Topic: cant get thar aroma smell

[g.main]

hi lads ive been trying for 2 years to try and get that aroma smell for a vindaloo or phall curry, but every time i finish the dish and put it into the container there is no smell it just tastes blend. ive followed the recipes exactley  but still no joy what iam i missing out to get that takeaway smell.

[h4ppy-chris]

what recipes are you following g.main

[h4ppy-chris]

forgot to say welcome to the forum.

[g.main]

what recipes are you following g.main

[g.main]

what recipes are you following g.main

most recipes mate which is the best one. just dont know where iam going wrong.

[h4ppy-chris]

have you tryed this one http://www.curry-recipes.co.uk/curry/index.php?topic=7727.0
and stuck to the method ?

[Peripatetic Phil]

"No aroma" suggests very stale spices to me.
** Phil.

[g.main]

have you tryed this one http://www.curry-recipes.co.uk/curry/index.php?topic=7727.0
and stuck to the method ?

cheers mate will try it, also what is the best base gravy recipe ive seen alot dont know which one works best.

[h4ppy-chris]

have you tryed this one http://www.curry-recipes.co.uk/curry/index.php?topic=7727.0
and stuck to the method ?

cheers mate will try it, also what is the best base gravy recipe ive seen alot dont know which one works best.

there are lots of good ones on here but i would go with this one chewy's
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0

[curryhell]

We all have our preferences when it comes to base.  But Chewys is tried and tested and recommended.  As is Cory Anders.  The Zaal base is my prefered base.  Alternatively, you may want to try the Taz base.  For those new to BIR cooking there is less chance of ruining a good curry when using the Taz base.  Stephen Lindsay has adapted many of the recipes on here for use with the Taz base as the cooking method is different from the norm.  If you go with a conventional base, then watch Chewy Tikkas madras sauce/curry video so you're clear on the technique of "singeing" the spices and timings.  Technique and fresh ingredients are essential to producing a good curry.  And if you get it spot on, you'll have "that smell".  If you don't, you'll still have a curry that is far from bland  And do check your spices for age as Phil says.  You won't even get out of the gate if your spices are naff.  Good luck and let us know how you get on