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

[Mikka1]

For me I'm starting to think onions play a much larger role to be honest.

Anyway there are several really good ideas on this thread so I'm willing to have a crack if more people consider it worthwhile? I think there should be an image along with each dish and absolute EXACT measurements by all parties without adding or subtracting ~ we all do it I know.

[JerryM]

Guys, simply take whatever curry base and main dish recipe you're most comfortable with, go and make a plain meat or chicken curry and then compare it to a plain meat or chicken curry from your favourite BIR!  Then spot the difference and try and identify the reasons for that difference!

What's all the other nonsense about? 

CA,

this sounds as if as paul say's we are to operate in isolation.

is this something u've already tried and has produced results.

for me the red hearings etc have to be nailed upfront.

[emin-j]

I don't really know why people are having so much trouble understanding what I am trying to say?
 
All I am trying to say is that the truest test of how well a person can reproduce BIR curries is how well a person can cook the simplest ones (e.g. plain chicken/meat curry).

If that person can't cook the simplest curries then that person probably can't cook the more complex curries which contain additional ingredients (e.g. madras, jalfrezi, etc).

Guys, simply take whatever curry base and main dish recipe you're most comfortable with, go and make a plain meat or chicken curry and then compare it to a plain meat or chicken curry from your favourite BIR!  Then spot the difference and try and identify the reasons for that difference!

What's all the other nonsense about? 

Why didn't you say that to start with !

[emin-j]

I've just read this post all the way through and although I don't want to be counter-productive, I just don't see the point. We know there is an element missing to our curries but it is the same element regardless of whether we are cooking a medium curry or a Vindaloo, or a CTM for that matter.

I don't see the point of experimenting on a 'curry' when I don't think it is anyone's favourite dish. I am far more motivated to try and acquire the missing taste through Madras cooking than I am with something I won't enjoy eating.

I understand your initial point about not making flavours with chilli powder or coconut but I really believe once one us has the Eureka moment it will be very obvious regardless of curry type.

Spot on chriswg , it's so much down to personal taste , after watching my favourite T/A make my Madras with just the basics we all use and no fried Onions , Bunjara , Spiced Oil , or anything else exotic  : We seem to try to overcomlicate things 

[Cory Ander]

Why didn't you say that to start with !

I did.  You (and others) weren't (aren't) listening.

it's so much down to personal taste

What I am proposing has absolutely nothing to do with "personal taste" (other than your preference for your favourite BIR).  It's to do with having a good measure of how well you have mastered the basics of BIR curry cooking.  And that's by replicating their most basic curries.  No more, no less.

We seem to try to overcomlicate things

QED, "we" do indeed  :

PS:  Please refresh my memory eminj; your madras you watched being made at your favourite takeaway, was it made using a curry base?

[parker21]

hi all, just to put my 2peneth in and ask you all this question, bearing in mind and putting aside the fact that you are all super bir chefs(not)! ;D

what is the first main curry dish  that a BIR chef learns to cook?

a) the chicken/lamb/veg/prawn CURRY! (well actually they learn to cook the curry sauce 1st too expensive to waste the main ingredients, until they get the sauce right.) and learning the techniques of the trade, learning what it smells/ looks like at various stages in the cooking process and very rarely tasting the sauce unless an order states more heat is required, eg chicken tikka masala madras hot.

if any 1 of you can truly say that you can reproduce your favourite dish from your favourite local exactly at home, and you could put them side by side in front of the chef of your local restaurant and you both taste both of the dishes cooked and your dish tastes and smells exactly the same then you are very lucky you have acheived what many are still searching for. but if you say you can food tastes better then you are wasting your money at your now not favourite restaurant!
regards
gary

[Mikka1]

Aha. I think your last para in your first post on this 6 page long thread you did indeed say compare. I do Cory, every chance I get and I've been saying that since I started cooking.

I'm pretty darned close, but not close enough cuz am a fusseah lil git. 

[parker21]

if evry1 just tries to follow the "baby" technique learn to roll over 1st, rock backwards and forwards, crawl, stand up by holding on to something, then move along still holding on to something, freestand before your 1st stumbling step, walk a couple of steps, walk slowly before you get the confidence to move faster and eventually run. it is the same for cooking bir curries, once you have a base you are happy with then just cook a basic curry just like your fave restaurant if it is identical then you can now move on to madras or whatever suits your taste because you have the BASICS to succeed.
but if however you prefer your curry cooking to your fave local restaurant then that is YOUR OWN PERSONAL taste and you are obviously a better chef than the chef in your local! if that is the case then this thread is not for you because you have already made it.

regards
gary

[jimmy2x]

we need a genuine regular common and garden curry chef to join the forum. Then we can pester the hell out of him till he wants to scream.

[George]

we need a genuine regular common and garden curry chef to join the forum. Then we can pester the hell out of him till he wants to scream.

As I said before, I think that's wrong. I don't think an average chef is of much interest at all, at least to me. I'm only interested in hearing what top chefs have to say, and I doubt if they'll tell us, unless they leave things out or degrade the recipe a bit before they release it.