Hi YMD,

Many thanks for giving this a go my friend, and I'm very glad that you enjoyed it.

I've not tried Dips base as of yet (using chewys 3 hr base) and I use my own spice mix.  I wouldn't worry too much about the onion paste either, I don't use it that much these days to be honest :.

ATB,

Ray

Hi Dzap,

I often do curry nights for 12-14 guests.  Basically, Friday is for prepping and Saturday is for cooking.

I usually do 5 different curries, cooking no more than 2 single portions at a time to a maximum of 3 portions per curry, then add to one largish ceramic pot (one for each different curry).  I then give each a good blast in the ding (microwave) for 3 minutes (900w) just before I set everything out.

I then set everything out on my table, including starters, pops, rice, salads and sides, and then it's every man/woman for themselves.

Ray

Hi Chewy,

Perfection my friend.  Pretty much identical on to my own technique and, using your base but my spice mix, I'm very close, infact, I'd be bold enough to say, I'm spot on.

Remember our chat with regards to that subtle hint of aniseed that I get from my local madras? well, 1 half of very small star anise, ground to a fine powder in my pestle and mortar, and added just before the base......it's there, identical clone....!

Cheers mukka,

Ray

Hi Sami,

Quote from: Sami on December 12, 2011, 03:19 PM
In uk now enjoying real british curry. Sent curry2go recipe and video to my cooking shop in Thailand where my curry crazy
brother made base and chicken vindaloo exact as in video. He say that the curry taste is beautiful and aromas nice. tested
taste with english customer and he offer to pay for another curry to take home.

Small change is he used our own home made red chilli paste instead of powder chilli.


Served with jasmine rice on plastic plate thai style

That looks really good and many thanks for posting a picture of your success.

Ray

p.s, Guy's, whilst we were aurguing the toss over oil, we seemed to have overlooked Sami's efforts, who took the time to upload a photo, something that we encourage all new members to do but then we make no comment about her post?

If we don't self moderate very soon, we are going to drive good members away...!

Hi DD/ELW,

I think that you're being too hard on yourselves, I really do.  YOU may not believe that you are upto TA/BIR standards but what do your family and friends think?

I know my bro in law thinks that my Bhuna is the best he's ever had, from anywhere.  My best mates wife says the same thing about my Jal Frezi.  I'm never too happy with my madras but my brother loves it and asks me on a regular basis to "knock him one up"

I know it's been said a thousand times on here over the years but, I'm going to say it again......WE ARE OUR OWN WORST CRITICS..!

Do you honestly believe that you can't recreate food equal to your fav TA/BIR? because  I believe that both of you could and I'm very confident that if either one of you was to make me a good Jal Frezi without me knowing it wasn't TA, I wouldn't know the difference (unless you are really poor cooks, which I doubt very much)

I'm working on the last 5 percent at the moment.  I'm training the wife (and eldest son) to make curries exactly to the spec that I use, and in time, they will be very proficient (at least that's the plan) and I'm sure that it's going to take it to 100 percent, because I won't have slaved in the kitchen most of the day and get zoned out by the time the ruby's on the table.

Just my theory,

Ray

Hi Terry,

Quoteproblem is,using a wok which is stainless steel,the curries acid eats away at the non stick layer which you put on when frying other food thats why they use thick aliminium pan for curry dishes/asuming you are going to use it for curry dishes But good idea fo a handle

Totally agree, I find the same thing if I ever use my wok.  It takes me ages to build up a good patina, only then to have it removed by cooking curry in it.

Ray

I have the Balti curry cookbook by Pat Chapman, I picked it up for pennies from a charity shop in Llandudno earlier this year, and I've got to say, it makes for a really interesting read.

I've not tried to replicate anything from the book as of yet as there seems to be a lot of 'supplementary' ingredients required to complete most dishes.  However, some of the dishes sound really interesting, especially the; Balti mt-spi-cha-chi-aub (de-coded, that means: Balti Meat with Spinach, Chana, Chickpeas and Aubergine )

I'm certainly up for giving the book a try.

Ray

Hi emin-j,

QuoteHi Razor,
I would think you are using quite a highly Spiced Base to be able to use only 1 tsp of mix ?

I guess so mate.  I know some base recipes call for little more than turmeric and the usual veg whereas Chewys base does use a chefspoon of mixed powder.

Ray

He he, Wayne,

So much of this post mirrors my experiences too,

such as this;

Quotei made a schoolboy error and it p**sed me off no end

and this;

QuoteI cant wait to make another batch as i'm convinced its close but "er indoors" is sick to the back teeth of curry smell

and this;

QuoteThis search for perfection is driving me crackers!!

Don't just love this currying lark?

Ray

Hey CH,

Before you posted this, I was thinking exactly the same thing, or certainly along those lines.

There are many reports on how certain members have witnessed how TA's are treating their tom puree.  Some just diluting it with water, others cooking it out with oil.  Some adding garlic and ginger to it and now, curry2go is telling us that he adds a touch of tandoori masala?

It seems like it's all the little individual tricks that complete the jigsaw, that is always going to be the hardest nut to crack.

As for the BIR aroma, I thinks it's always going to occur when cooking spices and/or tomatoes in oil, it just depends how 'spiced out' our senses become during the proccess that will determine whether or not we notice it.

Ray