Quote from: Cory Ander on January 14, 2008, 11:30 PM
Great photos (again) AST 

Would you have any photos of your dishes that you could share with us, please, Jeth.....JEERA? 

haha, I do actually but they look identical to Ast's photos....except with a camera phone, bad lighting and no talent ;-)

I'll post them tomorrow.

As I mentioned above, I made this yesterday and made it to the letter all with brand new fresh spices.

The base was very reminiscent of a very good KD version which I've had great success with in the past but with loads more depth and sweetness. I think the amount of salt in the watered down base was perfect too and it set things up for a promising final dish with no additional salt needed. I'm sure the paprika (not smoked version) is absolutely critical as I've have good results with Jaspers Munich base to - which was tremendous.

Anyway to the real test. I made 3 final chicken dishes - all bhoona type consistency.

Dish #1 - exactly as posted by SnS but omitted the chilli powder but used the 0.5 tsp of coriander/cumin/turmeric as indicated.

Result #1 - very very wonderful with hints/undertones of *the* taste. Verdict 90/100

Dish #2 - same as posted but with 0.25 tsp chilli powder, 0.75 tsp cumin/coriander/turmeric, tsp methi & tsp fresh coriander.

Result #2 - awesome taste. I may have been lucky that I hit the cooking sweet spot but this was BIR class whatever made the difference. Lovely sweet, spiced and huge depth. Verdict 97/100

Dish 3. as #2 but with tsp chilli powder and 1 tsp cumin/coriander/turmeric.

Result #3 - OK, good but overspiced (not in the hot way)and ultimately much like may of my previous attempts. Verdict 80/100


So all in all this is a classy piece of work and I'm 100% convinced this would be an awesome base to get slight modifications on the final dish - Per CA's recent suggestion. Next I will try #2 but with 0.25 tsp garamasala.

Well done SnS, mega mate.

PS. Ast the base and final looked exactly like yours - nice shots btw.

I'm tryng this base now with the revised measures - using 2kg onions. I'll let you all know how it goes.

PS. I'm also using brand new, fresh spices - and the cumin and corriander are freshly ground. So this is getting the royal treatment.

Quote from: Cory Ander on January 12, 2008, 11:04 PM
Jethro's restaurant recommendations moved to here:  https://curry-recipes.co.uk/curry/index.php/topic,2291.0.html

Other related off-topic posts deleted

for crying out loud, will you stop call me Jethro, I have standards you know.

;-)

Quote from: smokenspices on January 12, 2008, 03:16 PM

Please note that the measured spices should be in ml not grams.
If you have used grams (as shown in the original recipe) there will be approximately 1.5 to 2 x times as much spice in the gravy than is required.

25 ml is 5 teaspoons

Really sorry Secret Santa - you were right - too much spice. However, how it still produced good results (in nearly all cases) is obviously something to look at (CA) - strange eh??

Admin , would you please edit the orginal recipe for me please (to stop further mistakes).

Regards

SnS ;D

SS, I don't think your point is clear....... do you mean that it should be 5 tsp of each spice rathern that each being specifically weighed out at 25g ? .... which I assume works out much more than 5 tsp ?

Quote from: Secret Santa on January 07, 2008, 08:23 PM

My greatest wish would be to find just one restaurant that makes decent curries, old style, and to drag you there to show you what a diservice you are doing to the BIR scene by bigging up Andy's efforts.

Unfortunately I am truly at my wits end to find just one restaurant that produces such curries any more. And it's not that I'm fussy or anything. All the curry houses, and I do mean all, that I used to frequent in various parts of the country had this taste and smell, but it has now gone.

Secret Santa, I know exactly what you mean however there are BIRs out there with the same 80s/90s taste. I'm from Glasgow and could recommend one or two that still hit the mark. Also one in Blackpool of all places - it was the business.

One thing I'd recommend to you as an experiment.... do not get a madras or vindaloo next time... just get something like a bhoona - standard strength. The Blackpool restaurant madras for example was good, however the plain old chicken bhoona that my son got was out of this world. I spoke to the owner about it at the time and he said he had the same chef for many many years - wouldn't trade him for the world he said.

Let me know if you want any more info on the ones I know about...

Mega. Well done.

hi, i'd say it most likely the oil is not hot enough. Try 170 centigrade for 6 mins to so. Should be ok at that.

Quote from: parker21 on October 28, 2007, 08:18 PM
hi jeera
try it with the base i posted and you won't dissapointed.

I did another one using this method and also with Santa spice mix plus some cinnamon and that was by best to date - and I've made loads in my time.

I also mixed the puree, salt, water and powdered spices into a paste and used that instead of adding the dry spices. I got that 'waft of magic' when this hit the pan.

here are some pictures

https://curry-recipes.co.uk/curry/index.php?topic=2138.0

I'll definatly try your base next time Gary. This one was great, so I have high hopes based on you and CK's comments.

This is restaurant class sfuff now.

final dish