I can't help thinking that that curry powder is probably his own mix and will contain more than just a shop bought standard curry powder. Otherwise the only spices would be the curry powder, chilli and methi. It just seems too simple.
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#3281
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: rajver vindaloo sauce - new chef/ and base sauce recipe
October 09, 2007, 11:38 AM #3282
Spices / Re: coriander seed
October 06, 2007, 07:15 PM
Hi brum
That's interesting, I never knew there were any sort other than the round ones, i'll look out for those in future.
That's interesting, I never knew there were any sort other than the round ones, i'll look out for those in future.
#3283
Curry Base Chat / Re: 4 base sauces tested Woodpeckers complete!
October 06, 2007, 06:44 PMQuote from: chipfryer on October 06, 2007, 01:26 PM
I am eliminating fresh garlic since this is problematic at times.
This sort of stood out when I read this post. I think if there is anything that we definitely do agree on in this forum, it's that all BIRs use raw garlic added at the beginning of every curry. So this just doesn't seem right to me.
#3284
Just Joined? Introduce Yourself / Re: Hello Fellow Curry Fans
October 06, 2007, 06:36 PM
In the two restaurants that I most recently visited the waiters could barely talk English, never mind the chefs!
#3285
Supplementary Recipes Chat / Re: Silky tender beef
October 06, 2007, 06:32 PM
I think it's a different scene over here in the UK chipfryer. There are very few BIR restaurants that serve beef which is why no one here talks about it much.
#3286
Curry Base Chat / Re: 4 base sauces tested
October 05, 2007, 03:36 PMQuote from: chipfryer on October 04, 2007, 07:05 PM
I don't see too many other posts such as mine which is a pity really.
Nope, I think your research is unique for this forum. Well done. I also think you did the right thing in trying some of the less reviewed/used bases to give them a bit of an airing too.
Unless I've misread your posts I think you are in the US? If that's so how do you know
that you're achieving the right results for the BIR taste?
#3287
Lets Talk Curry / Re: Mad scientist cooking
October 04, 2007, 02:07 PM
Interesting post chipfryer. I've never used fresh methi so I'll give it a go. What exactly do you think it gives to the sauce, what difference does it make?
Recently i've gone back to the simpler bases (think Kris Dhillon) as i felt the veg based ones were getting too complicated, but I've never tried parsnips! Might just try that in my next batch of base sauce.
Recently i've gone back to the simpler bases (think Kris Dhillon) as i felt the veg based ones were getting too complicated, but I've never tried parsnips! Might just try that in my next batch of base sauce.
#3288
Trainee Chefs / Beginners Questions / Re: What does the "?" in front of ingredients mean?
October 04, 2007, 02:01 PM
What ads? I don't see any. Perhaps it's because i use firefox with NoScript plugin?
#3289
Spices / Re: Tamarind?
September 30, 2007, 07:16 PM
I was going to say, but graeme beat me to it, you should definitely try jaggery as the sweetener and it's superb with the tamarind.
#3290
Spices / Re: Tamarind?
September 27, 2007, 02:39 PM
Hi chipfryer
If you're after specific curries to use it in then try a pathia or a dhansak. The restaurants will generally use bottled lemon juice but tamarind gives an extra kick. Totally agree about the concentrate, it's delish just on its own and it's what i use.
If you're after specific curries to use it in then try a pathia or a dhansak. The restaurants will generally use bottled lemon juice but tamarind gives an extra kick. Totally agree about the concentrate, it's delish just on its own and it's what i use.