Agreed. Powder. What is in it?
I'm dabbling again now and its obvious now that the 'Powder' is everything in the final dish.
Actually, I'm now about 99.9% near what I'm looking for as regards my vindaloo. Tests of course, but in the main, extremely good.

Great post, I don't see anything unusual other than the unusual secrecy regarding the powder. Glad he said that frankly.

Best wishes.

Wow! What a post Steven!
Very concise. Excellent stuff. Off to have a thorough read now.
Cheers.

Which is a pity. Even this new fangled book doesn't have many posting recipes.  ;D
I on the other hand have posted a few, both now and before.

In any case I look at it from a different viewpoint, that of hit-points, constants in all recipes, regardless of BIR/Trad methods.
It would be nice to see a few NEW recipes, cropping up.

I posted this some time ago now. Interesting how things come around isn't it?
https://curry-recipes.co.uk/curry/index.php?topic=3937.0

How many people have tried that recipe from this new book so far please?

Great pics, thanks.
My pan had things floating on it, just like it is really. Did you put everything in, in one go?
Great pics again.

;D

Thanks Paul. just finished, some, what was it? 6 hours of cooking? I think so.
The end result is amazing. I've no idea why I didn't do it this way before? It's there on every video we watch at a restaurant.  ;D

I posted the recipe. I do have just one pic, bt the batteries died in my camera ugh!
Thanks Paul, keep well bro.

Quote from: artistpaul on July 15, 2010, 07:11 PM
Nice one Mark
Looking forward to your observations and use in final curries
Ive a feeling you are onto a winner with this
Fingers crossed   

Best Regards

Paul

Ingredients:
6 Medium Onions. Topped tailed, skin removed, left WHOLE.
1 cup chopped carrots.
6 Garlic cloves WHOLE
2 inch piece Ginger Root. Chopped.
1 Green Pepper. De-seeded
1 25 ounce can of crushed tomatoes. *
1/2 green cabbage chopped.
1 cuc Chopped cilantro, including stems.
Water to cover.
1 Cup oil.

Spices.
2 dsp turmeric
1 dsp chili powder (Optional)
1 dsp ground coriander
1 dsp cumin
1 dsp garam masala
2 TBS ground fenugreek seed.
MIX THESE UP and put in air tight container.

Additional:
2 DSP Tomato Powder

Method:
1. Cut the tops and bottoms from onions and peel away skin, add to pot.
Add: Carrots. Garlic cloves, Ginger, Green Pepper, Cabbage, Cillantro, oil.
Cover with enough water so that onions float and have room to move.
2. Bring to a boil.
3. Turn right down and simmer on lowest heat. this may take a few hours, so allow time.
(Smells truly wonderful anyway).
4. When onions have broken down and are mushy, break them apart with a spoon.
5. Add tomatoes and simmer for another hour, to ensure tomatoes are not bitter.
6. Add spices and Tomato Powder.
7. Simmer for about half an hour then blend the mixture.

At this point I added 5 Black cardamoms, 1 Star Anise, 1 stick of cinnamon. I simmered this further to allow flavors to develop.

You could decide to leave these in if you want a more tangy base? I took everything out bar one Black cardamom.

Base sauce is my best ever and without a doubt my favourite that I've tried to date. The difference is the onions, prep time and method, Tomato powder and Feungreek seeds, also a long cooking time.

NOTES:
If its too thick? You can add water when adding the spice seeds.
I used green cabbage. Any will do but make sure its a neutral tasting cabbage, nothing spicy or bitter.

Right now I'm cooking up a base. It's similar to KD's but this time I've left the Onions whole and doubled up the onions. And added half a green cabbage.

I'm also adding 2 TBS ground fenugreek seeds as opposed to methi. Already there is a difference. The onions because they are stewing slowing are making the stock smell wonderful.

In all BIR's from what I've seen, they have not chopped up the onions. There must be a reason for it, I think this is it. I remember from making pan gravy, the addition of half an onion gives off the most gorgeous aroma.

Anyway. I'll let you know. this has been on the go now for about 2.5 hours. Spice has yet to go it. Pretty happy so far.
Cheers.

Me.

(Thanks Admin).


Back to it.

I am interested in this to be honest. It's served up a whole nest-egg of ideas even if they were all tried, or mentioned before. What is clear to me in any case is that whatever we've tried, that last bridge, that last stop in all, not just one recipe is still a nats hair away.

For me this is how it is. My Food is great, no doubt about it. Put next door to a restaurant one. It fails. its the depth, that middle ground really, its not all salt. Tom powder really does help, try it, you'll be pleasantly surprised folks.

I'm still going to double my onion ratio and perhaps add the cabbage too. I don't think quantities will matter too much to be honest, its just a watered down soup after all. It will matter to mind though, if something is missing?

Nice one folks.

Some months ago I asked if anyone had used cabbage, (CA I think?). Since I thought it gave that cardboard box smell. There is something missing, its subtle not overpowering. I haven't added cabbage yet, but I have tried just about everything else. Rubbing fresh celery on your fingers, gives off a similar aroma too.

The real problem for me is that there are no quantities mentioned. (Unless I missed that?) If so apologies.

Interesting. Oh Tom powder added last thing really does pep up any Dish. Try it sometime.
Best.