hehe

after listening i then spent another hour listening to his other stuff, then headed off into cyberspace in various trajectories as you do.

by the time i was done the day was done it was 2am and id been sitting on my ass for 10 hours.

itssssssssssssssss christmasssssssss

i know its only 7.30 am, but with a 5 year old i been up since 6, all the presents ripped open in a frenzy, now i can sit back for a bit and relax.then start the cooking. first place i thought to wander to is here.

damn i realy fancy a madras lol

hey ub, had another crack this xmas eve.

was lovley again, except for my own mistakes.I used beef instead of chicken, think i wont do that again, just to chewy. And somehow i got my pilau rice all stodgy tonight.

i think ive had one sherry too much and slackened off on my routine, as i usually now get my rice just right. i think i over-cooked the beef. the sauce was lovley once again.

best wishes.

i just cant get my flavouring/ colouring to penetrate my meat as i get it from a bir. ive marinated it 2 days and still it dont do it.

So does anyone know the secret to this?, is it meat tenderiser added to the marinade.

season greetings and god bless to all.

Mey the best ye hae ivver seen; be the warst ye'll ivver see


Slainte Mhath

hello celine, welcome to the forum.

i think you need to experiment here im afraid, if you look at the spice mixes on here then that should give you a general idea of quantities that seem to work. try a teaspoon of each then work from there is my suggestion.

Quote
i know that all good bases show up as very little difference in the final curry taste. so the why is probably down more to personal taste or preference. ease and speed are important to me and i tend to stick to 3 which i rotate everynow and then (saffron, rajver and mytake).

i agree with you jerry, if you just remember what spicing you added to the base then any base of onion,tomato, veg i think will produce good results. Im still very much experimenting with bases, the one im using now i just made from what i had lying around needing to be used up.

I think presentation is important to so if the base is not reddish then i tend to add the tomato for colour at cooking stage, what ive gathered so far is if you use the correct spice combinations then its not so important to worry about what makes up the base, the base is after all just a carrier of your spices imparting little taste to the final meal. Im sure many would disagree with me here but i recon a decent base could be made from little more than onions and water.

just a point on pataks, i have been in the kitchen of a bir many times Before i came on this site. and they used a lot of pataks there. Now if i had the chance i would observe with a lot more knowledge this time what is going on and what they were using it for, they had stacks of big jars of the stuff.

Im still friendly with the owners and they do make a very presentable curry, alas i live a fair distance away now or im positive they would help out in our quest. Im heading sometime over the holidays to their to visit my father so may just pop in to say hello to them.

I wonder how many other bir use pataks, i know these guys are part of a group of 5 bir's so i guess they all use it. will find out what pataks it is the use, if i remember its a blue label.

finally got around to making this curry tonight. thanks for an excellent recipe ub, tasted better i think than the one my wife got thursday from the local indians. was very moorish.

made it exactly as in the reciepe, except for the minor detail i used tamarind block.

yummy, finally sussed out the photo prob i was having, i now been just sending it to imageshack who have a built in re-sizer then saving the direct picture to my computer then uploading via the this sites hosting, little bit more hassle but not much and worth it to preserve the pics for longer.





yummy yummy yummy!!!

great discussion

tonight i went for a curry at a local restaurant.

i had a vindaloo, and my observations were it had that chilli hit right from the point it touched my lips, now i havent so far been able to get that, when ive made a curry the chilli hit just seemed deeper in the taste, a moment of tomato,onion before i can realy taste the heat.

i would add though the pilau rice recipe https://curry-recipes.co.uk/curry/index.php?PHPSESSID=5b65a58d0ca5693c634700224a4742b2&topic=1383.0 from cory ander was better than they did, and the cory anders one also looked better, i add tumeric to the pan of rice with that recipe, and the wife and me both agreed my one made from this recipe was far superior. I picked out a bit of cassia bark and i found a green cardomen in the wifes so its pretty similar.

also the riata given with our chicken tikka and chicken tandoori starters was not as good as the one https://curry-recipes.co.uk/curry/index.php?topic=1224.0 once again by cory ander on here. infact i have no intention of looking to alter or change it in any way, im happy with it now.

however there chicken tikka was superior https://curry-recipes.co.uk/curry/index.php?topic=874.70 the one here just has a bit of an aftertaste, there's was juicy and with lashings of coriander and the side salad on the plate looked realy good, the tikka and tandorri came with a lovley red onion mixed with it. it was superb we both agreed.

So a kinda mixed bag for me, but im happy to say im realy progressing thanks to you guys on here. That vindalloo had a lovley sting to it, which i just cant get, could it be puerred green chilli?

the wife had a pathia, something ive never tried, niever had she said it was wonderfull and suprisingly hot, and insisted i have a go at making it for her.

So to get back on topic, my top tip is to go out have a meal and then compare your process, you might be suprised how close you realy are to making something as good or better than you can go buy, it also gives you a idea of what you still need to work on.

regards