I agree with both Bobby and Stephen.

I actually start off by frying ginger/garlic paste and onion if using, on  the highest flame.  When the G/G pastes turns golden, I remove the pan form the heat then add the spice blend and chili powder.  I stir this quite vigorously with the back of my chef's spoon, until the pan has cooled right down.  I then return the pan to a low flame and cook out the spices for a further minute and a half.

This method has served me well for years and I never get burnt spices or raw for that matter!

If I'm using fresh chillies as well, such as in a Jal Frezi, I add them about 2 mins from the end.  I love the freshness of chilies and I like them to be al dente.  Just my take I guess?

Ray

Axe,

That was a suprise.  I always make my G/G paste heavier on the garlic roughly 60:40 split.

Cant believe he said that the black sesame seed made the dish look appetising it looked like a plate of mud to me!

Ray

Hi Jerry,

I've also heard of paprika being described as tomato powder, I know and you know, that it isn't but a lot of asian cooks do refer to paprika this way!

Ray

Guy's,

It really won't make a great deal of difference what curry powder you use but I believe that the BIR's use mild Madras Curry powder.

Ray

Domi

QuoteOriginally by Bez...oops! I mean Razor

ya twistin ma melons maaaan! ;D

Quoteit wasn't overspiced for me though I'm not a fan of the mildly spiced curries TBH

When I say 'overspiced' it wasn't too hot, I just think the spice blend is out of balance.  I think it's unusual to have equal parts of ground coriander and ground cumin, the norm being 2 coriander - 1 cumin (in my experience)  I also think that there is too much garam masala in the blend.  I would suggest 1/4 part instead of 1 part.  It almost looks like the spice blend was designed for memory purpose rather than for flavour

Maybe I didn't water down the base enough?  The final dish was thicker than Dip's and I cooked it for about the same length of time, I also used lemon dressing as appose to lemon juice, because that's all I had in, but I don't think this would have made a great deal of difference?

Just not for me I'm afraid   I've not totally given up on Dip though, like I said, it could have been down to my poor cooking (but I don't think so  )

Ray (Bez)  )

Hi Fellas,

Ok, made the base last night along with his chicken Madras

The Base:

Ok, I observed Dipuraja's advise on making sure that the onions are cooked, and so, I gave them about an hour.  I only put enough water to cover the vegetables but this can vary.  I only cut my onions in half but if you chop them smaller, then the amount of water that you will need to cover the veg will be less.  A more specific measurement on the water would be good!

After about an hour, I got the dreaded smell of burnt onions.  I raced over to the pan, whipped off the lid, and virtually all of the water had gone, leaving behind just the veg and oil.  I quickly transferred into another pan and just about rescued it, so be careful if you boil for longer!  Luckily for me, I hadn't added the tomatoes and spice yet.

I added the toms and spice, give it another 15 minutes, then blitzed will a jug kettle full of water.

The base tasted ok, but certainly not the best for me, much preferring CA's.

The Madras

Made the Madras to spec.  I wasn't over the moon with the final dish.  It was very strong in flavour and over spiced, and I don't mean too hot, just the spice balance wasn't right for me.  Maybe the addition of Garam Masala was the culprit? The taste wasn't either old school or new it was, as SS says 'typical low end TA fayre'

Now, I'm not going to rule this out altogether as I am more than aware that I could have cocked it up, but I'm pretty sure that everything went to plan.

All in all, bit disappointed if I'm being honest, I have had better from off the forum and I'm not looking to cook low end TA food but reasonable BIR food!

But understand, this is only my opinion and there are others who have had good results, so you may want to still give it a go, if only to rule out or to add to your preferred list!

Ray

Hi Jerry,

Your oil & water comment make complete sense to me, as I don't believe the flavour comes from flaming the pan, after all, we are not trying to burn off any alcohol are we?.

I would have a go at Dip's base though if I was you, as I am aware that you like to reclaim some oil from the base, and if you cook it longer after the blended stage, you certainly can get some oil back.

I'm currently, knocking up his base, and gonna have a crack at his Madras tonight, will be posting my findings later.

Ray

Hi Axe,

It certainly is an obsession with us all lol.  Call me a sceptic, but my belief of our BIR curry is purely down to the need for the early immigrants to make a few quid.  They devised a way of turning their traditional cuisine into 'fast food' and more power to their elbows I say!

I would love to think that BIR is something different than a way to make ends meet, but I honestly think that's how it came about!

Ray

Hi Commis,

Fingers crossed mate

Ray

Axe,

Next time mate lol, this is purely experimental mate hahaha.

Ray