Thank you for your kind words HugoBoss. Appreciate it

I asked the question expecting this to be the answer. There seems to be two camps in the restaurant curry at home world. Those, like Phil and myself, that bloom their spices and those, like you, that don't. So I would venture the notion that what you are doing is emulating the blooming of the spices in a dry pan to some extent.

If you have the time and inclination to try blooming your spices in oil before adding the diluted tomato puree, I would love to hear if you get the same or similar flavours you are experiencing with this dry roasting technique.

I am close to the point that I would bet money that you will find the curry in which you bloom spices to be even better because the fat soluble compounds released by heating the spices wind up dissolved in the oil. Almost - because I haven't tried this dry roasting powdered spices myself.

I know, when I have tried liquid then spices, it's almost as if I've forgotten to add salt. Everything is somewhat flat and lifeless.

FWIW, my house and my local Indian restaurants smell exactly the same when I'm cooking curries and it's the point where I add powdered spices to the pan that it happens.

Quote from: Hugoboss on June 02, 2020, 08:21 AM

Thats what I did last night. Made up a smaller raw batch and dry roasted it in a small pan first - just enough for 2 portions. Closest to BIR aroma and taste I have ever got to after all these years. I dont notmally post on Forums, I just lurk in the background ! However, this dry roasting of the powdered spices is a revelation for me and I just had to give feedback 

Hugoboss,

When you make curries do you typically fry (/bloom/tadka - whatever you want to call it) your powdered in oil before adding any liquid in the pan? Or do you first add some form of liquid (tomato or base etc) and then add the powdered spices?

Quote from: Donald Brasco on May 31, 2020, 12:53 AM
Hi Syed,

Welcome to the forum!  It

I'm very interested to hear what comes of this.

Whole spices are roasted to change the flavour profile. There is chemistry at work with new flavour compounds being created as volatile flavour compounds are released and recombine. I've never heard anyone doing this with powdered spices.


But just because I don't understand it doesn't mean it isn't right or better certainly:-).

Quote from: Secret Santa on May 19, 2020, 07:39 PMIt's not ... because of the quantity made and the time taken. A true BIR curry, as exemplified in this forum, is a single portion dish able to be cooked in five to ten minutes. Just as in a BIR or takeaway on a busy night. BIR is a term introduced on this forum in its early days and now liberally abused by various Youtube patrons.

My guess is that he has adapted his signature dish for home cooking in this video. I looked at the images in his gallery and I didn't see any chicken curry on the bones. Plus from what I gather, the dining public generally wouldn't go for it.

Quote from: pap rika on May 18, 2020, 01:28 PM
This chicken curry/thick onion puree approach has me intrigued. I think there's something good here -  I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.

Romain
              This is a similar puree approach I now use as standard, for me it is achievable by the use of a slow cooker. Think of reverse engineering whereby your aim is to remove as much liquid as possible whilst retaining or intensifying the flavour.
  Proceed with your base to the point prior to adding any liquid, then transfer ingredients to a slow cooker, just cover with water and cook on low heat, adding more water only when and if needed, When you see the oil rise and are happy with the reduction liquidize the contents, carton up or cook further till required consistency is achieved. The only warning I will give is to carefully remove the skin which will form around the interior rim of the cooker as it reduces prior to liquidizing. It can give a burnt taste if left in.
  For me it works, I now have 12 portion's within three 300 ml containers. Instead of the usual 12 containers, great space saver, I am also able to defrost each portion quicker, whilst adding the appropriate liquid/stock to suit the dish i.e.chicken, beef, lamb vegetarian etc. Further enhancing the flavour of the dish. Like I said it works for me, try it, you might like

Regards pap rika

Thanks pap rika. I'm actually thinking of this as a way to get larger volume of curry with the texture of the usual Indian restaurant curry. I have always wondered how they do it those lunch buffets. Not traditional but not the usual cook to order either. And still (depending on the particular restaurant) very tasty. Interesting stuff to play with for sure.

That's awesome jimmybob! Way to go.

The beef curry is just (insert just about anyone Indian you know) home cooking. Close to my heart - I grew up on it and still cook like that a lot.

This chicken curry/thick onion puree approach has me intrigued. I think there's something good here -  I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.

I looked at the reviews for this restaurant. There are a few of the usual "my coffee was too expensive so I am giving it 1 star" idiot reviews but overall it seems extremely well reviewed.

Quote from: curry based god on May 12, 2020, 08:06 PM

Also, I got carried away and picked up a few spices I'd never used before and so far haven't found too many recipes that actually use them. Any ideas of curries that really make the most of mustard seeds, fresh curry leaves and black cardamon?

Ta

I like curry leaves a lot (fresh). They work really well in anything South Indian. They have a distinctive taste that you will know when you taste them (if you like South Indian). Curry leaves and coconut milk go well together. I like them in a tarka for dal as well.

Black cardamom has a smoky flavour so anywhere you want that. Again in tarka dal, in a nihari gosht, good in a keema or laal maas. Typing this, it occurs to me I like it with lamb. Never thought about that.

Mustard seed in anything Bengali inspired. Again, good together with cumin seed in dal, or in saag aloo and bombay potatoes (just about anything with potatoes). They work well with curry leaves in South Indian cooking.

Lots of fun playing with Indian spices. So much diversity...

Quote from: curry based god on May 12, 2020, 01:26 AM
(thank you Glebe's  youtube channels)

You're welcome and glad you like my fledgling YouTube channel

And I understood Curry Bradshaw - my wife was a big SITC fan.