Topic: Got an invite to my local resturant kitchen!

[Secret Santa]

for me an excessive amount of salt is key to getting the BIR taste.

Well I agree and disagree. When I make a curry I always add some salt to it. When I eat it it seems well seasioned, i.e. not over the top salty. But bloody hell, the next day when I taste it cold, HOW MUCH SALT?!

This is something I never found with old style curries, they weren't over salted and the next day, reheated or eaten cold they tasted the same, i.e. not salty.

This is another example of why the 'modern' BIR curry is so third rate!

[Secret Santa]

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

Hi Billlycat

This is pure speculation on my part as I don't know the answer, but do you really think BIRs use Schwarz curry powder? I mean when all the shops sell East End, Rajah, etc. , they are going to use Schwarz?

The whole ethos of this forum is to replicate BIR curries, so while your inclination may be towards the use of Schwarz curry powder, does it really matter when the BIRs are not using it (I assume!)?

In other words shouldn't you be using what the BIRs use?

[kid curry]

Likke i said(HIDING UNDER THE QUILT)it was just a thought!

[JerryM]

KC,

i with you on this one - i'm beginning to think it is in our mind to a large extent. the only missing part for me is getting the individual recipes right and a consistent technique. The rest is just tinkering.

take admins jalfrezi - this i cook often and i produce a BIR result no messing. CK's CTM i do the same. the trouble is my fav is madras curry sauce and derivatives - i just can't get this quite how i want it - it's very close all the same and as u say friends and family taster?s can't see what the fuss is all about given the standard being produce from this site.

[Secret Santa]

Sorry kid curry, I really didn't mean it that way. However I do get frustrated when suggestions about ingredients are made that just don't agree with the things we know not to be true, in general.

For example, in this case, are the BIRs going to buy the trade packs of the best known spices, Rajah, TRS, East end, etc., or are they going to go with an overpriced supermarket brand like Schwarz?

If we are serious about copying BIR curries then we need to be serious about using what they use, and relegate all other ingredients to the 'nice to experiment with but ultimately useless' pile.

 

[JerryM]

i tried the parker21 trick of sticking my chef spoon into the salt (when it had oil on). it's not as easy to judge as u think and found i could pretty much end up with any amount of salt i wanted to get.

in the end after a lot of prodding i felt i had what felt like the right amount - it turned out to be 1 tsp.

i then put this into the cooking of 1 portion of curry sauce. disaster and not a disaster. the same taste change in the 1st 5 mins happened again. when i 1st tasted at it left the pan was far too salty. after the 5 mins or so it had become far more rounded and much more like BIR.

the trouble is i'm not sure i can handle it and ended up making the next with 1/4 tsp and the next with no salt. i think the 1/4 tsp is about right for me for a 200ml finished portion.

the trouble is i did not have a very good night with all 4 off curries being well below par - i'd been trying out bhuna derivatives (never again - it's well off my palette).

I did not get chance to put the salt in early like Billycat suggested which I?d wanted to try but got bogged down on the disasters front.

[Secret Santa]

i'm beginning to think it is in our mind to a large extent.

You keep thinking that Jerry. Meanwhile, me, and the other old timers will recall with great fondness the aromatic, deep, savoury flavour, of the pre 1990ish curries and sit back with a sad look on our faces as we hear you wax enthusiastic about the third rate curries that are dished out today, and that you are trying to emulate.

[billycat]

I DIDNT SAY I USED SCHWARTZ CURRY POWDER SS IF YOU CARE TO READ

I SAID I USED SCHWARTZ CHILLI POWDER

AS I FIND RAJAH CHILLI TOO FIREY

PERSONEL TASTE ...IS THAT OK

[Secret Santa]

PERSONEL TASTE ...IS THAT OK

Of course billycat..oh and all caps is considered shouting..but I guess you knew that already.   ;D

[kid curry]

Guys guys!

C'mon wheres the love in the house,i think we are all getting a bit side tracked,I'm starting to wish i never went to the restaurant kitchen.

Lets get back on track and get our curry cooking