Quote from: Mark J on December 04, 2005, 09:01 PM
Ive seen the base bubbling away on the pot, only on a very low simmer though

Hi Mark
? ? ? ? ? perhaps they turn it off on a slow night, or maybe, different places do different things.
I never get an instant curry when I order
I always wait at least ten minutes
How long do you wait, on average?

Thanks a lot Spice Boy
                               that was a very informative post
I really want to try Natco products but can't get it round here (Nottingham)
I'll try looking for TRS instead
Thanks again

Sorry I was slow replying John.
I meant the whole of the lemon
Pith and all
It gets blended with the onions

Hi CC
       I found my main problem, was that the base had such a strong flavour.
It's not neutral enough, but I guess that is how it's meant to be.
I was hoping I would lose some of it's aroma, when I cooked with it.
I didn't
I ended up with an aniseed stew
It's my least successful curry for years (but I think I cooked it correctly)

Hi Spice Boy
                 what is the most common curry powder used in BIR's?
and is garam masala used at all?

When I got my latest curry gravy sample, I froze a portion of it.
Accidentally, I got some of the oil on my hands
My fingers stunk for two days after (and I do wash my hands!)
It's really very strong stuff
They boil their gravy for hours before skimming the oil.
One interesting thing was mentioned
When I asked for the sample, they said "do you want it heated?"
That infers that the curry gravy sits cold on the stove
It's probably, a myth from my Pat Chapman books, but I thought it bubbled away all evening

This could be the best report we've had
It really is all in the base
I got a sample the other day
It's really nice
Tasty in it's own right
If that's correct, then the rest just follows
Curry King and I both had home demos, but there is always this " not the same at home" remark, that is made by the chefs.
The best we have had so far is the full recipe by Mark J
https://curry-recipes.co.uk/curry/index.php?topic=122.0
Even with this, there is a little more than meets the eye
Like adding the old base, to the new

Hi Ray
? ? ? ? When they say

Quote from: kushi chef
I would encourage you to buy them from traditional ethnic shops, where available.

I still feel it could be clearer
I have tried loads of different brands and ,whilst they are consistant to themselves, they really are very different to each other.
The curry powders are nothing like each other, and neither the Garam Masalas
I think ground spices, such as cummin , coriander and paprika are all the same
What harm is there in saying " we use Natco" ?

What spice mix do people use for their BIR cooking?
I've managed to get a few from chefs
My current favourite is this ratio

coriander x2
cummin x1
curry powder x 1/2
turmeric x2
paprika x2

I am suspicious of garam masala unless the make is specified
It varies so much
Did you notice how the Kushi site would give no brands for garam masala or curry powders?
What's wrong with a recommendation?
My spices tend to be either East End or Rajah

The vast majority of oil does, come from the base sauce
Only small amounts from finished curries goes back in
They have a pot on the stove, where they have ladled the salvaged oil into
For a long time I mistook this as fresh
When you heat this old oil up, the aroma is unmistakeably BIR
It stinks lovely!