I've tried Rajah & East End curry powders and, on their own, are an unsatisfactory spice mix.
I have loads of Asian shops near me and none sell Eastern Star, Triton, or Natco spices.
I think the spice mix, for the finished curry, is very important.
It accounts for a lot of the aroma.
I ruined a curry, the other day, by using a blend with garam masala.
The garam masala was really strong & it dominated the meal.

Quote from: thomashenry on October 31, 2005, 07:29 PM
I'm now banging out perfect BIR dishes with it day in day out. Took me a while to get there (5 years!), but now I'm nailing it every time. The missing link is in the dish cooking, not the base. Dhillion is spot on, seriously.

This is brilliant
What kind of cooker are you using?
Give us the details.
My main problem is consisatncy
I do a good curry but the next time I cook it, it might not be as good

Thanks, anyhow

Quote from: thomashenry on October 31, 2005, 12:40 PM
This answers nothing as far as I'm concerned. We've known for ages that some places re-ise oil, and that some places don't.

Has anyone ever seen a chef use fresh oil in a curry?
In "the balti kitchen" videos, they show someone using fresh oil, but they don't taste right

Quote from: Midge on October 31, 2005, 05:08 PM
This is a curry recipe! Not a Basic Curry Sauce anyways right?? So at what point do I add the basic curry sauce?

I believe you just add the cooked chicken to the sauce

Quote from: DARTHPHALL on August 20, 2005, 08:37 AM
i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.

I have frozen loads, successfully
Mine all come back (sometimes a little less crisp) but full of flavour and, very annoyingly, STILL with the taste

I know the place I had my last demo at, definitely does reuse the oil.
Look at this picture of their prawn madras
http://img357.imageshack.us/my.php?image=prawnmadrasoil6wa.jpg
It tasted fantastic
But how much oil?
That is making up a giant part of the taste, surely.

(I still can't post pictures on this site, any ideas why?)

Quote from: Mark J on October 30, 2005, 03:20 PM
I would tend to add 1/4 - 1/2 TSP msg per portion in a final fish, in my local BIR kitchen they have a box with MSG on the side of it

You said you noticed no difference, didn't you?

Quote from: ifindforu on October 29, 2005, 10:31 PM
dont forget to add coconut butter lemon salt, jagari goor,and very important eastern star curry powder add much more water and thicken with Swede liquidized also throw in a few chicken stocks and green pepper I use to work in a take away

Is jagari goor, jaggery sugar?
Can you give a full recipe?

I used Asda standard tomato puree from a tube last night
The results were so ordinairy
I think getting the right puree is very important
My best results have been using canned tomato puree from Asian shops

I reckon it's used but they call it something else
Like they call turmeric "haldi"
and cummin "jeera"
If it's what they call "salt" then we are in trouble!
That goes in measured by tablespoons in their base