Hello Curry King,
This recipe would serve approx how many people?
Thanks,
Barry.

Hello ghanna,

See reply no. 41 on: https://curry-recipes.co.uk/curry/index.php?topic=176.30

Cheers,
Barry.

Hello ghanna,

Searching the web I found this interesting article on Kachri.
Seems it is primarily a meat tenderising agent. Here is the link:
http://observer.guardian.co.uk/life/story/0,6903,679989,00.html

Cheers,
Barry.

PS. Refer to your reply no 33 - papaya mentioned is also used for
tenderising meat

Hello Pete,

Only get worried if they get out the rubber gloves!!!!!

Barry.

Hi Curry king,
Because of the different size of the various spices, some
people prefer to roast the different spices individually, mix
them together and then grind them together. Do not
roast too long. Basically heat till they become aromatic and
change colour SLIGHTLY ie do not over roast. The term
normally used is '' when the spices become one shade darker''
For traditional curries, this is the way to go!, especially your
Garam Masala. It is very quick and may be less expensive than
buying ready mixed. (Sure tastes better!) Unfortunately I
don't know how the restaurant/take away trade does it?
(If it was me with a restaurant/take away, I would probably
grind my own to save costs - it all adds up long term)

Respectfully,
Barry.

PS. Store in an airtight container IN THE DARK. All spices de-
teriorate in the light. If the container is dark, ok, else store in a
cupboard or other dark place. This may be obvious to us oldies
but not necessarily to the newbies.

Hello Curry Monster,
Welcome to the site. Have a look at : https://curry-recipes.co.uk/curry/index.php?topic=9.0
This is a copy of the classic book by Kris Dhillon.( The curry secret.doc ) It is free for download.

Hello ghanna,
Your recipe looks good. Will try it over the weekend.

Cheers,
Barry.

Hello good people,

Have been cooking traditional style curries now for the past 12 years.
Last week discovered this excellent site. I have read through almost
every single post and every topic. Until now I have never really tried
to emulate restaurant style curries. It does however seem that this
site may have now infected me as well. (drat!) I have been thinking.....
What if.................
1. The curry gravy/base onion sauce is maybe too concentrated. Maybe it
? ? should be diluted with water or yoghurt or something and because it is
? ? too concentrated, it is "masking" "THAT TASTE"
2. Your onion base is correct but that the secret lies in the sauce that the
? ? meat/chicken is cooked in. When the onion base and meat are combined
? ? to make a madras or any other dish, maybe some of this sauce from the
? ? meat is added into the equation?
3. In one of the posts mention is made of two white powders etc. Could one
? ? possibly be corn flour used as a thickening agent?
4. There are various types of Garam Masala, what I call "general garam masala"
? ? with a few variations in recipes but there is also "kashmiri garam masala" The
? ? recipe for this garam masala differs to that of general garam masala. Maybe,
? ? just maybe ??
5. The chemical in onions that "burns" your eyes, with heat, is changed to sugar
? ? hence the sweetness in dishes containing onions. Therefore really strong onions
? ? should therefore produce more sugar. By using more or less onions, the
? ? sweetness is varied and this theory also goes along with my possible dilution
? ? theory.
Now for the curry gurus out there, please be gentle with me. These are just my
thoughts. Remember I do not have the Restaurant style cooking experience that you
have. From making the more traditional curry I have learned that you do not want
an overpowering taste but a very gentle blend of spices.
If my comments have been addressed elsewhere on the forum, please ignore my ramblings
as I may have missed it.
Respectfully,
Barry.

Hi,
I would definitely be interested. Any idea as to when?
Thanks,
Barry.

Hi,
I will definitely keep you posted.
Barry.

Hello ghanna,
Maybe you should disguise yourself as a health inspector, don your whites and tell him you have to watch him prepare his gravy to make sure he is not breaking any health regulations !!
Any health inspectors on the forum?
Cheers,
Barry.