Quote from: Derek Dansak on December 17, 2008, 03:42 PM
I am only trying to make suggestions on improving this base on what i was kindly shown by a bir chef.

Derek

I'm sure you are and it's always nice to share any information we can get from BIR chefs.

I suppose the real point I'm making is that the base ingredients will vary between chefs and we cannot rule out the use of potatoes based on one or two chefs' opinions.

The Saffron base which contains potato, was also demonstrated to me by a BIR chef, so it can't be wrong. I know of at least 5 other BIR chefs that have in the past, or still do, add spuds to the base - so we cannot dismiss it as an ingredient - nor should we dismiss the possible use of any other vegetable (even the Mooli radish).

SnS 

Quote from: Derek Dansak on December 17, 2008, 11:39 AM
In my opinion, A good bir madras does not include any potatoe flavor. If you add potatoe to the base then how can you arrive at a true bir madras. Answer: you can't. At least this is what a bir chef taught me during some lessons. His curries are superb, yours i have not tried, so i am inclined to believe him more than you. When i stopped adding potatoe to my base everything else improved. sorry if this pisses anyone off, but thats what my taste buds reported back. Its also what a very good bir chef taught me. try it, you wont be disapointed. if you are, then go back to your old potatoe habits. 

Derek

2 or 3 small salad potatoes included in a base of some 3 litres (or more) is not going to make the base, Madras curry or any other curry taste of potatoes is it?  :
SnS 

Quote from: Secret Santa on December 16, 2008, 08:48 PM

Quote from: SnS on December 16, 2008, 05:29 PM
Sorry but your statement regarding use of potato is rubbish. 

Your statement is rubbish (and no, I'm not sorry).   ;D

Yes, we all know you're never sorry SS - and we all know you're against potatoes being used in the base ...

... however they certainly do not clash with some spices as suggested (which was my point) ... unless of course you know different ... in which case why do so many restaurants and TA's still use them?

I've been told (from reliable 'chef' sources), that potatoes were very often used in the 70's/80's bases (together with chicken stock), which may or may not help in producing that distinctive taste that some here would love to reproduce (including you SS)......

SnS 

Quote from: Derek Dansak on December 16, 2008, 12:13 PM
add another 5 onions and a carrot, and leave out potato, and it would be a lot nearer BIR standard. The potato is certainly not going to give a good flavor in a base, as it clashes with some spices.

Sorry but your statement regarding use of potato is rubbish. 

I have read somewhere (can't remember where), that one fresh curry leaf imparts as much flavour as 8 - 10 dried ones ... hence my recent investment in three new curry leaf plants (Murraya Keonigii).

;D

Quote from: Panpot on December 09, 2008, 02:57 PM
The Diggi Mirch was one of those secrets I suspected existed at least in this restaurant. It does seem expensive to buy it in in little boxes but he raved about its taste and natural bright red colour.

Hi Panpot

Deggi Mirch has been mentioned many times this year, in various posts on this forum .. including the SnS Base June 2008 .. as has its little sister, Kashmiri Mirch.

It is not unknown to the forum and is certainly not one of the 'secret' ingredients as it is essentially a very red chili powder. They are both available from Spices of India.

I've just had three healthy (approx 4") curry leaf trees (Murraya Koenigii) delivered from here. I believe Janet's son grows exotic plants as a hobby!

Plants are 4.00 each plus 5.00 p&p for up to 3 plants within the UK and you will need to send off a cheque before they despatch the plants to you.
SnS  ;D

Janet Elliott
1 Old Hall
Barsham
BECCLES
Suffolk
NR34 8HB

Tel:  01502 717475

http://www.oldhallplants.co.uk

Quote from: Cory Ander on December 08, 2008, 01:05 PM

Quote from: Bobby Bhuna on December 08, 2008, 12:53 PM
The majority people on here think there is a threshold that a base has to meet, and thereafter they all produce fairly similar curries

Care to quantify that BB? 

There probably is a "threshold", but I doubt that any curry base here meets it (by a fair margin).

Having said that, I'm sure a newbie would be pretty happy with SnS's, Darthphal's, Ifindforu's or Bruce Chapman's curry base.

I'm not sure to which threshold you are referring CA ... perhaps a BIR 1970's threshold?

I've been into the Saffron kitchens on a number of occasions and I can assure you that the base tastes, looks and smells no different to the ones I've produced at home ... so I guess they must meet some sort of threshold ... even if it is a BIR 2008 one!

SnS 

Also known as Cantonese Sukiyaki Sauce.

Available from most chinese supermarkets.

Quote from: JerryM on December 03, 2008, 06:59 PM

Quote from: SnS on December 03, 2008, 04:32 PM
One of my local TA's uses Thai Sweet Chilli sauce (for sweet) and tamarind + lemon juice (sour) for all their Pathia's. Quite effective.

SnS,

appreciate the Thai Chilli sauce suggestion - i will definitely give it a go.

i use it for BBQ and really like it. i can imagine it being v.good in Parthia combined with the tamarind.

Another ready made sauce which adds to the flavour of pathia curry (or others) is Suki sauce. This is a sweet garlic taste, often used in Thai cooking. Also, chicken gently fried in butter and then simmered in some of this sauce is fantastic.