Quote from: paast10 on September 08, 2005, 08:37 AM
I may just have to go eat a "curry" to see what you are all talking about ; Payal

Yes, get yourself down to your local curry house and explore their menu. I think you will be surprised at what you taste and understand what we are all banging on about!
Just another thought has come to me. I was wondering if anyone roasts and grinds their spices?
Some recipe books insist this is the best way to handle spices. Most of us would perhaps use them straight from a manufactured packet but Indian Chef's have their own special spice mixes and roast them first. Maybe this would add to the overall flavour and taste? I personally buy whole spices and grind them in a coffee grinder but don't roast them first. The aroma is so fresh compared with ready ground stuff. If I have ever roasted them first it is obvious it radically changes the aroma and makes the spice more "pungent"
Any thought's on this ??

Ray

Quote from: blade1212 on September 07, 2005, 08:56 PM
I remember curries from over 20 years ago tasting fantastic and I've not managed to replicate some of these historic favorites of mine.

Now there's a funny thing! I thought I was the only one to think curries years ago were somehow different to what we get nowadays. It is hard to describe but my recollection was they were extremely rich, very deep flavouring, all different and I could never finish a whole dish as it was too "heavy" for me. Perhaps this sounds odd but what we get now is much blander, sauces with a very mild taste and most dishes tasting like all the others. So what's happened then???
There was just one restaurant not far from me that served me up a Vindaloo that took me back to the seventies. I should have grilled them what their "secret" was but didn't. Ah well, never mind.

Hi Spiceboy,


Have a go at some of the recipes on this site, you will not be dissapointed!!! There are lots
of folk that are close to the answer!
Ray G

Just for a bit of a change click on to this site!? http://website.lineone.net/~bradfordcurryguide/index.htm

It is written by Curryhollicks in Bradford who seem to have eaten in and rated about every restaurant we have in this area. There are loads of? restaurants up here!
It is interesting that not every one of them is rated for the top quality we might expect. If that is the case perhaps we have got closer to the answer we are looking for!

Ray

Quote from: raygraham on August 25, 2005, 07:24 PM

When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.

Have attached the complete recipe index from the book "100 Best Balti Curries".
If anyone would like a recipe that I haven't already posted on the site let me know and I can sort it for you.
Interestingly Pete has posted three photo's on this site of curries he made from the book and they look really excellent and Pete gives them a favourable review.

Regards

Ray G

Quote from: spiceboy on September 05, 2005, 09:25 PM
I'm new here and you probably all know this anyway
My favourite ingredients site:? ?http://www.natco-online.com
nuff said.

Hi Spiceboy.
First of all welcome to you and hope you find this site a source of inspiration and it will certainly relieve any constipation!!!

I think it was you that has put us on to the base sauce recipe on the site you have just given us the link to.
Have you made this yet?
Has anyone tried this one? The Natco site make it mysterious by saying the chef wants to remain anonymous! I wonder why. Anyway, is this one worth a bash?
Natco seem to sell their products in the larger Asian supermarkets up my way. Their site does give you a good idea what is on the market doesn't it!

Ray

Quote from: pete on September 04, 2005, 09:32 AM
Hi Ray
? ? ? ? I made the Chicken Tikka Masala Khyber Pass recipe
It's very good but I noticed a flaw in the recipe
I improvised, but was curious to what I should have done
The method doesn't say where to use the garam masala or Kashmiri masala

Hi Pete,

At the bit where it say's add Turmeric and Tandoori Powder also add the Kashmiri Masala, the recipe does say (optional)!
The Garam Masala is added at the stage where it says "Turn up the heat and add fresh Coriander and Methi........ also add the Garam Masala at this point.

I do apologise for the omission. Hope this puts you on the right track.

Ray

Quote from: DARTHPHALL on September 05, 2005, 06:28 PM
Sorry Ray I'm an arss !!
When you put in the spices just put in enough water to stop it going dry & burning as you fill the pot, when all ingredients are in the pot add enough water to the same level of said ingredients.
This makes .... I'm guessing as i did it a month or so ago, I'm trying to remember how many liter bags this made .
Approximately 15-20 liters/bags.
This was originally a 30 Onion base, but i reduced down to 15 but kept all other ingredients as if it were a 30 Onion base.
Hope this helps. ;D.

? ?DARTHPHALL...........................

Cheers Darth,

Guess I am gonna have to get me a bigger pot!

Ray

Hi Darth,

Can you just enlighten us how much water you are adding in total as the recipe does not make this clear. Also how much finished base do you end up with?

Ray

Quote from: pete on September 04, 2005, 09:32 AM
Hi Ray, I made the Chicken Tikka Masala Khyber Pass recipe
The method doesn't say where to use the garam masala or Kashmiri masala

Hi Pete, I will dig out the book and see what it says and post a.s.a.p.

Ray