Topic: Why do British Indian Restaurants (BIRs) use a Curry Base?

[Secret Santa]

I also think that often people think that recipes are being slated for not being up to scratch, but the criticism is merely that they're not traditional BIR - it's just that people are at cross-purposes

Yes I think you're right there Domi. I haven't made all the recipes on this site, but of the ones that I have, I've been very disappointed. Not, as you say, because they are really bad curries but, because they pale into insignificance with what I used to get at the BIRs.

And also, like you say, they do come very close to what I can now get in BIRs but I find these curries unexceptional at best.

[Secret Santa]

I often wonder whether the BIR curry base was invented for the UK market by Bangladeshi/Pakistani chefs

I can answer that one. It's not a BIR invention.

I have a book (which I can't find at the mo...I bet some bugger's half inched it!) which is a housewives cookbook from South Africa from about the 50's I think. It is by Bangladeshi women though, and sure enough in there is a recipe that is as close as you'll get to a BIR base sauce.

It has a name, which I forget at the moment, and it's use, surprise surprise, is for making  a quick curry!

[Mikka1]

I dunno folks?
All I see is "BIR" when its just a delish curry. One Lady I know pratically gave me the ingredients for her personal version. She's not a curry house. My mate had a enormous pot on the stove when I went round years ago. Never bothered to ask, why would I?

The "BIR" is just a word. It sometimes throws you off the real scent, (Pardon the pun), the sauce and meat. I'm not cooking "BIR'S" I don't think truly I ever have? I'm just trying to mimic what I get from an Indian restaurant, wherever that might be?

I'd be very interested in seeing that recipe Santa. If you've a mind to post it?

It has a name, which I forget at the moment, and it's use, surprise surprise, is for making  a quick curry!

[Secret Santa]

I'd be very interested in seeing that recipe Santa. If you've a mind to post it?

It has a name, which I forget at the moment, and it's use, surprise surprise, is for making  a quick curry!

I can't find the damn book just now but I've remembereded the name of the sauce, it's called a daag.

Here's a few links that might help:

http://forums.egullet.org/index.php?/topic/80626-daag-curry-base/
http://www.gourmetindia.com/Sauces-gravies-t254.html&st=40
http://www.recipeskerala.com/Dishes/Main_Dishes/Main_Dish_Recipes/Daag%20Curry.htm
http://twosistersandfriends.blogspot.com/2009/04/daag-curry-base.html

[Mikka1]

I'm sorry but this made my day.  ;D
Forever and a lifetime I've had these moments.
Had my satchel stolen a few months ago, I bet they are the same creeps.  ;D

DAAG? Now that sounds a good lead. Thanks SS.
I'm only joking about the days and sorry for laughing but it was funny.  ;D

Cooking is fun isn't it.  :
 

I can't find the damn book just now but I've remembereded the name of the sauce, it's called a daag.

Here's a few links that might help:

http://forums.egullet.org/index.php?/topic/80626-daag-curry-base/
http://www.gourmetindia.com/Sauces-gravies-t254.html&st=40
http://www.recipeskerala.com/Dishes/Main_Dishes/Main_Dish_Recipes/Daag%20Curry.htm
http://twosistersandfriends.blogspot.com/2009/04/daag-curry-base.html

[currymonster]

I can't find the damn book just now but I've remembereded the name of the sauce, it's called a daag.

SS, there's a recipe for Daag in 50 Great Curries of India by Camellia Panjabi is that the one you mean?. I made it once and wasn't impressed.

[Secret Santa]

currymonster, that's definitely not the one I mean. The daag though is open to interpretation, just like the base sauce, so you're going to get good ones and bad ones. The only point I'm really making is that there were daags around well before the BIR and there are daag recipes that look remarkably like base sauces, therefore the BIRs did not invent the base sauce technique. It's a housewives trick for making a quick curry.

[emin-j]

As 976bar mentioned and I have wondered myself , do you think it possible that back in the 70's Indian Curries were not so popular as now so there may not have been a need for a Curry Base and the flavour of the 70's Curries may have been from a ' Curry from scratch method ' ? Perhaps this is why we can not seem to recreate the smell / flavour of the 70's Curries because we use a ' short cut recipe ' Base Sauce . 

[Cory Ander]

do you think it possible that back in the 70's.....may have been from a ' Curry from scratch method

No, most BIRs (at least the ones I frequented in the late 70's and 80's) still made their curries using a curry base.

[JerryM]

getting a bit off post but South African's really do know how to cook.

they also can't be that far off the curry trail.

our neighbours are SA. the samosas, bhaji etc are up their with the best. they know their spices too.

they also know non curry cooking. sorry but don't know the name but they cook oxtail as a sort of casserole - oxtail the word gets me running for cover yet the taste is to die for.

i'll ask them about daag.