Topic: What's Missing?!!! (Stock, Seasoning and/or Flavour Enhancer?)

[Mark J]

I reckon the smell/taste are mainly the fried tomato paste and garlic in various forms

[King Prawn]

IMHO onions are very important to both.

KP(V)

[NairB]

I think the we are looking for a full, intense smoky taste brought on by the oil infusing with other ingredients the BIR uses to fry bahjis, chips etc. (As read in another post).

The taste from the oils in the curry is definitely the difference IMO. I love getting a humble bag of chips from an Indian takeaway rather than a traditional chippie because the chips in the Indian are fried in the same oil as the pakoras etc and will give that wonderful fuller taste to the chips.  :

[Cory Ander]

...........I think the we are looking for a full, intense smoky taste brought on by the oil infusing with other ingredients the BIR uses to fry bahjis, chips etc. (As read in another post).....

Maybe NairB....I agree that the oil from frying onion bhajis, pakoras, etc, gives the oil a wonderful aroma. 

I've often used this oil to subsequently cook curries.  However, in my opinion, this generally results in curries that taste simply too "oily".....much like chips do when the chippy hasn't changed its oil often enough! 

[Cory Ander]

I reckon the smell/taste are mainly the fried tomato paste and garlic in various forms

I agree, Mark, that these ingredients (particularly the garlic) have a major influence on the overall taste and smell of a curry.  However, I simply do not believe that they alone (or in combination with any particular cooking technique) are sufficient to create the intensity and depth of flavour and aroma, or the savouriness, richness and smokiness that I describe!  Ditto for the onions!

Of course, I'm probably wrong! 

Regards,

[haldi]

Interesting. Are you saying that the shop bought base on its own doesn't have the "taste and smell", but when you then make the curry it develops the taste and smell while cooking?

YF

Hi YF
       the genuine base has a depth of flavour that is hard to describe
You get a similar effect with red wines sometimes
Some seem watery but others almost hum with a fantastic aroma
I don't know what that is either

But get some base and try it
A couple of places even sold me some
It was cheaper than a curry and they think it quite amusing too!
I paid ?2 for it (I bought a proper curry as well to keep everyone happy)
Get the spice mix too

I cooked mine like this:-
http://www.curry-recipes.co.uk/curry/index.php?topic=1445.0

I would be very interested in what you think
My curry turned out just like theirs do