Topic: Who else thinks they could reproduce any of their average local BIRs curry?

[Bobby Bhuna]

I live in Corstorphine in Edinburgh. I don't have a great BIR anywhere near but most are acceptable. Last night, I tried the only one I hadn't tried before on recommendation from my Pakistani friend from work. It was alright, second best in the town IMO.

The thing is, I think I can actually reproduce the difference curries accurately from each BIR. It's quite obvious for the major things what has and has not went in the base. Again, it's quite obvious what has and hasn't went in at the curry stage. Last night's curry's base was mostly onions with some tinned tomatoes, and a shed load of blended garlic and ginger. Not too much tomato paste in the final curry and only a light spicing of cumin and coriander, garnished with some fresh coriander leaves.

What I'm trying to get at, is that after all the experiements, and recipes tried, I think I can actually pick out what's in an "acceptable" takeaways recipe. I'm sad to say, that the ingredients in my favourite BIRs still elude me.

[windybum]

Hi Bobby,

I joined this site to be able to come as close to my local as possible, although I'm not there yet I'm well on my way and have to say exceeded all of my expectations. m y friends now preffer my cooking ..they say it tastes fresher... more flavoursome.. but they are probably just saying it to be nice, where else can you get a 10 dish buffet for free?
I want to crack a good ct korahi and although the ashoka is good i am experimenting with pataks kashmir,tandoori,tikka pastes as hinted to me by my local t.a waiters combined with a little yogurt and frozen in icecube trays ready to Be popped out as and when, if i crack it ill post it.

[Curry King]

The thing is I am not over keen on most of the average places near me so always try and emulate the better BIR's that I go to.  I think this puts me in a half way situation, better than the average BIR's around my area but I don't think they are as good as my favourite BIR.  Saying that I have had dodgy curry's from all of them and quite a few emerge from my own kitchen 

[Derek Dansak]

dansak, and vindaloo, and korma are simple. however madras remains very tough. Is this because it is essentially a very low spiced simple recipe that relies heavily on the bir 'taste'.

[parker21]

hi winybum
there is a tandoori masala recipe on this site that uses pataks pastes, tandoori, tikka and kashmiri masala mixed with sugar coconut powder and cream . i have used it and my friend loves my CTM, and pete had sen a demo using this masala in a restaurant CTM.
regards
gary

[SnS]

I reckon I can knock up a Madras as good as most of my local TA's .. although a Madras (as well as others) can vary quite a lot between different places. They also vary in taste from week to week (depending on which chef cooks it). A Madras from a TA on one particular day is often totally different to a Madras from the same BIR on a different day.

My present challenge is to duplicate the tiger prawn Jalfrezi from the Saffron (my favourite dish) which is quite consistent. I'm 99% there I reckon.

SnS  

[Bobby Bhuna]

dansak, and vindaloo, and korma are simple. however madras remains very tough. Is this because it is essentially a very low spiced simple recipe that relies heavily on the bir 'taste'.

Yeah, I have always found the Madras (or just a plain chicken curry) most difficult of all.

[Bobby Bhuna]

They also vary in taste from week to week (depending on which chef cooks it)

Even day to day! It kills me, I once had the holy grail of Madras. I was almost in tears it was so.... beautiful!   ;D It made me want to burn my spice cupboard to smite my wretched attempts. Went back the next day for another piece of heaven and it was gone. Never to come back. Gutted

I still venture along from time to time. It's still the best in Edinburgh that I've been lucky enough to come across (and I've tried 8 so far)

[SnS]

....or even hour to hour  :

[Bobby Bhuna]

....or even hour to hour  :

....or even mintue to minute  ;D