I believe asafoetida is used as a substitute for onion and garlic (some in India cannot eat these due to their religion). It is supposed to be fried quickly in oil and is only used in very small quantities. Also helps reduce flatulence.

SnS  ;D

There must be something in the processing of canned/tubed ginger & garlic puree's (other than garlic and ginger) that reduces both the flavour and aroma. I personally hate frying with either as it tends to spit like hell in hot oil. This I think is due to the additives and other impurities (vinegar?). Some brands are worse than others.

When I make a curry with processed purees, I now mix the puree into a the oil before adding to the hot pan which reduces the spitting (mess). If I use freshly made garlic or ginger paste this doesn't happen and I can add it directly to the hot oil .. so there must be a difference between the fresh and canned/tinned. It also smells different when cooking.

Many garlic pastes and purees use reconstituted garlic. I guess both taste and aroma is affected during the manufacturing process.

SnS

Nice post Bobby (as normal) - I will really have to give this one a go soon.

SnS 

Quote from: kaled0070 on August 24, 2008, 02:51 PM
Sorry about the pic size in the last post
Mike

Sorted 

Mike/Paul

This looks like it could be a Naga Jolokia as opposed to the Naga Morrich/Dorset Naga hybrid. If it is the Jolokia it is still extremely hot - hotter than the habenero. I believe this was the original variety grown in Pakistan for the capsaicin extract for the production of pepper spray and creams (tiger balm, etc).

SnS

See previous postings regarding blenders

https://curry-recipes.co.uk/curry/index.php?topic=2350.0

SnS 

After defrosting, I bring my ex-frozen bases back to simmering temperature (in micro wave) and ensure it is hot and well mixed before adding it to the spices.

SnS

If there is meat in the curry it must of course be thoroughly heated through again. If you're using prawns or king prawns I'd leave these out of the original curry and add when you reheat the curry sauce. They tend to shrivel up to nothingness, if they're cooked twice. Perhaps the addition of a little water if the curry sauce is too dry.

SnS

Hi UB

What I meant was that Paprika is not made from only bell peppers. It is usually a blend of different varieties (eg: Pimento Chile). But Kashmiri Mirch is very similar to Paprika albeit somewhat hotter. Likewise, commercial Chile powders are also a blend of different varieties.

SnS 

Quote from: Curryswede on July 11, 2008, 10:32 PM
I tried to get Kashmiri at my local shop, they only had deggi, but the guy actually told me that kashmiri chili is the same thing as paprika, which just has to be bollocks. Paprika is made from bell peppers afaik, where as kashmiri chili is a type of chili. Can you guys that have the kashmiri do a taste comparison to paprika please?

Hi Curryswede

Paprika is not made from Bell Peppers. The Kashmiri Chile is in fact often called Indian Paprika as the chiles used are similar to that used in Spanish and Hungarian Paprika. The Kashmiri Chile has however a far redder colour. The guy in your shop is correct.

SnS 

ps: Notice my logo and number of posts todate - satanic or what?