Cant quite put my finger on the lemon dressing thing in the hotter dishes, seems to reduce the intensitivey of the heat of the final dish.

However I'm now using Mr Naga's pickle in hotter dishes so it might be something to do with that.

Lemon dressing seems to work better in the less spiced dishes where you are using say methi leaf and mix powder and garam massala only

Back to the base thread by SS the base I now use takes two days to finish and uses high heat to boil then low heat/duration to extract the oil back out of the base

I'm certain the taste comes from the oil and garlic contained within the base and not its content, the longer the cooking time the more that taste develops and releases the flavour back into the base.

Also the oil used at the intial stages of cooking the dish, interesting over the last 4 months ive used filtered bhajee oil - not spiced oil or fresh veg oil and my curries have had the taste.

However the only explainations I can draw is in my base/cooking method/ingredients over the past 12 months are:-

Mooli instead of cabbage or potato in base - not conclusive
More oil in base - conclusive
More garlic in base - conclusive
Seasoned bhajee oil - not conclusive
Garlic paste over garlic/ginger paste in dish - conculsive
Rajah gold madras curry powder in mix powder - not conclusive
No jemon dressing in hotter dishes - conculsive

Although I'm not convienced on some of the variables above put them all together then is this where the last 5% is??

Your thoughts!!!!!!!!

Hi Stonecut

PM me your address and I'll send some over, post office just changed hands so didn't really know if custom would bulk at it so going to send it anyway
Cheers M

Would you send some to Germany ? I can return the favour with some of our local specialties (anything customs allows).
[/quote]

Hi Stonecut

Yeah happy to send some to Germany ;D

I'll look into it tomorrow when I pop down the post office, let you know if customs allow it :-X :-X

I've got loads of Kashmiri seeds PM me your address and I'll pop a handful in the post, grew a load last year and dried a big bag full.

They defo grow from dried seeds as thats how I started my first batch

Anyhow I've not posted for months, just too busy at work you know how it goes.

Cheers

Mark

Hi TT

Why not try and grow some - mine are just starting to flower now - I can send you some seeds if you want to give it a go - pretty easy to grow

Mark

Quote from: curryhell on April 07, 2012, 11:32 PM
Oh dear.  You've obviously been around the block a few times like many of us on here.  Not sure what advice to give other than sticking to a tried and tested base.  As for mix powder, I'm not going to enter the minefield of "it needs to matched to the base".  but the technique is very much key.  Bottom line, no matter how good your base and mix powder, if the person with the pan and chef's spoon doesn't know what to do with it, the results will be crap.  I can only suggest you read the Zaal lesson threads.  The findings of the visit may prove helpful or at least provoke some thought.  One bonus here, it rarely goes quiet unless somebody releases an e- book ;D

Cheers CH

Yeah been following that like glue!!!!

TBH the Zaal lessons have been a bit of a turning point - managed now to hit the taste with this method - but its not constant weird really how small changes effect the end result

Again like all on here I've almost gone full circle with bases/spice mix/matching base etc etc but have recently reduced spicing levels and now concentrating on technique based on the Zaal video's rather than the secret non existant ingredients

Great forum - lots of stuff to learn & pot currently on the hotplate with 3lt Curry 2 Go base - keep you posted

Thanks curryhell

Yeah your right - you are a funny lot

I'm convinced its all down to layers - but understanding how those layers are made up is key - which I still dont fully understand on my quest for example:-

I've cooked 30 bases

used 25 different spice mixes

10 cooking methods

However going back to basics I've got competley messed up results

So back to basics and best to date is the Zeera Restaurant Madras with the RCR 'Mild Takeaway Base Gravy' and spiced oil

Been trying to upload piccy of spiced oil - getting this message not sure if its my end!!!


An Error Has Occurred! The upload folder is full. Please try a smaller file and/or contact an administrator.

Admin - can you help?

Hi Razor

Yeah came up with idea about 9 months ago - working well for me and believe its another 5% closer

Although only first post here I've been on RCR for 4 odd years now and been on the same quest as you guys here on CRO - cooking curries for 20 + years 

Funny when I joined RCR and started with some of there standard reciepes - its wierd as I'm now getting closer to that BIR taste - but the reciepes have not change - as far as I concerned its all down to the first 2 minutes in the pan and technique !!!

Thanks for the welcome

Back on thread will be cooking Curry 2 Go base from ebook tomorrow!!!!!