sicky burps!

[gary]

Ok, after about ten years of this malarky, and about two months of really trying to get it right at home, I finally give up! Well for now at least

We got a takeaway tonight, nothing special, just a bog standard takeout from a wee tandoori place.

A couple of dishes took the about 15 mins to prepare.

We are definately missing something here.

Dunno what.

All I can call it is the sicky burp flavour.

There's something you can taste afterwards when you burp.

Even the finished plates smell of it...

Sicky burp smell

Please feel free to completely ignore this post, just letting off a few frustrations

Gary

[Mark J]

I know exactly what you mean Gary, the taste we are after is so strong it lingers in many ways .? .? .

[pete]

Every bought curry has always given me indigestion the next day
Every single one
I don't ever get that from home cooked ones.
Even my best curries have never done that
I take little comfort from knowing they are probably healthier
I do wonder if it's worth the time we spend making curries
For ?6 I can buy a first rate curry with pillau rice
Or I can spend four hours making one that isn't quite as good
I'll never give up, but I do get dicouraged

[gary]

Lol,thanks for the replies.

I've been promised a recipie from the same place.

They knew exactly what I meant, but there was much shaking of heads.

'Chef just comes in and makes it, we dunno what he puts in it'.

And - 'we dunno, but you can't make it at home'!

Anyway, the deal is, I take a portion of my (modified muttley's base) in and chef gives me some tips, a recipie, and hopefully a sample

One comment stuck in my mind though, and I cant say whether it applies to the base or the finished dish:

'He has been cooking for 'Gori' for 20+ years, he just has the knack.

Gary

[pete]

Hey Gary
            I bet if you could use their cooker, you could do it
And I think if they had your curry gravy, they could do it
I have spent so much time trying different things, talking to chefs, arranging cooking demos.
Any sane person would say it's impossible
Why are we still trying?
I could arrange another demo, but what's the point?
What they do looks dead easy, I can't see why there should be any difficulty doing it at home.
But there is
I am still very interested in what happens Gary, maybe something will become apparent

[Ashes]

What about garlic? Its very strong and leaves a taste that repeats (btw, if you get indigestion from fresh garlic remove the center stalk) anyway, anyone tried putting ALOT of garlic and garlic powder in their curries? That would definately leave a strong flavour that hangs in the air. Maybe there is a special brand of garlic powder used in some indian restaurants?? i know not all garlic powder tastes the same.
The good news is; just when you believe you cant get much further in making curries, youll find that youll break a barrier and take a giant step forward.. LOL. hope so anyway  ;D GL to you all, btw dont get discouraged sometimes a break can be good

[curryqueen]

So......these sicky burps, do they come with certain curries?  I'm thinking that maybe its to do with the chilli powder content in the hotter dishes.   My husband suffers the next day if too much chilli powder has been used in a dish if bought from a bir.  When I make mine, I tend to use mostly fresh chillies.  Just a thought!

[Fandango]

Guys

I'm new around here but I too have been trying for 10 years to get that taste right. Gotta say that the Dansak listed in the recipes is pretty damned close to our local but that slightly burned/spicy smell is still missing.

A while ago I was in our local takeaway and luckily for me their delivery bloke had been bitten by a dog during a delivery so the guy usually behind the counter was out delivering and the chef was running the whole show.

He handed me the bag of food and then said he had forgotten to make the dhansak extra hot so waived me into the kitched while he knocked up some madras hot sauce to stir in when I got home. I watched him ladle some of the base sauce into a pan with a load of oil, lobbed a bloody big spoon of chilly powder in and then shook it around. The oil caught and whole pan was engulfed in flames and smoke and it made me wonder whether that smoke taste/smell is actually the effect of he whole lot bing on fire for a while. Also, the plain steel wock they used was covered in a kind of burned on residue.

I'm not brave enough to try it in the kitchen but I may give it a whirl outside on the gas ring on my barby in the summer!!

Anyway back to deciding what to cook 2night
This is a great site folks - keep it up!
\F

[Mark J]

Hi mate, welcome on board

I think some of our members have tried the flaming pan (pete?) I tried it but could get it to catch properly (it did a bit), however I didnt have a shallow metal frying pan like they use in the BIR's, Ill get one and give the flaming pan a good going over

[Nessa]

The 'sicky burp' (lol!) description for me immediately brings to mind cumin. I cannot stand the smell of the stuff and 'sicky burp' is quite apt!

I do use cumin though as it's such an important ingredient in indian food, but I use as little as I can get away with and really dislike the taste if it dominates a dish.