Some pics from last night

Can see serious oil separation happening with this recipe in a dish.  Multiple options thereafter.  Could mix it in. Or, dither about, scooping purposely away from the slick areas.  After that it's just a test of will power.

Rob   

Quote from: Martinwhynot on January 12, 2013, 08:58 PM
Rob,

Sorry if I came across as a bit 'pushy' but from experience I see loads of users questioning recipes on here that they've never tried but have made up 100's of other bases (that don't work for them) and complain that the latest one isn't similar to other bases that didn't work for them - no logic!  Great that you will try it exactly.  To be honest my results were a bit oily but that's what Glasgow curries are like.  If someone reduced the oil then it would probably change the end result. We would then have another 'expert' who's posted 1,000,000 posts but is still here looking for their perfect curry, and thinks this one isn't that good.....despite not trying it correctly. 

If I have a point here it's that if you do what you've always done, you'll get what you've always got.

Sorry, I'm excited that I've found the base I was looking for, so I don't want anyone to tweak it without trying it.

Let us all know how it goes for you!

Martin

Nice one!  I think one of the things that is so great about all of this is the diversity; be it regional, own preferences, skills, and so on.  And agree, you can't knock anything if you haven't even tried it.

Rob 

Quote from: Martinwhynot on January 12, 2013, 08:20 PM
Rob,

I made a half portion so used 1L of oil (!).  I nearly filled a 7L pressure cooker with the finished base and used about 200-250ml per curry (no need for 350ml as there is much less reducing.  With that in mind I think there is about 3-4 TBS per portion. 

Bear in mind that for BIR taste you need oil to cook the spices, be it in the base of the main dish.  If you compromise on anything, including the oil, you WILL compromise the final taste.

I'd rather eat half a 'proper' curry than eat a full one that hasn't had the spices cooked out !

Purely to experiment, if I was to do it with less oil, I'd try with 600ml for a half portion.  If it doesn't taste as good I could possibly recover this by adding oil at the cooking stage.

MAKE IT PROPERLY FIRST SO YOU HAVE SOMETHING TO BENCHMARK ANY ALTERATIONS FROM THE ORIGINAL!!!!  IF YOU DON'T TRY THE ORIGINAL RECIPE YOU CAN'T REALLY COMMENT ON HOW GOOD OR BAD THIS BASE IS.

Hope that helps!

Martin

Hi Martin.  Yes, will try the base without changes.  My previous post was meant as constructive critique.  The pics of your dishes look really good.  At the mo I use a very thin base for my curry and after reduction (est. 30 %) 45-60 mls oil as you suggest would result in a bit of a slick.  Not a bad thing mind.

Rob 

Very interesting.  I am trying to work out the oil (fat) content of the finished base/dish.  I am thinking it's very high, and possibly off the chart.  Any ideas?

Rob 

Sch-wing!  This one is going on my to-do list. 

Rob 

Absolutely superb write-up rudydoo!  Got my test recipe today. Just chewing on it now.  Not quite ready yet, me thinks.

Rob 

Made a kilo of chicken 65 last night.  Preparing the chicken thighs seemed to take me ages, but the end result was worth it.  What a fantastic dish.  Talk about hot; it nearly blew my socks off!  Lovely stuff.  Found great info on here as usual:

https://curry-recipes.co.uk/curry/index.php/topic,7966.0.html

Rob 

Fantastic food there UF.  Oozing quality.

Rob 

Quote from: DalPuri on January 10, 2013, 01:33 PM
ANY recipe or ingredients Rob. But a sneaky request if you dont mind.  Please dont give me a gravy recipe as Both my freezers are full to the brim!! 
I hate waste.
Cheers, Frank. 

OK Frank.  Two freezers?  I've got one shelf!

Rob