Chilli Prawn, what a post!

I haven't posted for a bit (been watching from the sidelines), but just had to post and thank you for this!

The technique must be The Secret, there are too many variatons on ingredients from restaurants, but all can have The Taste

Please don't make us wait too long, or as some have done disappear once they promised to divulge The Secret!!

Thanks

Eric

Thanks indeed for this information!

The garlic quantity is high for sure, but at least it's healthy stuff!!

I'm more interested in the actual technique, and will certainly try this.

My only query is the 'spice mix' and their relative quantities? Any hints??

Thanks again, this is why I love this site.

Eric

Sorry, but will cast my vote once I've tried a few more! :-X

Think I might try Darth's next. I like em hot!!

Hi folks, hope you are all well.

I apologise if this has been debated previously, but-

I recently had a conversation with a chef from a BIR takeaway with the aim of trying to get a few hints (or secrets)!

I didn't want to be over pushy, so I firstly asked him to confirm the use if a base sauce (which he did), and would this sauce be used for all the dishes, ie from Korma to Vindaloo and he said yes!
I then asked if he made this sauce regularly and he said that for the weekend he would need a fresh batch each evening, but during the week it could last a couple of days, but would need re-boiled each day before use.
He said there was no secret ingredients, but that it was made in large quantities and that was a factor in the final outcome.
He then added that he used a 'Bouqet Garni' technique to get the taste from the cinnamon and cardamon into the sauce, but without having to remove the leftovers, before blending.
He then said he would add 'powders' to make each individual style of curry.

I would have loved to ask more but it became obvious he was extremely busy so I then left with our order.

Any thoughts on this 'Bouqet Garni', and could this be a/the secret?
All we need is a mesh container or similar(an old sock), filled with whole spices which infuse the taste and dangle it in the 'base mixture while it cooks.

I would love to hear your feedback on this, whether its old hat and been tried, or if it might lead to greater things in our BIR attempts.

Long live Curry.

Eric

Hi cK, and yes please, your base recipe would be very much appreciated.

Thanks.
Eric

Hi fellow curry lovers.

Although I'm fairly new on this forum I have been trying to cook BIR style curry for many years.
I always used the Kris Dhillon base, however I have never actually cooked the whole quantity and froze some at the end of the 'green stage'. This makes it awkward to get the corect proportion for the tomato stage to complete the sauce, and It might be where I have been going wrong?
Recently I tried the 'Rajver' base with some success (see Pictures of your Curries), but again I feel there is better to come.

What I would appreciate, and I realise there may be differences of opinion, is whether to try a Bruce Edwards base, (it seems to curry favour with lots of you)? :, or try the Dhillon version again from start to finish.

I have read some of the threads suggesting improvements to the KD version and would also be interested to hear your opinions on this.

Thanks, and sorry if this is going over 'old news'!

Eric,

Hi Folks,

Eventually made the curry using the Rajver base sauce.

Fried up some chicken, mushrooms, pepper, spring onion and a scotch bonnet chilli,
added the base sauce bit by bit and then added cumin, garam masala, chilli powder, coriander and fenugreek.
No fresh coriander to hand so I garnished it with some spring onion and served on turmeric rice.

Mrs B reckons it was one of the best I have done and I have to agree.

Hope you like the pictures.

Yes, the Curry Base recipe, Please!!!!

Why not go for a webcam, so we can all see the action!!

Sorry to be a bit negative on this, but Mrs B and myself have been using our favourite takeaways old oil drained from our food for some time now. The oil looks very similar to the pictures of Mark Js and also smells fantastic.
There is no doubt it adds a fanastic something to any dish we have used it in, but I fear that this is not the missing link, or at least not on its own!

I really really hope that this works and proves me wrong though!!

Best of luck.

Broon