Topic: You're not going to like this

[George]

If we all decide that this is the secret of the TASTE, I thnk we all had better be carefull what we say regarding all BIR's using this method.  It could have very serious consequences, maybe even reaching newspapers etc.

It's quite a thought. This forum and our friend attributed with first reporting the chicken stock approach could become quite publicised. Trading Standards and their health people might insist on a change of approach in almost every BIR. Say two large pots in future - one for vegetable dishes and one for everything else. Either that, or there could be a dramatic drop in demand if a lot of vegetarians started staying away from BIRs.

[pete]

Did it have the "taste" ? Im tempted to try it but im not sure about putting that jelly into my nice fresh pot of gravy.
I do think my currys now have that taste just I can't taste it

I want someone else's opinion.
There is definitely the taste in it.
From three sources we have concluded that the restaurants are certainly making a stock.
I still felt that the curry sauce I bought was a little better.
That really bugs me.
But I consider the use of the stock as the first major step forward for about? six months.
It beats the Bengal Cuisine "help"
I still think the answer to making restaurant curry lies in the base.
If you've got that right, to make a vindaloo, all you would need is precooked ingredients and chilli powder.
You may have "the taste" in your curries because you are cooking with chicken anyhow.
Ironically, the meal I dream to make is a vegetable vindaloo.
The reason why my results have left me disappointed could well be that I never included chicken as an ingredient.
I think one serious problem, when we are lucky enough to talk to chefs, is getting them to understand what we want.
I don't think they would have a clue what we mean by "the taste"
Certainly, when I got this stock recipe, the chef didn't understand the word "stock".
He called it soup.
That's why seeing these things done are so important.
I wish I could figure out a way to see the base done at a restaurant.
You have to be there for hours and you are really in the way.
The kitchens I have been in are really cramped.
If there is a missing ingredient it is something very simple.
Something accidentally forgotten.
I don't believe it is hidden.

[ghanna]

Dear Pete
I am very pleased that you at last produced  that taste that you were after for long time.
Congratulations Pete
 I am really happy for you.
Thanks
ghanna

[pete]

Dear Pete
I am very pleased that you at last produced that taste that you were after for long time.
Congratulations Pete
 I am really happy for you.

Thanks Ghanna, but I'm not quite there yet.
I want it closer.
If I can, exact

[pete]

Do you ever have it where something that happened a while ago suddenly becomes clear?
I did? a post from a demo.
I was shown how to make a veg madras
I was told that one of the ingredients was "balti paste"
Well I thought it looked pretty funny stuff.
Not at all like any of the pastes I know.
Sort of organic?
I realise what it was now.
It was the chicken jelly.
I am sure.
Here is the recipe again.

Substitute chicken jelly for balti paste.

I was shown how to cook a Vegetable Madras
I am not joking, it was absolutely delicious.

Ingredients: -

A couple of large spoons of oil taken from the top of curry gravy
2 teaspoons of chopped onion and green pepper
(I think it was fresh, although it could have been pre fried)
1 teaspoon of salt, dried fenugreek and balti paste
1 teaspoon chilli powder
3 teaspoon of the spice mix
2 large ladles of curry gravy
2 very large spoons of pre-cooked veg which included carrots, cabbage, brocolli and peas
A couple of chopped bits of pre cooked potatoes (almost a grey colour, not yellow)
Chopped fresh coriander

The gas ring was on maximum
Heat the oil from the curry gravy and add the onion and pepper.
Fry for a minute
Add the salt, dried fenugreek, balti paste and stir a little, mixing in (thirty seconds)
Add the chilli powder and spice mix and stir this in as well for about a minute.
Then add a quarter of the curry gravy.
As the pan dries, add the same amount again.
Then add the pre-cooked vegetables and stir
After a minute add the potatoes and the rest of the curry gravy.
Bring the whole lot to a rapid boil.
The oil is on top of the curry and bubbles like mad.
Stir occasionally and after about four minutes add the fresh coriander mixing in.
Turn off the gas and leave a minute

[ghanna]

Hi, Pete
I like the new modifications.
Are you sure that the balti paste was in fact  chicken jelly.
I am only saying that because balti paste colour is red.
Thanks
ghanna

[pete]

Are you sure that the balti paste was in fact? chicken jelly.
I am only saying that because balti paste colour is red.
Thanks
ghanna

The stuff they used was not red.
It was a dull colour.
It did have a jelly like appearance, but I was a bit in awe of everything else I was being shown.
I didn't pay close enough attention to that detail.
Maybe they make their stock without turmeric.
The cooked potatoes they used were a dull colour too.

[Mark J]

Pataks balti paste is a ruddy orangey brown, not at all like other pastes and quite smooth, sure it wasnt this?

[pete]

Pataks balti paste is a ruddy orangey brown, not at all like other pastes and quite smooth, sure it wasnt this?

I bought the Pataks paste and it is nothing like it
I searched my local Asian Supermarkets and I can't find anything that looks like the restaurant had

[pete]

This link is very like the chicken jelly I made
http://www.daawat.com/recipes/indian/soups/spicycsoup.htm