Topic: Bradford curry - the secret!

[GuitarDemon]

Hi all,

I posted this in the "curry base" section, but thought I post it here too, cos I thought it would have a better home in this section!

I mentioned I use Pakistani basaar as my only spice used - Pakistani basaar is really easily obtained here in Bradford. The one I like best is Star brand basaar - it's really basic packaging (poly bag with a sticker!) but imported and really great. The only downside for me is it has whole dried curry leaves in it, which I crumble with my fingers into the pan. The other alternative which I find ok is East End Ground Mixed Spice (sub-labelled Pakistani Basaar). That's quite nice but I only use that when I've run out of Star brand and forgot to buy some ... :-S).
As for the fried garlic paste - that reminds me of another important restaurant secret. Have you noticed how takeaway kitchens all have the high flame asian cookers? This is because when you fry the garlic/ginger at the start of making a curry, you must fry it on the maximum heat (looks scary, but must be on a gas ring really turned full) for the full 5 mins, stirring continuously, to give the almost burned-fried garlic taste. If you gently fry the garlic/ginger, it doesn't give nearly the correct flavour. Try it - I'm sure you'll agree it's a top tip.
And another thing I forgot to mention, which I hope you'll try and report back. In the restaurant lesson I had, the chef used 1 level teaspoon of garam massala along with the 4 teaspoons of basaar. I really don't like the flavour that garam massala imparts to the dish - I can tell it's there no matter how small the quantity. I don't use it in mine at all - but if you recognize and like the taste of it, try adding 1 level teaspoon.
When all's said and done, remember that the good restaurants use spices conservatively, only adding them in quantities such as the English would add things like mustard powder to dishes - in small quantities. The real flavour of a good curry is from fresh ingredients, the chilli, garlic, coriander, etc. Each portion of the recipe I mentioned earlier contains no more than one teaspoon of spices per portion!

[Graeme]

its basaar...

Guitar Demon,
thanks for you post.
i will look for this in my local store :-)
and give it a go.