Hi Curry King,

thanx for that answer, I use Rajah myself because the best takeaway in my area say they use Rajah or Natco,

cheers,

Blondie

Hi Curry King,

Did the chef say, or do you know, what garam masalla should be used ?

cheers CK,

Blondie

Hi Darthphall,

The Garam Masalla may be making all the difference is there any chance of the recipe do you think,

Cheers,

Blondie

Nice One Darthphall,

Just a couple of easy questions for you.

Did you use Ghee or oil and what brand of Garam Masalla did you use?

Also I would be Keen to see the vindaloo & Tindaloo recipes when you have perfected them.

Cheers,

Blondie

Hi CK,

Absolutely fantastic CK, I'll try the base 2nite or tomorrow and will report back at that stage, and then I will report back after I have made the final dish in a few days,

Cheers CK,

Paul

Hi all,

as good as all of these posts are, I still am not sure if "that taste" is in the base or only occurs during the preparing of the final dish. Surely we need to know for certain which of these it is before we can progress.  As I have said before we need to get to our locals and buy some base sauce.  Sunday is my takeaway night every week, so I'll be buying my curry from wherever WILL sell me some base sauce.

Cheers,

Blondie

Hi all,

from a newspaper article,

The hybrid Bangladeshi-Indian curry house is a much-loved institution, but its cooking is scarcely inventive. And though the food may be irresistible in its way, especially on a Saturday night after a few pints, it's not exactly of the highest quality. As Pat Chapman, the founder of the The Curry Club (an organisation that promotes Indian food), explains, the classic curry gravy will include taste enhancers such as 'factory-bottled curry paste, garam masala, asafoetida, fenugreek seeds and even some chemicals. Monosodium glutamate enhances taste and thickens sauces. The restaurateur achieves his bright oranges, reds, yellows and brown colours using powdered food colouring and then there's tinned tomatoes and tomato puree and ketchup, and sweeteners such as sugar or even pureed mango chutney.' Still fancy that chicken Madras?

Who says there are no secret ingredients now ?

To read the whole article go to

http://observer.guardian.co.uk/foodmonthly/story/0,9950,711834,00.html

Cheers,

Blondie

Hi Yellow fingers,

Knorr is the brand name.

Cheers,

Blondie

Hi Yellow Fingers,

I said in the post above that the ready made stock that I found to have the Chicken Crisp flavor, which is what I had read was needed was Knorr chicken stock granules.

Cheers,

Blondie

Hi all,

I have read a couple of times before that takeaways / restaurants use chicken stock in their curries. The type used was said to be the powder type that smells like chicken crisps and not the oxo cube type which is quite salty anyway. ?I dismissed the inclusion of chicken stock on the grounds that they wouldn't use it because it wouldn't be suitable for vegetarians. ?Having said that, I have thought many times that tarka dahl from my local takeaway has an underlying taste of chicken

The one type I bought to try and never really gave it much of a go was Knor granulated chicken stock which does smell like chicken crisps.

Cheers,

Blondie