I recently found the same thing by accident. I got a burning smell and I thought I'd cremated the spices but it turned out to be the best curry yet. I just thought it was interesting to have someone else confirm the same thing. Chewytikka swears by singeing spices aswell. It goes against your instincts somewhat as you would think it would give a slightly nasty taste if anything.

Would anyone be able to recommend a decent recipe?

Thanks

MM

Hi Andy

Kind of off topic but you say "stir/shake until spices are singed" Do you think actually singeing the spices as opposed to gently cooking them off is a key to achieving the BIR flavour (in any curry)?

Cheers

Hi Adey

Wow! I've never seen a recipe quite like that massala sauce before. Is that entirely your own recipe or is that something based on what you've learnt from other chefs?

Cheers

Mike

As someone who prefers to buy British produce it pains me to say this but.. Is it just me or as anyone else noticed that Dutch onions (like those supplied in orange nets in Asian supermarkets) make a far better base and therefore a better/more authentic tasting finished dish than when made using English? I suppose it's no real coincidence that these are what the restaurants seem to use.

What do you think? Do you swear by them? Or do you think they make no difference whatsoever?

Cheers

Mike

Quote from: Bengali Bob on March 03, 2014, 10:13 AM
Cheers for that Adey.  Keep meaning to revisit Julian's bassar mix as well. Good stuff.  I'll also be putting your seasoned oil recipe through its paces later today.  Like the sound of it.  Don't forget to remind Julian about the starters and sides.  Definitely need more starters. Two e-books and all we've had so far is a sheek kebab, onion bhaji, and a bloomin' mushroom pakora. 

Rob 

Julian's Bassar mix powder is good. I use Al Noor brand but I think he uses Supreme.  It works well in his ebook 1 madras recipe.

There's one or two good looking recipes on there. I like the sound of the 'Original' base gravy which is basically stripped down to its bare bones. I have often thought of doing something similar myself. I think you can over egg the pudding so to speak so it is refreshing to see recipes that are simplified. On the other hand his Man v Curry recipe looks way over the top. I don't think anybody in their right mind would attempt to make this let alone eat it! I can't say I have ever had a bad curry using Julian's recipes and his Ebook 1 madras is very agreeable. Did you know he has also got an Indian homestyle Ebook out as well?

Quote from: chewytikka on February 23, 2014, 11:55 PM
Gram flour in a Garabi,  ;D ;D A complete wind Up. :

But you could try some of this mix ;D ;D



cheers Chewy

Are you into carping Chewy??

Cheers Frank. Thanks for your input.

Cheers Frank that's encouraging to know its not just a one off. And I guess the dry roasting it would give an even deeper flavour too. Have you ever made a base with gram flour if so what sort of quantities are we talking and what were the results taste wise?

Thank You