Perhaps this begs the question - is there a truly unique BIR taste or perhaps just a variant on a common taste . Of all the Indian restaurant kithens that I have been privileged to observe in over many years , they all tend to do " it " a bit differently . Is it ingredients , quantities , re-claimed oil , heat . technique or all of the afore-mentioned ? There are restaurants that do not employ the use of a base sauce ( re-inventing traditional recipes ) yet claim to be authentic BIR . You could list the cooking ingredients employed by numerous restaurants and basically draw a blank when it comes to a common theme because the list would be both varied and endless . I guess the bottom line might well be , when you find a taste that you prefer , try to both improve and reproduce it on a regular basis .

I think  thats the ongoing question that requires more detective work in order to unravel the mystery of just what is in the BIR curries . With such varying tastes it is difficult to pin-point  exactly which ingredients are used .....but one of these days - 

CC

This is yet another of those great recipes on the site that is a must try...adding the best to the repertoire is becoming more and more difficult because the taste for all of the recipes is so incredible . Who's recipe reigns supreme ? - Who has the ultimate taste ? - a most pleasant quest . 

CC

Not a big fan of the " smoke & mirrors - buy my product king " ... but I do expect that your recipe will reflect the usual expertise and upgrade that we have all grown accustomed to .

CC

I never use prepared  garlic or ginger as most commercial renditions contain copious amounts of acetic acid and taste like hell ! Fresh is always best ...those using anything powdered - pax dominus sit semper vobiscum...use fresh ingredients only - if you prefer a synthetic chemical base , then that is what you will get... a synthetic chemical after-taste ! Forget freezing...forget powder.... one cannot compromise when it comes to flavour ..... fresh is always !... always ! best ! Any restaurant using anything but fresh ingredients must be considered inferior of both taste and customer satisfaction . Those that proclaim otherwise are " clandestine wannabes " who prefer compromise rather than culinary comfort . If you can't use ingredients " in season  or fresh"...don't bother - the options are both far too limiting as well as unpalatable . Garlic can be frozen either as separate cloves or as a complete head. It can be successfully defrosted and used in cooking. Unfortunately the flavour will never be as good as it was originally. The garlic simply isn't as potent and sometimes the texture deteriorates as well. Arguably it's not worth using.Warning: Raw garlic stored in oil at room temperature can quickly result in botulism (colostrum botulinum) leading to serious illness and possibly death. Even keeping it refridgerated for too long can be dangerous. Be careful. I guess this begs the question - are some of the BIR tastes something that is based on synthetically modified ingredients ? If that is the case , then welcome to the world of  " CRAP "... culinary renditions appropriately personalized ! I would hope that this is the exception rather than the rule and that most " upper-scale " BIR establishments would be using fresh products in order to reflect a distinct , palatable and clean taste . If that is not the norm , then MacDonald's has infiltrated the BIR homeland and created a culinary generic disaster ! Let us not all eat at the same trough !

Any vinegar in the vindaloo Cory Ander ?

Hi Darth ,
Which recipe are you referring to ... I am at a loss ( not for the first time - might well be pre - Alzheimer's or cheap beer ! )...hope its the beer ! 

CC

Interesting post... I  have always understood that Jalfrezi was  a type of Indian or Pakistani curry in which marinated pieces of meat or vegetables are fried in oil and spices to produce a thick, dry sauce. Bell peppers and onions are usually included. Fresh green chillies are added to taste, the typical British version being a moderately hot curry. I am at a loss as to why both the methi and coconut are added ? Seems both rather generic and off-the wall....but I'll bet it tastes bloody marvellous !!  Perhaps modified Jalfrezi is the new " raison d 'etre " . OK lads ...lets give it  try...based on C P's experience I am more than willing to give yet another new taste experience a try . Another recipe to embark upon this week-end .  ...I am running out of week-ends !! ;D

I have always done my chicken tikka / tandoori on the gas BBQ . I use a skewer on the rotisserie - the meat turns out both tender and with those desireable burnt edges The key on the BBQ is to control the heat zones according to the density of the food that you are preparing . Meat , veggies and fish develop a whole new flavour when prepped in this manor - but seasoning is key - use liberal amounts of salt and pepper .

Great pix & great choice of beer !