Quote from: Secret Santa on January 15, 2019, 06:50 PM
Have you actually tried the Supreme brand? Would you recommend them? There's several brands on eBay and Amazon but no way of knowing how good they are.

I have. I have tried several products by Supreme and this is one where I know Phil will be interested to know that I consider them to be the most inconsistent Brand on the market.  TRS are better but the best are East End, all available in the UK.

The Powders can be different colours (packets with the same date and stored on the same shelf, out of direct sunlight at 2 of my local asian supermarkets)  and they don't always taste the same, I often taste test chilli powder to check the 'heat' and Curry powder to see if it tastes 'flowery'.  In the case of the 'Curry Powder', sometimes it is, powder, and sometimes it contains halves of Bay Leaf and whole seeds.  Inconsistent production process.  Another reason I chose to buy a wet/dry grinder, to make it myself.

I like to make batches of Aloo Chana over the winter months when I can get hold of 'old' potatoes.  The 'flowery' Curry Powders always seems to change it from a creamy white to a very light green, visually unappealing.  I asked staff at one of the supermarkets about the green colour and they said, 'yeah, it does mine too'.  So I don't buy it anymore.

I hope that helps.
BAJ

Thank you livo and the wife is nodding quite vigorously that she would love to try your Masala Shrimp recipe (and that I had better not muck it up!)

Yesterday, the wife asked me to use the resources on here to make her a Prawn Curry with some 3 in (9 cm) King Prawns that she had bought.

After quite a bit of searching, I found tempest63's recipe Bawibride Prawn Patio

Now, she doesn't like it very spicy, so I didn't add the fresh chilli, I guessed at the amount of salt (1 tsp) and I didn't have the cane vinegar so I used the white vinegar. as suggested and followed the Method.

I will try it again but with a couple of small adjustments, that the wife has suggested/requested in that I make more of a sauce/gravy by adding a small amount of fresh cream and only use about 1/2 tbsp of vinegar.  Other than that, she quite liked it and has already been out and bought more Prawns!

Welcome Wabby

I am not sure but I had a bag of powders (recommended to me) in the cupboard that I am going to try at some point.  Not the same brand as Carpcarp posted, here is a photo of the reverse side.

Thank you Phil.

I am a little surprised when you say weeks, days I can get my head around if it is very gentle, in a few minutes or an hour at a time and then sealed away from dust/dirt/food debri the rest of the time but when you say "on the top of the tandoor", surely that is with it turned off and cooling otherwise they would be roasted really quick and be blackened in a few minutes?  What am I missing please?

Before coming here, I used to make a lot of different Mexican dishes (mainly during the summer months) and so I had been using a 'dry fry' and then pestle & mortar to produce my powders but the quantities were begining to take hours per week and so I bought a wet & dry grinder at the insistence of my wife.  Searching for that/usage/grinding spices is what brought me here, maybe a year ago (I did say I had been lurking for a while?).

I still love the aroma of hand grinding the roasted seeds but at the back of my mind, conservation nags at me saying that if I am releasing the aroma in grinding, it won't be there for the cooking.  If you get what I mean?

Thank you for remembering my question.
BAJ

Quote from: Secret Santa on January 12, 2019, 11:17 PM

Quote from: Stephen Lindsay on January 11, 2019, 05:36 PM2. In the video (3:03) he states that he is adding 1 cup of tomato puree to the pot, but he adds it from a small Balti dish that is almost full.  I equate this to more like just over 2 cups of puree.  Although he calls it tomato puree it is very liquid and therefore I think it has been diluted to a ratio of perhaps 1:3 or even 1:4 puree:water.

Additionally he says it's been cooked down with "garlic, oil and so on...so it's not got a sour taste to it". So it's not straight diluted puree, which will be important to the final flavour of the base sauce. It might be worth amending your recipe so that people don't use straight, uncooked puree and therefore deviate from his intended version.

Edit: I just saw in the comments he says ..."I just fry garlic, some spices in oil then I add the tomato puree & water". Doesn't say what the spices are but says he'll show how to make it if there are enough requests.

Hi SS,

I haven't looked at those comments but I did mention this in the original thread.  At (3:03) he is just making the base and says it is tomato puree, but it is steaming.
When he makes the curry at the end, he states he is adding tomato puree that he has cooked down with garlic, etc (14:20).
Does he say that they are the same or different?  I was going to make the base today but ended up making a prawn dish for a pescy(ky) wife.  Results later.

Thanks.
BAJ.

Thank you very much Stephen,

You have saved me an hour tomorrow and a lot of 'man hours' for other people all trying to work out the quantities.  Good points about the balti dish/cup measurements.

Thanks again.
BAJ

Thank you Pap rika.

I have just finished watching this and some of you will already know what I am about to say, so I won't disappoint you.

Interesting to me is the lack of oil, some in the base gravy, greatly diluted and some in the curry with his personal comment at 13:35.  I also noticed that when he was making the base he added 'steaming' tomato puree (3:00).  When he makes the curry later he adds 1 tsp, corrected to 1 chef's spoon of tomato puree which he mentions "has been cooked down with a little garlic" (14:20).  I suspect the tomato puree in the base was made with hot water but it could have been some of the 'reduced' puree used in the curry?

Like all long time chefs/cooks, he is used to doing everything 'by eye', especially when it came to putting the 1 tsp of garlic and ginger in the beginning of his curry which looked to me more like 1 tbsp (12:20).

I guess the secret that is being kept is the mix powder that he makes (13:55).

I will have to view this several times to make a note of the ingredient quantities and give it a go in a curry with either Chewytikka's Mix Powder (looks very similar) or CA's Mix Powder (simplest/least ingredients).

BAJ

Quote from: chewytikka on January 09, 2019, 01:43 PM
Cleaning, Cleaning, Cleaning, Cleaning is the only solution.

I often use "Flash Bathroom with lemon" as I originally thought it might neutralize the smell but in reality it only masks it.
Whilst guests comment on a clean and fresh smelling bathroom, my family are beginning to associate it with curry and have even begun to wonder if I now cook in the bath tub..... not yet!