Quote from: Ader1 on August 24, 2014, 10:52 PM
I would like to get hold of some Mustard Oil.  Does anybod here know of where I can get hold of some?  I found some on ebay but it stated that it was for external use only.

Pure mustard oil sold in this country will be labelled "for external use only" due to some EU directive or other. If you choose to disregard this and use it anyway, make sure you heat it to smoking point and allow to cool before using.

KTC make edible blended mustard oil which is a mix of mustard oil and veg oil. It's what most restaurants and takeaways use if they're using mustard oil.  This can be found wherever KTC products are sold, such as asian grocers, etc.

Even Asda sell it:
http://groceries.asda.com/asda-webstore/landing/home.shtml#/product/910001455818

Great video thanks. Looks like a real restaurant curry

I have a copy I'll send you free, gratis and for nothing. Just drop me your address by pm.

Quote from: madrasandy on August 21, 2014, 07:51 PM

Quote from: Donald Brasco on August 21, 2014, 07:31 PM
Are the garlic cloves chopped or sliced before frying?

Page 1 Don in the recipe itself

Yes it says finely chopped - I wanted to check that with the author of the recipe because I know how easy it is to write one thing and mean something different. 6 cloves of finely chopped garlic seems like a lot to me, but WTHDIK.

Can I check, are we saying 6 cloves of garlic for 3kg of onions, so if I worked with 1.5kg onions then 3 cloves would be right? Are the garlic cloves chopped or sliced before frying?

I think you need to cook at a certain temperature to get the bitter compounds in onions converted to milder, more flavoursome types. Seems like real Indian restaurants tend to boil the crap outta their onions to achieve this so not sure slow cooking is gonna achieve anything other than ending up with a pan full of stewed onions.

Very impressive Dave. Do you have a background in food science? Not many people would start playing with fermented spice pastes with no prior experience or knowledge of whether the results might be safe to eat. I'm quite impressed though and thanks for sharing.

Quote from: DalPuri on August 13, 2014, 11:50 AM
Mostly used Tilda over the years because that is the most commonly promoted and available brand,  but since the Yadgar visit,  it's White Pearl for me. 

https://curry-recipes.co.uk/curry/index.php/topic,12392.msg100353.html#msg100353

Ye gods, a 40kg sack of rice? Hope the price includes someone to carry it home for you, as it's more likely a 40kg sack of rice could lift me than I could it.

I've just looked at that photo again and it looks like almond flakes and sultanas on top - just thought I'd correct myself before anyone else mentioned it....   ;D

Ah so in that case the garlic shown on top of the tikka masala must be added when cooking that dish. I've never seen this on a tikka masala personally, which makes me think that a fried garlic tarka might be a signature flavour of this particular BIR's chef. As such I doubt the addition of fried garlic to the base is as ubiquitous as some maybe are assuming, it's just the way this chef (and no doubt some others) does it, but it's not going to be a pre-requisite for cooking BIR base gravy.  More likely this base sauce hangs together well just because the onions and spices are cooked correctly. 3 hours of cooking will tend to make sure all the flavours are fully developed, non?