Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++

[mickdabass]

If its a bit bland then maybe theres a variation in the potency of the cassia? Perhaps increase the cassia by 25% to say 70g.

Just a thought

Regards

Mick

[Secret Santa]

However, it didn't cut it with nothing. 

Hmm, translation from Australian required here, I think ...  Anyone able to oblige ?
--
** Phil.

I think he's saying it wasn't a good curry (or equivalently didn't pass muster) without the addition of extra spices. Does my understanding of Aussie cut it livo? 

[Secret Santa]

If its a bit bland then maybe theres a variation in the potency of the cassia? Perhaps increase the cassia by 25% to say 70g.

Just a thought

For me the cassia comes through just fine. There may be variation in cassia potency but I doubt it would account for one person finding it full flavoured while others find it bland. I questioned the amount of cassia at 50g as I'd never seen as much used in any base. At 75g I can't imagine there would be much other flavour than cassia. And, in any case, it isn't just the lack of cassia, it's the overall lack of spiciness.

[Kashmiri Bob]

If its a bit bland then maybe theres a variation in the potency of the cassia? Perhaps increase the cassia by 25% to say 70g.

Just a thought

For me the cassia comes through just fine. There may be variation in cassia potency but I doubt it would account for one person finding it full flavoured while others find it bland. I questioned the amount of cassia at 50g as I'd never seen as much used in any base. At 75g I can't imagine there would be much other flavour than cassia. And, in any case, it isn't just the lack of cassia, it's the overall lack of spiciness.

This is interesting Santa.  I am getting no cassia whatsoever, zip, not even a hint.  This is the balti I know.  The flavours sparkle and yet segue.  Strange, you can't put your finger on what is doing what.  Well, I can't anyway. The recipe is a game-changer. I am certain.  Not looking through rose petal tinted sunglasses either.  Although I do look forward to seeing if the Adil's balti can be similarly, nailed down.  To make this recipe I bought in new spices, all of them.  Every use-by date checked. Had to go online for the bay leaves.  I suggest this as a positive way forward, if deemed necessary.

Rob

[livo]

Translation correct. I was underwhelmed by the dish cooked without additional spices / flavours and even Mrs L agreed. In the cause of fairness, I'll do it again. This time I will go out and buy fresh, new whole spices, as one aspect I considered was that mine may be getting a bit old.  I can use a top up anyway.

I'll also try the 3 ring burner and steel wok.  There is no reason for the recipe to make a bad dish and it didn't. I've just had dishes the I felt were better, and indeed simply adding some spice to the final cook makes really good "balti".

As you say Santa, I've never had a Birmingham balti to compare with, so maybe this is it.

[Secret Santa]

As you say Santa, I've never had a Birmingham balti to compare with, so maybe this is it.

Yes it's embarrassing that as a native of Birmingham I've never had a real balti. And I'm convinced in my own mind that what we have here is a failure of expectation. I think the balti is underspiced so if we are used to normal spicy BIR fare then inevitably the balti isn't going to cut it for us.

I may be in Birmingham in a few weeks so maybe I'll pop into Shababs or one of the other balti places and see what all the fuss is about.

[Secret Santa]

I am getting no cassia whatsoever, zip, not even a hint.

Ok so I'm talking about the base sauce. Are you saying you can't detect cassia in the base sauce? It's hard to figure how you wouldn't notice that much cassia infusion in the base sauce. Certainly it is as you say a far more subdued effect in the curry.

As far as spices go none of mine are older than a month and the cassia was bought fresh for this base as I had run out.

[Kashmiri Bob]

I am getting no cassia whatsoever, zip, not even a hint.

Ok so I'm talking about the base sauce. Are you saying you can't detect cassia in the base sauce? It's hard to figure how you wouldn't notice that much cassia infusion in the base sauce. Certainly it is as you say a far more subdued effect in the curry.

As far as spices go none of mine are older than a month and the cassia was bought fresh for this base as I had run out.

Tasted the base after blending and no obvious cassia coming through.  Without knowing the ingredients wouldn't have a clue how it was put together.  It would be pure guesswork based on what we know is likely to included. So, none of the spices stand out, except the chilli powder.  It's the depth of flavour that struck me.  The base gravy is lush on its own, in my opinion.

I don't recall saying anything is subdued in the final dish.  I don't follow this.  The flavours go through the roof on reduction.  The depth of flavour reaches out far beyond this world into an uncharted dimension.  Intoxicating. A truly wonderful place to be. 

Are you sure you haven't left some of the ingredients out?

Rob         

[Secret Santa]

 

Are you sure you haven't left some of the ingredients out?        

I give up! 

[mickdabass]

SS - The secret to the depth of flavour is the cassia - believe me. If its bland then you need to make some extra akhni stock to give the gravy a boost. No arguments. Simple as. Believe me ive fiddled about for weeks with this recipe after my first fluke batch. Luckily I kept some of the original batch and used it as a benchmark.  Its not the powdered spices. You wont taste the cassia in the final curry - I promise. You wont want to eat another curry again when you get it right. Its awesome - even through my rose petal tinted glasses hahahahaah

Regards

Mick