Quote from: Axe on March 06, 2013, 03:56 PM
There's no real right and wrong with it, but I would add it to less complicated dishes to start with, so you can see what it's adding to the dish. After that, it's entirely your preference. I reckon it would be great in a do piaza but also try it in a jal frezi.

I can't believe you haven't broken the seal, it was the first thing I did when I got home with it. Your in for a treat!

Dopiaza or Jalfrezi it is then!  How close to end would you add the Mr Naga?

@Axe

Have you tried it in other curries yet?

I'm likely to break the seal this weekend and was wondering what particular curry dish would be get a nice lift from Mr Naga.

Quote from: Axe on March 01, 2013, 09:59 PM

Quote from: uclown2002 on February 17, 2013, 03:10 PM
@ Axe:- please let us know how you find it.

Well I have to say so far other than the the initial tests, I haven't had that much opportunity to use it until tonight. With all the ado about bhuna I ordered a lamb bhuna from my local to see what all the fuss was about. Being a mild dish as advertised in these parts, it never really appealed to me. I picked up the TA and  could smell a deep aroma of chilli, which I enjoyed on the drive home. I plated up and sat down to eat my lamb bhuna with naan and sag dal.

First thing that I noticed was that despite the promise of chilli, there was no chilli heat or taste of chilli. So I continued on with another mouthful or two and then decided it was time to break our the Mr Naga. Off to the kitchen and spooned out half a teaspoon of Mr Naga and worked it through the bhuna, which in this case was a dryish dish with lots of finely chopped and sadly undercooked onions. The result of which was a triumph in every sense.

It obviously added some heat and I could have easily added another half teaspoon, but the flavour it added to the dish took it to a whole new dimension. It's like that fenugreek thing or umami, it's simply fantastic. I'm sure it's not to everyone taste buds, but i'm loving the journey so far.

Nice one Axe!

I have just got a jar but not had an opportunity to try it yet.

Quote from: solarsplace on February 28, 2013, 05:03 PM
Hi

I have not tried any shop bought garlic infused oil. Actually I have only ever seen Olive oil that has been infused and I don't believe that will be ideal for BIR curry. Can you post a link to the variety you are interested in please?

Thanks

I've obviously not done my research!  Quick check of asda website stocks the olive oil variety you speak of.   Didn't find any regular sunflower oil infused with garlic but will look further.

Anyone e tried the shop bought stuff?

Thought about trialling it in lieu of regular oil and garlic paste.

Thanks guys!

Easy does it then.

@ Axe:- please let us know how you find it.

A few questions about this stuff!

When is it normally added to the curry?

Would it normally replace all or some of the chilli powder?

How much do people add?

I appreciate everyone will be different and have different tolerances but interested in how it is used.

I do like a hot curry but don't want to overdo it  ;D

Have you settled on a price for the e-book yet?

Quote from: Aussie Mick on February 10, 2013, 07:23 PM
This is the base gravy we use.

Mainly based (no pun intended) on CA and CT gravies.

This makes 25 litres, so scale down

- 1.5 kg fresh tomatoes

- 2 green peppers

- 1/2 bunch celery icluding leaves

- 1/2 white cabbage

- 4 generous tbsps garlic/ginger puree, plus an extra 30 % of garlic cloves

- 2.5 tbsps salt

- 6 good sized carrots

- 10 heaped tbsps tomato paste

- 2 litres veg oil

- water

Usual method, boil till soft (we use BIG pressure cookers) then add

- 6 tbsps mixed powder

- 2 tbsps curry powder

- 1 tbsp cardamom powder

- 1 tbsp fenugreek powder

- a big handfull of coriander stalks/roots

Boil up for a few minutes and blend to a smooth consistency adding water as required.

Let it simmer till oil starts to seperate and then......................cook curry

What no onions?  ;D

Thanks for the replies!

I am a rank amateur but am partial to a Chablis or good Sauvignon Blanc; not as struck on reds but tbh have not tried many.

I'll check out some of those sites though.

Dave