Quote from: MushroomMike on June 29, 2013, 02:32 AM
Thanks so presumably by doing this you're altering the flavour/cooking out any bitterness of the g&g and spices etc. Is this mixture always added to the garabi or is it ever added at the "cooking" stage as well?

This is what chef Abdul posted, and he should know

Enhancing the gravy

Ingredients

Readymade gravy

Oil - 130g

Garlic ginger mix ? 1 ? tbsp

Tin of plum tomatoes ? 200g

?8 Spice? ? 2 tbsp

Tomato puree paste ? 1 tbsp

 

Method

Blend the tin of plum tomatoes and put aside.

1.     In a cooking pot add oil, garlic ginger and cook over medium heat for 2-3 minutes.

2.     Add the blended plum tomatoes and cook for another 2-3 minutes

3.     Add ?8 Spice?, tomato puree and cook for 2 minutes.

4.     Add 1 pint of water, turn to full heat and cook for 2-3 minutes.

5.     Pour the readymade gravy into the cooking pot and add 3 pints of water.

6.     Finally boil for 15 minutes and then simmer for 5 minutes stirring occasionally.

Quote from: Garp on June 28, 2013, 10:14 PM
It looked pretty basic and unoriginal to me.

May I just say, as someone who has joined very recently, this site seems to be full of infighting and people trying to sell recipes in the guise of 'e-books'.

I don't think I'll be here for long

You really can't go by looks
After all it's mainly just a sack of onions, isn't it?
The "infighting" is due to the dedication of certain people (me included) to find the genuine flavour we are seeking
After nearly nine years of discussion, things have got understandably intense.
We are so close, and this new ebook offers a final end to the search
All it takes is one "original" change to the recipe and we are there
Chris knows and a lot of us are dying to find out

 

Hi Boaby
how do you make the seasoned oil?

I can't wait
I'm fairly sure I know the "mystery" ingredient
But I want to know for sure
I saw this done at a takeaway
I tried their gravy,and it had the taste I was after
Then I cooked it at home, and it didn't
How long for the book now Chris?

Private Josh

Quote from: curryhell on June 22, 2013, 07:33 PM
Have you tried his enhanced version which include a baggar, or should i say tarka  ,  added to the basic gravy?  This lifts it to another level.

Yes this was the enhanced gravy version

Quote from: mickdabass on June 22, 2013, 07:42 PM
I have used nothing else since Abdul posted the enhanced gravy recipe. 

I'm so glad other people enjoy his recipes
Let's face it, if he can't teach us, who can?
He runs a restaurant!
Actually, I must admit I am very excited by the new Curry Barking Mad cook book too
If you look at a few of his linked videos, they are everything you could possibly want
And of course all the ingredients are in the book
I just don't have enough time to do it all

I'm sorry Abdul hasn't posted for so long, he's a great help
I dug out his Learn 2 Cook book and made the gravy from it

After cooking it I left it to "mature" in an old ice cream container, for a week, in my fridge
I have just made a Korma sauce, using this gravy
And honestly folks, I can't recommend it highly enough
I cooked on the "wok" part of my gas cooker, and left the pan on high heat to evaporate the sauce
This gravy is particularly thin
I got an absolutely fantastic result
I served it with freshly fried chips

thanks for posting this
is this how it's done at the takeaway you work in?
I make lots of things like this
pakora bhajees samosas
out of interest why do you use bottled garlic and ginger?
I've used them myself from time to time but ended up chucking them away, because they got a bit old

I tried using the frozen garlic ginger too
That stuff is no good for frying, you get a totally different result from using fresh
The frozen ginger just sticks to the bottom of the pan

I bought a bir gas hob
I believed it would bring me closer to the BIR taste
It didn't make any difference
I still enjoy using it, for cooking in my garage, but I don't believe it's necessary for the flavour we are chasing

I've just watched this video again
Fantastic stuff
I'm so looking forward to the ebook

that special spiced oil intrigues me
and also the way you use blended plum tomatoes

The curry looks really good too

Chris, do you find you can enjoy your curries straight after you have cooked them?
or do you have to wait to appreciate the flavour?

Sometimes I've cooked a good one, but don't realise it, until I reheat leftovers a day or so later

The anchovy ripeness comment really puts me off
Rotting fish sauce then?
I've used L & P sauce all my life and was aware of the anchovy element, but that didn't look nice in the video
It reminds me of all the trouble over bombay duck