I'm going to have to read that. Thanks.

Also had Mango Chicken with Kushi chicken and Navratan with Kushi vegetables.  The Kushi method of pre-cooking all 3 is well worth the effort and I'm starting to think 5% is more like 1 or 2%.

Apologies for not photographing the Navratan in a serving dish (or foil tray).  Pis of Mango chicken in related original thread.

Cooked this using Kushi pre-cooked chicken last night and it is the best I've ever made. Absolutely delicious and the daughter and her friend are eating it with Jasmine Rice for breakfast as I type this.  Only thing missing was the ice cream.

You've peaked my interest now with using hing as a flavour in it's own right. I only have powdered so I'll need to investigate the raw stuff.

Here are some pics of yesterday's efforts and I must say that it turned out pretty nice.  I think I'll do the pre-cook in the PC next time as the lamb didn't have the fall-apart tenderness that I like.  It was still good though, even without hing.

I used the Kushi recipe from here for pre-cooked Lamb and my own variation base gravy made by taking pieces from all over the place.  a very enjoyable dish and Lamb Basanti will be a regular for me.

I think our Dutch onions here are pretty mild anyway at the moment but I did a 1kg batch of base yesterday and soaked them for 30 minutes then tipped off the water and started from there. Made for a pretty good base so it certainly doesn't do any harm.

It is worth noting that while some recipes / chefs stipulate either Spanish or White while other's say it doesn't matter at all.

It's a keeper. Yummy. Wifey on the puter tonight so I'll put up pics and appraisal tomorrow but it's a yes from me.

I'd like to see it too.

Quote from: jb on July 28, 2014, 08:41 AM
Next time I go in there I'll get a demo as well as asking about his home made balti paste.

I found this recipe for a home made Balti Paste.

Ingredients
5T Coriander Seed
3T Cumin
3T Curry Powder
2T Tumeric
1T Ginger Powder
2 Cinnamon Sticks
1 Dried Chilli or 2 fresh or 1 t powder
6 Bay leaves
3t Cardamom Seed
2t Mustard Seed
2t Fennel Seed
1t Fenugreek Seed
2T Oil
1t white vinegar

Method
Dry roast or fry spices. (I don't think I'd do it this way. I wouldn't cook all of the powders.)
Grind with M&P for 2 minutes
Add oil and vinegar
Grind to a paste for further 3 minutes.

and this one from a book (lifted in qty to make similar amount), which presented it as Hot Indian (Balti) Curry Paste. Chilli, Peppercorn, Mustard and mustard oil, no wonder it's hot.  But does this fit the "Balti" style?

Ingredients
5T Coriander Seed
4T Cumin
2.5T Tumeric
1 Cinnamon Stick
3T Black Peppercorns
3T Chilli Powder (no wonder she calls it hot)
2.5T Brown Mustard Seed
Seeds from 15 Pods Green Cardamom
15 Cloves
1T Fennel Seed
1T Fenugreek Seed
150 - 200 mls oil, either Vegetable or Mustard.

Method:
In this one the coriander, cumin, peppercorns, cloves, cardamom seeds, cinnamon, fennel are prepared as a GM. (Nutmeg optional.)
Dry roast the fenugreek and mustard seeds for 1 minute.
Grind to a powder.
Add other spices.
Heat the oil.
Pour over spices and mix well.
Allow to cool and store in a jar for up to 3 months refrigerated.

This is another example (2 actually) where the recipe for a paste is provided but there is no instruction on how it is used and in the case of the book, not one recipe actually calls for it's use.

Garp, can I ask why you use the Asafoetida / Hing?  If in fact you did include it.

My understanding of this ingredient is that it is used either to reproduce onion/garlic flavours in dishes eaten by certain groups of people who can't eat root vegetables for cultural / religious reasons, or as an addition to vegetarian dishes, particularly pulses and legumes, to control methane production in the gut. OOOPs , bloody dog.

As the recipe already contains garlic and onion and base sauce, which I assume has onions, is there any reason for it's inclusion?  Not having a go at you, just curious that's all.

By the way it looks great and I especially like the consistency of Unclefrank's effort.  That is exactly how I like my curries to be made.  I've got a heap of boned out lamb in the freezer so I'll go get some out and have this for tonight's dinner I think.

I have to say that I agree with both sides of this discussion.

1. Most times after a long cook and multiple dishes, I just don't seem to enjoy the food as much as I possibly would have, had I been a mere guest to the table.  This is a common experience among cooks.  It is not exclusive to Indian food.

2. Some curries do definitely round out and develop over time, and so does a good stew as anybody will tell you.

3. Even though my curries are delicious and enjoyed, they are definitely not in the same class as some commercially purchased dishes I have eaten. There is, I feel, something missing. 5%??? Not sure.  In saying this though I've also eaten some pretty bad purchased dishes as well.

I'm in.  NO, have you made a dish out of the base? Did you find it was a milestone?