Thanks to this thread I now think I understand my variable results in the past - some great, others just o.k. Old technique was to start by frying the spices made up into a paste with water "to prevent burning" - can't remember where that tip came from. Next G/G, then base. Tom puree added later straight from the tube if the recipe called for it.

Now starting with G/G and frying briskly until just beginning to colour, I feel this gives me a good indication that the heat is about right, then in with the spices and dilute tom puree, (big hiss). Cook until the water has evaporated off and then a bit longer until the mixture has darkened a bit and the aroma develops. This is the critical bit but thanks to these posts I'm keeping my nerve but did slightly overdo it once, after all how else can you discover how far to go? As has been said, it's all about feel and practice rather than stopwatch timing. Then quench with a dollop of base, cook out and repeat until all base in. Keep stirring on high heat and scraping sides to get caramelisation without burning. Now's the time to relax a bit, turn the heat down and add other ingredients and simmer until done.

This seems much more controllable and reproducible that my previous efforts - thanks guys!

Using a stainless pan rather than non-stick too, and looking out for an aluminium one

Still can't get out of the habit of adding "sweet" GM (aromatics only, no ground coriander or cumin) towards the end with the coriander leaf. Must try the whole spices in the base trick next.

Thanks again for all your efforts.

Wouldn't it be handy if you could buy canned or bottled base sauce?

Hi Ootini,
               I make a concentrated base similar to Razor's excellent base puree, https://curry-recipes.co.uk/curry/index.php?topic=5189.0 because freezer space is limited, but I omit the spices. My thinking here is that the more spice you have in the base the less versatile it becomes, and as I'll be adding some at the cooking stage anyway I don't see it as much of a time saver.

I expect a commercial base would have to do the same, but where would be the market? BIRs could probably still make their own cheaper and supermarket customers might assume it is a cook-in sauce and be disappointed with the results, unless they read the directions on the label first, decided it was all too complicated and put it back on the shelf. Perhaps I'm being too pessimistic and someone will eventually do it, perhaps in large containers aimed at the catering trade.

Having said that, my local Asian supermarket does stock big jars of cooked onion puree, but prepared with olive oil. Haven't lurked long enough to check out who buys these though, anyone tried them?

Rob

Sheapherds Pie for four: 2 - 3 TBS salt!? The Prawn Curry asks for 2 - 3 tsp, which still seems rather a lot

Rob

Hi Tempest,
                   The spice quantities, turmeric etc. all appear as ! tsp in your recipe because the website can't cope with special characters such as fractions. Would I be right in saying that they should all read as half a tsp? 

If this is the case I  suspect that increasing them all to 1 tsp would give the desired "lift" to the spicing.

Rob

Quote from: Razor on January 07, 2011, 09:02 AM
Well, I'm afraid that I'm one of the strange types, that can't drink alcohol whilst having a meal

Copious amounts before hand, yes, and equally large amounts afterwards, no problem but whilst eating my meal, just water I'm afraid.]

Agreed. Nothing like plotting your meal over a "few" beers in advance, but once I start eating I lose interest, and afterwards I'm too stuffed for anything other than  shorts.

By the way, Tesco have recently been stocking Bengal Lancer, a high strength hoppy "real" India Pale Ale by Fullers. Lovely stuff!

Rob

Just had a look at the instructions:

Warm up the sauce, add chicken, meat or seafood and cook on a medium heat. Then add (more!) toms and green pepper and cook until the toms are soft.

Oh dear, it all sounds terribly complicated!  ;-)

Regarding the onion/tomato ratio, perhaps they follow the Pataks method of "Fry a finely chopped onion, then add Xtbs of sauce"?

Rob, (whose on a liquids-only diet, prior to a hospital "procedure" tomorrow - and it's not even the result of over indulgence in curry, more's the pity)

I take it this has not gone unnoticed:

link removed by CA

Site claims that Kris Dhillon has "teamed up with removed"

Just wondered who's behind it, and if it's a disgruntled ex CRO contributer. They do seem to ask for an awfull lot of personal information in order to register, so I didn't bother trying to find out.

Robert

Here in the NW UK the two essential features of a butter chichen are:
(1) It is described on the BIR menu as chicken tikka in a "special" hot sauce.
(2) It is no more than CTM with a good dollop of extra chilli powder.

I used to enjoy a few mouthsfull as part of a shared meal although I find a whole portion is a bit too "one dimensional", (I like my curries with lots of bits in the sauce, e.g. korais/jalfrezis and prefer a chilli massala to a vindaloo.) Alas 'erindoors, who used to order it occasionally, has taken exception to the rich creamy coconutty sauce on health grounds

Rob

Anyone noticed that this is supposedly "National curry week"? Me neither!

http://www.nationalcurryweek.co.uk/