Quote from: goncalo on May 17, 2013, 12:30 AM

Quote from: hezzie on May 16, 2013, 06:20 PM

Quote from: goncalo on May 16, 2013, 10:32 AM
How about this chilli infused oil recipe?

https://curry-recipes.co.uk/curry/index.php/topic,11913.0.html

Oh....My....God 

We've just used the bottle of oil entitled "Fiery hot oil"......

Note to everyone: do not, I repeat do not, put fiery hot oil into a sizzling wok, it vaporises and makes you cough, sneeze, snot all over the place, cry and hurt in places that aren't supposed to hurt.

Thanks for that goncalo, what did I ever do to you.

Although I might try it again in a curry! 

....still coughing....damn you goncalo...cough.

Oh blimey! I'm sorry to hear that and hope you are well now Hessie! ;'-)

I never tried it on vegetable oil. My grandmother used this method since I was a kid but using olive oil and she would add a few drops at the end or half-way into the cooking (and more often than not, on oven made food, which wouldn't really cause the same issues you experienced!

Let us know how you get on with that "fiery hot oil" in your curry ;-)

Well it was great for the chilli, no additional heat needed, perfect, I take it back what I said about you, cheers for the tip. 

Ok, thanks you two.

Quote from: chonk on May 16, 2013, 06:32 PM
Hi hezzie!

I just take some dried red chilis (if you got more than one variety, feel free to mix them - I throw in some additional hot cayenne peppers), deseed them a bit (I feel the commercial products contain very often too much seeds, as filler - but if you want that, just don't deseed them at all) and process them in the electric coffee grinder I use for my other spices and mixes. (for less time, just a few seconds really) You can use a rolling pin, too! I also like to use these flakes instead of ground chili powder in a few dishes (:

For more spice, or flavour, but not necessarily heat per se, and not regarding curries in general, but salads, kebabs or starters/appetizers, I really like Chaat Masala, and just recently, Sumac (getting into persian and afghan cuisine lately ;P)

Read somewhere that you won't see shakers very often in real indian restaurants, no salt and pepper, because the cook assumes he spices everything perfectly, and it's seen as some sort of insult if you add salt or pepper afterwards. Don't know if this is true.

I'll have a crack at that over the weekend, cheers chonk.

Quote from: DalPuri on May 16, 2013, 06:30 PM

Quote from: hezzie on May 16, 2013, 06:20 PM


....still coughing....damn you goncalo...cough.

  ;D We've all been there!  best to wrap a damp teatowel around your face like a cowboy next time. 

Lmao I've got a half face respirator in the car, I'll use that in the future. 

Quote from: Bengali Bob on May 16, 2013, 06:28 PM

Quote from: hezzie on May 16, 2013, 04:11 PM
Where do you lot keep buying these fancy chillies you keep talking about, the only ones I can get near me are scotch bonnets, bullet chillies and the little green ones from the local asian supermarket, I know I'm lucky having that nearby but the other chillies I've read about in peoples posts sound interesting and I'd like to try them.

I got the Habaneros from Amazon.  Chilli Pepper Pete if I remember correctly.

Rob 

Found him, thanks Bob. 

Quote from: goncalo on May 16, 2013, 10:32 AM
How about this chilli infused oil recipe?

https://curry-recipes.co.uk/curry/index.php/topic,11913.0.html

Oh....My....God 

We've just used the bottle of oil entitled "Fiery hot oil"......

Note to everyone: do not, I repeat do not, put fiery hot oil into a sizzling wok, it vaporises and makes you cough, sneeze, snot all over the place, cry and hurt in places that aren't supposed to hurt.

Thanks for that goncalo, what did I ever do to you.

Although I might try it again in a curry! 

....still coughing....damn you goncalo...cough.

Quote from: Phil [Chaa006] on May 16, 2013, 04:00 PM
The one thing I might usefully add is that I wouldn't actually start it off in the base; I would start it off in an oil/base/g+g mixture, quite possibly after marinading in Kashmiri masala, and only add the base in quantity once it has been sealed.

** Phil.

OK, thanks Phil.

erm g&g?

As I know you lot are foodies I'm sure some of you have a recipe for this (hopefully online so you don't have to type it out  )

I've tried a few and done some nice ones but can't remember where I got'em  so if you've got a tried and tested recipe I'd appreciate you passing it on.

Ta very much. 

Quote from: Phil [Chaa006] on May 16, 2013, 10:02 AM

Quote from: natterjak on May 16, 2013, 06:58 AM
Hezzle I think the problem is the base sauce recipe you're following is somewhat far from the accepted norm these days - I see it's a 2005 recipe which isn't anything like the base sauce most of us will be cooking these days.

I don't think that just because the base was first documented in 2005 that is necessarily a reason for the failures that Hezzie is experiencing -- my earliest edition of Kris Dhillon dates from 1989, and that base is an absolute classic as far as BIR is concerned (and has never failed me).  The actual recipe that Hezzie is using /might/ be the cause, but my gut instinct tells me it is more a matter of technique.  In fact, I've just read the 2005 thread, and if it weren't for the date stamp I would swear it dated from 2013 -- people there are discussing /exactly/ the same things that we discuss today.  If it weren't for the fact that SWMBO has just telephoned to announce that she is coming home from Abu Dhabi for a couple of days, I would be tempted to try the Curry King recipes and report back, but much as she loves the flavour of curries she isn't as keen as I am that the kitchen (and house !) should smell like a BIR

** Phil.

Can you suggest anything I might have done wrong Phil that Nat' hasn't already suggested, I'd appreciate any advice from experienced members. I was very pleased with my first attempt, it was at least as good as 90% of the takeaways round by me and not far off being as good as the other 10%

It would be nice to order in a great curry and not have the hassle of doing it myself but I don't have that option.

On that note, why do others make their own curry's, is it to add skills to your cooking repertoire, or do you prefer the taste of your own.

Quote from: natterjak on May 16, 2013, 06:58 AM
Hezzle I think the problem is the base sauce recipe you're following is somewhat far from the accepted norm these days - I see it's a 2005 recipe which isn't anything like the base sauce most of us will be cooking these days. Suggest you seek out the 3 hour base by Chewytikka, or the 1 hour pressure cooker base also by Chewytikka and your problems with blending the base will no doubt go away as your onions and veg will be properly cooked.

Thank you, I was getting a bit snowed under with all the base recipes and which one to use, I'll use that one next and report back.

Thanks for that.