Topic: Undercover Curry - Anyone heard of it?

[Domi]

How much of the day-to-day start to finish prepping does a delivery driver actually see?

[Malc.]

It all seems very vague to me, we'll just have to see how the recipes fair. But without proper lists of ingredients or measurements, it's going to be a bit hit and miss.

I must admit Domi, I had thought a similar thing. No doubt a delivery driver would pick up quit a bit, but surely would lack certain points, quantities and ingredients.....that's odd, i've just got the sudden feeling of Deja Vu.

Seriously though, I hope there are things i the book that we can learn from. Surely he would have picked up something that perhaps we have missed assuming the book is not a work of fiction.

[chriswg]

He apparently started as a delivery man then moved into the kitchen as a prepper. Chopping onions, making up the sauces e.t.c.

I like the book from what I have read so far. The tikka massala recipe is an absolute joke though, thrown in on the last page as an afterthought and a note from the auther saying he doesn't think it should be in there even though he realizes it is the most ordered dish in the UK!

His Bhaji method doesn't look good to me as he advises adding salt for half an hour to draw out the moisture and make the onions rubbery. I couldn't disagree more with that statement but I do get the feeling that that is how some BIR's do it. the cooking method of very low heat for 12 minutes is in the right ballpark.

[solarsplace]

Hi

Well, made the base and a monster portion of it too!

Used it already to pre-cook some chicken and some potatoes for tonights Vindaloo. Will report back with pictures and weights and measures that I used for the base in case anyone is interested or would like to compare notes etc.

BTW, the base smelt absolutely heavenly when cooking, can't wait to see how tonight's curry will turn out.

Here are some pics:







Cheers

Russell

[emin-j]

Good for you solarsplace ,I'm on holiday at the mo but will be trying the base recipe when I get back . Don't know how you managed it without a teaspoon recipe  : better tell all the BIR's there doin it wrong 

[Ramirez]

How did it smell and taste in comparison to other bases (e.g. CA's)?

[chriswg]

I made a 9 litre stockpot full of this base yesterday too but I haven't had a chance to make it into a curry yet. I think the base definitely has more aroma and taste than the other bases I have tried (SNS and CA).

I went out for a curry lunch yesterday (at the Shomraat) and they brought out (amongst other dishes) a Bhuna and a vegetable curry. Both tasted very similar to this base. I'm sure that only means the head chef wasn't in the kitchen as their food is usually amazing, but it gives me high hopes that this base will make some great curries.

I'm looking forward to hearing Solars Vindaloo report later.

That reminds me, one funny thing about the book is that he explains how to make a Vindaloo paste which can be added to dishes to heat them up, i.e. if you make a CTM for the family once you serve theirs you can add some of this to the rest in the pan to make it a Chicken Tikka Massala Vindaloo. For some reason he doesnt use it in the Vindaloo recipe - strange.

[976bar]

Just ordered my copy off of Amazon!!

[gazman1976]

Hurry up Solar make your curry , want to know if its worth buying this book or not lol

[solarsplace]

How did it smell and taste in comparison to other bases (e.g. CA's)?

Hi

Compared to CA's base, this base has far more body to it. Definitely a lot more 'spiced' with a nice silky appearance when stirred.

EDIT: I should point out that, CA's base is my current favorite and I have been using that for probably over a year with consistent excellent results, so am reasonably confident in using it as some sort of benchmark / basis for comparisons.

I think it is quite similar in consistency and body to the SNS base (http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0) however it has quite a distinct taste and aroma which is slightly different to any base that I have tried so far.

During the first phase of cooking the aroma was out of this world. From down the garden I could smell it cooking, and it truly was just like you were walking past your favorite BIR.

However, after the cooling, blending and second cook, the smell changed to being quite - for want of better words heavy and over-powering in the kitchen. I did get a little concerned that it was ruining.

TBH - it was probably the fact that the cooking period is quite long and too much of a good thing etc...

It is too early to say whether this base is all it is beholden to be. All I could possible say at this stage, is that it is an enjoyable and welcome change to the usual bases and well worth a try.

I tell you what though! - it did make a smashing Vindaloo. Will post pics and more details tonight.

Thanks all.