Ach mal,

That actually made me laugh out loud ;D No disrespect meant.  That would be so funny if that was true lol

Ray

Hi Derek,

That's interesting as I just usually boil the onions with the rest of the ingredients.  So how long would you suggest frying the onions for and in how much oil before adding everything else?

I am currently using the Kushi base which requires 1kg of onions.  It's quite a versatile base which can be used for most curries except Korma but I wouldn't say that it is "sweet" to the taste.  Maybe your suggestion of frying the onions first will give it that sweetness in the background?

Ray

Hi Derek,

I cant ever imagine a BIR chef using honey as a matter of course, just the expense alone would rule it out.  I just experimented with it and it give me a marked improvement from where I was at.  I agree, the natural sugars from onion and tomato is definately the way forward I just wonder how the bir's do this as it would prolonge the cooking time!  I assume then, that it must be a pre-cooked thing such as Panpot's Bunjara?, another thing that I haven't mastered lol.

Oh well, the quest continues

Ray

Just read this on another website.  You guys have probably heard this before but an interesting read nonetheless, especially for a novice like meself

VINDALOO
The widespread belief is that Vindaloo owes its origins to Portugese colonial India, where it was traditionally a Potato, Pork and Vinegar curry from Goa. I suspect Vin related to Wine or Vinegar and Aloo is Indian for Potato. In Indian restaurants today, the term Vindaloo is really indicative of the strength or heat of the curry. It usually has diced potatoes in the sauce along with the chosen meat or chicken. However, I can?t ever remember seeing pork as an option. I wonder why? Vindaloo is ?hotter? than a Madras.

However, more informed opinion shared with me states tha Vindaloo originated from Vindalho which is derived from vinho or wine (vin is French so that is not the right word) and alho which is garlic. Not aloo as no one spoke Hindi in Goa during the Portuguese regime. Potatoes are added to alleviate the piquancy of the dish. A lot of vinegar was used so people say the VIN could have come from vinagre. But even so the local wine or feni is still added in a good vindalho which is always made of Pork. Other vindalhos appeared on the scene because Hindu and Muslims do not eat pork.

Interesting I think!

Ray

Hi Chinois,

QuoteI havent tried that but can imagine it works well. I was told to use golden syrup for chinese cooking by a cantonese chef in England and it works well. Better than honey in my opinion because the taste is less obvious.

It does work well IMO and with regards to the taste, you don't really taste the honey, it just adds a sweetness that isn't sugar if that makes any sense?  The one thing that was missing from my curries was a certain sweetness that I wasn't achieving by using sugar, honey took me closer to "that taste" lol

Ray

Hi Jerry,

Quotemadras, vindaloo and phall (to a lesser extent - it's quite close to vindaloo) are very different - too much to just be accounted for by chilli.

I think you are probably correct with regards to Madras, Vindaloo & Phall these day's.  I guess I'm still stuck in the 80's when a curry was only eaten after a couple of gallons of beer ;D

With that said, the chef from the Kushi book does suggest that this is the case.  Wether or not he is really revealing is restaurant secrets, or just selling his book, he only knows!

Ray

Hi Stephen,

Totally agree, there are definately regional variances.  I think that's where most of the debates arise from on this site, one mans tater hash, is another mans pan of scouse lol.

Just the history of the BIR throws up quite a debate.  The brummies will claim it was there that it was popularised, Glaswegians will no doubt claim like wise.  I know here in Manchester, the Rusholme BIR's will tell you that it was them that kicked it off in the early days!  All adds to some great debate!

Ray

Hi SS,

Am I wrong in thinking that the only difference between Madras, Vindaloo and Phall is the quantity of chilli powder used, and I dont mean like the traditional vindaloo which uses vinegar and potato?

Also, has anyone tried substituting sugar for clear honey.  I do at the "adding the spice stage" and it really helps in getting that toffee aroma and just seems to give the dish a nicer sweetness than sugar!

Ray

Hi LD,

I know it's been a while since you posted this recipe but I got around to making this last night.  I've struggled with CTM previously as it is not a dish that I'm into but I made this for the wife and kids last night.  They really enjoyed it and said it was the best that I'VE made them upto now.  Just one thing, I think I will reduce the salt next time as that was their only complaint!

Cheers,
Ray

Hi Peterandjen,

Yeah, you could be right, it may wall have been stock.  I dont think that it was ghee as the ghee pot was above the hob to the left I think,  I didn't notice them take anything out of it!  Did it suprise you how dry they was cooking it at first?  It was almost a fry then boil method.  Nothing unusual in that in itself but I usually boil the onions, carrots peppers in one pot, whilst Im making a tarka of garlic, ginger and spices in another pan.  Once both are fully cooked, I add the tarka to the pot and blitz like mad.  I always thought that this was standard to making a base?

Anyway, the foods not that great which might be explained by their strange methods.

Joshallen2k,  your right, they do boast a healthy menu but looking at the feed, every dish contained at least 1 1/2 chef's spoons of oil, and I did see them using plenty of salt, so Im not sure how they can claim a "healthy" menu!

Ray