Topic: How do best BIR do it

[JerryM]

Daveyham,

Appreciate your words. Am too big fan of chewytikka. I have looked at the madras recipe but not made - felt it was too close to what I'd already tried - perhaps I should (i have base at mo).

The nearest I've got is the zeera madras. 

The spice question is something I feel uneasy about. It goes across everything. The amounts I use from the site work. I just don't know if slight tweaks will make a difference - and that troubles me.

Turmeric was the example I gave but it goes on
2) how much Cinnamom in bunjarra
3) chef garam in base
4) akhini spices
5) mix powder

Haldi,

Many thanks for kind words. I  am happy. I guess like yourself I know something is not quite right. This only shows up in curry dishes ie not cream or complex dishes ie jalfrezi where you don't rely on the curry for the primary taste.

It could be as you say and my ongoing recipe refinement will sort via the examples you give ie methi, puree etc.

I've have noticed that some mix powders seem more suited to these curry dishes. Perhaps I need to work on using 2 types.

The other good point that you and Ghoulie make - the hands on the pan. I know this makes huge difference. A local TA I used for years was no go on Monday nights as the tandoori chef cooked. Very good but short of the little fellow with lifetime cooking expertise.

We are not mad just a bit more picky than Joe public. If you've not tasted you won't miss. Just had TA tonight that fills the place no trouble - I'm glad I'm cooking myself tomorrow. It's simply a measure of how far we have traveled.

Maybe it will need a meet up. 

Trouble is it's such a massive subject that finding answers to our particular needs not easy to uncover - I think what BE meant when he said he could not help just lay out a map to follow.

The spice journey is something I think I can do in my spare time - when the mood takes. Hence I will go ahead and post if I get anywhere.

[MrCurryLover]

I think we are actually achieving our goal but can't appreciate it
You could chase this forever but never arrive

I would guess that you have already got exactly what you want Jerry, but don't know it

I bet I would think your curries are fantastic Jerry
I would like some of us perfectionists to get together for a curry reality check
I can't see any other way forward

I think that you have hit the nail on the head haldi.
If you are passionate about your curries (like lots of people on this site) and spend years perfecting them you have probably already reached a point where you have perfected them.
You know when you've cracked it when you serve them to friends and they tell you that they taste as good as or even better than their takeaway/restaurant curry.

Even when you know that your curries are spot on you still keep searching for ways to perfect them because we are perfectionists.

Why not do a Curry Come Dine with Me in your local area with other curry lovers from the site?
You could foot the bill (including or not drinks) for a curry night at your place and invite 3 other curry loving couples around. The following weeks you go around to theirs and they do the same. You could then award each other points on their curries (we did this by sending them to an independent person) We did this when we lived in Spain and it was a great way to meet up, swap recipes, etc. We even had a small trophy made up for the winner.
Anyone in the Leeds area and interested in doing a Curry Come Dine with Me?

[George]

You know when you've cracked it when you serve them to friends and they tell you that they taste as good as or even better than their takeaway/restaurant curry.

I disagree. Most friends are too kind to say anything else.

Why not do a Curry Come Dine with Me in your local area with other curry lovers from the site?

You probably wouldn't know but I proposed a near-identical idea here a few years ago. I agree it would be a great way of establishing the position.  At the time, my suggestion was debated and we even drew up a map to plot likely groupings for regional get-togethers. But it never happened. Most people seem to prefer to maintain their cyber-identities, rather than cross into the real world. Another example was a couple of years ago when 3 of us met in London and had a most enjoyable evening. But why wasn't there more like 30 people? In that sense, the turnout and level of interest was pathetic.

[MrCurryLover]

I disagree. Most friends are too kind to say anything else.

In that you case you need to tell your friends to be really honest or why not buy a takeaway curry and make your own curry and put them in two identical containers then ask them to try them. You really know you've cracked it when they say yours is the best 

You probably wouldn't know but I proposed a near-identical idea here a few years ago.

