I guess a follow-on question would be - has anyone tried the Taz method with CA's (added-oil) base?

Quoteps - first time i tried it i doubled the ingredients

That's the problem, especially with recipes like rice. Not much in BIR cooking scales well, except for naan bread. I wonder if you're giving peterandjen's pilau a fair shake.

Peterandjen - some pics would help as well.

I noticed your pilau includes only fennel and cinnamon. Bay leaves, cardamon, cloves, all feature frequently in BIR fayre. Have you tried including some of these in your method, and how was the result?

-- Josh

Great first go! Glad it was what you were looking for.

Keep up the good work!

Quote1 - 1 1/2 teaspoons of Salt per portion

Wow. I've found that more than 0.5 tsp of salt kills a single portion curry.

How much do others use for salt?

Jerry - you blend after its fully caramelized? May I ask why? What do you think it adds?

976bar's looks pretty similar to mine, but I think I chop my onions slightly finer. Mine takes about 90 minutes.

My personal opinion is that the bunjara adds something positive to the taste of the finished curry, but only a percent or so.

My question is, if BIRs would go through the labour required to create a bunjara... wouldn't it have a greater effect than 1%?

I've been adding mine toward the end of a curry (somehow I remember that's what the BIR did)... anyone try adding at the beginning? and "double-frying" with the spices?

-- Josh

QuoteI'm afraid that I have had a take away delivered from East, and it wasn't the best!

No surprise, looking at the website they boast lower fat, lower salt, and no artificial flavours like MSG.

So to hear they have lower taste is not surprising.

I made a Madras tonight, using the reduction method, adding a tsp of MSG, and a tbsp of bunjara. It was absolutely superb.

My problem is that I have nothing to compare it to, other than memories of BIR Madras.

I do know that if I was served this in a restaurant, I would be thrilled.

I think the MSG improved the dish.

Quotehave a quick look at the video and tell me what u think they are using

Jerry - I took a look at 5 or 6 of your mystery ingredients. It's near impossible to say intelligently what any of those are.

You're right Jerry, its tough to see what's going on.

They are clearly using fresh oil to cook with.

Also noticed one chef walk up with a tray of precooked chicken, and sprinkle sugar all over it. It couldn't have been salt given how much he put. The pot on the top left.

QuoteAnyone else found this

Whole cumin is something I tend to notice right away. Sometime good, sometimes bad. However with the bunjara, I don't think its ever hit the noticeable level.

My last few curries have used the bunjara (about a tablespoon near the end of the curry) and haven't had an issue.