Thanks for the replies peeps.
It's what happens next I'd like to see.
Drat!

I dunno folks?
All I see is "BIR" when its just a delish curry. One Lady I know pratically gave me the ingredients for her personal version. She's not a curry house. My mate had a enormous pot on the stove when I went round years ago. Never bothered to ask, why would I?

The "BIR" is just a word. It sometimes throws you off the real scent, (Pardon the pun), the sauce and meat. I'm not cooking "BIR'S" I don't think truly I ever have? I'm just trying to mimic what I get from an Indian restaurant, wherever that might be?

I'd be very interested in seeing that recipe Santa. If you've a mind to post it?

Quote from: Secret Santa on December 09, 2009, 07:24 PM
It has a name, which I forget at the moment, and it's use, surprise surprise, is for making  a quick curry!

SEE SANTA! ;D
Someone knows what track I'm on. Heck you only gotta try it! Geesh...  : ;D
When I get time I will fathom out the ACTUAL quantities in most spice mixes when THEY HIT THE PAN.

At that moment I think you will see the light. 

Thanks Jerry. Yes its about Spice. How rich could we be if for every time we read "not the same. something missing, secrets and so on, we got a dollar. (Well Another currency then  : ).

It's adaptable, aimed at those who want to learn and its in graph form.
What more can I say.  ;D

Quote from: JerryM on December 09, 2009, 06:52 PM
Mikka,

this is quite revolutionary i think.

i won't complain that it's not traditional but possibly more BIR than it 1st appears.

this for me is making a BIR dish but using individual spice instead of a spice mix. the BIR spice mix and the spice tray is still something i feel i don't know enough about (i still have malik's pic on my kitchen wall which i ponder often - "what in those pots").

i will certainly give it a go as soon as i have base.

I tried grinding the seeds. (Did I mention this?) Anyway that's what I do now and incorporate that into an on the fly spice more more often than not now. Having tried nearly every posted recipe for methi this and that its surprising that only adding 1/4 TSP can make a huge difference.

1 fav dish was methi chicken but I believe they served that with Spinach back home? I think I understand now what I was doing wrong before. You are right josh. Weird herb indeed. ;D

It's a common practice to  add just a pinch of this and that right before serving. This is why you get that tiny piece of grit on occasion when piling through the scrummy food.

Generally and fenugreek as you had suggested, Garam masala nearly always.

What I do is chop in half then lay them flat and cut through the centre then cut crosswise four times. I don't have any pieces larger than about an inch and a half I'd say.

Sorry it got messed up for you, it happens to all of us.
Best wishes.

Quote from: Dirk on December 09, 2009, 05:47 PM
I will defienitely chop the onions next time. I've just had a look a  few base recipes and some do say to quarter or even half them. Do most people blend before adding it to the spiced hot oil in a sepearate stock pot?

Spice ingredient chart for comparisons and changes.
There are 3 teaspoons in a tablespoon so this took some time to work out. Since that is the case I just went for measures in 1/4 teaspoons.

I used 2 TBS from the following spice DRY mix to create the madras curry sauce.....

()()() = 1/4 teaspoon.
()()() ()()() ()()() = 1 Tablespoon

Ingredient	Q.
Chilli Powder	()()()	()()()	()()()
Ground AllSpice	()()()
Cumin Powder	()()()	()()()	()()()
Corriander Powder	()()()	()()()	()()()
Green Cardamom powder	()()()
Shaan Paprika	()()()	()()()	()()()
Kocher Salt (Jewish)	()()()	()()()
Sugar	()()()	()()()
Powdered Fenugreek leaves	()()()	()()()	()()()
Turmeric powder	()()()	()()()	()()()
Asian Tamarind concentrate	()()()	()()()	()()()
Hot Sauce (Your variety)	()()()
Puread Green Pepper	()()()	()()()
Minced Garlic	()()()	()()()	()()()	()()()
Tomato paste	()()()	()()()
Minced Ginger	()()()
Base Sauce (I used Bruces)	750
Spice Oil	()()()	()()()	()()()	()()()	()()()	()()()

There might be some errors in here though I don't think so? Anyway the idea is to see what you are adding and make sense of it. Anything can be adjusted to taste and since we are all different some might like more of this and less of that.

What started me off on this was reading was CA said regarding what HE liked in his Indian food. It can be a measure of many things. Of course there are a lot of additions not represented here, but most are....

For instance. Increase the Tamarind/Green pepper, add some coconut milk and reduce the heat and you have a decent Asian Curry. All things being what they are of course....

I'll change this in terms of placement some time according to heat and hit factor as regards how strong the spice is? Anyway does this now make more sense? I got a really good powder-less and tangy rich sauce. Honestly it was and is good even on the 3rd attempt, fourth later.

Hope this clears things up and please point out mistakes.
Thanks.
MikkChip  ;D

Has anyone seen the other part of this? It sounds like a VideoJug video but its not there?

That's your problem.
I guess your blended from what you are saying? I don't know what to suggest other than thinning it out a little and letting it stand for a while? I'm of course assuming that it has a lumpy texture?

You know sometimes it just doesn't matter so long as there is no bitterness? If not then I'd add a little water in there during cooking, I'm sure others might have some suggestions too?

Quote from: Dirk on December 09, 2009, 01:24 PMI don't actually chop the onions though as most recipes say to quarter them.

Dirk I had the same problem at first. The onions need to be very well cooked indeed. Almost sloppy before attempting blending. Of course this will depend on your choice of base but I'm sure you will get there.

Good luck.

Quote from: Dirk on December 09, 2009, 12:46 PM
Thanks for this. I may have to try one. I guess you have to do this in batches if you make loads of sauce in one go like me. I tend to find it is the onion that doesn't blend properly. This time I ended up with kinda mashed onion at the bottom of the sauce. It tastes ansmells fine but I just keep getting lumpy curries!!