Is this what most people get when they make KD's sauce?
I've used extra oil, but that's all I changed
http://img457.imageshack.us/my.php?image=fourstagesofkd8mf.jpg

Quote from: blade1212 on October 22, 2005, 06:51 PM
I think it is worth trying a 1/4 tsp of that homemade garamasala (blend posted recently) along with the KD base and these final dish recipes. The garamasala makeup had only 4 whole spices in total one of which was Cloves........... Cloves are part of the secret along with a pich of methi. I'm sure of it
I need to get a new coffee grinder to try this -? I hosed my last one making the restaurant mix a few months ago.
Anyone prepared to risk a few ladels of KD base to try this out? ?

I can't try for about a week
I am in the doghouse for stinking out my home with the KD sauce.
But I'll give it a bash as soon as I'm back in action
What's the mix again?

Hi Ashes,
            Before I knew the trick, of blending garlic with oil, mine always turned blue green.
I know it looks funny but it seems to taste the same.
At some of the demos, the chopped garlic, has this colour.
         

Quote from: Mark J on October 22, 2005, 04:29 PM
Im making a batch of KD at the mo and on stage 1 the base has gone almots luminous green , is this normal??

This will be the green garlic problem again
Don't worry it's not poisoness
https://curry-recipes.co.uk/curry/index.php?topic=308.0

Whenever I have a really good curry.
The next day, I feel like I have been slightly poisoned.
And anything that makes you need the the loo, that much, cannot be good for you.
But I would never give it up.
Imagine not being able to eat curry, and then getting a waft from a curry house!!
You'd go mad

You must also have an extremely understanding wife, because you are going to stink the house out.
I am in trouble about it, again .
Everyone complains even though they like the curries, they don't want their house smelling like one.
I hope to be moving house soon.
When I do, it has been suggested, that my cooking should all be done, in a shed at the bottom of the garden
Actually that would suit me fine.......the research MUST continue!

As cr0 keeps going down, the converstion is getting a little disjointed.
Anyhow, I made the Kris Dhillon base again
I wanted to tweak it a little, so I added 1 carrot and half a green pepper.
To my surprise, I found this made it less like I wanted.
This flavour is very easily hidden
So I will go back to the original recipe and try adding something else.
Dried fenugreek probably.
Anyhow I made the Prawn Madras again, twice.
The second time was so much better than the first
I still have some of the original bought curry and the second one I cooked is a very close match.
I think most of the "magic" happens when you have the spices,tomato puree & curry gravy cooking together for five minutes.
Curry Queen's bengal cuisine demo, is such a similar recipe, that I am sure this is the right way to do this.
https://curry-recipes.co.uk/curry/index.php?topic=167.0

I think the problem we have all had is getting the "right" base, then not drowning out the flavour with other spices.
I don't think KD's base is exactly right but it's very close.
There is a little something missing and I shall not rest until I find it.
There are a lot of possibilities to try adding
I know some restaurants also put in
Chicken stock
chick peas
fenugreek
coriander
spice mixes
Whatever it is, I am sure it is possible to do at home.
Here's a picture of KD's sauce (with extra oil,carrot & green pepper) compared to a restaurant curry gravy sample
The red arrow is KD
It looks the same doesn't it?
The difference you can taste at this point, is the same difference you can taste in your finished curry
Sorry folks, It says I can't post pictures at the moment!
Something on this site is not writable?!

Quote from: Antoneath on October 21, 2005, 08:24 PM
Hi Pete.
Is this Kris Dhillon curry base called 'The Curry Secret'?
Antony :0)

Hi Antony,
? ? ? ? ? ? ? ?Yes that's the one

Quote from: Yellow Fingers on October 21, 2005, 07:04 PM
I tried the prawn vindaloo exactly as described, except I didn't have the tomato paste so just used ordinary puree and I also used chicken instead. Oh, and I added a little bit of carrot and green pepper to the base, but not much. Well what can I say, it didn't do it for me? ?
It did have a bit of the 'taste' but only as a background not full in your face like bought curries, and most disappointingly it didn't have the 'smell' at all.
I mean this in the nicest possible way Pete, but I hope your effort was a one off fluke because I'm never going to crack this otherwise, it just doesn't seem to work for me.

I'm really sorry it didn't work out
I don't understand
I am starting another KD base tonight with a view to cook the curry tomorrow.
Maybe it's down to the tomato puree
Maybe it was a fluke
I will post tomorrow my result

Quote from: Ian S. on October 21, 2005, 04:18 PM
Did you add more oil when frying the tomatoes/turmeric/paprika puree, or add more oil once the two stages were combined and before simmering? Did you stick to the same quantities of everything else from the book's recipe?
Ian

Hi Ian
? ? ? ? Yes I added the oil with the tomatoes and I kept to all other quantities

Quote from: Curry King on October 21, 2005, 01:50 PM
Another thing I don't quite agree with is the cooking it in 2 parts, like curry queen said on the other forum whats the point?? I can't see a restaurant messing about with it like that and it would probably help keep the smell down!

I don't know
Bruce Edwards does the curry gravy in two stages and I think this new Curry Book is showing a the base done in the same way too.
I must admit, after two disapointing reports,I'm starting to get a sinking feeling.
I reckon we've all got to get get together somehow
We should all bring our best cooking
How else are we ever going to know we are aiming for the same thing?
Maybe we could meet for a lunchtime curry somewhere?

Quote from: Curry King on October 21, 2005, 09:42 AM
Hi Pete,

I tried this last night, the KD base and then followed your madras recipe.? The end curry was nice but im not convinced about the base espcially in 2 parts.? I remembered why I was never that keen on it in the first place, that smell of boiled onions stinks, when I first sat down to eat my curry for some reason that was all I could smell and taste.? I think maybe I will try another curry tonight and hopefully will be better due to not having to make the base again.?

Anyone eles tried ths yet?

I had given up on KD's base
But when I bought curries, there seemed to the flavour of her base in it
That's why I used her base again
When I had the demo they actually let me cook some of it myself
You need to use oil scooped from the top of the curry base, or you won't get the flavour.
This really makes a massive difference
The tomato puree was not from a tube but a large can (I will find out the name)
It's not as concentrated as the tube stuff
It donates quite a bit of the finished flavour
One other thing I think really important is using a small pan
This means the flames cover the whole area of it's base.
I think if you get cold edges to the pan then you are not doing it as a restaurant.

Quote from: curryqueen on October 20, 2005, 03:34 PM
Hi Pete,? That looks good enough to eat!? Did you use any oil that had been used before or not?? I am still reusing the spiced oil from previous curries and does give a very definate flavour/aroma.? Its the way to go when making the gravy and that is to put a huge amount of oil and then take it off before blending the onions.

How do you manage to get demos so often? Oh and by the way, how is the tandoor oven coming along?

Hi CQ
        It's all skimmed oil for me now
That is the way the curry houses round here do it!
I've got to go to work
will post later