Topic: Dry frying v wet simmering (spices)

[Gareth]

I've tried different methods and variations on both themes: dry frying in oil of the core spices versus the "classic" Kris Dhillon method of wet simmering the spices in the curry base.

After 12 years of trial and error I've come to the conclusion that by far the best approach, in terms of restaurant authenticity, is Kris Dhillon's approach of wet simmering the spices.

Dry frying the spice core in oil gives, for me, too much of an intense and overpowering flavour which is a million miles away from any restaurant meal I've tasted.

I made a Kris Dhillon chicken curry recipe two days ago (still have some in the fridge) and it is clear that it is  as close as it is possible to get to a very good restaurant curry - as close as possible for a simple and accessible recipe and even much closer than more complex recipes.

So after 12 years and countless wasted or disappointing trials and errors - including futile searches for authentic supermarket or chilled curry base sauces - I am sticking not just with Kris Dhillon's curry base (with a carrot or two added) but also with her chicken curry recipe.

I do oil fry garlic and ginger (blended) before adding the curry gravy and I do add a decent curry powder (bought from Spice Mountain at Borough Market - also available online).

Sometimes the simplest and original things are the best. Just took me over 12 years to grasp it.

[london]

I tend to use an inbetween method of frying G/G then the spice powders mixed with tomato puree dilute and a small amount of base, which lessens the chance of burning the spices and ending up with a bitter tasting curry.

London.

[Peripatetic Phil]

After 12 years of trial and error I've come to the conclusion that by far the best approach, in terms of restaurant authenticity, is Kris Dhillon's approach of wet simmering the spices.

I made a Kris Dhillon chicken curry recipe two days ago (still have some in the fridge) and it is clear that it is  as close as it is possible to get to a very good restaurant curry - as close as possible for a simple and accessible recipe and even much closer than more complex recipes.

So after 12 years and countless wasted or disappointing trials and errors - including futile searches for authentic supermarket or chilled curry base sauces - I am sticking not just with Kris Dhillon's curry base (with a carrot or two added) but also with her chicken curry recipe.

I do oil fry garlic and ginger (blended) before adding the curry gravy and I do add a decent curry powder (bought from Spice Mountain at Borough Market - also available online).

Sometimes the simplest and original things are the best. Just took me over 12 years to grasp it.

Agreed.  Do you also use her home-made garam masala recipe, and if so, do you use it in the quantities she recommends ?  Also trying substituting Bassar curry masala for the ground chillies if you would like a more complex set of flavours ...

** Phil.

[Gareth]

After 12 years of trial and error I've come to the conclusion that by far the best approach, in terms of restaurant authenticity, is Kris Dhillon's approach of wet simmering the spices.

I made a Kris Dhillon chicken curry recipe two days ago (still have some in the fridge) and it is clear that it is  as close as it is possible to get to a very good restaurant curry - as close as possible for a simple and accessible recipe and even much closer than more complex recipes.

So after 12 years and countless wasted or disappointing trials and errors - including futile searches for authentic supermarket or chilled curry base sauces - I am sticking not just with Kris Dhillon's curry base (with a carrot or two added) but also with her chicken curry recipe.

I do oil fry garlic and ginger (blended) before adding the curry gravy and I do add a decent curry powder (bought from Spice Mountain at Borough Market - also available online).

Sometimes the simplest and original things are the best. Just took me over 12 years to grasp it.

Agreed.  Do you also use her home-made garam masala recipe, and if so, do you use it in the quantities she recommends ?  Also trying substituting Bassar curry masala for the ground chillies if you would like a more complex set of flavours ...

** Phil.

Phil, no I don't use her home made garam masala although I have used her recipe in the past.

I do use garam masala when making her chicken curry (or my own variation of it) but not in the quantity she recommends. I use half a teaspoon of garam masala. It does add depth and a softness to the curry that otherwise is lacking.

The garam masala I use is bought from Borough Market but you can buy it online here:

http://spicemountain.co.uk/

It's an okay garam masala - less overpowering than the supermarket bought ones although the Waitrose "Cooks Ingredients" garam masala is also pretty good (although a bit heavy on the cinammon).

[Gareth]

I tend to use an inbetween method of frying G/G then the spice powders mixed with tomato puree dilute and a small amount of base, which lessens the chance of burning the spices and ending up with a bitter tasting curry.

London.

One of the most frustrating things I've encountered is that I have never managed to achieve success with oil frying the spices and using a dilute tomato puree. I've tried and tried and failed. I can create an *exact* replica of supermarket ready meal curry sauce (!) but never have I been able to pull off a decent curry.

I don't doubt that others can do it. But I'm not burning the spices, not doing anything obviously wrong and so I am at a loss.

[Peripatetic Phil]

Phil, no I don't use her home made garam masala although I have used her recipe in the past.

I do use garam masala when making her chicken curry (or my own variation of it) but not in the quantity she recommends. I use half a teaspoon of garam masala. It does add depth and a softness to the curry that otherwise is lacking.

The garam masala I use is bought from Borough Market but you can buy it online here:

http://spicemountain.co.uk/

It's an okay garam masala - less overpowering than the supermarket bought ones although the Waitrose "Cooks Ingredients" garam masala is also pretty good (although a bit heavy on the cinnamon).

I am now using KD's (mainly because by so doing I can ensure that it is fresh) but I use even less than you -- just a quarter teaspoonful.

** Phil.