http://www.openkitchen.net/cook/curry/index-e.html

Cheers all,

Blondie

Hi Merrybaker,

Good idea, you never know, someone somewhere may be willing to spill the beans (that taste, it's not beans is it, only kidding) best of luck,

Blondie

Hi all,

I asked one of the guys in my local takewawy how they buy the chickens they use and got the answer I expected, whole.? My next question was what do they do with the carcus and other remains after the "good" meat has been stripped off, Answer - we throw them away.? Even after my insisting that it doesn't make economical sense for any restaurant / takeaway to throw anything away that could be used for stock etc. he still insisted that they throw it all away.? I must say that I would be surprised if they do throw them away, but, I can't say that I have ever noticed a meat stock flavour in the curries.? Having said that, I am a meat eater and most curries I eat do contain meat.

cheers all,

Blondie

Hi Darthphall,

I have never seen or tasted spring onions in any indian style curry,

Cheers,

Blondie

Hi DARTHPHALL,

I'm not sure if I understood your earlier post correctly saying that the base sauce has strong oniony flavour, but if your base has a strong oniony taste you are are not cooking it correctly.

Despite the fact that the base is made mainly from onions it should not taste very much of onions at all, it should be a very mild curryish flavour and slightly sweet but you would probably not guess that there were onions in there unless you were told there were.

Hope this helps persuade you that base is best for restaurant style curries,

Cheers,

Blondie

Hi All,

Who is Mary and what is Sourdough and what does it have to do with British Indian Restaurant cooking,

Cheers,

Blondie

Hi Curryqueen,

I looked into this Akhni stock before but never used it after asking at my local takeaway and they told me that they had not heard of it and didn't use a stock other than the base sauce, but having said that they have been very unhelpful (except for the owner) all along.

Cheers,

Blondie

Hi All,

If, as many of you now seem convinced, that it is the oil that is giving "that taste" then surely rather than cooking oil over and over which may be risky health wise we can devise an oil which has had the neccessary spices/ingredients cooked in it once to impart the flavor, so tht we have the taste in a bottle so to speak.  Things would then be less hit & miss and less risky health wise.  I have seen restaurant style cookery classes advertised on the web, and the lady who does them says that one of the main secrets to achieving the taste is what she calls the spiced oil.  JUST A THOUGHT.

Cheers all,

Blondie

Well said Ghanna,

I'm sure Curry King will confirm his findings and post the results,. There is no reason to doubt him he has made such a massive contribution so far,

Cheers,

Blondie

To Joe2,

Not to knock the points that have been made about the ills of re-using oil,  I think it may be that many of us do not know much about this side of things and others of us have been searching for "the answer" to "the taste" for so long that we want to know even if the answer is in re-heated oil which we probably accept is not very healthy, and so will not comment on the points made for fear of preventing someone from revealing the answer,

Cheers Joe2,

Blondie