Panpot

In your 'Chicken Masala', what's the 'tandoori paste'?  Is it pataks tikka paste or your tandoori marianade?

I must say I'm also surprised that restaurant style 'curry powder' (as in spice mix made up by the BIR chef) is not much in evidence, it's almost going back to the KD ingredients of cumin and garam masala, funnily enough her bhuna tasted exactly like a jalafrezi I once had in Knowle near Solihull.  It had a lovely flavour that I can only describe as 'spicy sausage'.  That said the rest of her stuff wasn't too great in my opinion (I mean, I can't detect yoghurt in Rogan Josh, it might be in the trad version, but not in BIR)

I think this a goldmine Panpot, and I can't WAIT for your chicken madras!

Thankyou so much panpot, I think we're all about to get another step closer.

The proof is in the pix, I must say I was slighty sceptical having read some of the lists of ingredients; NOT NOW!

I think there is a big differnece using extra hot chilie in the final curry, I use Rajah.

I've tried several 'makes' of curry powder in the spice mix, and as far as Rajah go, I've tried both the mild madras and the hot madras.  I use the mild for two reasons:  firstly any heat I need comes from additional chilie powder, and secondly I find the hot madras tasted slightly too strongly of bay leaf.  The latter effect may be cumulative however, because by base has 3 or 4 bay leaves in it (removed before blending), although that's not much because I make the base in 5.5 ltr batches!

According to my local Asian supermarket guy, White Tower is a GREEK make, doesn't matter where it comes from of course provided it gives the BIR flavour.  He does not stock it but he does carry 'KYKNOS' tomarto puree.  I buy this in big tins and freeze it all in ice cube trays, 'pop' them out and store in a bag in the freezer.

It tastes a little different to the supermarket 'double concentrate' stuff, but not a great deal different.

Brill for bhunas and CTMs!

Thanks Panpot, keep up the good work!

Fair enough!

This margerine thing, I'm temped to give it a try.  However from a technical point of view, I not completely sure HOW it could influance the texture.  Curry is served hot enough for any margerine to be completely melted, what's the difference in texture between an oil, and melted marge, not much surely?

I don't want offend anyone here, just playing devil's advocate really; but I shall give it a go!

By other concern about marge:  hydrogenated oils & trans-fats!  My curry-rich diet is unhealthy enough without compounding the problem.

Having said that, please keep up the good work Panpot, I certainly not criticising you or all your hard work of all all our behalves!

Quote from: JerryM on November 29, 2008, 09:02 AM
don't get me wrong though some bases are better than others and do give a better tasting curry. it's the duffers that stand out in the finished dish - not the good ones.

Having tried quite a few variations on the base front, I think this remark shows a lot of wisdom!

I've just GOT to try this one!!