Welcome to the forum Pabs, I look forward to hearing about your curry adventures. 

Perhaps there is more to it than meets the eye. The flavour imparted to the tomato may not be as coarse as you think or adds that certain something to the depth of flavour. Freshly cooked garlic will taste different to roasted garlic for instance. The same thing is probably going on here.

Just as the Ginger & Garlic paste is different to the raw ingredient. Now when I say this, I refer to the uncooked blended Ginger & Garlic paste. I am unsure whether the BIR does this for time saving or whether it is due to the chemical transition that takes place. One would like to think the latter is more agreeable but in all likely hood, it is just a lucky break on the first school of thought. However, to get the best out of garlic prior to cooking it, it should be bruised or gently crushed and allowed to sit for 20 mins. so by turning it into a paste, they change the make up of the ingredients. this becoming another process that is not necessarily the breakthrough 'missing something' but is an essential process to the finished dish.

Appearance is one I have always considered to be very importance. Looking very closely at the finished dish can identify alot about it. What components are in it and how they might have been treated.

I refer to the IG Tomato Puree as an example. They fry Garlic in plenty of oil until golden then stir through Tomato Paste, adding water at the final stage to bulk it out. This process alone creates an essential part of the finished dish.

The thing that has me puzzled about his process is that he adds oil to the pan to start, but yet he doesn't fry anything. If he doesn't fry then why add the oil, there is enough liquid to cook the ingredients.

From the taste and texture I have seen in the IG I had started to consider rightly or wrongly, that the Masala part of this dish was simply a Korma with the IG Tomato Puree added to the process.

Quote from: JerryM on April 04, 2010, 10:42 AM
ps sign me up for the No paste t shirt - i'll need a few particularly if they are white as that curry always seems to end up attaching itself.

Jerry,

When they ask what colour I want the T-Shirts, i'll ask them if they do a 'Garam Masala'  ;D

Nice one, there's nothing worse than spending time to make sure you do something right to only fail at the finish.

The quest starts here.

Ray,

I'm with you all the way. I have no disrespect for the guy but would categorise him as New Wave. Hence all the pastes and easy methodology. This is why his final dishes are always too thin, just as your typical take-away.

I am of mind that in real time, he would pre-heat his pan and cook the food properly. given the time constraints for YouTube, I think he tries to 'fit it in'. Or at least, I hope this is the case.

What I think we can take from his video's, is the essence of what is involved. How we choose to attempt his recipes, either by paste or passion (Oooh, I like that saying  ), is exactly that, our choice.

Hey CA, what about a Forum T-Shirt?

"I cook with passion, not paste. Curry Recipes Online".

Of course I want royalties on that mate.   ;D

This certainly confirmed my suspicions of it being very similar to a Korma I watched being made in the IG.

I'm definitely having a stab at this one.

Did anyone else think his Tikka Chicken looked a little pale, perhaps he doesn't use as much colouring in reality compared the demo's he's given?

CA, that's the video that I mentioned earlier, its very impressive, This is what Ray is describing?

Going on texture of the Keema found in the Naan's i've had, I would say that it has been ground in a processor. It certainly doesn't resemble mince. Next time I try my recipe anyway, I will try using the Chana Dal instead of the flour. 

One of the tips on VahRehVah (Shami Kebab Recipe) is to use chunks of lamb. Being careful not to over blend, you should end up with a mixture with a fibrous texture.

In terms of making sure it's dry, I refer to CA's comment on breaking his Pizza stone due to the oil's from the Keema leaking out. Keeping in mind of course, my recipe was meant to be for Shami.

I don't know if Shahi Jeera is available ground, but the IG store it in seed form.

The Cumin used in the IG mix is regular ground Jeera.