Topic: pleased with this one

[Nessa]

Ok Darthphall, I have only one question.  Are you single? 

[DARTHPHALL]

I'm probably to old for you (37) 

[DARTHPHALL]

The link in my above post isn't functioning so here it is again sorry ..http://www.curry-recipes.co.uk/curry/index.php?topic=445.15

[pete]

I will arrogantly state as a fact that no one on this forum can make a curry that would make me think it was from a restaurant. Now that's what I want. If you think you can, then post the recipe.

I can make very good curries
At times I have thought they were the same as a takeaway
But on reflection, they aren't
There is a definite aroma and taste missing
They are not the same
They miss a fried spicy smokey smell/taste
There is nothing I have seen at the various demos, which could make a difference, to what is already posted.
I thought it was the tandoor but it's not
I have made some fantastic tandoori chicken and naans
But they do not give off that wonderful smell we are missing
I will try Darth's 99% recipe
I only have one theory
We are not getting the frying oil hot enough on our cookers

I feel the taste am getting is more like a boiled version of what I want, rather than a fried one
This would affect both the curry gravy and the finished dish

[Nessa]

I'm probably to old for you (37)?

Haha I'm 37 too! (yes really). 

Anyway, enough of my sillyness, let's get back to what really matters - curry!

[Yellow Fingers]

I can make very good curries

I can too and I wasn't trying to infer that the curries posted here are naff, quite the opposite. But they just don't go that last bit towards restaurant style curries.

There is a definite aroma and taste missing
They are not the same
They miss a fried spicy smokey smell/taste

Precisely and in my opinion when we find the missing ingredient/technique that gives that unmistakable indian restaurant curry smell then the last bit of the taste puzzle will also fall into place automatically.

I will try Darth's 99% recipe

With a claim like that, I'm going to try it too but not for a few weeks yet because I have too much base sauce in the freezer. Actually that makes me wonder how people manage to try so many different bases in such a short time. When I make a batch of base sauce it usually makes about eight curries, which then lasts me about three weeks. So I usually don't try another variation until about three weeks later. So some of you must either have very full freezers or just eat an awful lot of curries.

I only have one theory
We are not getting the frying oil hot enough on our cookers

I used to think that, but some people here have 'wok' rings on their cookers which are just about the equal of the restaurant cookers and they haven't reported any great leap forward, so I'm doubtful now about the high heat theory. The only method that obviously has to impart some smokiness to the curry is the flambeing of the curry as it is cooking and not many people seem to have much success doing this correctly. This does require a high heat to achieve. Some people report getting flickers of flame around the edges of the pan, but it's just not the same thing. This, as you know, is how it should be:

[Yellow Fingers]

? ? ? ?Why not try the " kitchen door test " I suggested some weeks ago?

I use a far simpler test. When I make a curry I put one portion in the fridge and the next day I open it up and sniff. Every curry I have ever had from a restaurant always has the distinct smell the next day even when cold. The curries I make don't. As I've said elsewhere I've been at this lark for about twenty years now and very little of what is posted on this forum is new to me. I've tried many base sauces and uncountable curry variations but I am still missing that unmistakable smell.

[Curry King]

I will arrogantly state as a fact that no one on this forum can make a curry that would make me think it was from a restaurant. Now that's what I want. If you think you can, then post the recipe.

I bet I could!

Now that's what I want. If you think you can, then post the recipe.

The recipes are already on here so I will arrogantly state that if someone can't reproduce a curry to a least a poor restaurant standard from whats on this site then I suggest you find another hobby.? ?

[Yellow Fingers]

I will arrogantly state as a fact that no one on this forum can make a curry that would make me think it was from a restaurant. Now that's what I want. If you think you can, then post the recipe.

I bet I could!

I'm very glad to hear it. Can you post the recipe please if it hasn't already been posted and can you make sure the instructions aren't vague as I intend to follow them to the letter. I don't have enough money to place a bet on it but I am confident that when I have made the curry to your instructions it will neither have the taste or the smell of a restaurant curry. I would genuinely love to be proved wrong.

[Curry King]

Its basicly the same as ive always made since my last demo but im always tweaking it to try and copy differnent takeaway styles.? I don't think that following the recipe to the letter will make that much differnce if the technique is wrong.

I still use this version here for the base and curry with some alterations:

http://www.curry-recipes.co.uk/curry/index.php?topic=179.0

For the base I add a 2" piece of cream coconut and sometimes a stick of celery if I have it I don't find it makes a big difference and a small bunch of fresh corriander at the end just before blending.

For the curry im currently adding in a small amount of pre-cooked green pepper and onion along with a slice of tomato which is what I get in my vindlaoo from one of the local places near me.?

I still think that if you use a good base, any of the tried and tested ones from here and cook the curry in this order you can't go wrong:

Heat oil, fry garlic/garlic & ginger puree for a min or 2, add tom puree for a further min, add spices and fry for about a min, add gravy ladle at a time stiring in, add pre-cooked ingredients, add fresh corriander\methi if required stir in heat through and done.? I usualy taste as I go along and adjust the salt accordingly.

I don't think its worth putting more accurate timing than a min or 2 becuase it depends on the situation, how high is the flame, how much oil is in the pan, how hot is the oil, how much garlic&ginger etc.. you just have to judge it.? This is why I think if you can get a demo from a chef its more valuable than any thing else!

Just to add if you find it too bland you can try adding a bit more spice, I like a lot of sauce with mine so tend to add a bit more g&g puree and an extra tsp of spice mix to balance it out.? I know what I like so tailor it just for me which im sure is part of the reason im more critical of some takeaway currys that I have now, its got to be fantastic or it will be like, mines better than this!!