Topic: Which benchmark should we use to measure our curry cooking success?

[JerryM]

CA,

i'm sure most don't have a problem with what u are suggesting - i'm really keen on the idea - i see it as a way off identifying what my gap is or even if it really exists.

Stephen is more eloquently putting into words my fears behind my initial post.

distills the comparison down to the absolute basics - (i.e. curry base, minimal spicing and cooking technique)

- how do we go about nailing it.

perhaps an example - DD is suggesting benefit in frying onions as a starting point for making base. this has been discussed quite a few times. how do we go about nailing it - red herring or not or optional.

we sought of need to take the jigsaw apart to put it together to make sure all pieces are in the right places.

[George]

curries often have so many other ingredients in them that they can conceal the basic constituents of a BIR curry - namely the curry base and the cooking technique.  Without them being right the subsequent curries are unlikely to be right.  Hence the REAL test of whether we can faithfully reproduce decent BIR curries is whether or not we can reproduce the simplest ones.

OK, I agree with you it makes sense to tackle relatively simple dishes. I know what you mean about basic 'chicken curry'. As for base sauce, I suggest it's nigh on impossible for most of us to get control samples of base sauce from the best BIRs. I only bought base sauce from a (rubbish) BIR once so it was hardly worthwhile. And then they went and took it out the bqck and put something in it, or changed it - I'm not sure. It was a waste of my money, so my 'control sample' or 'benchmark' was totally invalidated.

My benchmarks are still best dhansak, best pilau rice, best naan bread, etc as served up - and not intermediate elements, because I can't obtain them or identify the intermediate elements accurately enough.

[Cory Ander]

As for base sauce, I suggest it's nigh on impossible for most of us to get control samples of base sauce from the best BIRs......so my 'control sample' or 'benchmark' was totally invalidated

Sorry George, I'm not making myself clear.

I'm not suggesting to use the curry base as a benchmark.  I'm suggesting to use a basic chicken or meat curry as a benchmark since this is little more than curry base + minimal spicing + minimal other ingredients + cooking technique. 

If you can crack that, then I believe that you have the basic building blocks in place for any other curry e.g. dhansak = basic curry (as above) + additional spicing + dhal/lentils + other additional ingredients.

I'm suggesting that it's all this additional stuff that can mask the basic stuff needed to make any decent curry.

My benchmarks are.....not intermediate elements, because I can't obtain them or identify the intermediate elements accurately enough

You can obtain a basic chicken or meat curry George, surely? 

[George]

CA - OK I'm with you now. I agree. A basic 'chicken curry' is an excellent starting point, not least because it's easy to buy 'control samples' from a good BIR. Yes, crack that and you're well on your way to a Chicken Madras and possibly other curries using base sauce and similar spices.

[Paul1980]

CA do you have a recipe for a standard basic medium curry?

[Cory Ander]

CA - OK I'm with you now

No worries George, I think I had problems explaining myself clearly! 

[Cory Ander]

CA do you have a recipe for a standard basic medium curry?

Yes, I can post that if you like?

[peterandjen]

Blimey i dont know if im capable of cooking a bog-standard curry, the temptation to add other ingredients is going to be a nightmare to control.
This is going to be difficult.
Even the ingredients for the choice of which base sauce everyone uses is going to have to be stuck to(which i dont think many do) religiously.

[Cory Ander]

Even the ingredients for the choice of which base sauce everyone uses is going to have to be stuck to(which i dont think many do) religiously.

I don't think that's the case peterandjen.  It's more a way to clearly determine if the curry base + minimal spicing + cooking technique is up to the task of making a simple chicken/meat curry.  It should help to more clearly identify where the gaps are (in the curry base ingredients, minimal spicing and cooking technique)...I think? 

Don't forget this is more of a personal thing whereby the individual is using a basic meat/chicken curry to determine how it compares to their favourite BIRs (it will change from person to person as it will from BIR to BIR).

My main hypothesis is that making a basic meat/chicken curry is a better yardstick than making a more complex curry for determining how we are doing against our favourite BIR.  If we can get that right the other curries will follow.  I we don't get that right the other curries are unlikely to follow.  That's my opinion anyway (for what it's worth) 

[George]

My main hypothesis is that making a basic meat/chicken curry is a better yardstick than making a more complex curry for determining how we are doing against our favourite BIR.  If we can get that right the other curries will follow.  I we don't get that right the other curries are unlikely to follow.  That's my opinion anyway (for what it's worth) 

I'm sure this is a worthwhile approach. Any well-thought-out, reasonably systematic approach like this is highly likely to produce a greater move forward than simply floundering around. Now, I must go and buy a basic chicken curry takeaway...