This is why I wouldn't claim that it is never used in BIR cooking as MSG appears in so many ingredients as an ingredient. It's even in the likes of Doritos and such but as an actual throw in ingredient during production of a curry in it's own right I am not convinced.

Chris, where do you get your pans from in the Toon?? I'm up here too so id love a trip to the source, Cheers Davy

I know some debate has been going about wether or not MSG is used in BIR cooking so last night I took a tried curry recipe of mine and added a TSP of MSG to give it a whirl. It definately modified the taste but I don't really think in a way that I have recognised in any BIR curry I have had. I can't say for sure that it is never used but I think the strong spice flavours in a BIR curry over rule the overall effect MSG has on the dish. I simply think it works in Chinese cooking because the flavours are more subtle. One thing I think is missing from curry recipies I have tried so far is an overall "Tomato" flavour quite predominant in some of my local TA dishes. I have tried to replicate this by simply adding more tomatoe but I think it goes deeper than that. One thing I have found does help is the addition of a small amount of vinegar at the end of cooking. Around 1tsp. Anyway MSG maybe but not THE missing link  I did watch a video on the "other" site showing a BIR chef cooking a curry from start to finish and he must have used nigh on a level chefs spoon of puree plus the same in spice mix for a long tray portion. Maybe we are using too much base and not enough of the other ingredients! Camera angles can de deceptive though!   

Glad you made a step forward Jerry. The dryness is a puzzler. I did hear once the actual brand of flour can effect the amount of liquid needed although usually any time I have done them there is plenty of liquid  I would suggest up the milk a bit. You said in your previous post you would leave an egg out? Did you opt to leave it in this time round? As far as the sconey taste I think the other ingredients serve to mask the taste of the Baking powder which I think is the culprit although one has to suspect the plain flour too. Next time round I will double check my measurements just to make sure the info is correct. You,re right they don't really need to prove long at all although I have have noticed an improved elasticity over say a couple of hours. When you compare our first attempts the results we have now it certainly is a winning way to cook them. I'm sure once i was given a recipe in Florida by an Indian chef and they were similar to UB's recipe but I disregarded it as the results were naff! They wouldn't have been if I had used the cooking method we have now. Once again DOH!! :-[ 

I use mango chutney in my purees or rather the puree mix Chicken, lamb etc. I can mimic some of the locals here exactly with this. Mango Chutney a defo. Also let's not forget the Achari dishes use Indian pickle. 

Thanks CK that answers my next question about cooking it!! 

Thanks CK you have answered what was going to be my next question on cooking! I have been using the KD method or just simply boiling for a while. To be honest I think the KD method is a bit lacking and adjusts the flavour in an adverse way. Since I have most of the ingredients I will give this a whirl. When I can get some cheap lamb!! Any farmers on the board!! ;D  ;D  ;D

Thanks for that CT !

Hi,
I am a bit of a lamb lover (eating wise!!) My local supermarket just doesn't seem to do any lean cuts of lamb at a reasonable price. I have noticed my local T/A cuts all seem to be lean and tasty. I make Kebabs as well as the usual Tikka etc. Anyone know what cuts the BIR's go for? Understandably they use much more than the average Joe or Jane so they will get it cheaper. Anyone got any pointers? TIA     

QuoteI've put my best results down to being drunk at time of cooking and ars*holed at time of eating 

I'm a bit pissed right now, so things are looking up for this one.

ROFL!!!  ;D  ;D  ;D