Topic: Tasty Curry from Scratch

[Curry Barking Mad]

Fair point George

[emin-j]

I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle?

What puzzle?! In my opinion, traditional curries always tend to have the edge but they're a different animal to BIR curries. There's no puzzle there.

I doubt if it can be the missing element to BIR curries because there's no way they use extended cooking for anything apart from the base.

George , do you think we may be not simmering our BIR Base for long enough ?
I certainly noticed the difference in the flavour by simmering longer as I said in this thread -

http://www.curry-recipes.co.uk/curry/index.php?topic=5032.0

[guitarmanguitar]

If anyone has added anything and thinks it has improved this Curry can you post your findings please. 

I made this again last night ej, & added some Methi leaf 1/2 tspn.
Also about 1/4 tspn of sugar, maybe a touch more.
Simmered away for another 5mins.
Tasted great.

[emin-j]

Added a teaspoon of Coriander and Cumin ( at Spice frying stage ) also simmered on a higher heat than I usually do , It was the best one of this Recipe so far 

[vinotinto]

Made this last night Emin, really was excellent.  I almost doubled the ginger, and put extra chilli powder in, along with two dried home grown chillies. 
Did you make up this recipe??

[emin-j]

Made this last night Emin, really was excellent.  I almost doubled the ginger, and put extra chilli powder in, along with two dried home grown chillies. 
Did you make up this recipe??

Hi vinotinto , glad you enjoyed your Curry 
The Original Recipe was started by another Forum member but the resulting Curry seemed to have something missing so with some changes to ingredients and method this now seems a popular choice 
I still have the interest in BIR Curries but for the moment I can't get enough of this one  ;D
It's good that you can individualise this Curry to suit your taste ( extra Chili Powder & Home Grown Chillies  )
If you make changes to a Base Sauce and don't like the result you could be throwing gallons down the drain !

[George]

George , do you think we may be not simmering our BIR Base for long enough ?
I certainly noticed the difference in the flavour by simmering longer as I said in this thread -

I honestly don't know. Plenty of people swear by extended simmering times, whether it be for BIR base or bolognaise sauce. Do whatever tastes best in practice!

[emin-j]

Going to make this Curry with Red Onions next,our Indian neighbours only used Red Onions in their Curries and their Curries were excellent.

[moezus]

Haven't tried this curry yet, but sounds awesome and will give it a go soon. One thing that worries me is that when I add fresh lamb or beef to my "traditional" curries, I find that after simmering for a while the meat bleeds out resulting in a layer of blood floating on top of the curry, doesn't look very nice and puts the Mrs right off even trying it. I'm worried the same thing is going to happen to me with this recipe. Is there a way to avoid this? does it happen to anyone else?

[emin-j]

Haven't tried this curry yet, but sounds awesome and will give it a go soon. One thing that worries me is that when I add fresh lamb or beef to my "traditional" curries, I find that after simmering for a while the meat bleeds out resulting in a layer of blood floating on top of the curry, doesn't look very nice and puts the Mrs right off even trying it. I'm worried the same thing is going to happen to me with this recipe. Is there a way to avoid this? does it happen to anyone else?

Hi moezus , don't' like the sound of that    I wash all meats under a running tap in a collander and have never had the blood problem , are you sure it's not Oil coming to the surface ? that's' usually Red.