Quote from: currymonster on January 12, 2009, 11:59 AM
So my goal is to produce BIR style curries that have lowest amount of fat and sugar but don't compromise too much on the taste.

Hahaha, mine, once again, is to produce a good BIR quality Madras!

Weird, makes a huge difference for me. If I recall correctly though, you finely chop, even for the base, whereas I used to coarsely chop. This does suggest that size makes a difference ;D

I believe that Panpot's chef is actually an East End fan, although Rajah, Heera and TRS are all of similarly good quality IMHO and all available in huge commercial sized bags at the Indian cash and carry near me.

Quote from: Curry King on November 25, 2008, 11:40 PM
Thanks Josh, I will post recipes for both, my madras is how I like it though and probably not standard BIR.   

Any word on your recipes CK? I'm looking forward to trying them! ;D

After following the Bruce Edwards technique of blending garlic and ginger in cold water when making the base, I was stunned at how much stronger the flavour became.

I've been trying for quite some time to replicate the strong fresh chilli taste present in the Madras from my local. Do you think that blending fresh chillies in cold water then adding it to the base will make the chilli taste much stronger, or is this effect confined to garlic / ginger?

That looks great! ;D

Quote from: Curry King on January 06, 2009, 08:24 PM
Hi BB,

I was probably going to post the same sort of results as you but I discovered something by accident and have posted it in the lets talk curry thread.  I added the onion stuff into the base while preheating it, made a big difference to the finished curry, if you have any left you should give it a go.

I have and I will (I actually have a whole frozen tub of Bunjara paste). Thanks CK!

Quote from: Secret Santa on January 03, 2009, 07:45 PM

Quote from: Stephen Lindsay on January 03, 2009, 07:20 PM
Thanks for this topic and again can I say the curry base is superb!!

Ok, I haven't tried it yet so I am basically talking out my backside here, but why in the name of god is this any better than any other base? It has bog standard ingredients and I don't believe for a minute that the margarine is the 'secret' ingredient, or would make it in any way a 'better' base.

Hey SS, this base is REALLY, REALLY tasty! For me though, turns out pretty similar curries to my other favourites though. However, as a soup, it is delicious! It tastes better by itself than any other base I've tried. Probably the coconut block and marg that gives it that cake like taste. Sadly it's not the answer to my prayers however.

Quote from: bighairybloke on January 03, 2009, 10:32 AM
i fry the onion with the garlic etc, at the frying stage, principly to remove the raw taste of the onion that persists in all boiled onion bases i have tried.

I really don't get what you mean with this. However I have gently fried the onions before with success. I'm not sure exactly what difference it made though. Maybe just the placebo effect

Great post FJ. That's a really tasty looking curry! ;D