Topic: Got an invite to my local resturant kitchen!

[JerryM]

billycat,

i like the list of ingredients but some things seem higher than what i normally use ie 5 tsp of BE mix and 5 ladles (for me this would be 750ml of base ie 150ml x 5). what is the volume of the finished curry. i ask as i aim for 200ml finished and normally use 2 tsp of mix and 2 ladles of base.

either u are using a much thinner base or making a bigger portion. would appreciate knowing which as i've just (from this post) started to mess around with the mix qty having tried 2 (monday night), 3 (tuesday night) & 4 tsp (no base madras) per 200ml finished but i'm not sure now which is best.

You?re doing well on the chilli front at 1.5 tsp - I struggle above ? tsp. ;D

[billycat]

Jerry

sorry mate maybe i should be more specific

this recipe feeds me and my good lady so its a double portion

but seriously jerry just try it

as for the chilli i find the rajah blend far far too fiery so i use schwartz hot chilli powder which seems a bit more refined  and rajah for all my other spices

[JerryM]

KC,

believe me i very much liked the taste of the no base madras - it's my kind of curry - it's the phaffing and the lumpy onion i can't easily resolve (my grater is too coarse or never never on time and the blended does not cook out).

on the salt i'm keen to get the same picture of what u saw - hence the photo of my chef spoon. i've followed the instructions and the spoon actually contains 3 tsp. how does it compare.

[JerryM]

thanks billycat.

the double portion sits fine now. i would use 600ml of base c/w with your 750 so not a million miles away. the spec is pretty much my std recipe too. i don't tend to put the onion in though and sometimes make garlic/ginger paste but often i just use finely chopped garlic (1 tbsp). i sometimes add the coriander early after the base has gone in and now and again a splash of worcester sauce.

i know what u mean on the chilli powder - i bought a 400g of natco without realising what it said on the packet, "is the essential base for vindaloo dishes adding considerable heat and flavour. there're not wrong.

[billycat]

my thoughts are it is important to fry the salt with onion if used and garlic/ginger

before anything else is added

[JerryM]

Billycat,

many thanks - i'll try that little nugget out. i'd so far only added with the spice mix.

[parker21]

hi guys
when i had my vindaloo demo at rajver he added the garlic till it floated (sizzled) chilli,mixed spices , dippped the spoon in the salt so it just covered the area that had been touch by the oil so a chefs pinch ie four fingers grouped together, then the tom puree. hope this confuses the hell out of you all ;D
regards
gary

ps that was for 1 portion so probabaly 200-250ml of finished sauce

[JerryM]

thanks gary,

clearly all we know is salt is important and no salt is no good. i intend to try out a range to try and get an optimum - i'll try the spoon dipping though for sure 1st.

[kid curry]

As of the missing 5%!

Just a thought but if you made one of your "BEST CURRYS"and served this to a member of the public as if it came from your local restaurant or takeaway(i mean without them knowing you have cooked it)do you think they would say "that curry was gorgeous 2nite".Or "that wasn't cooked by a pro".

So the point is,is the missing 5% just in our heads cause we all think it when weve cooked it,and we say"Mmmm it was nice but its still missing something"

Just a thought!!!!!!!!

[Bobby Bhuna]

As of the missing 5%!

Just a thought but if you made one of your "BEST CURRYS"and served this to a member of the public as if it came from your local restaurant or takeaway(i mean without them knowing you have cooked it)do you think they would say "that curry was gorgeous 2nite".Or "that wasn't cooked by a pro".

So the point is,is the missing 5% just in our heads cause we all think it when weve cooked it,and we say"Mmmm it was nice but its still missing something"

Just a thought!!!!!!!!

Hahaha, you're in troble now!!! ;D Once suggested something similar myself. Some of our more experienced members strongly disagree.