Quote from: Harry Bosch on August 19, 2012, 04:22 PM
... and the kids loved the Korma (and that's praise indeed from them buggers!) and the Jalfrezi was decent - less pleased with the Madras - something definitely missing on the flavour front (piece of lemon? amongst other things), although the heat was good. As it was my first go, I'm very happy - although I didn't realise how quickly this would turn from a hobby into an obsession. I definitely thought the coriander stalks added loads of flavour to the base sauce. Saw some bloke on Youtube putting some fennel in - might try it.

Great stuff, Harry. You'll soon be knocking them out like a pro!

I'd urge a little caution when it comes to adding fennel to a base, though. I'm always happy to be proved wrong, but no BIR chef I've spoken with has ever used fennel in their base. However, if they're looking for a slight hint of aniseed flavour (just a background note) then they will use some star anise, either in an akhni stock with some other whole spices (cardamom, Asian Bay, cassia bark, etc) which is then added to the base, or in the stock used to pre-cook the meats (which is why you'll occasionally come across the odd piece of star anise or other whole spice in your curry).

But it's all about practice and trying things out, so by all means give it a go and see what you reckon!

When I started this journey back in 1982 it took me a while to fully accept the truth about aluminium pans and their role in aiding the BIR cause, but once I started using them it all became clear, and I haven't looked back.

http://dadibhais.com/index.php/kitchen/cookware/alumininum-omelette-pan.html

Even using a high flame, heat distribution is nice and even, and while you obviously can burn things if you try, you really have to work quite hard to get a curry to carbonise and fuse itself to the pan. This really helps when you're reducing sauces and looking for that 'roasting' effect.

Not that you can't cook a cracking curry in other types of pan - far from it. In fact my next favourite type is the 'black iron' or 'carbon steel' pan, which you'll also find being used in BIR kitchens.

http://dadibhais.com/index.php/kitchen/cookware/black-iron-omelette-pan-10-25-5cm.html

No matter what the pan is made from, for me the worst type of pan is one which has a heavy base. It will take a while to reach optimum temperature, and then retain heat for too long once there (resulting in burning of ingredients if not careful). A good curry pan needs a thin base for almost instantaneous heat transfer/cooling, which allows the chef more control.

The good news is that you don't need to spend a fortune, either. If you check the links above you'll be pleasantly surprised...

Having tried all these 'short cut' methods (and more) over the last 30 years or so, I actually find it less faff to peel and quarter three or four onions and make a quick Taz style base (or even a small version of any base).

If you calculate the time it takes to dick about finely slicing onions, frying them off and then still having to blend them (as you do with a base anyway) there's little in it. In fact, if you take away the actual cooking time of the base (time you can use to precook the meat, make some sides, etc), I'd say in terms of prep it's quicker to get everything together to make a small base, and the results will be much more BIR. AND you'll be left with enough base to make a few more curries the next day (or to freeze).

Bottom line for me is that when it comes to BIR, there's no such thing as a short cut*.


*Actually, this isn't true. After all, the whole BIR process is comprised of a series of carefully crafted 'short cuts' designed to enable a chef to get a curry to plate or foil container in 8-10 minutes. What I mean is that there's no short cut to achieving the desired end result.

Whenever I do a goat curry (or even 'curry goat' as West Indians call it) - or indeed any other curry that requires long, slow cooking (such as mutton), I leave the lid on until the meat is tender, then take it off and whack the heat up for a ten-minute reduction. (Sometiemes I take the meat out first to 'rest' before reducing the sauce).

Works for me, but then my wife naffed off over ten years ago!

Quote from: Axe on August 01, 2012, 09:58 PM
I got to Tadka then realised this is what we know as Tarka Dal, good read Phil.

Yep - good find, Phil.

I've always known the frying of spices, etc in hot oil to add to a dish at the end as 'tarka' as well, but I guess it's just down to regional variations.

Whatever you call it, it's never ceased to amaze me how a simple and otherwise bland bowl of lentils can be lifted to dizzy heights.

Quote from: 976bar on July 30, 2012, 04:11 PM
Hi Mike,

What does it taste like? I mean how does it compare with the Mr, Naga red chilli? Just interested to know that's all

Rgds,

Bob

I can second CT's assessment.

Whereas Mr Naga (and the even better Mr Vikki's King and Queen naga http://www.mrvikkis.co.uk/index.php?app=ecom&ns=prodshow&ref=king-naga and http://www.mrvikkis.co.uk/index.php?app=ecom&ns=prodshow&ref=queen-naga) taste bloody gorgeous to the point of being addictive, a mouthful of Kitchen Magic minced green naga can only be described as tasting bloody awful (by comparison).

I've only ever used it in cooking, and if i can ever find any more I plan to keep it that way.

Here's a review: http://www.rber.connectfree.co.uk/hot-stuff/page4.html

I see The Kitchen Magic brand is (reassuringly) still out there, CT. Just found this green naga sauce they do:

http://www.indianmart.co.uk/kitchen-magic-naga-pepper-sauce-160g-p-960.html

I might try some to see if it has the same taste as the minced green nagas, but as said I'll have a hunt for it in Akrams (probably next week).

I've bought this in the past from Akrams in Southsea, Portsmouth, CT. It's the only place I've ever seen it.

Haven't been there for a while, but I'm planning a restocking trip soon so will check for it then.

Yep - well said Julian.

Keep up the great work with the videos, and ignore the idiots.

No matter what forum you enter you'll come across people with an axe to grind, regardless of subject matter. But thankfully the idiots tend to be in a minority. I'd say 99.9% of folk on this forum are here for the same thing, namely the sharing of knowledge - plus a bit of friendly banter, of course!

At the moment it's cheaper to buy it from Spices of India (strange, but true) as they have a special on it at the moment - down from