Quote from: pete on June 24, 2005, 08:09 AM
How long are you frying yours?
I would rather use chilli powder

I normaly fry my spices for about a minute, maybe a minute and a half, in the oil, garlic and tom puree, if theres not enough oil floating around the pan I add a tiny amount of base to keep it moving.  This is usualy on a low heat.  Also the chili powder I use is extra hot so you don't need as much as a standard chili powder, I would normaly put in 3, 4tsp tops plus a tsp of restaurant masala.  As I said before ive had powdery currys and im sure it was where I was adding powdered spice after the gravy so they didn't cook in very well.

Quote
I don't know if I believe that, but what he meant was, to get the heat into your curries use mainly fresh chilli.
I find the chilli powder does have a "powdery" taste, when using more than a teaspoon

I'm not so sure about that Pete, I was told that to much heat is bad for you but theres no way fresh chili is used as the main heat source for a standard vindaloo or madras.? If the powdered spices are fried properly you shouldn't be able to sense the powder, if a curry is powdery then the chili has been put in after the gravy and lumps up.? I used to do this as I was afraid of burning the spices and its definitely wrong!

To make a vindaloo I put in 3 to 4? teaspoons of hot chili powder and I don't get any powder in the finished dish.

Im fairly sure this is a big part of getting the "taste", ive just cooked a chicken vindaloo and tasted it as I was cooking and there was no taste.? I always smell the spices as there cooking shove my face in the pan and im sure this is the problem, ive just tried it again after an hour or so and a couple of lagers it tastes spot on, with the "taste".

The "taste" is there and I think the "smell"? ;D? is part of the same thing if I go outside for a while and walk back in the restaurant "smell" hits u in the face.? Ive had friends come round before and say they can smell the curry as they are walking up the path and I always say its not that strong, probably as ive just been sniffing it at close range?

Hi Pete,

This is all very similar to what I was shown a while back, a simple not to heavy gravy and the method for cooking the phall is exactly the same as what I was shown for a vindaloo.? ?

Quote from: pete on June 22, 2005, 08:05 AM
This was a demo that I had last night in a takeaway.
For some reason the demo curry did not have the taste

I think this is interesting as when I watched a chef make it I stood right next to him, when he had finished it I tried it and thought mmm ok but no "taste".? ?A while later I tried it again and the "taste" was there, I think maybe this is the problem, i very rarely eat my currys after making them now and it makes a big difference.

Cheers Bryan I will give this gravy a go next time I make a batch.

Id be up for it anyone else in the south(west sussex) considering it?

Hi Bryan,

I agree with you on this and I would be interested to know what gravy you use?  Also your favorite restaurant curry recipe?

Cheers
cK

If you are a regular to your local BIR im sure most wouldn't mind sharing a few tips, if they get the arse about it then start going somewhere else, if you eat a lot of takeaway thats a fair bit of money they will lose 

It always a con were ebay is concerned   

Cheers mark i think I will try this one tonight.

Was there no garlic or garlic ginger paste used at all?

cK