Topic: Cracked it!

[Mark J]

I've found Cardamom pod,Star anise,White Cumin seed & Mustard seed.

This is getting like the thread when someone said they found a used plaster in their curry 

[Mark J]

I've been trying fifteen years, I don't know if I could get it in another 35

But presumably Pete you've made almost all of your progress in the last 1-2 years?

[Mark J]

I asked my local takeaway about his spice mixture and it was pretty much the Bruce Edwards, I asked him about curry powder saying I just use rajah madras and he said thats fine you can use any. I have to also say though that this takeaway is average (not bad, just average).

My local BIR however is very good and when I asked them about their spice mixture he came up with the standard response "It is a secret blend only the chef knows, hand ground on the backsides of virgins from Baltistan" etc etc

[Yellow Fingers]

"It is a secret blend only the chef knows, hand ground on the backsides of virgins from Baltistan" etc etc

Ahhh, so that's the secret! All this time I've been using virgins from Birmingham and you know how hard they are to come by. No wonder I can't achieve the results I want, It's so obvious when it's pointed out to you.   

[raygraham]

They had to cancel the nativity play round here because they couldn't find three wise men and a virgin so I have got no chance of making a genuine BIR have I

Ray

[DARTHPHALL]

Yes & don't forget the Battery operated Melon with the real Hair !!

[pete]

But presumably Pete you've made almost all of your progress in the last 1-2 years?

Yes, since I got into the kitchens, and also recipes and advice from this forum.
Before that I made no real progress
It's just so frustrating, that I am so close to a perfect base, and have hit a metaphoric wall.
I assume that this is the .01% that Darth has problems with too.
Unfortunately, I believe this small percentage to be the best bit.

[curryqueen]

Mark with the greatest respect for the work you have been doing in this forum, I would like to remind you that I posted that "the spiced oil" was the key to making a good BIR curry.  I have been using this method for years, taking the excess oil from my base and re-using it each time I made another.  Obviously the smell and taste of the oil can change from base to base - i.e if I use carrot and green pepper in the base I get a different aromo and taste than if I use say just the basic onions, garlic etc with a few whole spices in it.  Then of course if you make a curry with the spiced oil (a little more than usual) and then take some off and reuse that it turns out even better, that I can promise you,  I know some are sceptical of this procedure, but I am quite sure that in restaurants there is contamination with pans and spoons used.  (Not too hot on the washing up)  Keep the good work up, I look forward to your post.

[pete]

Hi curryqueen
? ? ? ? ? ? ? ? ? ?I know you have championed the "spiced oil" theory
The trouble is that, most people would not do this at home,on health grounds
I know that you are right though
I've seen it done in takeaways, but I don't believe it is done everywhere.
I don't think Darth's local restaurant does it & wasn't common practice at "Pacmans" restaurants either.
He worked there and they always used ghee
Using ghee just isn't the flavour I'm after
But maybe that's because my curry base could be better
It's nearly a year since we went to Bengal Cuisine
I wonder if they are still giving the demos?
In the end it was just you, me and Grimmo who went
I was hoping we would exhaust their recipes
But we only got about eight recipes out of it.
Do you still make the curry gravy they showed you?
Was that made using old oil?

[curryqueen]

Hi Pete,

with regard to using ghee, I think that most restaurants use this in the pilau rice and naan breads that they make.  IF they use ghee then the cooking tends to be more towards "authentic" rather than BIR.  There are a lot or restaurants who cook authentic and this where so many people are getting confused between the two.  With regards to the Bengal I have not made their gravy since the very first time.  I tend to use a basic one with carrot, green pepper and maybe some celery if I have it at the time.  Cross contamination can be happening in restaurants without them really realising that it is happening.  Didn't someone post recently that they ordered a couple of dishes and they didn't even clean the pan inbetween cooking them.  When chef is making a curry, say a vindaloo and they are putting the spoon they are using into the pot of spiced oil, this is creating a cross between all dishes that are cooked - lots of different flavours going into the pot of oil.  Also does chefs spoon get washed everytime he makes a dish.  I can't see that it does in a restaurant they is very busy.  I take it you have had your vindaloo over christmas?  Bought or made Pete
With regard to health grounds I think these restaurants do almost what they want until such time as they are caught.