Quote from: artistpaul on February 06, 2009, 11:50 PM
Again, I believe this is down to the use of well precooked/used/topped up Oil, call it what you like, because the Flashpoint of such oil has significantly changed chemically allowing for a much different approach to frying the spices for much longer.

Excuse me if I'm wrong but doesn't the smoke point of oil decrease every time you use it, surely making it more difficult to fry the spices for longer?

Hey guys, sorry I haven't been posting in a while, I've been watching the chat, and it's most been about Ashoka recipes, which I've been playing with for a while now, with little great success.

So, I'm back here, as I remember what a great curry this turns out. I've finished the base, and am defrosting a half leg of lamb to pre-cook. I can't wait. It's going to be great. I'll take some photos.

Quote from: adriandavidb on January 20, 2009, 10:47 PM
In the the continuing quest for curry perfection, I tried adding a few drops of Maggi seasoning

I've been there in my quest for the taste. Doesn't do any good though. It's a Nestle product used for enhancing soups and gravies. I hate the smell. Sickly and a little ewww.

Msg gives the illusion of glutamates in food. Good wholesome quality ingredients, e.g. ripe tomatos have glutamates in quantity already. The ingredients of an indian curry are probably fairly naturally plentiful in glutamates, so msg doesnt make much difference.

However, take something bland, like cheap supermarket not too ripe tomatoes, add a pinch, and they become more the like the vine ripened variety. Incidentally, I believe that Parmesan has the highest amount of naturally occurring glutamates of all western food (Japanese seaweed has loads, maybe more, I'm not sure, but they've used it in their noodle soups way before the days of msg).

Chinese use it a lot to make basic ingredients taste like quality ingredients. It makes bland foods, especially meats, taste better. I think Indian food is complex and flavoursome to a degree that makes the use of msg unnecessary.

Hey Parker,

Download and install this http://www.malwarebytes.org/. Run a quick scan, tell it to remove the infected things when it asks then restart. I removed this from my gfs PC a couple of weeks back.

Quote from: AchMal on January 17, 2009, 10:37 PM
as you describe but with the green pepper chunks allowed to fry off first at a high temperature until they were blackened in small areas, this produced a lovely smoked flavour

Bang on Bob. When I'm doing my pepper and onion, I pre-cook them in my carbon steel wok and incredible temperature. I then add after the base has gone in. You just can't beat the taste.

That looks nothing like the Jaipuri with which I'm familiar. For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!

Quote from: Madchester on January 15, 2009, 08:23 PM
with the help of this websise and books and further research I am hoping to at least get very close to the perfect BIR curry.

Hey MadCheSteR, welcome to the forum. I'm sure you'll do just that. I notice that you say you cook for your family... Well my advice, if I may, is don't try and make more than 1 large portion (would do 2 people for a normal sized meal, unless you eat a takeaway sized portion to yourself) in your pan at once. It just doesn't work the same.

Good luck, and I hope you have access to all the spices etc that you need - no doubt you'll probably have a better supply than us stuck in this cold place

Cameraman "How much was that?"

Chinois "Yeah, about that f*****g much! Now why don't you shut the hell up!!!!"

Awesome video mate! Great banter! Love how harsh you are to your camera woman lol. Do you think the MSG makes a difference?

Thanks very much - brilliant post!

BB

Quote from: knighty76 on January 11, 2009, 09:18 PM
Interested to hear feedback from the experienced guys on here.

Well I've tried most of the bases on here, including the Ashoka, with and without the Bunjara paste. It's really quite good, along with the other better bases on the site...