Topic: TOFFEE FLAVOUR AND KD`S NEW BOOK

[JerryM]

have now got the new curry secret book and well impressed.

so far only read the back page and the 1st few chapters. "tantalizing allure" set the scene for me.

it's not a BIR cookbook - SnS i think pointed this out in an earlier post. (with this site do we need one?)

it does have an immense amount of recipes though which must have involved an immense amount of effort on KD's part. they look tantalising and i feel will be a bit of light relief from our relentless BIR madness.

the only area that does not sit too well with me is the use of garam masala as the main spice (albeit other individual spices are also used to supplement it) - there is no mention of curry powder or spice mix. the KD1 recipes i've found (following Secret Santa's prompt) are much better if the garam is substituted with curry powder.

that said - very pleased with the purchase.

[The Kris Dhillon]

have now got the new curry secret book and well impressed.

so far only read the back page and the 1st few chapters. "tantalizing allure" set the scene for me.

it's not a BIR cookbook - SnS i think pointed this out in an earlier post. (with this site do we need one?)

it does have an immense amount of recipes though which must have involved an immense amount of effort on KD's part. they look tantalising and i feel will be a bit of light relief from our relentless BIR madness.

the only area that does not sit too well with me is the use of garam masala as the main spice (albeit other individual spices are also used to supplement it) - there is no mention of curry powder or spice mix. the KD1 recipes i've found (following Secret Santa's prompt) are much better if the garam is substituted with curry powder.

that said - very pleased with the purchase.
[/Hi Jerry,
The only curry powder I'm familiar with is the British version you buy from supermarkets.  I use it for what I call my English curries.  What spices are in the one that you use?. I use a little garam masala in most things as I think it really rounds things off.  Kris]

[The Kris Dhillon]

It seems i waS on the right lines ages ago as i have been frying and adding methi leaves to My Base http://www.curry-recipes.co.uk/curry/index.php?topic=2702

Lightboy,

i guess from your base recipe in the link the methi is dry and not the fresh. have u tried the fresh. it's certainly different the idea of having methi in the base. i'm still not sold on it but feel given what u say i should try it. i'm thinking the fresh though?

oh also Kris if you read this try adding fried/toasted panch phoran (bengali spice mix)i think this is the last piece of the jigsaw ..

If you like the panch phoran spice blend I think you might like the Salmon Kalia and Goan Fish Curry that are in The New Curry Secret.  If you don't have the book, I can let you have the recipes.  Kris

i have a bag of panch puran bought when i used to make my own garam masala. again using this in the base as part of the spice mix is certainly different. i use fennel already and effectively would be adding mustard, fenugreek and nigela. something to try for sure.

PS,

My new KD2 book is at the delivery office and going to collect it this morning.

[The Kris Dhillon]

i think it may not have been the browser. it looked as if Kris had typed without realising inside the quote codes "[ quote ][ /quote ]" instead of adding at the end after the fwd slash quote.

i find using the preview helps to keep the human error down. the spell checker is also a must for me!

  mmm.  Is that right?  Kris

[JerryM]

The only curry powder I'm familiar with is the British version you buy from supermarkets.  I use it for what I call my English curries.  What spices are in the one that you use?. I use a little gar am Marsala in most things as I think it really rounds things off.  Kris]

i use the rajah curry powder. am sure others are just as good (ie east end). the ingredients (and taste) are quite different from garam masala.

the rajah hot madras curry powder (which i really really rate, not hot at all) has ingredients: coriander seeds, turmeric, cumin, salt, bengal gram, chilli, yellow mustard seeds, fenugreek seeds, fennel seeds, garlic, bay leaves.

i did make your garam for many yrs. i now use the east end and surprised how good it is (i use it in the ashoka bhuna korahi). i think it must just be down to taste buds and what u've been brought up on. i guess when u say add a little u mean a pinch (~ 1/3 tsp).

on the browser thing - when in the post reply screen u just have to make sure the text u want is in the right quote brackets otherwise your typing ends up inside the existing quote. if u make sure your words are added right at the end after the last "[/quote]" bracket then all should be ok.

[Derek Dansak]

ok i raised the amount of fresh methi from 2 tbs to 3 tbs. great tasting curry. however it was very tangy and savory. not anything like a bir toffee sweet taste. bir chefs use methi in tiny amounts only for bhuna etc. this i have witnessed at my local bir ta. so METHI IS NOT EVER GOING TO GIVE THE TOFFEE TASTE. use it sparingly in bhonna, rogan josh only folks. fresh is best. however the difference in taste to dried is not that noticable.

[JerryM]

DD,

many thanks for the methi post - sorts it for me.

[Derek Dansak]

Hi jerry. if you fancy turning a cr0 madras recipe into a jazzed up methi jalfrezzi, add 2 - 3 tbs fresh methi at the start, 2 - 3 very crushed black cloves, 1 ladel of real chicken stock (made as per adrians method), tsp lime juice, 2 tsp lemon juice, half tsp worcester sauce. its really full off taste. i made it during experimentation on sunday. and it was delicious. 

[JerryM]

thanks DD but we must have very different taste buds.

i've never been keen on the methi (i now intend to stay well clear of it), i hate black cloves even more and i've tried chicken stock once before (home made real stuff - never again). i wouldn't really put lemon juice in a curry either except at a push in a vindaloo.

it's clearly just down to personal preference. my actual biggest difficulty at the mo is getting consistency even though i aim each time to do exactly the same. for example i made CK's madras last night - the 1st was probably the best curry i've cooked. the 2nd was back at my norm. i don't feel anyone can help either as i can't fathom out myself what's changing - i think it's in the technique (and have a feeling CA has been here before me). it's just something i'm going to have to work through by i guess improving my expertise.

don't get me wrong either the norm curries are very good (confirmed by my boss - the good lady) - the trouble is when i've got it just right u don't want to step back.

best wishes remain.

[barrie44]

ok i raised the amount of fresh methi from 2 tbs to 3 tbs. great tasting curry. however it was very tangy and savory. not anything like a bir toffee sweet taste. bir chefs use methi in tiny amounts only for bhuna etc. this i have witnessed at my local bir ta. so METHI IS NOT EVER GOING TO GIVE THE TOFFEE TASTE. use it sparingly in bhonna, rogan josh only folks. fresh is best. however the difference in taste to dried is not that noticable.

HIYA D D PLEASE HAVE YOU TRIED THE NEW BASES AND SUGGESTED TECHNIQUE IN THE NEW BOOK.TO BE FAIR I BOUGHT THE BOOK COOKE ONE CURRY GOT THE FLAVOUR COOKED IT EXACTLY THE SAME AND IT TASTED EXACTLY THE SAME SMOKEY,TOFFEE DEFINETELY.HOWEVER I DID NOT TRY IT WITHOUT METHI I WILL SHORTLY.WHAT I AM SAYING IS THE ANSWER TO ME IS IN THAT BOOK PROBABLY IN THE BASE WHICH I THINK IS THE BEST BASE AROUND ESPECIALLY TO PLAY AROUD WITH.PLEASE SIR JUST TRY IT.