Give me some time to work on it & i`ll get back to you, imagine an Indian cooking holiday in Cornwall. ;D ;D ;D
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#1182
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 24, 2005, 07:47 AM
Asafoetida. Just made a 4 Curry batch with Asafoetida & it gives a very savoury flavor much like my local BIR.
Although i do use it anyway, it deffinately worth a try folks !!
Although i do use it anyway, it deffinately worth a try folks !!
#1183
Lets Talk Curry / Re: Interesting account of the preperation of a base sauce in a Goa restaurant
May 24, 2005, 07:43 AM
Welcome to oyr forum Hopey.
I`ve found Black seeds in my local Take-away Curries, i thought they were Black Mustard seeds, Poppy seeds they could be, more to add to my online order for next week ;D
;D ;D ;D
I`ve found Black seeds in my local Take-away Curries, i thought they were Black Mustard seeds, Poppy seeds they could be, more to add to my online order for next week ;D
;D ;D ;D
#1184
Supplementary Recipes Chat / Cooked chicken water
May 23, 2005, 10:42 AM
I`ve just examined the cream pieces in my local Take-away Vindaloo & they are unmistakably the small pieces that come off the chicken when cooked in water, although i do have my strong doubts about chicken stock(why go to all the trouble & time, it doesn't seem logical for a Take-away).I do believe they use the water from the cooked diced Chicken in the base, if you just scoop out the Chicken with a perforated Spoon you don't seem to pick up as many bits, but if you pour a load in you get loads & it looks remarkably like my take-away.
It does seem logical to use the chicken water,but my Take-away does also differ from a lot of the ones forum members frequent.
I have also found out that a Take-away about 14 miles from me(Wadebridge) does all the training for most of the chefs down here & i have a mate who is very friendly with them( you never know!!
), when the busy season is over (end of September) i will approach them for some lessons & also will do the same for my local Take-away(Newquay). 
It does seem logical to use the chicken water,but my Take-away does also differ from a lot of the ones forum members frequent.
I have also found out that a Take-away about 14 miles from me(Wadebridge) does all the training for most of the chefs down here & i have a mate who is very friendly with them( you never know!!
), when the busy season is over (end of September) i will approach them for some lessons & also will do the same for my local Take-away(Newquay). #1185
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 22, 2005, 10:38 PM
Have you noticed we are all using less spices which if you think about it is cheaper,quicker & easier & that would be of great benefit if we were a Take-away would it not, & that most of us are much happier with our curries as they are now closer to a take-away curry than say 6 months ago .
Which leads to a good question for everyone on this forum.
Would you all agree that we are all making much better curries than 6 months ago, i most certainly am !! Better flavor & closer to my local Take-away.Anyone else ??
Which leads to a good question for everyone on this forum.
Would you all agree that we are all making much better curries than 6 months ago, i most certainly am !! Better flavor & closer to my local Take-away.Anyone else ??
#1186
Lets Talk Curry / Re: Interesting account of the preperation of a base sauce in a Goa restaurant
May 22, 2005, 10:31 PM
it does seem to be all logically falling into place ;D
#1188
Lets Talk Curry / Re: Another curry kit
May 22, 2005, 10:26 PM
Thanks Blondie, nice to hear from you again
your evil but in a nice way friend DARTHPHALL
your evil but in a nice way friend DARTHPHALL
#1189
Lets Talk Curry / Re: Interesting account of the preperation of a base sauce in a Goa restaurant
May 22, 2005, 05:11 PM
interesting !! very close to our`s is it not .
#1190
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 22, 2005, 03:32 PM
I agree quarter a teaspoon per portion, i put it in with all the other spices & as i indicated before use one at a time & find out which you prefer as they are quite powerfull spices & can really bugger ones curry 
,
Ian Ive also done this in the past & butt in whenever you wish, the more the merrier ;D ;D ;D
,Ian Ive also done this in the past & butt in whenever you wish, the more the merrier ;D ;D ;D