Quote from: Derek Dansak on February 05, 2010, 10:41 AM
yes good idea to try tarragon. there are numerous other spices in many indian grocers i am curious about.

I was a member of Pat Chapman's Curry Club when Bruce Edward's articles came out and as I recall the chemical analysis he got done on a Vindaloo contained some tarragon.

Quote from: George on February 04, 2010, 10:05 AM
... to have you lot round, I think I'd need to cook a 100% BIR type meal. I've never done that!

George, just phone your local takaway, grab a selection of old favourites, take them out of the containers and voila, problem solved!!!

Chinois

I think of it as quite an intense taste because the sauce is made in two stages. The first is a tomato "stock"which is sieved and then to that the second adds the butter and double cream.

Apart from 1 t 2 tsp of honey, there is no sugars added. The sweetness comes from the butter and cream.

Yes it is sweet and very creamy and the calories pile on just looking at it so be careful with that photo!

 

Quote... the instructions on the back state that the colouring should be not added directly to food. It also gives instructions on how to make a master solution (using water).

Ignore those instructions Ramirez you can add to any food you are cooking but the point is you make it part of your masala (spice mix) and when you mix it with yoghurt, garlic chili etc to marinade your chicken you will see the colour is very vivid with even only a little added.

Take care to avoid touching it directly as it's akin to getting your fingers covered in boot polish - very noticeable and requires vigorous scrubbing to get it off.

This is the finished product made with the recipe I use - you're right it doesn't have a base, it's made from scratch Josh and as CA says the closest comparison with BIR would be CTM.

The best curry I have made is Murgh Makhani (butter chicken).  It's a time consuming recipe but well worth the effort.

you'll get on fine with that Ramirez, I sometimes mix in a little yellow as well for a bit of variety.

I think as a one-off Paul it wont kill you, just make sure you don't reuse the tin for storing shortbread as they'd take on a peculiar taste!!!

We need a Scottish contingent to step up to the plate (pun intended). I know Bobby Bhuna is from Edinburgh but not sure about other Jocks.

This is not quite what you're looking for Michael but it may be something you would like to eat.

https://curry-recipes.co.uk/curry/index.php?topic=4227.msg38381#msg38381