Hello! There's more to this than I imagined!

[Razor]

Arr Phil,

I think you have taken my example too literally, or I've not explained myself well.

The examples I give are all the same ingredients just combined very differently.  It doesn't matter which base sauce or spice blend you prefer, just as long as they were the same spice blend and base sauce for all of your dishes.  It's the additions/omissions that will alter the flavour.

Of course, the home cook can afford to be far more technical/particular than the BIR chef and use 'better' ingredients or be more specific with their spice mix for certain dishes but with that approach, you run the risk of moving away from the BIR taste, rather than getting closer.

Again, just my humble opinion :

Ray

[Peripatetic Phil]

It's the additions/omissions that will alter the flavour.

Agreed.

Of course, the home cook can afford to be far more technical/particular than the BIR chef and use 'better' ingredients or be more specific with their spice mix for certain dishes but with that approach, you run the risk of moving away from the BIR taste, rather than getting closer.

I genuinely can't see how, Ray.  All I am trying to do is replace unknowns and variables with fixed points : surely if those fixed points are correct, the results will be identical to that which you are trying to re-create, will they not ?

** Phil.

[Razor]

Phil,

I totally get what you are trying to do, and commend you for that.  Anything that gets you closer to what you are used to is great. 

I think what I'm saying is, to truly achieve BIR, we need to closely follow BIR practice where it is practical to do so. Just the fact that we all use a base sauce because we know that it takes us closer to BIR, is testimony to that.  Let's not forget, your 'BIR' may well be very different to my 'BIR', making your twist on things very relevant to you.

With that said, I have done certain things which are not 'BIR' but had great results nonetheless (see thread title)

It's all good Phil, I bet poor Ootini's heads spinning now  ;D

Ray

[Peripatetic Phil]

It's all good Phil, I bet poor Ootini's heads spinning now  ;D

I'm certain he wishes he had never joined !

[Stephen Lindsay]

my head is spinning too lol  ;D

[Razor]

 ;D ;D

[ootini]

Hey guys, I've read Axe's recommendation on precooking the veg but there's no mention of a method. Do you simply fry off the spices for a minute or so with onions and ginger/garlic, then add veg and water? how long should I boil it for? I'm planning on doing green beans and cauliflower i think.

Thanks

[Malc.]

Hi Dave,

The method is simlar to the potato shown here: Pre-cook Potato

Essentially in with the oil, fry the onions with hard spices, then add powdered spices and cook to release aromas, then add the veg and water.

[Peripatetic Phil]

And I am happy to confirm that the end results are outstanding (using Exquisa potatoes, at least).
** Phil.

[ootini]

Bonza, cheers! Base sauce and precook meat tonight. Precook veg tomorrow morning. I'm cheating on the rice (don't ask). Salad and breads just before the curries get "built" and dig in. It's bound to go totally tits up but hey ho!  ;D