Also check here Vindaloo: https://curry-recipes.co.uk/curry/index.php?topic=504.0

Quote from: Mark J on January 20, 2007, 01:46 PM
He made a big thing about the 'stock' being the secret to any indian restaurant

Thanks for this MarkJ,

When he refers to it as "stock", do you think he's referring to what we call "curry base", or do you think he is inferring that there actually is some sort of stock (in it?) too?

Regards,

Hi All,

This is the "Kushi Spice Mix" that you might come across quite often on this site:

• 0.5 tsp chilli powder
• 3 tsp turmeric powder
• 1 tsp cumin powder
• 2.5 tsp coriander powder
• 2 tsp curry powder (brand not specified)
• 1.5 tsp garam masala
• 1 tsp garlic powder
• 0.5 tsp ginger powder
• 2 tsp dried fenugreek leaves ("methi") finely chopped

Simply measure the required quantities, mix together and store in an air-tight jar, in a cool place, out of direct sunlight.

Regards,

Hi All,

This is the "Bruce Edwards' Spice Mix" that you might come across quite often on this site:

• 8 parts coriander powder
• 7 parts tumeric powder
• 5 parts cumin powder
• 4 parts curry powder
• 4 parts paprika (optional)

Simply measure the required quantities (e.g. teaspoons full), mix together and store in an air-tight jar, in a cool place, out of direct sunlight.

Regards,

Welcome Pat 

...don'f forget your onions, tomato paste and rice!...and then you're probably pretty much sorted!

Just flick though some of the recipes here and get a feel for some of the other ingredients...though I think you've probably got most of the more important ones!

Regards,

Haha, it probably weighs nearly as much as the chicken!

.....but it is for a batter I see.....

.....I think I'm gonna have to try this one! 

Thanks for this recipe Jeera,

Just on point of clarification please?  Do you really mean 1 TABLESPOON of powdered food colouring! 

Phewwwwie!  Talk about glow in the dark!  ;D

Hi Andy,

Thanks for you reply Andy. 

I understand what you mean about adding particular ingredients more than once!  Someone also recently noted how often the same spice is added, in a different guise, several times e.g. independently in the base, independently in the curry, in a curry powder or paste and, possibly, in a garam masala! (I know, I do it all the time!  )

Having said that, I guess some ingredients will add a different taste depending upon when they were added, how long they have been cooked for and the form in which they are added (e.g. garlic, ginger, tomato, chilli, etc). 

I also understand what you mean about how adding ingredients, such as garam masala, can affect the colour of the dish.  I think this can be either a good or a bad thing though e.g. adding garam masala to a tikka masala or korma can make it look dull, brownish and dirty.  But adding it to a madras (or similar darker) curry can make it darker and look more appetising.

I'm very  glad to hear that you are willing to post some photos!  I look forward to seeing them.  You simply can't beat them in my opinion!  Appearance is so very important to most people (I accept that YF is one of the exceptions).....just ask the food companies!!!  And look at the lengths they go to to make their products look more appetising than they really are (food colourings anybody?)!  :

I also understand what you mean about the  positive (albeit, possibly misleading) comments that are sometimes made on some of the photos here (probably on mine included!  ).....I'm sure they made with the best of intentions (i.e. to encourage) though.... 

Keep up the posts!  I wanna see some recipes for final dishes! 

Regards,

So are you saying that the coriolis effect is a myth then YF?    Even for massive objects?  (much bigger than your common chef's ladle or wok full of curry sauce of course....or your kitchen sink or toilet bowl!) 

Quote from: andy2295 on January 17, 2007, 12:22 PM
..........I have seen loads of variations on here of ingredients for various dishes. With no disrespect to anyone there are some strange ones. Spices react with each other and it is only experience that learns you the reaction of such........

Thanks for this Andy; an interesting post!  

I wonder if you can please elaborate on the "strange ingredients" for various dishes that you have seen here (without being too personal about anybody's recipe in particular, of course!)?  

Also, please can you cite some spice combinations (besides the 2:1 ratio of coriander to cumin that CP has mentioned before) that react with each other in a particular way?  Could you please also indicate issues to avoid?    

I'm sure providing specifics on these things would be of great interest to many of us!  As I'm sure you'll probably appreciate,  simply alluding to these things, or generalising about them, without providing specifics, can be quite frustrating to some of us (well, to me anyway!)  

Quote
I have seen photographs on here of peoples final dishes. Some look really good, some not so good  but you cannot get a taste from a photo. It is guide to what it should look like.

Whereas I obviously agree that you cannot get a taste from a photo, I firmly believe that photos gives a very reasonable indication of whether the dish even looks the part!  They are, unfortunately, the only means that we have to provide an indication of the quality of the dish (or lack of!). 

I would dearly like to see EVERY recipe accompanied by a photo of the dish!  ......whereupon, I would really appreciate seeing some supporting photos for your and CP's dishes (and anybody elses)....how's about it?.....any chance? 

Thanks for your continued interesting posts Andy!