Quote from: Willyeckerslike on March 18, 2009, 06:51 PM
The wife found it too spicy but for me it was perfect so I ate hers .  Next time I will have to put a bit less curry powder in and hopefully she will like it more

Why would you do that?  ;D

20 cardomom pods! **** me!  ;D

This isn't a typical BIR style recipe. It sounds quite mad! I can't help but notice (amongst many other things) how little base is used here, plus a tin of chopped tomatoes etc etc. I guess if this is very similar to your Swedish dishes (which having eaten Indian in and around Malmo it doesn't sound like to me) then who's to argue but have you tried many of the recipes from this site? I found Swedish Indian cusine to be similar to ours. That said, it is a long country and no doubt with the high immigration in the south - areas such as Malmo (and there were a lot of foreigners) could explain our different experiences.

Are you serious??? That's your first curry from the site! :-X

That looks absolutely perfect! Brilliant effort! That looks better than any of my curries and I've been knocking out hundreds! Well done! Looks like we have a real natural!

Also, SnS June 2008 is my favourite base, I've tried nearly all of them. Many other members would disagree however, but the base really caters for my taste buds.

I look forward to seeing your subsequent posts!

All the best,

BB.

Quote from: jamesie on March 14, 2009, 02:33 PM
Let the games begin

Indeed. Best of luck, I'm sure you'll love the results, not least so because you've been starved of a good BIR curry!

Good luck,

BB.

Quote from: qprbob on March 09, 2009, 12:49 PM
I use dried Fenugreek Leaves allot in my curry making.
The reason you don't see them in BIR, is that maybe they use powdered Fenugreek leaves. I often crumble them between my fingers as I'm adding them to the curry.

Try getting the smell off your fingers!!! It takes many showers!

Quote from: JerryM on March 04, 2009, 04:52 PM
i'd be interested though in your thoughts on adding them to base. i know this has been discussed previously but it's still something that niggles me

I swear, I've added green finger chillies and green bullet chillies by the shovel load into my bases sauces and never been able to taste fresh green chilli in the resulting curry. The way I get the best fresh green chilli flavour is to add them finely chopped near the end of the curry stage. One question that has always niggled me, is would the taste be stronger if I blended the chillies in cold water - it works for me for garlic / ginger.

Good work SnS! ;D Spreading that curry vibe across the globe! Btw the Dragons have started sprouting new groth left right and centre! I think this could be a good season since they're already developed and it's only March. They were still seeds until May last year!

 ;D I feel pretty sad... On with the quest, point about chilies noted.

The spanish onion no doubt would end up sweeter, not least so because you likely chopped it in larger chunks due to it's greater size over a standard cooking onion. It's naturally less bitter / oniony in the first place, so a milder flavour may well have resulted, possibly helping to bring the sweetness through.

That said, I like a base made with Spanish onions. Everyone has there own preference I guess. The BIR cash and carry's stock both and the BIR's I've seen chopping onions do tend to use really large ones, possibly Spanish, possibly not.

I'm really glad you had success with SnS's June 2008 base. It's my favourite, and I've tried more than a few! ;D

Quote from: haldi on February 24, 2009, 07:40 AM
Tell you what, folks
Disgusting, though it is, I must report this
One day after eating the fenugreek pakoras, I stink of curry
The smell seems to be coming mainly from my armpits but some I have a "curry" aura
It's not like a garlic stink, it's more like the smell of box, where I keep my spices.
Beware fenugreek!!

YES YES YES!!!! I've stopped crumbling the dried kasoori methi by hand, because even several showers later, you just can't shift the smell! It's engrained in the skin! I try not to touch the stuff for the most part, now a tsp goes in the coffee grinder and that's that.