been taking stock of what 2011 currying needs to focus on.
looking back it's comforting to see progress being made. panpot's ashoka tool kit had arrived. subsequent events that instantly come to mind being Dipuraja, Axe's IG Bhajis and especially for me Lasan tikka.
several pieces of the jigsaw fitted into place for me this year 2010. salt, pre cooked onion and spice mix (parker21 mouchak and the Irish U tube BIR video).
i'm still tangling with tom puree and garlic but clearly need to try solarplace's recipe of i think tandoori masala, garlic powder mixed in with the puree perhaps with a 24 hr "marinade".
i think i'd also like to put to bed my understanding of caramelised onion in base.
vindaloo is my main priority though down to the recent tantalising revisit to the TA dish and the lasting impression CA's version made.
after that i feel i need to try more of the ashoka.
the benchmark going forward for me is CA's original statement:
Alas, my goal remains the same - to produce curries that TRULY have the depth of flavour, savouriness and smell, typical of those produced by decent BIRs, rather than simply nice, tasty, curries.
i'd like to think that George's renovation work might complete paving the way to a possible come dine venture. whether this would deliver progress on this goal i'm not sure but at least a more collective assessment and balance of our talents might result.
after that for me it's going to be down to newbie members challenging existing thoughts as i can't see any professional input anytime soon solely down to the commercial implications.
hopefully some food for thought over the hols for us all.
link to original post:
http://www.curry-recipes.co.uk/curry/index.php?topic=3266.0