Topic: Result

[CurryCrazy]

Well done emin-j

When did the base go in? Before or after the curry powder/salt/lemon juice?

Also..are you sure it was salt or could it have been MSG?

Just grasping at straws really coz this does sound simple!!!

Cheers

PS...I wonder what that curry powder had in it. I'm sure the variations in garam masalas have a huge impact on the finished dish.

[976bar]

Emin, you need a camera too!!

I have my own security systems company, so if you want a covert camera you can wear let me know!!

[emin-j]

Well done emin-j

When did the base go in? Before or after the curry powder/salt/lemon juice?

Also..are you sure it was salt or could it have been MSG?

Just grasping at straws really coz this does sound simple!!!

Cheers

PS...I wonder what that curry powder had in it. I'm sure the variations in garam masalas have a huge impact on the finished dish.

Hi CurryCrazy ,Yes he defo said Salt ,1 ladle of base after the Spices were added then another during the remaining cooking time.

[haldi]

Just grasping at straws really coz this does sound simple!!!

This shows how important the base is
Thanks for the post emin-j
An interesting read
Especially using oil with butter ghee
I've never tried that

[JerryM]

emin-j,

agree very much on the approach.

very interesting report. i'm pondering methods at the mo and may just give this a go.

how much at a guess - curry powder "mix powder/spice mix" would u say.

just out of interest i guess the tom puree was watered to make it more runny.

[joshallen2k]

Great Report Emin-J.

When you say curry powder, did you mean spice mix? Could you tell?

Ask if you watch next time they make base?

[emin-j]

emin-j,

agree very much on the approach.

very interesting report. i'm pondering methods at the mo and may just give this a go.

how much at a guess - curry powder "mix powder/spice mix" would u say.

just out of interest i guess the tom puree was watered to make it more runny.

Hi JerryM ,Probably 1 - 2 teaspoons sorry I cant be more accurate the Spices were a bit obscured everytime he turned to add some  ::)but I caught a glimpse as it was going in the pan ,it's so difficult to guesstimate when they use their ' Chef's Spoon ' to dip into the Spice containers 
As regards the Tom/Puree ,yes I did notice it was ' runny ' compared to the stuff my wife buys in the tubes.

[emin-j]

Well done emin-j

When did the base go in? Before or after the curry powder/salt/lemon juice?

Also..are you sure it was salt or could it have been MSG?

Just grasping at straws really coz this does sound simple!!!

Cheers

PS...I wonder what that curry powder had in it. I'm sure the variations in garam masalas have a huge impact on the finished dish.

CurryCrazy , yes it was very simple compared to when I make my Madras  ::)I always thought to myself " I cant believe the T/A makes such a complicated job of their Curries as they haven't got the time ,it probably took him about 15 mins to make 2 Madras Curries.

[emin-j]

Great Report Emin-J.

When you say curry powder, did you mean spice mix? Could you tell?

Ask if you watch next time they make base?

The Curry Powder was just referred to as " Chef's Special " Curry Powder and they said it was one the Chef makes up himself.To me it looked like your usual Curry Powder in colour and lighter in colour than the Garam Massalla I have.

[parker21]

hi emin-j
the chef at the mouchak uses the oil from the top of the gravy only because it is there, but 1 minute before the end of cooking the dish he adds about 1tsp of melted butter ghee this gives the dish an extra lift imho. i do it and when i asked why he sad the british love their buuter so a little is added to most of the dishes. their curries are fab. and they have 3 other restaurants mouchak is the smallest, the raja of kent which i drive past to get to mouchak and is always packed! the raja of maidstone and they have 1 in dartford that seats 200 people! so they know there stuff.
regards for 2nite
gary