Topic: Why we cannot produce that missing taste ?

[Spottymaldoon]

it's a good point to try reducing the cumin (the generally accepted ratio being 2:1 coriander : cumin although i feel happier around 3 or even 4).

I do wonder about coriander - it seems to add so little to my curry yet it is always emphasized. I was in an Asian supermarket in Croydon the other day and there were, literally, sacks of ground coriander. That started a thought process:

(1) These sorts of quantities could only be bought by Indian restaurants
(2) If they buy coriander separately, there must be a good reason
(3) Is fried coriander an important element in BIR taste?
(4) Since coriander alone smells so insipid, does it need to be fried to come alive?

It seems to me that instead of setting out to make a curry, the right approach is to have a pan of hot oil and keep frying different spices until the house smells like an Indian restaurant. Imagine the effect on property value after, however.

Spotty

[haldi]

It's Curry Braking Mad's video's that upset me
They are so good
I wish I'd been allowed to shoot videos at the places I've been
Unfortunately they were all suspicious
They were worried that I might be connected to some council hygiene check

[JerryM]

Spotty,

i like your thought process - spot on (was that a pun - sorry) it's just what we need.

1st though the ground coriander - for me it's a crucial ingredient to be used in large amounts. i feel it does need to be fried to come alive. i say this as i've tried the same base with and without ground coriander and did not feel it made much difference to the same final curry. however when u compare the various spice mixes u start to see how important it is - it consistently scores high on the proportion and is always present. fresh coriander is different and a must in the base for me.

getting back to your thought process though - i really gel with the idea - i am pretty happy with the spice mixes i use (LB, Kushi, BE, DD's) - what interest's me is the oil (bugging me big time) and i realise now that i could experiment a little without using base each time.

[adriandavidb]

JerryM

I'm snowed under this second, but I'll give you the Bhuna details as soon as I get a mo...

[JerryM]

Adrian, no probs

Spotty et al,

have completed frying trials link - http://www.curry-recipes.co.uk/curry/index.php?topic=2968.0

[adriandavidb]

JerryM

Liked the frying trials, these sort of direct comparason tests are really good.

'My' Bhuna ('' because it's based on pretty much everyone elses here!):-

Fry 2 or 3 dried curry leaves (not essential) and some chopped chilie, a whole small one or a deseeded large chilie and a chopped small clove of garlic 'till the smaller bits of the chopped garlic go golden (no longer or it can go bitter), in 3 or 4 tbs oil.  Add half a small chopped onin and some chopped pepper, fry 'till soft, add some watered done tomarto puree (about a tbs or 2), I use Kyknos puree with the same vol of water added (the bloke in my local Asian shop does not stock White Tower, but says it's similar, certainly seems to fry-in without curdling!), and about a tbs of the juice from a tin of plum tomartos, fry till reduced.  At this stage it ends up looking like dryish slightly red coloured fried onion, vertually all moisture gone.

Next I add a small quantity of base (cpl of tbs) and the spices (2lev tps Bruce Edward's plus one qtr lev tps chilie powder and either a qtr lev tps of ground dried methi leaf (ground in a spice grinder 'till it looks like a green powder), or a pinch of the dried methi leaf, plus salt to taste.

Fry as long as you dare, without burning, add pre-cooked ingredient (I use Ali Haydor's method of pre-cooking lamb, FAB), and the rest of the base (total base in this: 200 - 225 ml, half the amount I use in madras, 'cos bhuna is dryish), add chopped corry, decorate the surface with fried tomarto wedges and corry leaf and serve.

This normally is very nice, the last time I tried it, it was still ok, but not as good as the previous one, not sure why?

Hope legible, typed in a hurry!

[JerryM]

Adrian,

many thanks - i will try the recipe and post back. recipe sounds pretty good to me. aiming for base this weekend.

back to the plot (apologies for the diversion - too good an opportunity to miss getting Adrian?s recipe).

i've noticed a couple of old posts on "whole spices" being added to the base. 2 things i'm going to try - to blend the bay and not remove it and to crack slightly the cardamom pods. going to try on next base along with the pile suggestion for cooking the curries - hoping they might just do something towards that missing taste.
 

[adriandavidb]

JerryM

Forgot to mention, after last addition of base, reduce till thickened to correct dryish 'Bhuna-like' consistancy!

A

[JerryM]

TikkaMik,

i've not viewed the video's -laziness i suppose in part but also i guess disappointment having watched a few posted on this site and on utube - they just gloss over some parts leaving u with 1/2 a story. A recent one had keep fit mingled in ? a right turn off.

was their anything key in there for u that u feel we need to be aware of.

[haldi]

was their anything key in there for u that u feel we need to be aware of.

I wish someone on this site could do a video like this, I've tried loads, and failed so far.
But the video shows everything that Parker, Myself,Sns,Curryqueen etc have tried to describe.
It's actual footage from a BIR kitchen, preparing several curries.
So you can see the cooking tecnique as well.
Personally, I think the missing magic lies in the base
So although very interesting, I don't think you will be any closer to cooking 100 per cent BIR
But it's very good to watch
You have to guess the ingredients going in the pan