Topic: Kris Dhillons - The New Curry Secret

[adriandavidb]

i'm a little confused why everyone thinks KD base stinks your house out more than numerous others on here, which are also made by boiling onion and garlic in water?

I could understand this comparason being valid if KD were compared to bases in which the garlic and ginger were initially fried, but many of the bases favoured by CrO comtributors don't!

[JerryM]

adriandavidb,

the KD smell comes from simmering/boiling onion in water (the recipe calls for onion, ginger, garlic, water).

for some reason when u add all the ingredients to start with u don't get the KD smell which is actually more of a pong.

[adriandavidb]

I must confess Jerry I've tried both ways and it hasn't made much difference!

[JerryM]

adriandavidb,

strange - just try this. chop some onion (matters not what size) then boil it - u get a real pong.

i used to make KD base all the time until joining this site. the 1st thing i noticed using the site's bases was that the pong was gone.

for the bases now i put all the ingredients in at the start and then boil/simmer. no pong.

when i fry onion in oil - no pong. i'm not 100% but feel it must be to do with the presence of oil as this is added very late on in the KD method (frying the tom puree, turmeric & paprika).

 

[CurryOnRegardless]

In the new KD base the onion is gently fried first then the water etc. added. This is what makes it smell irresistible apparently, I wouldn't know coz I still haven't done it.

CoR

[Curry King]

It is the boiling onions in water which stinks and it really does stink as well, almost a toxic smell  :-X

[haldi]

Hi Folks
I just got my copy of this book
It's down to a fiver now
http://www.amazon.co.uk/New-Curry-Secret-Kris-Dhillon/dp/0716022044/ref=cm_cr_pr_product_top
I think it's really great
A welcome addition, to my curry library
It's much larger than the other Curry Secret issues
I wondered what it was when it arrived, because of it's size (about 20cm square)
Let's be honest, I don't think any breakthrough recipes are here
But it's nicely presented, and I'll have a bash at a couple of curries
Kris has done well out of me
This is the third version of the book I bought
The base and other recipes use Olive Oil
Clearly, that's not very BIR, but I'll give it a go
The base fries the onions before boiling them
Nothing new, I guess, but there is a recipe for those soya chunks you see in Asian shops
I've often wondered what to do with them
I don't know why she offers beef and pork recipes
No BIR does those, and neither will I
So you could, quite happily, lose quite a few pages
The book is similar to Pat Chapmans Favourite Restaurant recipe book

[Razor]

Hi Haldi,

I also have this book and whilst I agree, it is a very good book, there are too many recipes in there that I know that I won't try

I don't see many of the recipes on the usual/classic BIR menu, and that makes me less inclined to try them I'm afraid.

With that said, the Spicy Lamb Cutlets on p40 are to die for   I also, really like her pilau rice but I tend to tone down on the food colouring, as it hurts my eyes, lol

The base and other recipes use Olive Oil
Clearly, that's not very BIR,

Totally agree, and all the recipes usually serve 4 people, again not very BIR in method.  I know people will suggest scaling down if I want to make an individual portion but I'm never confident in doing that, as I'm not in scaling up either.  The cooking times simply can not be scaled in proportion to be successful IMO.

The pork tikka on p118  :-X :-X :-X

Ray

[George]

I also, really like her pilau rice but I tend to tone down on the food colouring, as it hurts my eyes

Would you say it's the best flavoured pilau rice you know? If not, which recipe is, please?

[Razor]

Hi George,

Would you say it's the best flavoured pilau rice you know? If not, which recipe is, please?

I spent a long long time avoiding pilau rice as I din't think that I liked it.  The reason?  well my old TA from many years back, made theirs using lots of turmeric, which in my opinion, made it quite bitter.

So when I got my copy of The New Curry Secret, I checked out the recipe and there wasn't a trace of turmeric.  Having give it a go, I would say yes, it is the best pilau rice that I know but I never ever order it in a restaurant so, I'm probably not the best judge really.

I do tone down the food colouring though, it's way too much.  I don't mind the odd grain of coloured rice here and there but the recipe as spec, just too much for me.

Ray