Topic: chicken curry - bruce edwards style 1st attempt

[chiller]

hi peeps ... found your site last night and got some real good info ..... im a huge curry fan and only made throw together currys in the past ... i used bruce edwards recipe for the spice mix, the meat preperation and the standard curry ..... i found it really interesting how its put together ... i was buzzing as i had prepared a take away curry  yum  heres the piccys

heres the meat prepared in the meat sauce



heres the sauce ... blended etc



and heres the finished product ... weve had about 6 plates already outah the mix and theres still lots left

[raygraham]

Nice one Chiller!
I am a big fan of Bruce Edwards method too and your pics look great. In fact they jump ,out of the screen in cinemascope they are that big! Your base sauce and final dish look to have a lovely deep colour and a look of the real restaurant curry, well done!
Can you give us all an opinion what you thought of it, from the preparation to the final taste compared with what you expected it to be like.
Did it "do it for you"?
I have also done his Madras and this was very good. Certainly 8/10 for authenticity.
And welcome to the site by the way, nice to meet you!

Ray G

[Mark J]

Bruce Edwards was a man well ahead of his time  ;D the base is great, I just got Pat Chapmans vindaloo book and he reprints Bruce's curry base in that, all the recipes use it which probably makes it the best PC book for getting a close BIR replica

[curryqueen]

Hi Chiller,  Pics look great!  I have been using Bruce Edwards since it was posted on this forum.  It is the closest I have ever been in texture, taste, smell and appearance. 

[DARTHPHALL]

Is that the one with lovage seeds in

[Mark J]

Yep thats the one

[DARTHPHALL]

I`ve not tried it yet Mark .
Do you find the lovage seeds overpower the dish in anyway ?
I`ve made his recipe for lamb Kebabs ...first class mmmmmmmmmm!! (cooked on BBQ).

[pete]

Although it was me, who posted the Bruce Edwards Curry House Cookery, a few things seem unusual.
It may well be, just local cooking methods being different.
When he prepares madras, vindaloo and several other very popular dishes, there is no garlic/ginger puree or garlic puree being used.
I've never seen a demo without hefty spoons of this stuff going in.
It's ?such a shame that we can't get in touch with him.
I contacted the curry club and got a letter back from Dominique (Pat's wife) and she gave an address that they had on a database.
He didn't reply to any of my curry correspondance.
I find it strange that he never wrote for the Curry Club magazine again.
He had written a previous article.
That piece was just calculated guesswork.
Quite clever though.
He actually got help from a food analyst!

[raygraham]

I`ve not tried Bruce Edwards Recipe yet.
Do you find the lovage seeds overpower the dish in anyway ?

Hi Darth,
The first time I made this recipe I was warned the Lovage Seeds (Ajwain) was a bit overpowering so only added half the quantity. I found this just about right without a dominating taste. Do try this one, it really is excellent and a sure fire winner for any newcomer wanting impressive results first time.

Ray G

[DARTHPHALL]

Indeed i will Ray .
 Thanks .