Quote from: DARTHPHALL on June 14, 2005, 08:02 PM
Chicken Vindalloo, my favorite dish = HAD THE TASTE !!!!

Looking at the menus of some of the restaurants on their web sites, vindaloo is said to have more garlic, ginger and black pepper. Maybe it's not a missing ingredient in this particular case, just more of it,whichever it is? I'd go for lot's of extra garlic browned at the start as being the most likely source of the 'taste' in this case.

Also, of the non-creamy type curries the madras and vindaloo have to be the easiest to reproduce because they have very little extra added to the base sauce to make the curry. This is why I think a lot of people try really hard to copy the madras or vindaloo first, because they figure if they can't get that right they haven't much hope of copying the more spiced curries.

We're a sad lot aren't we. The book hasn't even been published yet and we've already consigned it to the dustbin. It shows you just how frustrated and jaded most of us are that we can't quite get that last few % that will make our curries 100% restaurant copies.? ?:-[

Quote from: George on June 14, 2005, 12:25 AM
"My" korma recipe, which turned out pretty well is simply K = M + G

Curry by calculation, I've seen it all now!? ?

George, you know as well as i do it won't add anything to the real debate..

Now where is your korma recipe?...we've yet to see that?

If it stops us talking about that curmudgeon, Pat Chapman, what the hey!

http://www.kushibalti.co.uk/bookpromote.htm

Well I just got back from a Friday beer up. I cooked a standard curry, few spoons of curry base, some pre cooked chicken, some spices, all done at maximum heat in two minutes, literally. Spooned it onto my pre-cooked basmati, heated up in the microwave. It tastes and smells gorgoeus. But still not quite curry house gorgeous. There's definitely something to be said for fast, high heat cooking though!

My nose keeps following a curry smell, like in cartoons, and I ate? about twenty minutes ago.

Is this the missing smell?.. being beered up? :

Quote from: Admin on June 09, 2005, 10:48 AM
I believe he used water in the pan, yes water from a small ladle i have never seen this before

What made you think it was water, could it have been a very light coloured oil?

So no tomatoes, onion or garlic? I can see that garlic and onion might not be necessary, but no tomato of any kind! Perhaps one of those red spice powders had tomato powder in it? Or I suppose there might be enough in the base sauce, dunno.

QuoteMaybe i am just going mad but could you fry spice really hard in water!

You could do it, but it wouldn't be frying.

Quote from: Dylan on June 09, 2005, 11:08 AM
Did you see if they had a tandoo oven in the place?

I can't imagine that any curry house, even the smallest, could operate without a tandoor.

https://curry-recipes.co.uk/curry/index.php?topic=301.0

Quote from: tonyh on June 05, 2005, 11:40 PM
Kfc is cooked in oil in a pressure cooker

I don't think they do this any more.

QuoteI wonder could the BIR's precook the meat this way??

You're havin a larf ain't ya!