Topic: Got an invite to my local resturant kitchen!

[Bobby Bhuna]

Conversely, I will add more spice mix to the finished curry.

Try doing what you said, but have you considered not adding more spice mix to the finished curry? I've always felt that my best curries have occurred when I've used around a half tsp spice mix.

CK also thinks minimal spicing is important. Any chance of you elaborating on this CK?

Cheers,

BB.

[joshallen2k]

Minimal spicing of the base or the curry?

What I was thinking was this:

CURRENT BASE: 4 tbl spice mix
CURRENT CURRY: 0.5 tsp spice mix

to this:

PROPOSED BASE: 2 tbl spice mix
PROPOSED CURRY: 1.5 tsp spice mix

Are you saying this is contrary to info others have suggested? I was using the base you bought as the basis of the hunch.

[Bobby Bhuna]

Are you saying this is contrary to info others have suggested? I was using the base you bought as the basis of the hunch.

I think that minimal spicing everywhere is the way. I just think that the BE base and recipe is too well spiced. I would personally like to try to reduce it to 2 tbsp in the base, 0.5  tsp in the curry.

If you want to try and replicate my bought base, I would say something along the lines of 1/2 a tbsp BE spice mix. I've not tried making a base this weakly spiced however.

[JerryM]

2p for what it's worth

What I will do is the next time I make base, to cut the spices in half

the BE base is already quite lightly spiced (2.6% by my reckoning). the only thing i thought was that it was too thick. i'd suggest thinning it more after cooking and evap'ing more off at cooking stage. this will give the same effect as Bobby is suggesting.

the amount of spice mix in a final curry is quite topical. i've used 2 tsp for many months with top notch results. last weekend i up'ed to 3 tsp and was surprised i found it ok as i too are for the minimal spicing having compared my own with BIR TA. i did add salt into the equation though (see the KC base thread).

we do need help on this matter for sure.

[joshallen2k]

Well this has me a bit perplexed.

If the BE base is mildly spiced, and his curry calls for only 0.5 tsp of spice mix, then I'm not sure what to think. I do believe there may be something worth exploring in terms of milder base, and extra spice mix in the finished curry.

Varying amounts of spice mix in the curry has got to affect the aroma/"taste". I've seen anywhere from 0.5 tsp to 4 tsp in some recipes.

Anyone see how much Maliks puts in their finished curries? Probably tough to see.

[JerryM]

sorry josh,

not been clear enough.

for me stick with the spice in the base. add more water to thin it. up the spice in the finished dish to 1 or 2 tsp. the 0.5 tsp is just far too mild.

[joshallen2k]

Re: the amount of salt used in a curry...

Well, I made a BE Madras tonight, and decided to try this. Instead of the usual pinch, I used a teaspoon.

The result...... almost inedible. Way too much salt.

-- Josh

[Bobby Bhuna]

Well, I made a BE Madras tonight, and decided to try this. Instead of the usual pinch, I used a teaspoon.

That's a lot! :-X

[joshallen2k]

Yeah. Just thought I'd warn others who thought about trying:

Maybe the secret ingredient is added salt  :

Its not.  :-X

[kid curry]

When i tasted the base sauce in the restaurant i couldn't believe how little spice i tasted.This is when they said that the final curry has the most spice.

Is this the same in other restaurants i doubt it,when you look at other base recipes on this site!

As of the salt, like they said you have to get the right amount,and when i watched them it was a fair bit going in!

As of the onion Jerry i must add the amount i said was a bit confusing they took one onion but only grated a small amount,which i have found having made a few,the water must cook the onion out

I,m not getting to hung up on this recipe i would just like us to have a few goes tweak it a bit with the onion and water.And say to our selves,"Mm mm that ain't to bad"