Yes hope so Cory.

Thank you.

Quote from: Cory Ander on December 12, 2009, 12:24 AM
I'm not sure why that happens Mikka...perhaps Admin can sort it out?

I was actually scared to look at what folks said, no lie.

@Josh
That was my mistake in explaining my take on a spice mix. You know the sheet with ()()() on it. It's there under Traditional recipes.

It was the spice mix I added to the garlic. I added tom puree as a binder but toms need cooking otherwise they turn sour.

;D This was leftovers really. 3 pcs Chicken from another sauce batch. I used up 4 tatties that were lying around.

----

@ UncleB
HOT Sauce?

I think this is just chilli oil frankly? I've been debating in my head for a long time and why it separates the way it does but congeals just like the main tom sauce does.

Jerry suggested it could be the marg which I haven't tried to date.

Anyway............... Thank you.
Off to take a Valium  :

I wanted to edit this post
https://curry-recipes.co.uk/curry/index.php?topic=4042.0

to see the coding so I could stop that dratted double video thing CA. I see I cannot edit that post to find out now?

This is the code I posted there (Link)

http://www.youtube.com/watch?v=mWXIZpnhS-8

In this I used my much tormented all new spice mix. I did make some changes which I didn't like so I'll be going back to what I did in the first place. If you see wrong doings or something that you think I should be changing I'd appreciate your feedback.

Vindaloo restaurant style

This was my first video attempt. It was a bit longer which is a pity since I wanted to show you the final dish. I'll post images some other time.

Cheers.

I think you can safely swap it out Jerry although it does add something. It was that annoying smell I couldn't lay my hands on. I don't know whether this is it but its pretty darned close once made. The important thing is that everything must be ground really finely, even the fenugreek leaves. The resultant sauce is almost soup like and allows the green pepper a chance to work on the sauce.

The spice should marry quite nicely but I wouldn't leave it on the heat for longer than 30 + minutes. Cinnamon should be included, did I miss that? Nutmeg may work too?

Quote from: JerryM on December 11, 2009, 07:28 AM
Mikka,
I can see the amount is very small. it's quite a bitter taste (best i can do is nutmeg texture with a hint of cinnamon). what gave u the thought of including it.

Cardboard boxes?
Sounds nuts doesn't it? Same thing here, it's just like a trash smell you back for. It's an odd smell!

Are we eating rotten food? I doubt it but there is something really big what you've said SS.

Quote from: Secret Santa on December 10, 2009, 09:27 PM
The smell that I am personally trying to replicate is the one you used to get when you opened the door to the delivery person. It was totally, unmistakably, BIR.

I'm sorry but this made my day.  ;D
Forever and a lifetime I've had these moments.
Had my satchel stolen a few months ago, I bet they are the same creeps.  ;D

DAAG? Now that sounds a good lead. Thanks SS.
I'm only joking about the days and sorry for laughing but it was funny.  ;D

Cooking is fun isn't it.  :

Quote from: Secret Santa on December 09, 2009, 07:24 PM
I can't find the damn book just now but I've remembereded the name of the sauce, it's called a daag.

Here's a few links that might help:

http://forums.egullet.org/index.php?/topic/80626-daag-curry-base/
http://www.gourmetindia.com/Sauces-gravies-t254.html&st=40
http://www.recipeskerala.com/Dishes/Main_Dishes/Main_Dish_Recipes/Daag%20Curry.htm
http://twosistersandfriends.blogspot.com/2009/04/daag-curry-base.html

Ok..........
I think apologies are needed as regards what I first posted. I did this just way too early and it was an attempt at making things clear as regards spice cooking times and quantities.

What I intend to do, (Which will take some time).
Is provide an index where folks can look visually at what they are adding and why?

Heat is one thing, variety of smells and tastes is a million miles from that. Let's also not forget that India is 4000 + years old and has traditions. THEY are the Spice masters, not England and the BIR.

Thanks Chriswg, for the reply.

Quote from: chriswg on December 10, 2009, 02:21 PM
I 'think' what Mikka is trying to get at is that we shouldn't have one spice mix for all curries, rather the spice mix should be dynamic depending on the type of curry being produced. In his (poor) example he shows us a graph of the spices he believes should be in a Madras spice mix. Ideally () should be 0.25 tsp, ()()() 0.75 tsp, ()()()() 1 tsp and ()()()() ()()()() ()()()() 1 tbsp. I guess its a simple way for people (who don't understand basic fractions or measurements) to get the right quantities.

It is an interesting idea but won't lead us any closer to BIR utopia. In my experience the BIR chef will add varying proportions of turmeric, paprika, cumin, coriander and chilli powder depending on the curry being produced. For someone cooking a special curry at home it might be worth trying to work out the best balance of the 16 ingredients for an individual curry. I personally won't be investing any time in it.

Quote from: Mikka on December 09, 2009, 11:08 AM
who knows an indian who has a Daughter whose Dad runs a BIR

lol - so has this girl got 2 dads or is it the same bloke?

And exactly why you will never perfect it

Sorry I forget everyone is on FACEBOOK and it requires only one sentence to gain attention.
Your loss, not mine.  ;D

Quote from: joshallen2k on December 09, 2009, 11:54 PM
These are exactly the type of questions that are preventing me from perfecting BIR cooking.
:

I'd love to meet some of you people in a cook-off. Something over here they love and its a lot of fun. ;D

Q. What does a clove do when crushed and added to fish and baked in an oven?
Q. What point is it that a single green cardamom will ruin your dish (Time)?
Q. How many garam Masala's are then anyway?
Q. Do you cook with your ears and eyes open?

I've seen many good Chef's ridiculed by the BIR thing but we still go back for more food from them.

Understand your meat, understand your spices and what they do.
Do you?

Best answer I could give, sorry.