Glad to find you

[guyos]

Hello everyone I am glad to find this forum.

I am male retired, and live in Brighton UK.

I have an interest in cooking, but was never involved with curries until recently.

I find it interesting reading how to make the curry base but still need to understand the next step how to make it into the final dish.

My method was just to fry onions garlic curry powder & spices, then add tomatoes & pre-cooked meat, reduce to gravy and serve.

Now I hope to do it like the pros, and thankfully this forum will give me all the instructions that I need.

Guyos

[spiceyokooko]

My method was just to fry onions garlic curry powder & spices, then add tomatoes & pre-cooked meat, reduce to gravy and serve.

Hello Guyos, welcome.

That's pretty much still the same way it's done but those elements have been refined down further. Eg. Garlic/ginger paste is fried, then perhaps chopped onions if you're using them, then spices/curry powder (in mix powder form) then diluted tomato puree or pureed plum tomatoes, then base sauce reductions by ladle/s then final ladles of base sauce.

The methods used here are simple refinements of what you've been used to.

[Stephen Lindsay]

welcome guyos

the holy trinity of replicating BIR (British Indian Restaurant) cooking is as follows:

Curry base (or curry gravy)
Spice Mix
Pre-cooked chicken, lamb or vegetables

As spiceyokooko says they are all short cuts to home (traditional) Indian cooking recipes adapted for the hussle and bussle of mass production in a restaurant context.

[RubyDoo]

welcome guyos

the holy trinity of replicating BIR (British Indian Restaurant) cooking is as follows:

Curry base (or curry gravy)
Spice Mix
Pre-cooked chicken, lamb or vegetables

As spiceyokooko says they are all short cuts to home (traditional) Indian cooking recipes adapted for the hussle and bussle of mass production in a restaurant context.

Welcome Guyos ...............

and without starting a 'war',  you do not need pre cooked meat , veg all the time. I rarely use pre cooked chicken now as it, arguably, adds little and is unnecessary effort unless you have large turnover etc. when you need to turn meals out quick. Many of CA's recipes on here are a good example of cooking chicken from raw and work very well.

Anyhow, make you own mind up and have fun doing it.