I was thinking that as this forum has now got nearly 200 members what if we all went into a different restaurant\takeaway on Friday night and asked the usual questions, whats in the gravy, vindaloo recipe etc... Then came back and reported our finds, surely between 200 separate inquiries we must be able to come up with something?

Quote from: dc on April 27, 2005, 12:05 PM
In fact I recently had a curry from the same takeaway and that definitely had aniseed in it. I could tell because it was as if the aniseed spice hadn?t all been finely ground and a larger than usual piece found it way into the dish. The trouble is I couldn?t tell if came from the curry or the pilau rice.

That could be fennel seeds in the pilau rice?

Quote from: Blondie on April 26, 2005, 03:38 PM
BUT I AM BEGINNING TO WONDER IF WE ARE ALL LOOKING FOR THE SAME TASTE, PERHAPS IT MIGHT BE AN IDEA FOR US ALL TO TRY AND DESCRIBE "THE TASTE"

I actually sat here after reading that trying to describe it in my head and now my brain aches, impossible to do I think? :

Even harder I think is to describe in words that smokey\burnt taste of a dhansak, espcially when its not smokey or burnt   

I thought they are used to precook lamb and maybe in the base sauce but fished out at the end.  Ive used them in the base sauce quite a few times and they didn't make that much of a noticable difference.

Quote from: pete on April 25, 2005, 06:28 PM

Quote from: Curry King on April 25, 2005, 11:44 AM
I actually made a restaurant chef a vegtable curry at the weekend!!!

When you see him again, would you ask him about the chicken jelly stock?
Thanks ck

Good point, I will hopefully ask tonight.

Quote from: DARTHPHALL on April 24, 2005, 10:10 AM
The vindaloo turned out not so good on account of me overcooking the garlic & ginger & it went bitter .

Yep im fairly sure over cooking isn't neccessary, after not doing it for a while I dont think browning it just right makes a noticeable improvement to the finished taste.? I usualy fry it on its own over a medium heat for about a minute before adding the tom puree.

Quote from: DARTHPHALL on April 24, 2005, 10:10 AM
But so far the closest is the Curry Secret (k Dillon) witch i bought on Amazon.

Im not so keen on it myself, Ive got the book and must admit that ive not so much as opened it in over a year.?

Quote from: Blondie on April 25, 2005, 12:53 PM
all that is left is to perfect any other dishes that you like to eat and find yourself a new hobby.

No chance!  If each chef has his own variations on the curry gravy and currys themselves ive got a lot more to discover,  I don't think it will ever be over there will always something else to try.

For some reason the forum seems to be playing up at the moment when it sorts itself out I will add the links. 

I actually made a restaurant chef a vegtable curry at the weekend!!!

He wouldn't eat chicken and doesn't eat anything hot so i made a madras which I make the same as my vindaloo recipe but with less chili and a tbsp of lemon juice.

He said that it was great, a perfect restaurant curry!!!? He did think it really strange that I made it myself at home, I had the feeling that he was expecting some out of a jar slop and didnt quite realise that it would be a proper restaurant curry.? ? It wasn't the same guy that I spoke to for recipes last time so its a completly seperate opinion and im fairly certain that if it was muck he would have said so + the fact that he ate all of it?

It made me feel a bit more confident that im getting there!

Im not sure they are very strong i put a teaspoon or so in a tikka marinade once and it was way to overpowering.  I suppose a small amount in a great vat of sauce wouldn't be so bad.  Trouble is if its not any good thats another big batch of base thats in the bin, wouldn't be the first time, for me anyway  :

I don't tend to level anything of when making curry anymore, just stick the spoon in the spice, that looks about right and in it goes.  I think a lot of its down to just not having time for the risk of burning something.  Next time I make a curry il pre-measure everything and post back, I do think though that if a tsp is specified a little bit more or a little bit less shouldn't really make much of a difference.