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Author Topic: Good Curry Myths?  (read 2,316 times)

AI Summary
The discussion revolves around the myths and practices in curry cooking, particularly contrasting traditional methods with those used in British Indian Restaurants (BIR). Participants express varying opinions on the use of fresh versus jarred garlic and ginger, with some advocating for personal preference in cooking styles. The consensus suggests that while traditional techniques can yield superior results, individual approaches can still produce satisfying outcomes, especially when cooking for family or personal enjoyment.

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Offline meggeth

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Good Curry Myths?
« on: January 21, 2016, 10:32 AM »
Hello Everybody!  :)

Not been cooking curries for quite a while. Have had the kitchen gutted and refitted, and didn
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Offline Naga

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Re: Good Curry Myths?
« Reply #1 on: January 21, 2016, 10:53 AM »
Interesting observations, meggeth! I think you're probably right in all you say, although I always think fresh garlic and ginger is better than the alternative. Having said that, I use jars of garlic paste and ginger paste too for most curries, although I use PanPot's Ashoka method to prepare the G/G paste, so it doesn't spit when it hits the curry pan.

I also use a sturdy silicone spatula for cooking curries in my non-stick Prestige aluminium wok.

I suppose it's all down to the individual, but what suits some won't suit others. It would be a queer world if we were all the same! :)
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Offline Peripatetic Phil

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Re: Good Curry Myths?
« Reply #2 on: January 21, 2016, 10:57 AM »
Meggeth, you do/use exactly what I do/use.  Do I get as good a result as my peers who prefer to emulate BIR chefs in every detail ?  I have no idea.  But I can certainly equal and surpass my local T/As, which is really all I want or need to do.

** Phil.
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littlechilie

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Re: Good Curry Myths?
« Reply #3 on: January 21, 2016, 01:22 PM »
Excellent post, I feel once you understand BIR and traditional Indian cooking you can do as you please to a certain extent. For example when I precook meat I can produce a Maders, Vindaloo or korma far better tasting than a good BIR. This is achieved  by incorporating the tradition style of the precooking of meat and my Knowledge of cooking the dish required. When cooking for my family or as Indian family's do around the world this is standard practice.

But if I am trying to emulate a true BIR dish I stick to the rule book, but is the end flavour better personally I don't believe so.
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