Quote from: Chris300 on July 05, 2014, 08:00 PM
Love to give it ago can you post a link to your recipe thanks

I'm afraid that is the problem
It can't be done at home

Quote from: Chris300 on June 30, 2014, 11:37 PM
Hi can anybody help me i am after a recipe for how a restaurant vindaloo was made they wouldn't have been able to get the spices and fresh ingredients of today

Yes I know but can't make it
The flavour came from boiling onions with salt, turmeric,curry powder,water,a little canned tomatoes and most importantly, old cooking oil.
The above would be boiled for about four hours and then blended
From that point all you need to do is heat some base add some pre cooked chicken (or whatever) a bit of tomato puree &  chilli powder
Instant madras or vindaloo
Depending on how much chilli powder you used

Quote from: Secret Santa on May 02, 2014, 10:01 PM
I thought it interesting that you got what you consider the BIR smell when using kebab shop oil. Do you know what they cook in the oil and do they sell curries as well?

very late getting back on this, sorry
They cook chips and fried chicken in the oil and it was well used
And no, they didn't make curries
I used this oil to duplicate a curry house that uses the same method
They are now closed but made curries with a very old style flavour
The 1970's taste
The curry mix they used was this Bassar curry powder
This stuff:-
http://www.spicesofindia.co.uk/acatalog/Al-Noor-Pakastani-Bassar-Curry-Masala.html
And in my opinion made the best curry in Nottingham

Quote from: tommy99 on July 04, 2014, 11:44 PM
I have just had a BIR Rogan Josh and there was definitely a lot of smoked paprika in it.

I've not tried the smoked paprika yet
But I was in a local Asian shop and needed ordinairy paprika
I was offered the smoked stuff, so it is being used

The lady in the shop kept calling me "sweetheart"
I quite liked that

I ordered my first takeaway for about 2 months
http://bombaytakeaway.com/index.php
It was absolutely incredible
Head and shoulders above anywhere else I have been in the last year
If I could cook like this I would die a happy man
The flavour of their curry sauces is amazing
No obvious spice comes through but there is this wonderful underlying taste
I can't wait to order again
Even the saag bhajee had this fantastic flavour
That was mainly spinach from a can with a few slices of onion, but however they cooked it obviously involved some sort of magic

two members of my family are vegetarian so we don't normally order meat curries
That way we can all share what we have

We got
Paneer rhogan josh
this had extra tomato and garlic with their wonderful garvy

Paneer Balti
this had chunks of fried onion and pepper with loads of sauce

Vegetable vindaloo
Lots of chilli powder and very saucey
Believe me, it was incredible!

Saag bhajee
As described above
Fantastic

The secret with this place is in their base
It's in everything they cook
How do they do it?
I don't know if it inspires me to try better or simply give up
I just couldn't get enough of it

Only one critsism is that the rice is not basmatti
It's just long grain rice
It's still ok, though

Quote from: JerryM on June 22, 2014, 10:56 AM
will have read up on both masala mark and ashoka - which am sure will give the pointers i need.

I tried the Ashoka base recently
I think the recipe is written wrong or there is a massive difference in curries from Scotland
The amount of coconut seems way too high, and the garlic ginger paste (added to the base) is far too much.
Everything just tastes of garlic ginger
It's the predominant flavour
The Scottish Glasgow curries by Alex Wilie (big boaby) are way better
In fact I think they may be the best on this site
When you are cooking the base, it just smells "right"

The idea of a spicy stock and bunjarra from the Ashoka recipes does seem correct
It's just the base that really muddles it all
Lots of people read these posts but I feel very few make them
Who else tried the Ashoka and Glasgow recipes?

thank you!

Quote from: toddk63 on June 05, 2014, 04:19 AM
I have been tweaking the dal recipe for several years now and I am finally getting that taste I am after.

I'd love to see the  recipe for this
Thanks

Quote from: Secret Santa on June 04, 2014, 02:17 PM
Didn't you experiment some years back haldi cooking bases for at least six hours, perhaps even longer?

Yes I did
But that was after it was blended
I think the recipes were over complicated too
This stripped down version is the way to do it

You can always add to a flavour.....but you can't remove one!

Quote from: The_7th_Samurai on May 16, 2014, 11:10 PM
While it is not my intention to offend anyone, this site is clearly over-moderated.  Likely won't be posting here again but thought I'd share this parting thought.  Cheers.

please don't leave
It won't be the same without you