Topic: How Close Is Your Curry Sauce Now!

[Yousef]

Dear All,

Is this Curry Base posted by Pete the closest one to date?
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0

Or is this the best one to date
http://www.curry-recipes.co.uk/curry/index.php?topic=3.0

Can anyone who has cooked the lot including others on this site post feedback on the one to use.

I have tried Mutleys and was not that happy in the end, i tried Pete's one using the Balti Paste but again not impressed after comparison with a curry house.
Very frustrating this game

All the best and keep searching
Stew

[pete]

After doing direct comparisons, I am still not totally satisfied.
Bruce Edwards sauce (curry house cookery) is very good
The curry base I was given ,where emphasis is placed on the browning of the ginger garlic, is probably a bit better.
I don't understand why the Brick Lane thin yellow sauce isn't totally right.
I saw it made.
Then of course there is the Muttley base which I took to a couple of takeaways and asked their opinion.
The base sauce I bought as a sample, tasted absolutely delicious.
It had the missing taste.
When ,I have a proper bought curry to compare my cooking to, all my home results fall slightly short of the mark.
I don't know why.
Without comparison they taste very good, and they look exact.
I will keep trying.
We need someone to see the base made from start to finish.
Does anyone feel they have a 100% result?

[ghanna]

Hello
i try-ed the three sauces, all of them are very very good but i am afraid to say there is some thing missing ?.
A special kind of taste i can not duplicate , a very nice taste .
May be they are using ?spices that we do not know of .
I hope that someone can discover what is it.
Please come back and tell us all if any one know, i will do the same.
thanks
ghanna

[joe2]

The curry bases on this site are very good - and the effort made by some of the people is titanic, but I think we all know that its still not quite right for some reason. 
I'm quite happy to continually use the bases we have forever, and i'll always be reasonably contented, but - equal to a good restaurant curry TASTE ?......... well no.
The Holy Grail is when we can truly say that our curry is indistinguishable from our favourite curry house.  Lets keep at it. However, well done everybody, - of course especially Pete.

[pete]

I honestly believe that the answer to the perfect curry lies in the base.
Maybe it does come down to the quantity you cook in.
Maybe if you used a sack of onions it would somehow affect the flavour.
I don't believe that there are any unknown ingredients or techniques.
It just doesn't make sense, and I really want to know.
For me this is not a recipe, it's far more.
When I took Muttleys recipe to a couple of takeaways, all they said was that it was missing salt and a little too thick.
That's how stupid this is.
I can't even take the word of a indian chef, who cooks it.
Reubik's cube had nothing on this.

[Graeme]

Hi all,

I ended my posts a few years ago like this...

graeme (of I can't make a good curry, i give up fame, etc...)

this last bit refered to a post I once made about how i had tryed and in
my opinion failed.

Its still true I guess :-)

[ghanna]

Hello pete
thank you very much for sharing all this information with all of us.
You are a great person
pete there are a lot of indian chefs that speak very good english , but when i ask them they laugh and tell me  TRADE SECRETS.
even if they are prepared to show you who they do it ,they alaways keep the secret ingrediend to themselfs.they will show you the very basic ingredients but not that important ingredient that will make the difference
i will give you an exapmle about French pastry  i tryed for years to duplicate the crispness of it  but failed , i went to different classes her and abroad as well but without luck at all .
every chef and some of them are first class pastry chefs avoided talking about this subject laughed at me and told me  TRADE  SECRETS, but at  the end i dicovered it  .
A very old chef that lift the business long time ago told me, i made the pastry and added this ingredient and it was spot on.
Please pete donot loose hope try and i am sure that you are going to discover it at the end .
these chefs are very good in hiding their secret ingredient.
GOD bless you all
ghanna

[grimmo]

Hi,

If it makes anyone feel any better I share your frustration. I tried Petes recipe with good results, I have since tried Mutleys, a scaled up version of the Brick Lane demo base (cooked over a longer time period) and also the one from the scanned in pages on one of the threads on here.

Each one has been good but I've managed to get something not quite right each time, and hence I've told myself that this will be why it doesnt have that taste.

The best result I've had overall has been using the Pathia recipe from the Chepstow demo (sorry I forget author names) which was almost there but still not quite! It just lacked something thats hard to put your finger on...

I went on the Brick Lane lesson last week, and when I get a chance over the next couple of days, I will write it up. Whilst it won't really add anything new to what is already known, it's a couple of new recipe variations to go in the pot.

I think the best bet to take the forward is for someone to find a decent curry house and to offer the owner your services to do a days work in the kitchen for free (or maybe even pay them for the privelage!). ?I've already told my other half that that's what I'd like to do for my 30th at the end of the year (sad I know!).

[ghanna]

Hello again
some of the chefs are very honest and they will tell you straight away no it is a trade secret and they will leave you and go .
some of them will deceive you and teach you the method and ?ONLY ?the basic ingredients and of course you are going to pay them at the end without knowing that they kept that very important ingredient secret.
please be very careful , i was not .
I lost a lot of money and time on courses and restaurants ?her and abroad as well.specally in FRANCE .
this is my experience with chefs and their trade secrets
i believe in sharing and enjoying food . any one interested to know the secret ingredients of the French pastry ?i am willing to tell and it is ?FREE as well
thanks
ghanna

[Yousef]

I think we will get there, but its going to take people power, we have 156 members and growing, we have had over 10,000 hits already this month so i think its time for everyone on this site to get involved and be a bit medalsome.

Go to you local takeways this week, ask to see your curry being made, ask about the curry sauce, ask how its made, try to purchase a sample, just get in that kitchen and snoop around.

If we all make an effort i know we will crack it.
I do not believe there is an ingredient X, knowledge is power, the Chefs have been learning since the 70s.?

Spend a ?10 and get that recipe this weekend.Stew ;D