Few newbie questions........

[JerryM]

dellydel,

i too had difficulty with the term toffee smell. i added "choking" to it not realising at the time that this was down to chilli in the spice mix being fried. the "toffee" is the closest analogy that was seen to best describe what's happening - it refers to the smell from frying the spices. it proves that the spices have hit the right temperature to release the optimum flavour. it's critical at this point not to fry the spices further as burning or impairment will result.

it took me 3 months to perfect the method so you're not doing badly at all.

have a read of these posts for some background. the frying technique is a crucial aspect to get right:

https://curry-recipes.co.uk/curry/index.php?topic=2968.0
https://curry-recipes.co.uk/curry/index.php?topic=2444.msg22679#msg22679

[dellydel]

Right guys,

I had another crack at it on Sat night and this time a big improvement!!

The curry was gorgeous and tasted pretty close to a BIR Madras to me!  Again I was using the Saffron base with the Madras recipe in SnS June 2008 base.

The differences this time were;

3 tbsp of oil rather than two last time
Ginger puree brought off the shelf in a jar
Much better technique

The extra tbsp of oil I think helped to bring out the flavours in the spices and allow them develop, they definitely had much more presence in the final dish this time!  This could of also of been helped by better timing when frying the spices (thanks for the links Jerry!).  I waited until the smell of the spices became intense, about 15-20 secs then turned the heat up on full immediately adding about 100ml of base closely followed by about 50ml of water, at this point the curry was still sizzling so there was plenty of heat in there!  Then continued to add the base bit by bit and cooked for about 15 mins in total topping up with water when it started to dry up!  I also made a batch of CA's pilau rice which was gorgeous by the way! ;D

I should also point out that I still couldnt find any Kashmiri Mirch, I went to several few Indian groceries with no joy!  So I used paprika instead.

So I am really happy with the result this time!  A definite step in the right direction!

Here are a few pics;

Madras bubbling away nicely after all the base and meat had been added


15 mins later and reduced to my requirement


Final curry with the pilau rice, not a very good pic and presentation isnt great but I didnt care at that point, I just wanted to eat it  ;D


Thanks again to everyone for all your tips and advice!

Del

[SnS]

Nice one Del.

The Kashmiri Mirch is not compulsary. A sweet mild very red chilli powder it does add colour and a bit of heat, but paprika is probably close enough. You can get it from Spices of India (link at bottom of home page).

SnS 

[JerryM]

dellydel,

very pleased skills and dishes are coming along just fine.

the colour in the wok does not look right to me, "too pinky" but i've checked back and your carton's look just like mine in terms of colour and the colour of the finished curry looks good so i guess it must just be down to the light or the spices (timing when the photo was taken).

on your next batch of base (whatever recipe) u should get further improvement by getting the oil to release or removing some before blending. too much oil in the base is just as bad as not enough (in terms of taste).

i too go for 3 tbsp of oil sometimes at frying stage if i feel it needs it.

[SnS]

the colour in the wok does not look right to me, "too pinky" but i've checked back and your carton's look just like mine in terms of colour and the colour of the finished curry looks good so i guess it must just be down to the light or the spices (timing when the photo was taken).

Probably a 'flash'. I've had this problem before - too much light reflection. Better taking the photos on a tripod at slower speed without a flash.

[Secret Santa]

Hi Jerry

This 'not tasting' thing is really as Bod68 said. They have done it so many times that they just don't need to.

If you have had any military experience, or know someone who has, you'd know, for example, that you can strip and rebuild a rifle literally blindfolded. It's just practise and repetition. Guns, food, same difference (well I've been close to death after some curries  ;D )

Now, the other night I watched one of the chefs making the staff curry in a wok, and at the end of cooking in went the finger for a taste, and he added a bit more salt etc. So he cooks just like anyone else for their own food, i.e. he tastes to determine when it is right. So they do have that skill as well.

[Secret Santa]

Superb curry!  Closer to a BIR than any of the KD recipes, however it wasnt quite there, I would say about 70-80%.  I put this mainly down to my technique and this being the first one I have made this way.  Although what I did find was that I had one or two mouth fulls when I thought, mmmm actually thats pretty close!

dellydel

great pics and great post

what stood out for me was this paragraph I've quoted above. Unfortunately, for me anyway, that's where I got and stayed! 

I'm still at the 80% mark.

Still It's great to hear that you had so much success on your first real try. Excellent.

[dellydel]

Thanks SS,

The second attempt was a big improvement no doubt about it and tasted good and close to my local Madras.  Of course there is still room for improvement and im sure if I actually put a takeaway Madras next to the one I cooked there may be more difference than I thought.  I think I may of gone from 70-80% to around the 80-90% margin.

Next step is to make up a new base, the SnS June 08 then try the same madras to compare bases.  Following that I am keen to try various other recipes and carry out the true test as mentioned above putting a real BIR curry against mine and taste testing!

Del

[JerryM]

Secret Santa,

thanks for the post - put's my mind at rest.

They have done it so many times that they just don't need to.

i've been wrestling with being precis using chef spoons and having seen Maliks felt maybe i'm being too cautious. however given what u say i'll stick to the spoons.

i'm taken a back that u feel you've still got some mileage to go towards BIR (80% ish) - perhaps a new post something like, "what's best practise" may be of some help (i'm sure certainly for others) but appreciate it might risk trudging over known ground.