Quote from: jb on July 28, 2014, 08:41 AM
As regards to rinsing the garlic pan,I think it may have some importance.The pan was still quite hot when the contents were originally tipped out and when he rinsed the pan there was an almighty sizzle and he immeditely put this back in the curry pan.

the chef told me that he makes his own chilli sauce that he adds to madras/vindaloo/phal etc.It was on the side next to the stove in a tub.

Jb thats exactly what happened when I rinsed the garlic pan , the sizzle, giving a wonderful aroma.

The chilli sauce-was it green and look like blended chillis or did it look like it contained any spicing?

And finally What was the garlic/ginger ratio for the base?

Welcome onboard Bob

Cheers Jb, really excited about making this base, hopefully I will be able to get in the kitchen tonight.
Great result Haldi, I'm so pleased you got the desired flavour you was after.
My little experiment of adding the garlic tarka to the base I already had produced a far superior base, it took it up a level.
I shall report back after I get to make it

garp - doh

mbc care to share your experiences with your bir cooking course ? How about sharing your base recipe and techniques

Quote from: noble ox on July 27, 2014, 10:55 AM
The "Goldilocks" moment 

Haha 

JerryM
Im  glad someone else is on the same thought pattern. the base 2:1 ginger and the final dish 3:1 garlic certainly does sound worth a try.

Love them finger chillies, I buy loads ,the ones I am not using fresh I blend with a little water and freeze in ice cube trays.

Are you making the jb base? I am going to give it a try early this week.

During my highly enjoyable recent stay on the Somerset coast (beautiful it is) I managed to come across an Indian Restaurant called Chandni in the resort of Burnham-on-Sea.

All I can say is it was excellent, service, food, staff. prices, settings was all top drawer.

The staff were very polite, helpful,friendly and very kind especially to my 5 year old daughter who is very shy.

The onion bhaji/yoghurt mint sauce was very tasty, the poppodoms and mango chutney very nice, the chicken tikka madras was beautiful, as good as any madras sauce  Ive had up in the Hull and Manchester restaurants, my only complaint was the tikka was a little strong but still very very nice. The pilau rice was equally as good as were the chilli/garlic nans.

Overall I would definitely recommend this restaurant to anybody and would love to return and try everything else on the menu.

Heres the trip advisor link I found after my visit http://www.tripadvisor.co.uk/Restaurant_Review-g666384-d2228236-Reviews-Chandni-Burnham_On_Sea_Somerset_England.html

Looks great LC, do you want my address to post me a jar?  ;D

all depends on different restaurants for me, I find the ones who use more chilli powder rather than fresh chilli or dont cook the spices for long enough give me the shits. I can easily eat a extremely hot naga curry that I make and be fine the following day, but certain times restaurants/TA's madras's give me bad shits and ring sting which I can only put down too chilli powder not been cooked properly.

JerryM, Im not sure on the ginger amounts/usage ,I feel I have gone full circle on the use of it in a base sauce. Gone from 50/50 to 60/40 in favour of garlic to 30/70 in favour of ginger, which actually created the most bir smelling base I have made after a slow long onion stage cook.
As for the final dish I am currently at the stage after tonights curry that less is definitely more on the ginger front (if any at all) for madras or vindaloo anyway. Maybe the base needs a higher ginger ratio and the final curry no ginger at all. Just thinking aloud.