I won't be binning 1,2,3,4,5,7 anytime soon.

I sneak a little extra ground fenugreek seeds when making base gravy and mixed powder. It's that aroma that's so appealing. As is methi leaves in the final dish fry.

I know you are striving for something Jerry, and I THINK I have a rough idea what direction you are headed in, but I can't help feeling you're pushing the envelope when said envelope is already almost completely full i.e. you may have reached 99.9% and trying to get further. Packing underway btw.

Garp... stop sniping.

Hi Jerry,

Not sure I can add anything useful, except for that freshly ground is always best in my experience.  If the takeaways and restaurants use bought in cumin powder (realistically yes I'm sure they will) then I'm sure they will choose a good brand, and get through it quickly (nothing stale). But then are you saying that to aspire to BIR food you should copy that and not bother grinding cumin seeds ?

Surely, it can be forgiven for us amateurs (with more time on our hands than the hectic work of a BIR chef) that we grind spices to achieve the best freshness.  After all, without wanting to appear sexist or in any way racist, would the wives of the (mainly) Bangledishi chefs cook meals for their husbands with less flavour than necessary, or indeed said chefs being satisfied with less than perfect.

I say grind away.

Regarding leaving out Cumin from Mix Powder.... Personally I find it's essential for that earthy almost 'sweaty' flavour.  I know you're not a fan of cumin, and use it minimally, but this goes to show how each of us has different tastes. The best Restaurant Madras I've tasted (and have you at the Hilal) was not to your taste, but for me was Utopia on a plate.

No Sanity Check required, just a case of personal preference.  Good analytical post though, gets the intellectual juices flowing.

This springs to mind.... in vegetarian curries, for that extra depth of flavour, add a tablespoon (or two) of Bunjarra (Onion Paste).  I use Mick Crawford's CBM eBook recipe. Not plugging it, just saying that's one I've found to be very good.

Interesting technique and Great Video PetrolHead.... I like the addition of red wine also

If you remember was the curry (vindaloo hybrid) too dry ?  When watching the video I was willing you to add more liquid.

Cheers Chewy.

The reason I asked is due to bitterness in a Jalfrezi that I experienced at a restaurant recently, which I associated with the Bullet Chilli seeds/pith in it... it seemed to taint an otherwise excellent curry. 

Interesting that you've not experienced bitterness with them (seeds/pith in and out).  I am really trying to put my finger (no pun intended) on the cause, maybe unripeness of the chillies used together with the pith/seeds left in. 

Know what you mean about finger/birdseye/thai chillies... the sharp piquancy of them is a fine line with bitterness.

RS

Very nice looking indeed Chewy.  Regarding the Bullet Chillies... do you find them bitter at all, and do you scrape the seeds/pith out before cooking ? 

Happy Xmas to all.  Not sure I can face another parsnip.

Bloody Yum!

Quote from: Phil [Chaa006] on December 14, 2014, 09:15 PM
Vindaloo and naan look perfect, CT, but there is no way I can envisage eating chips with my curry !
** Phil.

I disagree Phil,  I could happily eat chips with that Vindaloo.  Absolutely jaw dropping, thanks for posting Chewy.