Topic: The authentic Bradford taste - how?

[michaelpratt]

Bradford base required

Hi, love this site but it's got kinda big and overwhelming. I keep seeing references to certain base sauces but never seem to find the recipes. As a Bradford curry major (Kashmir and Karachi) I would love someone to point me to an appropriate base.

Got all the kit (Ahmed foods has been my friend for years and years) but always end up making good Indian / Pakistani food when what I want to make is a good Bradford curry!

Any advice gratefully received

Thanks

Mike

[Secret Santa]

As a Bradford curry major (Kashmir and Karachi)

Hi mike, what does this mean?

[michaelpratt]

Most of my joyous curry experiences have been in Bradford. But sorry, I have been in North America recently for some time. "Major" meant as in majored at college - graduated.

My curry preferences are NW Indian / Pakistani hence my preference for Bradford and the Kashmiri style taken in for the mill workers immigrated 50 years ago. I have very fond memories of the Karachi and the Kashmir, but truly none of the famous names. No matter how many times Imran Khan visits Bradford and gets a free dinner - well, it doesn't make the food any good.

Back to my original question .....

Bradford style curry base anyone?

[Cory Ander]

Bradford style curry base anyone?

MP, I understand that Admin's curry base (here: http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0) is derived from a Bradford BIR recipe.

[JerryM]

Mike,

been to bradford a few times expecting brill curry but been well disappointed.

only things that jump to mind are stick to Pakistani recipes and use plenty of methi (probably even in the base).

[michaelpratt]

Cory

Thanks. The Bradford base that is admins is close to what I do, my technique and patience need brushing up I think.

The Rick Stein recipe mentioned in the click through is actually now called "the Rick Stein Curry" at the Karachi where it was filmed. If you ask for Chicken Saag you get the same dish ?1 cheaper!

The base is getting cooked this afternoon. Simple to do and packed with flavour I reckon. I usually use twice as much coriander as cumin, and would use less turmeric than described. Thoughts?

Thanks anyways as always.

[michaelpratt]

Think I meant lamb! would be nice with chicken but stewed lamb leg is I think what went in to it.

[PaulP]

The base is getting cooked this afternoon. Simple to do and packed with flavour I reckon. I usually use twice as much coriander as cumin, and would use less turmeric than described. Thoughts?

Thanks anyways as always.

I would stick to the recipe for the first time you try it at least. I used to worry when I saw 1:1 cumin to corriander ratios as I don't like the cumin to dominate too much. I also used to worry if I saw too much turmeric. As a result I would think I knew better and tweak recipes before I had tasted them.

[Cory Ander]

http://www.curry-recipes.co.uk/curry/index.php?topic=1819.0

[Stephen Lindsay]

Hey Michael I have enjoyed curries ( a few years ago now) at the Bombay Brasserie in Bradford and the Samarkand in Heckmondwhike.