Topic: Prawn Madras & Chicken Balti demo

[traveller]

That may be something to ask a BIR chef - if he uses MSG or not.  Thye might mix it with something or just call it salt.  I was surprised to see it in indian stores - bags of it!!

[pete]

I reckon it's used but they call it something else
Like they call turmeric "haldi"
and cummin "jeera"
If it's what they call "salt" then we are in trouble!
That goes in measured by tablespoons in their base

[Yellow Fingers]

If it's what they call "salt" then we are in trouble!
That goes in measures by tablespoons in their base

In Chinese cooking, for those that do add it,? it wouldn't be unusual to add one teaspoon of MSG to each single portion dish. If you translate 1tsp per portion into, say, an eight portion curry base, then you would need to add 8 tsp or about 3 TBSP. So if you want to get the effect of the MSG, then several tablespoons added at the base stage would be appropriate.

[Mark J]

I would tend to add 1/4 - 1/2 TSP msg per portion in a final fish, in my local BIR kitchen they have a box with MSG on the side of it

[pete]

I would tend to add 1/4 - 1/2 TSP msg per portion in a final fish, in my local BIR kitchen they have a box with MSG on the side of it

You said you noticed no difference, didn't you?

[Mark J]

Yes I cant say I noticed any difference at all

[ifindforu]

Have ayone thought about trying the curry powder uswd by the BIR they are Eastern Stat, Triton, and Natco Your opinion please

[Curry King]

Hi ifindforu,

I've used Natco and Rajah spices and can't say ive noticed a massive difference between them, when you say curry powder do you just mean a standard packet curry powder is used rather than a blend of other powdered spices? 

Cheers
cK

[pete]

I've tried Rajah & East End curry powders and, on their own, are an unsatisfactory spice mix.
I have loads of Asian shops near me and none sell Eastern Star, Triton, or Natco spices.
I think the spice mix, for the finished curry, is very important.
It accounts for a lot of the aroma.
I ruined a curry, the other day, by using a blend with garam masala.
The garam masala was really strong & it dominated the meal.

[Yellow Fingers]

I think the spice mix, for the finished curry, is very important.

Pete, I think you are right. I get the feeling that most people think any brand of 'curry powder' for example, can be used for the recipes here, and there will be no difference in the final taste. That can't be right. I think that when recipes are posted here, it should be mandatory that the brand of curry powder, or whatever, is stated.

As you know I didn't have the success you had with the madras recipe you posted and although there are many reasons that could account for this, I think that if I knew what spice brands you are using, I could at least remove that unknown from the equation.