JB, where did you get that from ? looks the business.

CH, nice one.... I recommend trying the AZ mix powder in your next try.. I think this was the business too... cheers

Salt, that's a very interesting point... I too believe this is critical for the right balance.

I used the Ashoka base in my singed AZ method curries and it definately was BIR spec (I'm a glasgow curry lover). The ashoka base has LOTS of salt... in fact I reduce the amount of salt in the base by 25% as I find it too much in the final dish.

Therefore with no added salt to the final dish, maybe this make this combo works that little bit better. It definately works for me and my experiments going forwards will be about  tweaking mix powders/garamasalas.

CT it would be interesting comparision if you made the AZ version using the AZ mix powder and home made garamasala. I think this play a big part in the results I got but would be interested to see if it makes a significant difference vs your normal spice mix/method.

Quote from: haldi on February 18, 2012, 09:34 AM

<snip>

What a brilliant aroma this gives when cooking
If fact I keep going back to the spice mix jar and having another sniff
This could be habit forming!!!
Thanks JB

lol Haldi, that is exactly what I did when I first made the mix powder up. addictive as hell...hehehe

Quote from: Whandsy on February 18, 2012, 09:49 AM
Hi Jeera (or anybody succeesfully singeing) glad to hear your success stories with this method

What do you feel is best practice for the "singeing", as a lot of us have found out, if the oil is too hot the garlic/ginger blackens almost instantly, are you cranking the heat up after the G/G's in and then adding spices and tom puree or are you melting the pan from the start and then deftly adding the other ingredients??

W

I heated the pan, added 2 tbl oil, let that heat up then added the powder, methi and tomato paste and cook for 30 secs. No G&G pates in any of mine so far... I may try that in the next one.  cheers.

btw, now that this part is cracked, I plan to mess around with different mix powder and garamasala (homemade) to seek out specific restaurant variations. I'll post any successes.

yes you're right Haldi it has been mentioned numerous times before ....I've had some garlic burn disasters in the past that put me off doing this at all...I assumed it wasn' important enough and that there was still a missing ingredient. I've lucked on it once in while over the past xx years but could never re-create again.

4 in a row now, shooting for #5 tommorrow. I would love to hear how you and others get on with various bases/mix powders etc.

cheers

natterjack, it is down to this spice frying mate....i'm a believer...my kitchen smells like a BIR ( curry #3  was as good as #1 & #2.... can't believe it)

Hi ELW, I ran out of the onion paste. I added the oil (scorchio), tomato paste, methi and mix powder... Blasted this for 30 secs pulling off the heat whenever I lost my bottle. No g&g paste in these curries because I only had the shop bought jar... I thought this might taint it.

I made 2 chicken tikka bhunas last night

Ashoka base
1tsp AZ mix powder (homemade garamasama)
2 tbl tomato puree/water mixture
1tsp methi

pinch garamasala and fresh coriander at the end.

I used reclaimed oil in the first and plain veg oil in the second.  I also added hot water after the base since the AZ version was very watery.

Result?

Curry #1 - stunning
Curry #2- same as #1

I smelled the frying pan before I washed it this morning,  smelled phenomenal.

This is definitely it ladies and gents. I can't thank you enough guys.
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