Came across this by chance saagwala - a spicy dish prepared with Mustard, fresh spices, Ginger, garlic, tomatoes and coriander In a leaf spinach base

http://www.ozmiindianeaterie.co.uk/menus.php

mr.mojorisin

I use 1 tbsp of mustard oil in 1 kg tikka marinade.

I don't use it at dish fry.

It's hard to describe it's effect. I feel it helps tenderise. The taste you will like loads or not at all. I love it. It seems to add an extra layer of flavour to the tikka taste.

It's expensive stuff so can't see it being used when veg oil works ie bunjarra or base.

I thought right at the back of my mind - we know veg ghee is used by some BIR for dish fry. It may be some use mix of ghee, veg oil and possibly mustard oil. It's a pure guess though. Just something I mean to try when the todo list shortens.

Curryhell,

Many thanks for clarification. Had not grasped the idea. Blending hits the spot. Many thanks

Nis recipe - not come across is there link

Mickdabass,

I have put too simple a case for sure ie amount spice in base determines spice at dish fry.

Ps for info I put all salt in base (0.5 tsp per portion, also use black salt 50:50)

Curryhell,

2:32 I think this shows the amount of mix going on the chef spoon.

Does Az use the same amount for each type of dish. I've always done this without thinking. I'm now thing it's wrong.

Fried,

Your comment puts me onto another "questioning" - amount of chilli powder. I'm now certain that the no3 madras I'm aiming for has in part that grainy texture you refer to. certainly would not want it created by mix pwdr for sure

Curryhell,

Fantastic response - appreciated.

Feel you've rapped it up for me.

I think going fwd the thing for me to try (new) is the black chilli ie the dry red cooked in oil at start of dish. This I've not come across. The origin of what's in the bag matters not only the taste.

Best wishes. Puts my mind at rest. 

I've always used same amount of mix for any dish. over time settled on 0.5 tsp per portion having used max 2 tsp.

The 0.5 tsp comes from perception of BIR (rsubtle spice with individual dish ingredients the differentiator)

Chewytikka red CTM got me questioning QTY. I've made this a lot for family who wanted a copy of what they get from 2 local restaurants. 

In short started off with no mix, then 0.5 tsp and fixed at 1 tsp. This only came about by making the dish a lot of times and the 'customer' input.

The question then is the QTY dish dependent and is there a rule of thumb. Typ

1) plain cream - high
2) plain curry - medium
3) complex - low

If Anyones got a better naming of the categories would appreciate as it would make the info more easier to apply/understand

Category 
a) plain cream 

 Korma, CTM, pasanda

b) plain curry

Madras, vindaloo, Bhuna, Dopiaza 

c) complex

Jalfrezi, patia, Rogan Josh, garlic

I now have a sample of black lime powder (rshome123)

This is a real find for me. I put in my special ingredients box ( obviously not for curry). The box includes sun dried tomato, saffron, Spanish paprika

I can't describe other than it is a lime taste that's got a much greater depth of flavour.

Mickdabass,

I get to the same point of desperation myself now and then. I don't see it being avoided if you push what you do to improve.

The only thing is to go back to what worked and start again.

The big consolation is our food is really top notch and can only get better given the vast amount of collective helping each other help.

Ps chewytikka comment on the carcass has hit me on the nose. My wife cooks whats called roast chicken in a pot of water. She does not need a timer and it's always falling off the bone. Exactly a CT says a free stock too. Will aim to divert a little of the stock. Might be difficult to add in the cassia. The bay I stand a chance.

Stephen,

On the nail - Sophisticated way

I think I'm trying to answer this in 2 ways.

1) What does the STD BIR do

Ie simple not sophisticated: say 

Finger chilli in base
Bullet chilli in dish/sauce
Scotch bonnet/naga hot sauce

2) what does the best BIR do

This is where I'm searching for ideas. Ie what I can learn from traditional as I'm convinced the best BIR chef must have come this route.

The dried Kashmiri being an example.

I'm also really aiming for what I call a red and a green chilli sauce for adding into medium and hot dishes respectively.

Bottom line madras and vindaloo.

Have been dithering now for a couple of years now on what to do for pizza.

I have 2 home made WFO. One has too much top heat and the other too much bottom. They also take at least 2 hrs to hit temp.

My domestic elec oven is just about ok (550F) - tad too much bottom heat.

The UB post on the mesh and fire cement captured my mind thinking It could be fired by elec or wood.

I was also drawn on building new WFO.

In dithering I now find myself with an old elect oven to play around with. You can buy what I'm aiming at lincat ( what restaurants use).

If there's interest will add pic and report along the journey.

In short want independent top and bottom heat control and temp around 660F. Might even try for a naan capability ie tarva option.