Hi Steve
I tried the cucumber
I made a curry gravy with six onions and put half a cucumber in
I made two different curries
Chicken vindaloo and Paneer Rhogan Josh
The Vindaloo was very average but the Rhogan Josh was the best I ever made
I don't know what to think
The cucumber certainly did no harm
What curries have you cooked with a cucumber base?

Hi Bobby
Very interesting stuff
Can you elaborate on  recipes for a base and curry?
A lot of us have tried many different things, but this would be most informative

perhaps he meant that "Peace of Cassia bark and 3 Bay leaves".are already in his base
And they are Garam Masala ingredients

too close to the truth
very very funny

Quote from: stevejet66 on January 01, 2013, 11:25 AM
Well ive found cucumber has changed the smell and flavour massivly. after all it is only a vegetable, ive tried, carrots, potatoes, all manor of veg but none of them have worked apart from the cucumber. there are countless asian cucmbers in asian supermarkets much bigger and may offer a different taste, which i will try soon but at the moment im not altering my recipe in any way because its almost spot on.

I must try cucumber in my next base
I am curious
I have tried adding, a little, of many other things
But that is a new one and it is always around, every takeaway

Happy New Year everyone
Had a wonderful takeaway curry last night, from a place called Arjee Bhajee
The best curry I've had for about a year
I'm going to be getting more from them in 2013
(I might need to buy some more air fresher too)

I've been buying a lot of curries lately
They all have different underlying signature tastes
By this token, one person's 100% recipe will not necessarily be someone else's
The curry base really varies from one chef to another
The only constant is "a shedload of onions" for the base
I spend at least, one evening a month, in an Indian Takeaway's kitchen
I think I have pretty much seen it all
The staggering thing, is that I have never seen a "secret" ingredient
They cook curries on a high heat, it's true
But I have also seen them cooked on low
So I don't think "big" gas is essential
I've seen spices singed in a curry before adding the gravy
But I've also seen them simply boiled in the gravy
Both ways can give a good result
The only un reproducable ingredient is the fryer oil
I have seen this used in the curry gravy and used for frying the curry
But there are other experienced members say this is not done where they have been
I reckon your best bet, if you can't get into a BIR kitchen, is to follow a set of recipes by one author
Chewy's are well documented and have videos
All of Cory Ander's recipes are excellent
Curry Barking Mad's stuff is fantastic
and of course there is all the Curry2Go recipes
But keep the gravy and curry recipe from one source, otherwise you are not doing the author justice

I love these videos
What a brilliant bloke!!
Fantastic stuff
I just watched the Korma video
Perfect Sunday Morning Viewing
How to make chicken korma-Indian restaurant cooking@Abbots Langley Viceroy
Has anyone had a try at any of these recipes?

working well from xp with IE8
Looks really good and FAST!!!
Thanks

Quote from: harley on December 28, 2012, 05:36 PM
The Worcestershire sauce point is a bit of a cheap shot to chewy, its not like some instant BIR must have or a dish transformer.

I'm glad that you are standing up for Chewy
That's good to see
I think he's great, too
I love his posts and he comes across as a genuinely good and helpful person
But it's not a "cheap shot"
I promise you
I'm just reporting what I've seen, or rather not seen
I am sure that Worcestershire sauce is used at some places
What I am saying, is that it's not used at the places, I have been in
There are differences which should be acknowledged
I for one, happily accept this fact
As for my base not being a big enough scale
Well, that's the size of pot this place used on the occasions I saw it cooked
I know places make bigger bases at different times
It depends on expected demand
(I bet Chewy will have seen that)
But I also knew they achieved a brilliant result working in these quantities
I was just trying to copy what I'd seen, and share it with everyone
I thought it might be of interest, and certainly didn't want to upset anyone
Another difference I've seen, is the old bhajee oil in the base
This does not go on everywhere, I realise
But this is one more case of a different recipe
You can't just dismiss it and say it isn't right
What about ghee in the base?
I've seen that in a London demo but never round here
And that stuff makes a huge difference to flavour
There is no set way to do this
Just imagine if all these BIR chefs got together in one room!!
What an argument that would be