Hi currym4d,

One tip I learned a little while back was not to use fresh minced garlic and ginger straight. Mix with a little water to minimize burning. I usually use the bottled stuff now.

-- Josh

Hey, the guy's (decade-old) recipes are some of my keepers. Any improvements on the base or final curry (albeit marginal) MIGHT help bridge the remaining gap to reaching BIR for ME.

I personally am very curious as to what improvements Bruce has made in the interim. I think there are definite improvements to be made.

Looking forward to the post!

-- Josh

Yeah I went with red pepper with my effort.

As for oil reclaim, I did have a pretty good oil separation at the end of the 30 minute simmer. Not enough to reclaim (or should I say have the patience to) but it was there. I used the prescribed amount of oil in the base recipe.

What I did find, though, was in the final Madras you didn't specify how much oil to fry the g/g and puree in, so I went with my usual 3T of oil. With the oil in the base (not reclaimed) there was too much oil in the final finished Madras. I had to drain some.

Not a knock in any way, but an observation.

--- Josh

SnS, what exactly was revised in the recipe? I took a look but nothing stood out...

Thanks! This is a great base! Halfway through and loving it.

-- Josh

Thanks BB. There's one "I wonder" put to rest.

I guess your conclusion is the usual method spices+base+meat is superior?

-- Josh

Great. Can't wait....  ;D

Yes, really curious what Bruce had for Stew...

Maybe someone can clarify... what exactly is it that Kashmiri Mirch is adding to this base/Madras?

I actually used Lal Mirch (another mild but quite red chilli powder) for the base, and used paprika in place of Kashmiri Mirch in the Madras.

If there's something flavour-wise in this type of chilli could someone explain. BB seems to be very firm on this point.

I always assumed that the differentiator between chilli powders (deggi, lal, resham patti, extra hot...) was the heat level. Granted they come from different types of chillies, so I'm really not too sure any more.

--- Josh

Haldi,

That looks exactly like the Bruce Edwards turmeric pilau. Its fantastic and the only rice I make.

Check it out. Note - be sure to use the "original" BE pilau recipe, not the updated. Its the one that fries the rice in oil without washing. I haven't tried the updated recipe, but after tasting this one I don't care.

-- Josh

I left the UK about 5 years ago. After about a year in Canada and trying (just about) every Indian in Toronto, I decided enough was enough and set out on the internet to recreate BIR in my own kitchen.

Dave Smith's site was an awesome find at the time. Half of the mystery was solved - the two stage base/curry! Then I stumbled on cr0 about 6 months ago, and like Jerry says its been absolute improvement since then.

I honestly think I'm 95% there. I have a trip back to the UK at the end of the summer. Let's see if my 95% is as close as I think it is! At least I'll be able to grab some of those pesky masalas and mixes I can't get here!

Welcome aboard and have fun!

-- Josh