Topic: Two final sauces tested.

[chipfryer]

I used only two of the four that I had in my freezer and kept is oh so simple. No images sorry. I made for final sauces with no meat added in this test. One of each used whole spices. I chose these two owing to the fact I thought they were pretty similar and left Curry King out because it was the second easiest I have seen here. Judge that how you like. Hahahaha

============================================

Darths Base
http://www.curry-recipes.co.uk/curry/index.php/topic,674.html
WOODPECKER21's base
http://www.curry-recipes.co.uk/curry/index.php/topic,278.0.html
** Two ladles only of each base sauce. This is just a test for aroma, consistency and whole versus dried spices.

Ingredients in each:

1/2 tsp crushed and chopped garlic
1 inch piece tom paste dissolved in water -CREAMY
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp chili powder (Sorry I forgot this when I first posted it) 
1/2 tsp coriander
1/4 tsp KOSHER salt.
Pinch cilantro
Pinch fenugreek
2 tbs oil
1 tbs tamarind concentrate

============================================

Method in all cases

A. Heat pan on high
B. Add oil
C. Add garlic and fry for a few seconds
D. Add on tbs base sauce -Will spit heavily
C. Add Tom sauce - Stir and shake vigorously
E. Add ground or whole spices
F. Add more sauce same as above and cook well
G. Add rest of base sauce.

============================================

Conclusion:
Neither Darths nor Woodpeckers evolve any differently to my thinking with ground spices. That situation changed slightly using Darths when whole spices were mixed and cooked up. Darthes was marginally better but my taste buds were probably shot after doing all of this?

** Both sauces responded extremely well to whole spices in fact, so much so that I think and only from my personal perspective that I might use more whole spices.

Certainly the Cumin seeds in particular are allowed when whole to spill out their gorgeous taste and aroma which permeates everything in either sauce. The Coriander seeds while smelling equally good were a problem on the palette when testing the sauces. Perhaps soaked first? I'm not that sure though I do know that my favorite brand of Pakora mix has whole coriander seeds but these seem to melt in the mixture prior to frying. Just a thought.....

One thing worthy of note is KOSHER salt. This got a grip of every sauce and each spice and used sparingly will be my salt of choice from this point onwards.

Neither of these four dishes would I consider good enough to serve in any restaurant either. There is something missing - It's tangy and almost fruit like - even my tamarind could not emulate that. I'd go further and say that the aroma from my restaurant meal bought yesterday almost smelled a little as though it had ketchup in it?

Perhaps a little vinegar, none that I've ever heard of being put in a meal? This is far more subtle but potent never the less.

Hope this helps?  ;D

[Curry King]

Please do let me know how you get on with my base when you get a chance to use it, I still use it now if not trying a new one.

Should just add that its a good review of the two you have tried so far, could do with more posts like this. Not so sure about the whole spices if your trying to emulate a BIR, i've not had much success with them.

[chipfryer]

High Curry King.

I've been doing this sort of thing for ages and never jotted stuff down so this is really handy for me too. Like you I think others should try this and let people know their results.

I am going thoroughly basic with everything because I feel just like Chinese there are just a few basic elements that make up a good meal. Some recipes I've tried from online had me putting a barrow load of spice in a dish and we all know where that ends up?

Less is more in my view.
Best and thank you.

Please do let me know how you get on with my base when you get a chance to use it, I still use it now if not trying a new one.

Should just add that its a good review of the two you have tried so far, could do with more posts like this. Not so sure about the whole spices if your trying to emulate a BIR, i've not had much success with them.