pastes.

Rob   

getonthegarabi,

in short the 2 things for this yr:

1) master the "garlic" in curry
2) leading onto having "curry weeks" to improve taste of the hot fry dishes

not come across garlic chutney but have added it onto my shopping list - sounds well worth a try.

following the success of the chilli chutney i'm convinced there is learning for me on these "off the shelf" jars that i would normally just pass by. plus the fresh herbs too.

many thanks