Sorry George I missed that one. I've been a member since 2009 but normally I just sit quietly in the sidelines not daring to venture in to the dark side.
It's a shame that it didn't work when you tried it out, I suppose everyones got busy lives and it's sometimes hard to organise something like this or maybe there just isn't enough interest 

[Peripatetic Phil]

Sorry George I missed that one. I've been a member since 2009 but normally I just sit quietly in the sidelines not daring to venture in to the dark side.  It's a shame that it didn't work when you tried it out, I suppose everyones got busy lives and it's sometimes hard to organise something like this or maybe there just isn't enough interest 

I think that (regarding the "Dine with me" proposal) that there is another problem, and that is that some of us may feel intimidated by the sheer professionalism of some of our peers.  If I were to offer a "Come dine with me" experience chez Taylor, then I might manage (at best) an onion bhaji starter, a Madras chicken with pulao rice and one vegetable dish (mushroom or potato), a Mango lassi to wash it down with, and that would be about it.  But it is quite clear from the reports of our most active members that that would pale into insignificance compared to what they could offer, with probably eight to twelve dishes in total.  So unless I could be confident that those who elected to dine with me (and to offer their hospitality in return) would be happy with such a limited offering, and would reciprocate in kind, then I would be very unlikely to want to take part ...

But the "let's eat together" with George and Michael.T went very well indeed, and I would be keen to repeat that experience, hopefully with more like-minded members next time.  Vijay's in Willesden Lane, Kilburn,  has been mooted as a possible venue; any interest ?

[emin-j]

Very interesting thread this.
I believe you come to your own conclusions after experimenting for years taking in consideration all your curry experiences over that time,I have cooked a curry in two separate takeaways plus had a days tuition in a Indian restaurant kitchen that specialise in 'traditional' style curry's that are made using very finely chopped onions and tomatoes to create the curry sauce/gravy and very nice too 
In my opinion 'the taste' needs to be in the gravy from the start and spices etc added at final cooking are only added to differentiate one dish from another.
My local where I cooked a madras use the 'all in the base' method where their gravy is basically a finished curry with only the odd ingredients are added to produce the desired dish and their curry's are very good.
When I think about it 'that taste' is the curry sauce in my curry the meat or whatever tastes of whatever the product is plus a light spicing probably from a marinating process but the flavour I really like is in the sauce.
I have made countless base gravy's and the finished flavour in the recipe is 'a mild onion soup' type flavour
Then on making the curry's even after adding spice at the final curry stage ends up dissapointing once again   
The best results I've had from memory was from the admin base which uses quite a lot of garlic and the gravy has that 'finished curry flavour' .

[MrCurryLover]

I think that (regarding the "Dine with me" proposal) that there is another problem, and that is that some of us may feel intimidated by the sheer professionalism of some of our peers.  If I were to offer a "Come dine with me" experience chez Taylor, then I might manage (at best) an onion bhaji starter, a Madras chicken with pulao rice and one vegetable dish (mushroom or potato), a Mango lassi to wash it down with, and that would be about it.....

Sounds like a great offering Phil. When we did this in the past the rules were clear. 1 starter, 1 main and 1 desert and everything should cost under a certain amount, say

[aconst8251]

Hi

I have a channel on youtube.  Focusing on doing restaurant style curries.  Would appreciate it if you would check it out.  Got quite a few recipes on there now, Bhuna, Vindaloo, Madras, some hotter Phalls too. I offer support too via comments lol.    Tell us what you think.  Al

https://www.youtube.com/watch?v=GNIGLJUIqKI

Subscribe for FREE recipes

[Peripatetic Phil]

Got quite a few recipes on there now, Bhuna, Vindaloo, Madras, ...

Yes, Curryhell's Madras.  You're a rip-off merchant, Al -- take your stolen ideas somewhere else :  they're not welcome here.

Al's picture of "his" Madras (scroll down) :  https://twitter.com/aconst8251
Curryhell's original :  http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021

[aconst8251]

Erm, this picture was taken in my kitchen, on my table.  If you watch the video you can see ME cooking it and plating it up!!