Its great so many people are showing off their efforts, i always forget once the foods on the table to take a pic - gg

This must be CC?s recipe? Looks like its the business, very impressive - keep up the good work.

Great Effort, i could almost wipe a nan across the screen when i saw it. I have a feeling i need to start making kormas in the near future they look great!!

GG

Ashes

Quote from: Curry King on September 27, 2006, 02:49 PM
I'm going to demand another cupboard now 

ROFL  ;D

Hej Svenskarna! Im english and been living in stockholm for 15 yrs, if you need help or recommendations for restaurants in the stockholm area just ask! Help finding spices can be harder, but there are places around that have most of the stuff you will need.

I would say that some of the restaurants in Sweden are very much in the BIR style, others are completely different. Although alot are probably more conservative with the spices in Sweden you can still get a decent curry here. But of course, the best curries are the ones you do yourself from cr0

Welcome to the site and if you need help just ask.

Regards Ashes

tripper, tell the chef you have really missed the Chicken Delhi and that you have tried to recreate it at home but cant.. basically ask for the recipe. He probably wont give out any secrets, but you can atleast get an ingredience list.

Happy hunting! /Ashes

This is a tricky one.. there is a raw sharp taste associated with onions.

The onions need some cooking before being pulped down with a whizz machine otherwise there is an unpleasant after taste of raw onion.

As for reducing acidity, we have several scientists here that maybe could light some shed, er shed some light on that.

I just realised after Georges post, the bicarbonate will reduce or neutralise the acidity but so would potato, which is also an ingredient in IfindforUs base sauce recipe.

Adding bicarb also gives a slightly creamy and fluffy texture to a curry which is identical to some restaurants we have here in Stockholm. I always thought this was the chefs skill in making curries before i realised it was a chefs secret.

Here is some onion information   http://en.wikipedia.org/wiki/Onion

Regards Ashes

Glad the base turned out okay Paast10 (didnt realise you were female btw). Personally Im not really into CTM, used to be my favourite when i first discovered curries but i prefer something less tomatoey nowadays. I know alot of people love CTM (my wife and kids) and they were pleased with the finished dish.

Glad you liked it!!

Regards Ashes

Quote from: CurryCanuck on September 15, 2006, 07:06 AM
somewhere in Bognor Reggis behind a petrol station that employs a troll that has all the answers .  ;D ;D ;D

Rofl

I think im right in saying, that cr0 members have found that the Rajah madras curry powder is the powder closest to the BIR flavour (?), but any quality curry powder should give you a decent curry flavour.

I sometimes use a non name brand made up at one of my local curry shops. They mix there own, its good, its fresh and its about a quarter of the price of Rajah. It does have a distinctive flavour though and should only be used in small quantities, otherwise all the curries turn out the same.

Use the curry powder that suits your tastes, unless you are after a specific taste.

Regards Ashes